Catcher in the Rye: a recipe featuring rye, amontillado sherry, italian amaro, & grand marnier
Catcher in the Rye
Rated 3.2 stars by 9 users
Category
Old-Fashioned variation
Cuisine
Stirred
The Catcher in the Rye is a stirred drink that that feels tailor-made for back-to-school season. Named for Salinger’s classic novel, it carries just the right mix of edge and elegance to sip while the air starts to sharpen and routines fall back into place. Created by California bartender Brooke Arthur and first featured in Imbibe in 2011, this drink has stuck around for good reason; it’s complex, balanced, and memorable. Not at all phony, it's a cocktail Holden Caulfield might actually approve of.
At its core is rye whiskey, bold and spicy. Amontillado sherry adds a layer of nutty refinement, tempering rye’s bite with depth and maturity. Amaro CioCiaro folds in earthy, bittersweet amer notes that echo the novel’s darker undercurrents, while Grand Marnier lends a flash of brightness—a reminder of fleeting sweetness amid the shadows. A dash of Regan’s bitters ties everything together, adding structure and just enough spice to keep things interesting.
Reach for this one when you need something strong enough to remind you that you’re still an adult—even if you secretly want to ditch it all and run away to the city.
Ingredients
Directions
Stir ingredients with ice.
Strain into a rocks glass over a large cube.
Garnish with an orange peel, if you’d like.
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