7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email firstname.lastname@example.org. Your wish may end up on the blog, along with the actual recipe from the chef.
Bar manager Jen Ackril is one of those incredibly talented 'tenders who flies under the radar, but it's about time she gets some well-deserved props. While most of the concoctions she creates in cocktail heaven at Rye are instantly beloved, we're changing things up a bit to give you this festive, icy creation she whipped up just in time to celebrate our nation's birth—and perhaps liven up a BBQ or two. Happy Fourth!
The Bottle Rocket
1 ounce Wild Turkey 81 bourbon
1 ounce Flor de Cana 7 Year Grand Reserve rum
3/4 ounce fresh squeezed lemon juice
1/2 ounce simple syrup
Pinch of salt
3 dashes Peychaud’s Bitters
1. Combine ingredients (except blueberries) in a cocktail shaker.
2. Pour over crushed ice into a Collins glass.
4. Stick blueberries on an American Flag toothpick to garnish.