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Bird Cage Rye Sour

Warming spices, the bitter citrus of amaro, and high-proof rye make this Bird Cage rye sour the cocktail to cozy up to during chilly weather.


  • 1 ½ oz. 100-proof rye (Minaya/Breen use Rittenhouse Bottled in Bond Rye)
  • ½ oz. Averna
  • ¾ oz. fresh grapefruit juice
  • ½ oz. fresh lime juice
  • ¾ oz. 5-spice syrup
  • 4 dashes Angostura bitters
  • 4 dashes Reagans Orange Bitters
  • ______________________________
  • 5-Spice Syrup
  • 2 cups demerara sugar
  • 2 cups water
  • 3 crushed cinnamon sticks
  • 2 whole cloves
  • 2 whole allspice berries
  • 1 star anise
  • Tools:shaker, fine-mesh strainer, strainer
  • Glass:Chilled Egg Coupe


Add all of the ingredients to a shaker. Add ice and shake. Double strain.

5 Spice SyrupCombine all of the ingredients in a medium saucepan, stirring occasionally until all the sugar is dissolved. Simmer for a short time. After the liquid is cool enough, transfer to a jar, place in the refrigerator, and let the spices infuse in the syrup for 24 hours. Afterward, fine strain out the spices, then refrigerate until ready to use. Will keep refrigerated for up to a month.

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