If you know me, you know I love an easy drink. I love a strong drink. I love a neat drink and I love a cold drink. The R&B I had at Backbar last weekend is all of these things, and it's wonderful. 

R&B in the freezer, where it belongs. 

R&B in the freezer, where it belongs. 

Simply, the R&B (ostensibly a take on the B&B) is Rye and Bénédictine, pre-mixed 3:1 with some bitters and kept in the freezer, served in a chilled glass, undiluted. It's bracing, delicious, and super easy to make in advance and keep in the house. This one is a no-brainer if you're a fan of the flavors that rye and benedictine bring to the table. 

The recipe I was quoted calls for Angostura Bitters and Angostura Orange bitters, but due to house stock and preference, I went with Bitter Truth Jerry Thomas Bitters and Regan's Orange Bitters. I love the spicy bite of the JT Bitters, and the roundness of the Regan's Orange compared to the relatively flat and cloying Angostura Orange. 

R&B in my favorite new Trey invention, a rocks glass with demarkations for 2, 3, and 4 ounces. Great for quick neat beverages and old fashioneds. 

R&B in my favorite new Trey invention, a rocks glass with demarkations for 2, 3, and 4 ounces. Great for quick neat beverages and old fashioneds. 

Make this one up, stick it in the freezer with some glasses, and treat yourself next time you want something cold and strong. Better yet, head to Backbar and get one from the source. Their cocktail program is impressive in its scope and approachability. 

R&B
(makes enough to fill one 750ml bottle plus an ounce for tasting)
19.5 ounces Rye (I used Bulleit. Something 90°+ is nice)
6.5 ounces Bénédictine
16 dashes of Angostura Bitters (or your choice)
16 dashes of Angostura Orange Bitters (or other orange bitters)
Decant into clean 750 bottle and store in the freezer. Throw some small glasses in there as well. It makes for a nice frosty pour. 

Posted
AuthorSean Wilkinson