How to Make Rock and Rye Whiskey

Rock and Rye - Homemade Whiskey Recipe

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  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Infusion: 168 hrs
  • Yield: 1 750 ml Bottle (25 servings)
Nutritional Guidelines (per serving)
85 Calories
0g Fat
3g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 750 ml Bottle (25 servings)
Amount per serving
Calories 85
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Protein 0g
Calcium 9mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Rock and Rye whiskey is simply a combination of rye whiskey and rock candy with citrus and spices. It is an old-timey recipe that was enjoyed throughout the 19th century and was said to cure whatever ails you. Rock and Rye has dipped in popularity over the years, but with the recent resurgence of rye whiskey, it has found a new following of fans. There are even a number of commercially produced Rock and Ryes available, but it's very easy to make it yourself, and you can tailor it to your own taste.

The Rock and Rye recipe below includes all of the popular elements in the traditional liquor. Most are very common ingredients, with the only exception being ​horehound. This herb has long been used to aid digestion and is likely one of the keys to Rock and Rye's original success as a medicinal tonic. You can follow this recipe with or without horehound; in fact, many versions of Rock and Rye leave it out. 

Rock and Rye is an infusion and is ready to drink within a week. Once finished, enjoy it on its own or try it in your favorite whiskey cocktail (it makes an excellent John Collins). You can let it infuse at room temperature for over a week and, once it's strained and bottled, it keeps for up to two months in the refrigerator. 


Steps to Make It

  1. Gather the ingredients.

  2. In a large container, add whiskey, rock candy, clove, and horehound.

  3. Allow the mixture to infuse in a cool, dry place for about 3 days.

  4. Add the remaining ingredients and steep for an additional 1 to 2 days or more, to taste.

  5. Once the whiskey has reached the desired flavor, strain out the fruit and spices.

  6. After you have strained out the fruit and spices, bottle the whiskey.

  7. Serve and enjoy!


  • Using a good rye whiskey is essential, but it doesn't have to be from a special-edition batch. Several of the well-known major brands, such as Wild Turkey, Jim Beam, and Rittenhouse rye whiskeys, are all good choices. With all types of rye, the rock candy cuts the spice notes of the whiskey, creating a mellower blend of spicy and sweet. 
  • The longer the rock candy sits in the whiskey, the more the flavors will meld. It is important to test the infusion periodically until it gets to your desired flavor intensity.
  • The finished Rock and Rye should be bottled under a tight seal. The original whiskey bottle works well, or you can use a mason jar with a good seal or another glass bottle that seals out air.