Cocktail & Other Recipes By Spirit Rye Whiskey Cocktails

Coin-Operated Boy

By
Virginia Miller
Virginia Miller
Virginia Miller
Virginia Miller is a writer based in San Francisco who travels the world in pursuit of good food and drinks.
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Published 04/5/17

From Perez Klebahn, the bar manager at Baltimore’s Rye, this cocktail is a tall on-the-rocks refresher that surprises. The drink unfolds with salty-sweet intrigue from a house-made caramel by bartender Steve Lamb.

Ingredients

Steps

  1. Add all the ingredients to a shaker with ice and shake.

  2. Strain into a rocks glass over ice, and garnish with a charred lemon wheel.

  3. *House-made caramel: In heavy pot, heat 1 quart white sugar, 1 cup water and 1 oz lemon juice to a boil, stirring with a wooden spoon until the sugar begins to turn dark brown and brushing down the sides with a pastry brush. Remove from heat, slowly add 3 cups water and stir. Keeps refrigerated for a few weeks.