Skip to content

Local Libations: Honey in the Rye

2011 August 19

By Kat DurantHoney in the Rye Ingrediets

Along with Andrew’s whiskey play in his Sour Mash, his week’s libation was inspired by a local watering hole in San Diego: Banker’s Hill Bar and Restaurant. Andrew’s Summer mash up of raspberry, lemon sugar and Bourbon caught me off season as I don’t normally crave whiskey based drinks to quench my Summer cocktail thirst. The simplicity and sweetness intrigued me to take the challenge: I would relay off of the whiskey to test my Summer whiskey perceptions. FYI: drink I am about to share with you is GOOD – Winter, Spring, Summer or Fall!

CLICK HERE  for the full post and recipe.

For my whiskey foundation I chose Bulleit Rye Whiskey, a good value, it’s made here in the USA and has a super rye flavor. The “secret” ingredient  in my Summer whiskey cocktail is Buenjueger, a honey liquor. Nothing says Summer like some sweet floral honey – right? This stuff is super sweet, yummy and in a very cool bottle to keep on your bar – bonus!

This cocktail should have a pronounced honey flavor, but what makes this drink sooo good are the undertones of flavor that will sneak up on you like a Summer breeze and take your breath away! That breeze is Pernod, which has an intense anise flavor. To make sure my honey flavor didn’t get swallowed by the anise I had to play with the ratios a bit. I started with ½ oz of Pernod and it was way too syrupy and sweet. I then reduced the amount of Pernod to a ¼ oz (more of a splash really) using it in a similar fashion to a bitters.

This wouldn’t be a Summery California drink if I didn’t add some fresh sunshine to the mix,  so I squeezed just enough fresh lemon to bring out the flavor of the honey and give this drink a subtle pucker.  It was just what it needed to soften the sweet edge and blend the anise and honey together into a what I am calling the Honey in the Rye.

Honey in the Rye

Yield: 1

Tools: Cocktail shaker, knife, lemon peeler, oz glass, snifter glass, lemon juicer, ice


  • 3 oz Rye whiskey
  • 1 oz Barenjager
  • Splash of Pernod
  • Dash of Angostura bitters
  • Lemon juice to taste
  • Lemon twist
  1. Fill cocktail shaker with ice
  2. Add Rye Whiskey, Barenjager, Pernod, and bitters
  3. Shake and taste
  4. Add lemon juice till desired  sweet /tart
  5. Shake and pour into snifter glass
  6. Add lemon twist for garnish
  7. Cheers!

Honey in the Rye