Rye Whiskey Syrup Adapted from Bitters by Brad Thomas Parsons Share story: Share Tweet Email Email This Page To Name To Email Address From Name From Email Address Subject Message Hi, I thought you might like this article - [url]. Enjoy! Send Equal parts rye and sugar, this strong play on simple syrup is a necessary component of bartender Andrew Bohrer’s Bitter Handshake, and a recipe from Brad Thomas Parsons’ book, Bitters. Reprinted with permission from Bitters by Brad Thomas Parsons, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc. Print Save You need to enable JavaScript to vote Rye Whiskey Syrup from Punch (http://punchdrink.com) Ingredients Yield: 1 cup 1 cup sugar 1 cup sugar 1 cup rye 1 cup rye Directions In a medium saucepan, bring the sugar and rye to a simmer, stirring occasionally to dissolve the sugar. At the first crack of a boil, remove from the heat. Let cool completely, then store the syrup in a glass jar for up to four months. Tagged: Andrew Bohrer, bitters, Brad Thomas Parsons, rye, syrup, whiskey
