Team Shattuck — Bartender Will Shattuck

Team Shattuck's Marble Rye

Ingredients:
- 1.5 oz Jack Daniel's Rye
- 3/4 oz Aquavit (Preferably Linie)
- 1/2 oz Amaro Averna
- 1/2 oz Honey syrup*
- Cucumber for garnish

Combine all ingredients over ice and stir for 30 seconds
Strain into a rocks glass. Garnish with a long, thin slice of cucumber.

*Honey syrup
- 1/4 cup honey
- 1/4 warm water

Combine ingredients and stir until well-mixed.

Photo by On The Rocks Detroit

Team Shattuck - Chef Mike Winborn

Photo by On The Rocks Detroit

Chef Mike Winborn's Slug Ruben Burger

Ingredients:
- 8 oz of ground beef + 1/2 cup toasted rye breadcrumbs, combined + formed into two thin patties
- 2 slices of rye bread, toasted
- 2 slices of Swiss cheese
- 3 oz of your favorite sauerkraut
- 1 oz Burger Sauce*

*Burger sauce
- 3 oz of mustard
- 3 oz of mayo
- 3 oz of ketchup
- Juice of 1 lemon
- 1 pickle spear, diced
- 1 t. cajun
- 1 t. dried rosemary
- 1 t. kosher salt
- 1 t. mustard powder
Stir to combine

Team Bang — Bartender Shane Bang

Team Bang's Shiitake Manhattan

The inspiration for this pairing was umami. With Jack Daniel's rye providing the perfect balance of heat and spice, umami seems like a perfect match. This spin on a classic Manhattan will have your taste buds soaring and watering for another sip. The touch of maple syrup adds a bit of mouthfeel that allows the Jack Daniel's Rye to truly stand out and bring those spice notes to life.

Ingredients:
- 2 oz Jack Daniel's Rye - 1 oz shiitake mushroom-infused sweet vermouth - 1 bar spoon whiskey barrel-aged maple syrup - 5 dash’s Jack Daniel's bitters (Angostura bitters can be substituted if not allowed)

Combine all ingredients in mixing glass
Stir.
Serve in a coupe glass

*shiitake mushroom infused vermouth
Take 4 shiitake mushrooms per 375 ml sweet vermouth.
Chop finely and combine
Allow to rest for 3 days
Strain mushrooms
Use vermouth as needed

Team Bang - Chef Nate Bonkowski

Chef Nate Bonkowski's Rye Flour Portobello on Rye

Ingredients:
- Rye flour and panko fried portobello
- Roasted red peppers
- Caramelized onions
- Sautéed spinach
- Smoked Gouda
- Pickled mustard seed w/dijon Jack Rye dressing
- Garlic oil toasted caraway rye bread

Team Eisenberg — Bartender Mike Eisenberg

Team Eisenberg's Peachy Katz

This cocktail pairs the main components of Katz pastrami spice and the delicious sweetness of peaches with the spicy-sweet backbone of Jack Daniel’s Rye. A lift from Fee Brothers, Fee Foam gives the binding texture of an egg white and brings the notes of coriander and peach to the forefront.

Ingredients:
- 2 Dashes Orange Bitters
- 2 Dashes Fee Foam
- .5 oz Lemon Juice
- .5 oz Coriander & Black Pepper Simple Syrup
- 1 oz White Peach Calpico
- 2 oz Jack Daniel’s Rye

Add all ingredients and ice to the small side of a shaker set.
Close your tins.
Shake vigorously, single strain over fresh ice.
Serve or enjoy.

*Coriander & Black Pepper Simple Syrup
Bring 500g sugar and 500ml water to a brisk simmer, reduce heat and dissolve sugar.
Add 100g toasted and crushed coriander seeds and 30g crushed black pepper.
Cool the syrup, pour into a glass bottle and let rest in the fridge.
After 36 hours strain the solids and return the syrup to a clean vessel.

Team Eisenberg - Chef Jeremy Kalmus

Chef Jeremy Kalmus' Smoked Pastrami on Rye

Smoked pastrami on rye with Jack Daniel’s rye braised pearl onions, gruyere cheese and pickled green tomato thousand island.

Ingredients:
Thousand Island
- 1c. mayo
- 2T minced Spanish onion
- ¼ c pickled green tomatoes, chopped
- 2T Dijon
- 1T horseradish
- 2T ketchup
- 1T paprika
- 1T lemon juice
- 2T Chopped pickles
Combine all ingredients; mix with a whisk.

Rye braised pearl onions
- 2 oz Jack Daniel’s rye
- 1 c. pearl onions, cut in half lengthwise
- ½ c. chicken stock
- 1T butter

In a saute pan or small stockpot, melt the butter. Once the butter is melted, add the onions.
Sweat the onions until slightly translucent.
Add the rye. Reduce to half.
Add chicken stock, reduce by half.
Remove the onions from the pan, roughly chop them.

Assembly
Grill the bread like you would for grilled cheese, 1 slice of gruyere on each slice of bread.
Add a 6 oz pile of smoked pastrami.
Top with the rye braised onions.
Add 2T of the thousand island to the top of the pastrami and onions.
Top the sandwich with the second piece of toasted bread. Cut in half.

Team Cash — Bartender Julie Cash

Team Cash's Bubba’s BBQ Jack Daniel’s Rye & Coke

Ingredients:
- 2.5 oz Jack Daniel's Rye
- 1 oz Bubba’s Jack Daniel's Rye Sweet BBQ Sauce
- 2 dashes cherry bitters
- Dash of liquid smoke
Shaken and poured over ice
Topped with coke and garnished with Michigan cherries

Team Cash - Chef Steve ‘Bubba’ Coddington

Chef Steve ‘Bubba’ Coddington's Bubba’s Boneless Ribs on Rye Sammy

Ingredients:
- A full rack of ribs slow-smoked until the bones can be removed
- One seeded rye loaf, split in half
- Pickled red onions
- Dill pickle chips
- Jack Daniel's Rye sweet bbq sauce

Team Burrows — Bartender Sue Burrows

Team Burrows' Everyone’s a ‘Ryesguy’

Ingredients:
- 10 Fresh Cranberries
- 3 Fresh Basil Leaves
- 1/2 oz Freshly Squeezed Lemon Juice
- 2 oz Jack Daniel’s Rye
- Ginger Beer

Garnish with Cranberries, Basil, and lemon peel.
Muddle cranberries, basil, and lemon juice.
Add Jack Daniel’s Rye and fill with ice.
Top off with ginger beer and stir.
Add garnish and enjoy.

Team Burrows - Chef Brent Foster

Chef Brent Foster's “Bird You Ryedieu”

Ingredients:
- House-made turkey burger
- chihuahua cheese
- dijonaise
- Jack Daniel’s Rye
- caramelized onions
- arugula
- Angostura seasoned bacon
- pickled cranberries
- Toasty/buttery Avalon Dexter Davison Rye Bread