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Rock and Rye is one of the higher-end restaurants that serves oysters, but don’t miss its halibut or chocolate torte.

He also enjoyed some “rock and rye liquor,” whiskey that he and his dad distill in a cask with rock candy and grapefruit.

Mr. Cooper went on to return to circulation bygone bar ingredients like Crème Yvette, a berry-violet liqueur, and Hochstadter’s Slow & Low, a form of the common 19th-century drink rock and rye.

An unlikely blend of rye whiskey and rock candy syrup, with an array of citrus and other flavors typically thrown in, rock and rye was a barroom staple for much of the latter 19th century, often taken for “what ails you.”

A century or so ago, finding rock and rye was easier than it is today.