Recipe for Rock and Rye’s Old Time Autumn

Last Friday was my wife’s birthday and I wanted to take her out for a nice dinner with some great drinks.

I’ve chronicled it before, but my wife has allergy issues, ranging from gluten to dairy and many things in between. Since she’s discovered a gluten intolerance issue, she’s moved away from beer to well-crafted cocktails.

We love Bellingham and a restaurant named Rock and Rye recently opened that promised to have amazing drinks. We decided to check it out for her birthday.

I have to say it didn’t disappoint. Besides great cocktails, Rock and Rye has an oyster bar and a great array of food, from steamed clams to brisket sliders. My wife loved the Nettle Gimlet, made of gin, nettle cordial and lemon twist, and the house Manhattan.

My colleague on the Hops and Sips blog, Jessi Loerch, wrote a nice piece on fall drinks on Wednesday, so I contacted Rock and Rye sous chef Jacob Grisham to see if I could get the recipe for the restaurant’s Old Time Autumn. Grisham was more than happy to comply so I’m adding it below. Cheers!

Old Time Autumn

2ounces Applewood Smoked Knob Creek Maple Bourbon

1/2ounce Maple Qastrique

6dashes Angostura Bitters

Serve up in a smoked sea salt rimmed glass.

Courtesy Rock and Rye