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An 84-Proof Cocktail in a Can? It Exists, and It’s Awesome

An 84-Proof Cocktail in a Can? It Exists, and It’s Awesome

Hochstadter’s Slow & Low Rock and Rye packs a wallop

Dan Myers

The can may be small, but it's actually a healthy serving.

Canned or bottled cocktails tend to have a reputation for being sugary, low-alcohol knockoffs of real cocktails, usually flavored “premium malt beverages” masquerading as the real thing. But there’s a new canned cocktail on the market, Slow & Low Rock and Rye, and there’s really nothing else like it out there.

These 100-milliliter cans contain a real-deal craft cocktail made with Cooper Spirits Company straight rye whiskey, honey, navel orange, real rock candy, and a dash of Angostura bitters. At 84 proof (42 percent alcohol), it contains slightly more alcohol than most straight liquors, so while the can might seem small, it actually contains the equivalent of nearly three and a half 1-ounce shots. Though you can certainly drink it right out of the can (or as a shot, chased with a beer), we actually suggest you serve it in an Old Fashioned glass, on the rocks, treating it like the quality cocktail it is.

Rock and rye is about as old-timey a cocktail as it gets, taking its name from nineteenth-century saloons that would serve harsh straight unaged rye along with some rock candy to mellow the burn. Over the years, the term began to encompass any combination of rye whiskey, rock candy, citrus, and spices, and the one you’ll find in this can is smooth, flavorful, and more than the sum of its parts, with the orange and bitters nicely complimenting the spiciness of the rye, and the sugar lending it just enough sweetness to take the edge off.

If you happen to spot this at your local liquor store (it's also available in 750 ml bottle format), you won’t be disappointed by it if you appreciate a good brown spirits cocktail. And at a suggested retail price of $4 a can, it’s a lot cheaper than what you’ll find at your local cocktail bar!


Recipe Summary

  • 1 pound large elbow pasta
  • 4 teaspoons kosher salt, divided
  • 4 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 8 ounces blue cheese, crumbled (about 2 cups), divided
  • 8 ounces sharp white Cheddar cheese, shredded (about 2 cups), divided
  • 1 teaspoon black pepper
  • ½ cup panko (Japanese-style breadcrumbs)
  • ½ teaspoon lemon zest (from 1 lemon)
  • 2 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 375°F. Prepare pasta according to package directions, adding 1 tablespoon of the salt to the boiling water. Drain, return to pot, and set aside.

While pasta cooks, melt 3 tablespoons of the butter in a medium saucepan over medium. Whisk in flour, and cook, stirring constantly for 1 minute. Gradually pour in milk, whisking constantly until thoroughly combined. Bring to a boil, and cook, stirring often, until thickened, about 10 minutes. Remove from heat stir in 6 ounces each of the blue cheese and the Cheddar, 1/2 teaspoon of the pepper, and remaining 1 teaspoon salt, stirring until cheese is melted. Pour cheese sauce over pasta stir to coat. Transfer mac-and-cheese to a lightly greased 13- x 9-inch baking dish. Top evenly with remaining cheeses.

Place remaining 1 tablespoon butter in a small microwavable bowl microwave until butter is melted, about 30 seconds. Stir in panko, lemon zest, and remaining 1/2 teaspoon black pepper.

Sprinkle breadcrumb topping over cheeses bake in preheated oven until golden and bubbly, about 25 minutes. Sprinkle with parsley.


Recipe Summary

  • 1 pound large elbow pasta
  • 4 teaspoons kosher salt, divided
  • 4 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 8 ounces blue cheese, crumbled (about 2 cups), divided
  • 8 ounces sharp white Cheddar cheese, shredded (about 2 cups), divided
  • 1 teaspoon black pepper
  • ½ cup panko (Japanese-style breadcrumbs)
  • ½ teaspoon lemon zest (from 1 lemon)
  • 2 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 375°F. Prepare pasta according to package directions, adding 1 tablespoon of the salt to the boiling water. Drain, return to pot, and set aside.

While pasta cooks, melt 3 tablespoons of the butter in a medium saucepan over medium. Whisk in flour, and cook, stirring constantly for 1 minute. Gradually pour in milk, whisking constantly until thoroughly combined. Bring to a boil, and cook, stirring often, until thickened, about 10 minutes. Remove from heat stir in 6 ounces each of the blue cheese and the Cheddar, 1/2 teaspoon of the pepper, and remaining 1 teaspoon salt, stirring until cheese is melted. Pour cheese sauce over pasta stir to coat. Transfer mac-and-cheese to a lightly greased 13- x 9-inch baking dish. Top evenly with remaining cheeses.

Place remaining 1 tablespoon butter in a small microwavable bowl microwave until butter is melted, about 30 seconds. Stir in panko, lemon zest, and remaining 1/2 teaspoon black pepper.

Sprinkle breadcrumb topping over cheeses bake in preheated oven until golden and bubbly, about 25 minutes. Sprinkle with parsley.


Recipe Summary

  • 1 pound large elbow pasta
  • 4 teaspoons kosher salt, divided
  • 4 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 8 ounces blue cheese, crumbled (about 2 cups), divided
  • 8 ounces sharp white Cheddar cheese, shredded (about 2 cups), divided
  • 1 teaspoon black pepper
  • ½ cup panko (Japanese-style breadcrumbs)
  • ½ teaspoon lemon zest (from 1 lemon)
  • 2 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 375°F. Prepare pasta according to package directions, adding 1 tablespoon of the salt to the boiling water. Drain, return to pot, and set aside.

While pasta cooks, melt 3 tablespoons of the butter in a medium saucepan over medium. Whisk in flour, and cook, stirring constantly for 1 minute. Gradually pour in milk, whisking constantly until thoroughly combined. Bring to a boil, and cook, stirring often, until thickened, about 10 minutes. Remove from heat stir in 6 ounces each of the blue cheese and the Cheddar, 1/2 teaspoon of the pepper, and remaining 1 teaspoon salt, stirring until cheese is melted. Pour cheese sauce over pasta stir to coat. Transfer mac-and-cheese to a lightly greased 13- x 9-inch baking dish. Top evenly with remaining cheeses.

Place remaining 1 tablespoon butter in a small microwavable bowl microwave until butter is melted, about 30 seconds. Stir in panko, lemon zest, and remaining 1/2 teaspoon black pepper.

Sprinkle breadcrumb topping over cheeses bake in preheated oven until golden and bubbly, about 25 minutes. Sprinkle with parsley.


Recipe Summary

  • 1 pound large elbow pasta
  • 4 teaspoons kosher salt, divided
  • 4 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 8 ounces blue cheese, crumbled (about 2 cups), divided
  • 8 ounces sharp white Cheddar cheese, shredded (about 2 cups), divided
  • 1 teaspoon black pepper
  • ½ cup panko (Japanese-style breadcrumbs)
  • ½ teaspoon lemon zest (from 1 lemon)
  • 2 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 375°F. Prepare pasta according to package directions, adding 1 tablespoon of the salt to the boiling water. Drain, return to pot, and set aside.

While pasta cooks, melt 3 tablespoons of the butter in a medium saucepan over medium. Whisk in flour, and cook, stirring constantly for 1 minute. Gradually pour in milk, whisking constantly until thoroughly combined. Bring to a boil, and cook, stirring often, until thickened, about 10 minutes. Remove from heat stir in 6 ounces each of the blue cheese and the Cheddar, 1/2 teaspoon of the pepper, and remaining 1 teaspoon salt, stirring until cheese is melted. Pour cheese sauce over pasta stir to coat. Transfer mac-and-cheese to a lightly greased 13- x 9-inch baking dish. Top evenly with remaining cheeses.

Place remaining 1 tablespoon butter in a small microwavable bowl microwave until butter is melted, about 30 seconds. Stir in panko, lemon zest, and remaining 1/2 teaspoon black pepper.

Sprinkle breadcrumb topping over cheeses bake in preheated oven until golden and bubbly, about 25 minutes. Sprinkle with parsley.


Recipe Summary

  • 1 pound large elbow pasta
  • 4 teaspoons kosher salt, divided
  • 4 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 8 ounces blue cheese, crumbled (about 2 cups), divided
  • 8 ounces sharp white Cheddar cheese, shredded (about 2 cups), divided
  • 1 teaspoon black pepper
  • ½ cup panko (Japanese-style breadcrumbs)
  • ½ teaspoon lemon zest (from 1 lemon)
  • 2 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 375°F. Prepare pasta according to package directions, adding 1 tablespoon of the salt to the boiling water. Drain, return to pot, and set aside.

While pasta cooks, melt 3 tablespoons of the butter in a medium saucepan over medium. Whisk in flour, and cook, stirring constantly for 1 minute. Gradually pour in milk, whisking constantly until thoroughly combined. Bring to a boil, and cook, stirring often, until thickened, about 10 minutes. Remove from heat stir in 6 ounces each of the blue cheese and the Cheddar, 1/2 teaspoon of the pepper, and remaining 1 teaspoon salt, stirring until cheese is melted. Pour cheese sauce over pasta stir to coat. Transfer mac-and-cheese to a lightly greased 13- x 9-inch baking dish. Top evenly with remaining cheeses.

Place remaining 1 tablespoon butter in a small microwavable bowl microwave until butter is melted, about 30 seconds. Stir in panko, lemon zest, and remaining 1/2 teaspoon black pepper.

Sprinkle breadcrumb topping over cheeses bake in preheated oven until golden and bubbly, about 25 minutes. Sprinkle with parsley.


Recipe Summary

  • 1 pound large elbow pasta
  • 4 teaspoons kosher salt, divided
  • 4 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 8 ounces blue cheese, crumbled (about 2 cups), divided
  • 8 ounces sharp white Cheddar cheese, shredded (about 2 cups), divided
  • 1 teaspoon black pepper
  • ½ cup panko (Japanese-style breadcrumbs)
  • ½ teaspoon lemon zest (from 1 lemon)
  • 2 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 375°F. Prepare pasta according to package directions, adding 1 tablespoon of the salt to the boiling water. Drain, return to pot, and set aside.

While pasta cooks, melt 3 tablespoons of the butter in a medium saucepan over medium. Whisk in flour, and cook, stirring constantly for 1 minute. Gradually pour in milk, whisking constantly until thoroughly combined. Bring to a boil, and cook, stirring often, until thickened, about 10 minutes. Remove from heat stir in 6 ounces each of the blue cheese and the Cheddar, 1/2 teaspoon of the pepper, and remaining 1 teaspoon salt, stirring until cheese is melted. Pour cheese sauce over pasta stir to coat. Transfer mac-and-cheese to a lightly greased 13- x 9-inch baking dish. Top evenly with remaining cheeses.

Place remaining 1 tablespoon butter in a small microwavable bowl microwave until butter is melted, about 30 seconds. Stir in panko, lemon zest, and remaining 1/2 teaspoon black pepper.

Sprinkle breadcrumb topping over cheeses bake in preheated oven until golden and bubbly, about 25 minutes. Sprinkle with parsley.


Recipe Summary

  • 1 pound large elbow pasta
  • 4 teaspoons kosher salt, divided
  • 4 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 8 ounces blue cheese, crumbled (about 2 cups), divided
  • 8 ounces sharp white Cheddar cheese, shredded (about 2 cups), divided
  • 1 teaspoon black pepper
  • ½ cup panko (Japanese-style breadcrumbs)
  • ½ teaspoon lemon zest (from 1 lemon)
  • 2 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 375°F. Prepare pasta according to package directions, adding 1 tablespoon of the salt to the boiling water. Drain, return to pot, and set aside.

While pasta cooks, melt 3 tablespoons of the butter in a medium saucepan over medium. Whisk in flour, and cook, stirring constantly for 1 minute. Gradually pour in milk, whisking constantly until thoroughly combined. Bring to a boil, and cook, stirring often, until thickened, about 10 minutes. Remove from heat stir in 6 ounces each of the blue cheese and the Cheddar, 1/2 teaspoon of the pepper, and remaining 1 teaspoon salt, stirring until cheese is melted. Pour cheese sauce over pasta stir to coat. Transfer mac-and-cheese to a lightly greased 13- x 9-inch baking dish. Top evenly with remaining cheeses.

Place remaining 1 tablespoon butter in a small microwavable bowl microwave until butter is melted, about 30 seconds. Stir in panko, lemon zest, and remaining 1/2 teaspoon black pepper.

Sprinkle breadcrumb topping over cheeses bake in preheated oven until golden and bubbly, about 25 minutes. Sprinkle with parsley.


Recipe Summary

  • 1 pound large elbow pasta
  • 4 teaspoons kosher salt, divided
  • 4 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 8 ounces blue cheese, crumbled (about 2 cups), divided
  • 8 ounces sharp white Cheddar cheese, shredded (about 2 cups), divided
  • 1 teaspoon black pepper
  • ½ cup panko (Japanese-style breadcrumbs)
  • ½ teaspoon lemon zest (from 1 lemon)
  • 2 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 375°F. Prepare pasta according to package directions, adding 1 tablespoon of the salt to the boiling water. Drain, return to pot, and set aside.

While pasta cooks, melt 3 tablespoons of the butter in a medium saucepan over medium. Whisk in flour, and cook, stirring constantly for 1 minute. Gradually pour in milk, whisking constantly until thoroughly combined. Bring to a boil, and cook, stirring often, until thickened, about 10 minutes. Remove from heat stir in 6 ounces each of the blue cheese and the Cheddar, 1/2 teaspoon of the pepper, and remaining 1 teaspoon salt, stirring until cheese is melted. Pour cheese sauce over pasta stir to coat. Transfer mac-and-cheese to a lightly greased 13- x 9-inch baking dish. Top evenly with remaining cheeses.

Place remaining 1 tablespoon butter in a small microwavable bowl microwave until butter is melted, about 30 seconds. Stir in panko, lemon zest, and remaining 1/2 teaspoon black pepper.

Sprinkle breadcrumb topping over cheeses bake in preheated oven until golden and bubbly, about 25 minutes. Sprinkle with parsley.


Recipe Summary

  • 1 pound large elbow pasta
  • 4 teaspoons kosher salt, divided
  • 4 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 8 ounces blue cheese, crumbled (about 2 cups), divided
  • 8 ounces sharp white Cheddar cheese, shredded (about 2 cups), divided
  • 1 teaspoon black pepper
  • ½ cup panko (Japanese-style breadcrumbs)
  • ½ teaspoon lemon zest (from 1 lemon)
  • 2 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 375°F. Prepare pasta according to package directions, adding 1 tablespoon of the salt to the boiling water. Drain, return to pot, and set aside.

While pasta cooks, melt 3 tablespoons of the butter in a medium saucepan over medium. Whisk in flour, and cook, stirring constantly for 1 minute. Gradually pour in milk, whisking constantly until thoroughly combined. Bring to a boil, and cook, stirring often, until thickened, about 10 minutes. Remove from heat stir in 6 ounces each of the blue cheese and the Cheddar, 1/2 teaspoon of the pepper, and remaining 1 teaspoon salt, stirring until cheese is melted. Pour cheese sauce over pasta stir to coat. Transfer mac-and-cheese to a lightly greased 13- x 9-inch baking dish. Top evenly with remaining cheeses.

Place remaining 1 tablespoon butter in a small microwavable bowl microwave until butter is melted, about 30 seconds. Stir in panko, lemon zest, and remaining 1/2 teaspoon black pepper.

Sprinkle breadcrumb topping over cheeses bake in preheated oven until golden and bubbly, about 25 minutes. Sprinkle with parsley.


Recipe Summary

  • 1 pound large elbow pasta
  • 4 teaspoons kosher salt, divided
  • 4 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 8 ounces blue cheese, crumbled (about 2 cups), divided
  • 8 ounces sharp white Cheddar cheese, shredded (about 2 cups), divided
  • 1 teaspoon black pepper
  • ½ cup panko (Japanese-style breadcrumbs)
  • ½ teaspoon lemon zest (from 1 lemon)
  • 2 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 375°F. Prepare pasta according to package directions, adding 1 tablespoon of the salt to the boiling water. Drain, return to pot, and set aside.

While pasta cooks, melt 3 tablespoons of the butter in a medium saucepan over medium. Whisk in flour, and cook, stirring constantly for 1 minute. Gradually pour in milk, whisking constantly until thoroughly combined. Bring to a boil, and cook, stirring often, until thickened, about 10 minutes. Remove from heat stir in 6 ounces each of the blue cheese and the Cheddar, 1/2 teaspoon of the pepper, and remaining 1 teaspoon salt, stirring until cheese is melted. Pour cheese sauce over pasta stir to coat. Transfer mac-and-cheese to a lightly greased 13- x 9-inch baking dish. Top evenly with remaining cheeses.

Place remaining 1 tablespoon butter in a small microwavable bowl microwave until butter is melted, about 30 seconds. Stir in panko, lemon zest, and remaining 1/2 teaspoon black pepper.

Sprinkle breadcrumb topping over cheeses bake in preheated oven until golden and bubbly, about 25 minutes. Sprinkle with parsley.