World Class Cocktail Corner — Signature Rye Cocktails by RyeCentral's Mixologists
World Class Cocktail Corner
Ten mixologists. Ten signature drinks. Every recipe in the creator's own words.
The other corners of the station are built around one classic. This one is built around people: the RyeCentral Lab mixologists and the drinks they put their names to — stirred, shaken, smoked and sour — each linked back to the bartender who made it.
The Short Version — This corner in 5 bullets
The Quick Take
- What it is: Original cocktails by RyeCentral's Lab mixologists — not variations on a classic, but each bartender's own signature, published exactly as they make it.
- Who's here: Ten mixologists from New York, Las Vegas, Seattle, Florida, Oklahoma, Ohio, Lagos and Dubai. Every drink links to its creator's profile, where you can book them or get in touch.
- What you'll find: Stirred rye drinks that lean on the Old Fashioned and Manhattan, shaken sours in the Whiskey Sour family, a smoked build, an egg-white sour and one rum drink from Lagos.
- Tested: Each signature is RyeCentral Lab Tested and carries the bottle its creator pours; the notes on every page explain what the whiskey is doing so you can make it with the rye you have.
- At 50 supporters: a mixologist's card becomes a full recipe page with their build video, commentary and tips. Each card shows the live count — joining is free and your first rye review earns $10 credit.
The Signatures
Ten Drinks · Ten Bartenders
Every recipe below is in its creator's own words. Hit 50 supporters and a mixologist's card becomes a full recipe page with their build video, commentary and tips.
The Tropical Old-Fashioned
Ingredients
- 2.25 oz Angel's Envy Rye
- 0.25 oz gum syrup
- 5 dashes banana bitters
- 7 drops pineapple extract
- 3 drops coconut extract
Method, in Anthony's words
Add all ingredients into a double rocks glass. Add a large ice cube and stir 10 seconds. Garnish with a dried pineapple slice.
— of 50 supporters · at 50, this becomes a full recipe page with Anthony's build video, commentary and tips
Tropical Blue Bliss
Ingredients
- 2 oz (60 ml) dark rum
- ½ oz (15 ml) blue Curaçao
- 2 oz (60 ml) fresh orange juice
- 1 oz (30 ml) coconut milk or cream
- ½ oz (15 ml) coconut syrup
Method, in Adebusayo's words
Add all ingredients to a shaker with ice. Shake well and strain into a chilled glass over fresh ice. Garnish with an orange slice or whipped cream.
— of 50 supporters · at 50, this becomes a full recipe page with Adebusayo's build video, commentary and tips
Trinity Effect
Ingredients
- 2 oz Rittenhouse B.I.B.
- 1/2 oz Apricot Liqueur
- 1/2 oz Cynar 70
- 1/4 oz Pedro Ximénez Sherry
- 1/4 oz Maraschino Liqueur
- 3 dashes Chocolate Bitters
Method, in Coltin's words
Add ingredients to mixing glass, add ice, stir, strain into coupe, garnish with a maraschino cherry, express and discard lemon peel.
— of 50 supporters · at 50, this becomes a full recipe page with Coltin's build video, commentary and tips
Copper & Gold
Ingredients
- 2 oz Rittenhouse Rye
- ¾ oz fresh lemon juice
- ½ oz Demerara syrup
Method, in Danny's words
Add all ingredients to a shaker with ice and shake hard until well chilled. Strain over a large cube in a rocks glass.
— of 50 supporters · at 50, this becomes a full recipe page with Danny's build video, commentary and tips
The Strawberry Smoked Old Fashioned
Ingredients
- 3 oz rye
- 10 dashes bitters
- Splash of strawberry purée
- Smoked wood chips (apple or cherry work best)
Method, in Keion's words
Mix ingredients into glass and stir Smoke your wood chips Enjoy the aroma before taking your first sip
— of 50 supporters · at 50, this becomes a full recipe page with Keion's build video, commentary and tips
The Red Wine Manhattan
Ingredients
- 2 oz Monks Road Rye
- 1/2 oz Cocchi Vermouth di Torino
- 1/2 oz spiced red wine reduction
- 2 dashes orange bitters
Method, in Logan's words
Grab your glass and chill it (ice and soda water) Grab your mixing vessel Add all ingredients listed above with ice Stir your cocktail (30–45 turns) Dump out ice and water from glassware Strain cocktail into prepped glass Garnish & enjoy!
— of 50 supporters · at 50, this becomes a full recipe page with Logan's build video, commentary and tips
The Marzipan Monk
Ingredients
- 1.25 oz Michter’s Rye
- 0.75 oz creme de noyaux
- 0.25 oz Benedictine
- 0.5 oz simple syrup
- 0.75 oz lemon juice
- 0.5 oz egg white
Method, in Michael's words
Add all ingredients to shaker. Shake cocktail without ice (dry shake) to emulsify egg white. Add ice to shaker and vigorously shake for 15 seconds. Double strain cocktail into coupe glass. Garnish with 1 cocktail cherry.
— of 50 supporters · at 50, this becomes a full recipe page with Michael's build video, commentary and tips
The Journal
Ingredients
- 2 oz Rittenhouse Rye
- 0.75 oz sweet vermouth
- 0.5 oz Super Lemon
- 0.25 oz rich / simple syrup
Method, in Caris's words
Shaken hard with ice, then double strain into a chilled coupe / Nick & Nora.” Pictured served over a large cube; the spec above is the straight-up serve.
— of 50 supporters · at 50, this becomes a full recipe page with Caris's build video, commentary and tips
The Gator Bite
Ingredients
- 2 oz Bulleit
- 1 oz jalapeño-infused simple syrup
- 1 oz fresh lime juice
Method, in Tyler's words
In a shaker fill with ice, add bourbon, simple syrup and lime juice. Shake for 15-20 seconds or until the shaker is cold to the touch. Pour over a glass with ice using the strainer. Garnish with either a lime wedge or orange peel. ENJOY!
— of 50 supporters · at 50, this becomes a full recipe page with Tyler's build video, commentary and tips
Riff on a Paper Plane
Ingredients
- ¾ oz rye (Yoshi shakes with Michter’s US*1 )
- ¾ oz Drambuie
- ¾ oz Aperol
- ¾ oz fresh lemon juice
Method, in Yoshi's words
Build the exact same as a classic Paper Plane, shaken in a tin for about 10 seconds, double straining as a key final step for the integrity of the cocktail.” It started as an experiment behind the bar: the Drambuie beat the Amaro Nonino, and the result is “an excellent and well balanced cocktail whether you use rye or bourbon.
— of 50 supporters · at 50, this becomes a full recipe page with Yoshi's build video, commentary and tips
The Mixologists
The RyeCentral Lab is a roster of working bartenders and freelance mixologists who test the station's recipes, contribute their own, and take bookings through RyeCentral. Each profile lists their approach, the classics they pour, their availability and how to reach them. The signature drinks here are the part of that work they are proudest of — and every one is credited, pictured and linked.
Browse the full roster in the mixologist directory, or, if you work behind a bar yourself, see how to get listed.
How the Corner Works
Their recipe, their words
Each spec is reproduced exactly as the mixologist gave it — the bottle, the amounts, the method. RyeCentral adds notes on what the whiskey is doing and how other ryes change the drink, nothing more.
Credited and linked
Every card carries the creator's photo, location and a link to their profile, and every profile links back here. The drink and the bartender are never separated.
Full page at 50 supporters
Once 50 people join RyeCentral through a mixologist's link, their card becomes a full recipe page with a build video, their commentary and their tips on getting it right.
Cocktail Station
Explore other corners of the station
Frequently Asked Questions (Voice Search)
What is the World Class Cocktail Corner?
The part of RyeCentral's Cocktail Station given over to original drinks: ten signature cocktails created by the RyeCentral Lab mixologists, each published in the creator's own words with the bottle they pour, their method, a link to their profile and the classics they built it from.
Who are the RyeCentral Lab mixologists?
Working bartenders and freelance mixologists listed in RyeCentral's mixologist directory — from New York, Las Vegas, Seattle, Florida and Ohio to Lagos and Dubai. Each has a profile page with their approach, availability and contact details, and each has contributed a signature cocktail to this corner.
Are these recipes tested?
Yes. Every signature here is marked RyeCentral Lab Tested on its creator's profile, and the spec on each recipe page is reproduced exactly as the mixologist gave it — amounts, bottle and method included.
When does a signature get its own page?
When 50 people have joined RyeCentral through that mixologist's link. Their card here then becomes a full recipe page with a build video, their commentary and their tips. Each card shows the live count, and joining is free.
Are all the drinks made with rye?
Nine of the ten are rye-based or offer a rye build; one, Badmus Adebusayo's Tropical Blue Bliss, is a rum drink — included because the Lab's roster is global and the corner shows each mixologist's own signature, not a house formula.
How do I become a RyeCentral Lab mixologist?
Apply through the mixologist program page. Accepted mixologists get a free profile with booking and contact details, a signature recipe card in this corner, and a referral link — at 50 sign-ups the card becomes a full recipe page with their build video, commentary and tips.
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