This is a very nice expression of a rye for mixing as it still retains its youthful zest and spiciness to stand up well to mixers without being overly assertive. For traditionalists there is also of course the Sazerac Cocktail, the recipe from the Sazerac website is: The Original Sazerac Cocktail Take two heavy-bottomed 3 1/2-oz. Bar glasses; fill one with cracked ice and allow it to chill while placing a lump of sugar with just enough water to moisten it.
Crush the saturated lump of sugar with a bar spoon. Add a few drops of Peychaud's Bitters, a jigger of rye whisky and several lumps of ice and stir briskly. Empty the first glass of ice, dash in several drops of Herbsaint, twirl the glass rapidly and shake out the absinthe. Enough of it will cling to the glass to impart the desired flavor. Strain into this glass the rye whisky mixture prepared in the other glass. Twist a lemon peel over the glass, but do not put it in the drink.