Recipe Category

High Road Rye Whiskey

Smoked Cherry Sazerac

2 oz. High Road Rye
3 barspoons Luxardo syrup*
5 dashes Peychaud’s Bitters
Absinthe rinse
Lemon peel, to garnish
Learn More

Strawberry Fields

1½ oz. Hard Truth High Road Rye
1½ oz. Strawberry syrup
¼ oz. Lemon juice
2 Mint leaves
Sugar, for rim
Strawberry, to garnish

Learn More

Fireside Rye

1½ oz. Hard Truth High Road Rye Whiskey
½ oz. Hard Truth Cinnamon Vodka
½ oz. Luxardo Amaretto
Cinnamon stick, to garnish

 

Learn More

Smashing Pumpkins

2 oz. Hard Truth High Road Rye
1 oz. Egg white
¾ oz. Pumpkin puree syrup
½ oz. Lemon juice
2 dashes Angostura Aromatic Bitters
Sugar and pumpkin pie spice mix (2:1), for rim

Learn More

High Road Old Fashioned

2 oz. Hard Truth High Road Rye
2 Luxardo cherries, with syrup
3 dashes Cocoa bitters
Orange peel, to garnish

Learn More

High Road Highball

2 oz. Hard Truth High Road Rye Whiskey
1 oz. Fresh lime juice
Ginger ale, to top
Lime wheel, to garnish

Learn More

Pace Car

1½ oz. Hard Truth High Road Rye
1 oz. Orange liqueur
¾ oz. Fresh lemon juice
Orange twist, to garnish
Sugar, for rim (optional)

Learn More

High Desert High Road

2 oz. Hard Truth High Road Rye
½ oz. Prickly pear syrup*
3-4 dashes Orange bitters
Prickly pear slice or lime wheel, to garnish

*Pre-made prickly pear syrup is available in stores and through online retailers, but, if you’re feeling adventurous, here’s now to make your own:
Cut six ripe prickly pears in half. Using a spoon, scoop the flesh of the pears into a saucepan. Add 1 c. sugar, 2 Tbs. lime juice, and 1½ c. water to the saucepan, then, using a potato masher (or similar tool), smash all of the ingredients together into a pulp. On a stovetop, bring the mixture to a gentle boil and cook for 15-20 minutes, stirring occasionally. Remove from heat, then let cool for 15-20 minutes. With a fine mesh strainer, strain mixture into a mixing bowl, using a spoon to press the pulp and extract as much juice as possible. Discard the pulp and clean your strainer, the strain again. Repeat until the syrup has reach your desired clarity. Place the finished product in a sealable container, and store in a refrigerator.
Learn More

Palma

2 oz. Hard Truth High Road Rye Whiskey
1 oz. Fresh lime juice
1 oz. Agave syrup
Lime wheel, to garnish

Learn More

High Road Prickly Pear Sour

2 oz. Hard Truth High Road Rye
1 oz. Lime juice
¾ oz. Prickly pear syrup*
Lime wheel, to garnish

*Pre-made prickly pear syrup is available in stores and through online retailers, but, if you’re feeling adventurous, here’s now to make your own:
Cut six ripe prickly pears in half. Using a spoon, scoop the flesh of the pears into a saucepan. Add 1 c. sugar, 2 Tbs. lime juice, and 1½ c. water to the saucepan, then, using a potato masher (or similar tool), smash all of the ingredients together into a pulp. On a stovetop, bring the mixture to a gentle boil and cook for 15-20 minutes, stirring occasionally. Remove from heat, then let cool for 15-20 minutes. With a fine mesh strainer, strain mixture into a mixing bowl, using a spoon to press the pulp and extract as much juice as possible. Discard the pulp and clean your strainer, the strain again. Repeat until the syrup has reach your desired clarity. Place the finished product in a sealable container, and store in a refrigerator.
Learn More