In the early days of the Republic, whiskey was made from rye, and it came from Pennsylvania or Maryland. The Distilled Spirits Tax of 1791 sparked the Whiskey Rebellion, centered in western Pennsylvania, which drove many farmer-distillers west, from the frontier of Pennsylvania, to Kentucky, where corn was the crop of choice. We can be grateful for the bourbon industry that resulted, but it’s impossible not to mourn the marginalization of rye whiskey. Rye has lately been on the comeback trail, due largely to bartenders interested in classic cocktails. So, even though no rye is currently being made in Maryland (or Pennsylvania, for that matter), in honor of another great Maryland tradition, the Preakness (May 16), we bring you this delicious drink. Cocktail educator Allen Katz, who revived it at the 2007 edition of Tales of the Cocktail, says it came from the venerable Baltimore Country Club.
In a mixing glass, muddle 5 blackberries, 8 mint leaves, ¼ ounce simple syrup, and ¼ ounce fresh lime juice. Add 2 ounces rye and shake well with ice. Strain into an ice-filled Collins glass and top with ginger beer.
No need to garnish with a black-eyed Susan.
2000s Recipes + Menus
Cocktail of the Week: Black and Tan
Makes1 drink
05.11.09
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Gourmet’s Favorite Cocktails: The 1940s
From enduring classics to long-lost libations, our favorite cocktails from Gourmet’s first decade provide delicious windows into this country’s potable past.
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