Mixologists and whiskey influencers have been using Fridays—or rather, Fryedays—to raise awareness of rye whiskey brands and cocktails. While rye’s bold, peppery profile may be more associated with cold-weather tippling, the Ingram Distillery is nudging the trend with a cocktail recipe that matches rye with sweet tea and peach—Southern flavors fit for sipping on sunny Fridays. (Ingram ages its whiskeys aboard floating barges anchored in the Mississippi River at Columbus, Kentucky, so is no stranger to doing things a bit differently.)
“Fryeday I’m in Love is a reprieve from summer heat—it’s the rye cocktail you have on your back porch in the afternoon grilling out, at the lakefront campsite, or to batch for a picnic,” says Ingram master blender Scott Beyer, who notes that the recipe emerged from an event the distillery held last July with Southern Oaks Athletic Club in Baton Rouge. “The specs in this cocktail play nicely together, pulling forward some of the natural rye spices and dark fruit notes while contrasting the sweetness from the tea and peach syrup. The peach syrup also brightens up the profile by offering some light acidity.”
