The Washington Post

Ginger Hearts Rye

Ginger Hearts Rye 1.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Spirits Jan 16, 2013

Rye and ginger make a classic pair. This is a gingery take on a Manhattan, with a ginger liqueur replacing the vermouth.

Servings: 1
  • Ice
  • 2 ounces rye whiskey
  • 1 ounce ginger liqueur, such as the King's Ginger or Domaine de Canton
  • 1 dash Angostura bitters
  • Quarter-size slice unpeeled or peeled ginger root


Fill a mixing glass halfway with ice. Add the rye whiskey, ginger liqueur and bitters. Stir vigorously, then strain into a chilled cocktail (martini) glass.

Rub the ginger around the edge of the glass, then use it to garnish the drink.

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Recipe Source

From Spirits columnist Jason Wilson.

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving: 250

% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 0mg 0%

Total Carbohydrates: 12g 4%

Dietary Fiber: 0g 0%

Sugar: 11g

Protein: 0g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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