Twelve Five Rye Takes Cocktails Act West

Twelve Five Rye Whiskey is truly an All-American, nationwide, Kumbaya product. It’s distributed by Congenial Spirits out of California and distilled  a California distributor, and distilled in Swisher, Iowa, Twelve Five is named for the day prohibition was lifted by Franklin D. Roosevelt: December 5, 1933.

This Rye comes of age at Cedar Ridge Winery and Distillery in eastern Iowa – blended with 70% rye, 15% malted barley and 15% corn (all locally sourced). The mix ages for a minimum of two years in charred American Oak barrels and comes out 95 proof.

Related: 2 Gingers Irish Whiskey Goes Big with Cocktails

Since Twelve Five is coming west for the first time (introducing itself in California, Arizona and Nevada), their mixologists sent over a few celebratory recipes to capture the spirit of this rich, woody drink.

Roosevelt (Top)


  • 2 oz. Twelve Five Rye
  • 1⁄2 oz. Pedro Ximenez Sherry
  • 1 dash Angostura bitters
  • 1 dash Walnut bitters

Preparation: Stir. Serve. Garnish with a brandied cherry.



  • 1 1⁄2 oz. Twelve Five Rye
  • 1⁄2 oz. Cedar Ridge Grape Brandy 1 White sugar cube
  • Dash of Peychauds bitters Absinthe rinse

Preparation: Garnish with lemon peel.

Rinse rocks glass with absinthe and chill glass. In mixing glass stir sugar, bitters and spirits. Strain to rocks glass with no ice.



  • 2 oz. Twelve Five Rye
  • 3⁄4 oz. Fresh pineapple juice 3⁄4 oz. Dry vermouth
  • Dash of cardamom bitters Garnish with cayenne pepper

Preparation: Shake, everything except cayenne. Strain to rocks glass over ice, garnish with cayenne pepper and pineapple leaf.

TFR Swizzle


  • 2 oz. Twelve Five Rye
  • 3⁄4 oz. Giffard Framboise Liqueur
  • 3⁄4 oz. Grapefruit juice
  • Muddled raspberries
  • Fresh mint

Preparation: In shaking tin, muddle raspberries. Add ingredients except mint and shake. Fine strain to Collins glass over muddled mint. Top with crushed ice, swizzle and garnish with mint sprig and three raspberries.

Whiskey Barrel Punch

To the punch bowl muddle sugar and lemon peel to produce Oleosaccharum, then add:


  • 4 cups Whiskey (an entire bottle plus more)
  • 2 cups Lemon juice (strained well to remove pulp and small seeds)
  • 1 cup Grenadine
  • 8 dashes Angostura bitters
  • 11⁄2 cups Cold water

Preparation: Stir to blend, then using a hand-held strainer or slotted spoon, remove the lemon peels, making sure they don’t bring any of that Oleosaccharum with them. Refrigerate, covered, until ready to serve. Just before your guests arrive, add the ice block and:

11⁄2 cups Champagne (about a quarter of a bottle) Stir to blend and then relax. You’re done.

Makes 20 Servings.

Lose Your Prohibition Punch


  • 2 cups Twelve Five Rye
  • 1⁄2 cup Art in The Age Snap
  • 1⁄4 cup Yellow Chartreuse
  • 1 cup Home-made Gala apple puree 1⁄2 oz. Lemon juice
  • 3⁄4 oz. Brown sugar simple syrup Nutmeg to taste
  • Soda
  • 1 cup Cold water

Preparation: Add all ingredients except soda to punch bowl and stir. Top with soda and add large ice block. Garnish with small apples and nutmeg.

Makes 20 servings.


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