Classic Whiskey Cocktails: American Style

Whiskey, the epic booze of the great American West. It's what the dust-covered cattle punchers and squint-eyed outlaws called for when they sidled up to the bar. And it was the belt of choice for tough-guy private-eyes of hardboiled fiction and American film noir. Yes, American culture is steeped in whiskey.

Classic Manhattan | Photo by Meredith

Bourbon or Whiskey?

Kentucky bourbon and Tennessee whiskey share much in common. They're both made from a mash of at least 51 percent corn, and they're both aged in charred oak barrels, which give them a mild, smoky-sweet character. Here are a handful of our favorite bourbon cocktails.

Old Fashioned Cocktail | Photo by Meredith

But there is a difference between Tennessee Whiskey and bourbon. Though both are charcoal filtered, Tennessee whiskey uses charcoal made exclusively from the Volunteer State's sugar maple trees. Try Tennessee whiskey in cocktails like Lynchburg Lemonade Cocktail and Apple Jack. Can you taste a difference? Is the Tennessee whiskey a bit smokier?

Top-Rated Blended Whiskey Cocktails

Blended whiskeys were Prohibition's parting gift to America. With repeal in 1933, whiskey makers were eager to meet the newly legal demand for booze. But it was bottom-of-the-barrel time in their warehouses. With reserves running low, they hit upon mixing spirits together.

Tall Whiskey Sour | Photo by Meredith

Coming through the Rye

Before corn-based whiskeys stole the show, rye whiskeys were the rage. Today rye whiskey is making a comeback, starring once again in classic cocktails like the Sazerac and Manhattan.

Sazerac | Photo by c-biskit

The best tasting cocktails use fresh ice made from pure, filtered water. Bring the water to a quick boil for best results. Then, make it the morning of the day you plan to mix your cocktails, and you’ll enjoy the freshest, most delicious cocktails.

Discover more top-rated Whiskey Cocktail Recipes.

Booze Foods

Don't drink alone. Add some food to the fun. We've picked several top-rated finger food recipes to pair up with your favorite whiskey cocktails.

Bacon Wrapped Smokies | Photo by Meredith

Get more cooking tips and awesome food finds.

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Essential Cocktail Recipes: 30 Best Whiskey Drinks

For the most part, we prefer to drink our whiskey neat. Whether it be our favorite single malt Scotch, or a good ‘ole American Kentucky bourbon. Pour a finger’s width or two of pretty much anything good, and we’re happy campers. There are times however when we like to get a bit creative with our booze. You know, a nice whiskey cocktail.

Thanks to the popularity of shows like Mad Men (thank you Don Draper), the popularity of classic whiskey cocktails has made a huge resurgence in bars, making it much easier to get a good Old Fashioned at some of our local spots here in San Diego. This surge in popularity has also led to a lot great iterations on some classic whiskey drinks, and we all for progression and creativity. The drawback is that there are still a lot bad drinks out there, and herein lies the problem. How do you go about finding the best whiskey drink recipes on the web?

Well that’s where we come in. We’ve been drinking the stuff for years, and have taken on the daunting task of drinking countless whiskey cocktails to find the best ones. So let’s get to it. We’ve got everything from the classics, to the new school concoctions. Below are the 30 best whiskey drinks – in no particular order.

1. Old Fashioned

We won’t waste any time getting to our favorite cocktail, the Old Fashioned. The original recipe dates all the way back to the 1800s, and while it has been changed up a number of times (with many bartenders not actually knowing how to make it) we prefer this particular recipe. Use an orange peel (not a wedge), you’ll thank us later. [View Recipe]

2. Coke, Peanuts, and Whiskey

The aptly titled whiskey cocktail takes on the delicious pairing of roasted peanuts with ice-cold Coca-Cola, and adds some Jack Daniel’s to the mix. [View Recipe]

Created back in 1894 by a bartender at the Waldorf Astoria New York, this drink has gone on to become iconic on the cocktail scene. Celebrating the premiere of the operetta with the same name, you can’t go wrong with any variation of this whiskey drink. [View Recipe]

4. Hot Blooded

What original started simply as the Jalapeno, Blood Orange and Whiskey cocktail was recently renamed to Hot Blooded. If you’re looking for a bit of spice in your drink, this is a great choice. [View Recipe]

5. Mint Julep

Anyone who keeps up with the Kentucky Derby has at least heard of one of these. It’s the traditional drink of the massive sporting event, with nearly 80,000 being served up each year. It takes only 3 minutes to craft, and it’s the perfect way to beat the heat. [View Recipe]

6. Sea Captain’s Special

The first cocktail dedicated to rye whiskey, this bitter-sour concoction includes bitters, pastis, and is topped off with some champagne. [View Recipe]

7. Suburban

Another classic, this drink is said to date all the way back to 1875. Typically (although not always) served up in a traditional cocktail glass, the Suburban blends rye whiskey with dark rum and port, and is finished off with a dash of Angostura bitters. [View Recipe]

8. Smoke Signals

When you’re really looking to knock the socks off of your house guests, this is the go-to. Created in Portland, Oregon, this whiskey drink includes a mixture of pecans, sugar, lemon juice, and is topped off with carved ice chunks. [View Recipe]

Right behind the Old Fashioned, this bad boy is our second favorite whiskey cocktail. First created in New Orleans circa 1850, this delicious cocktail includes rye whiskey, bitters, simple syrup (or sugar cube), absinthe, and a lemon peel as a finishing garnish. [View Recipe]

10. Penicillin

This cocktail is a great way to start whiskey enthusiasts on the path to drinking their single malt neat. It includes 2 ounces of a blended scotch, fresh lemon juice, ginger syrup, honey, and a splash of Laphroaig (oh how we love peat) – providing a nice smokey finish. [View Recipe]

11. Irish Coffee

When you’re looking for the ideal whiskey drink to heat you up during a cool summer night, this is the go-to. Made with Irish whiskey (as indicated by the name) along with coffee, sugar and heavy cream, this is a great dessert choice for whiskey drinkers. [View Recipe]

12. Manhattan

Blending rye whiskey with sweet vermouth and Angostura bitters in an ice filled cocktail glass, the Manhattan is as classic as they come. [View Recipe]

13. Bourbon Sweet Tea

Forget the Arnold Palmer, this is the way to enjoy a hard tea. And pouring it into a mason jar to drink from? The ultimate finishing touch. [View Recipe]

14. Remember The Maine

This is a classic cocktail that most have forgotten about, but has managed to stay relevant among whiskey cocktail enthusiasts – and for good reason. Featured in Charles H. Baker Jr.s 1939 book ‘The Gentleman’s Companion,’ this old school cocktail blends rye whiskey, sweet vermouth, cherry brandy and absinthe. [View Recipe]

15. Brain-Duster

With a name like Brain-Duster, how could this thing not be good? Think of the previously mentioned Remember The Maine, but skip the cherry brandy. [View Recipe]

16. Tom and Jerry

There is literally no better holiday drink than this – whiskey or other. This classic Christmas cocktail was created all the way back in the early 19th century, and is very addictive. You can even make a batch for the kids – skip the alcohol of course. Beats the hell out of egg nog. [View Recipe]

17. Whiskey Sour

Simple, yet tasty. This classic cocktail blends a shot of bourbon with lemon juice and simple syrup, served on the rocks, and topped off with a lemon wedge. [View Recipe]

18. Seven and Seven

With many of the other whiskey drinks on the list, you can choose the brand of whiskey. That’s not the case with this cocktail. The recipe specifically calls for Seagram’s 7 whiskey mixed with 7-up, and finished off with a lemon wedge for garnish. [View Recipe]

19. Sriracha Hot Toddy

You didn’t think we could put together an entire list of the best whiskey drinks without including something with Sriracha hot sauce in it did you? We love this stuff too much, and we just had to experiment. Take all the ingredients of a Hot Toddy – whiskey, honey, ginger, lemon, and add some Sriracha. Now that’s what we’re talking about. [View Recipe]

20. Presbyterian

If you liked the Seven and Seven, this cocktail is right up your alley. Pour 2 ounces of Scotch into a glass with 4 ounces of ginger ale, and you’re ready to roll. [View Recipe]

21. Rusty Nail

This drink has gotten a bit of a bad rap over the years – being labeled as an old man’s drink, but we respectfully disagree. The mixture of Scotch and Drambuie tastes great together, and the dash of Angsotura bitters is a nice finishing touch. [View Recipe]

22. John Collins

Basically a tall version of the previously featured Whiskey Sour. Made with 1.5 ounces of bourbon, lemon juice, simple syrup, club soda, and both a Maraschino cherry and orange slice for garnish. [View Recipe]

23. Suffering Bastard

How could you go wrong with a whiskey drink called the Suffering Bastard? The answer is, you can’t. There are some variations of the this drink (a Mai tai version that calls for rum), but we prefer this recipe of bourbon, gin and ginger ale. [View Recipe]

24. Blood and Sand

Yet another classic, this Scotch based cocktail was invented all the way back in 1922, and was named after the Rudolph Valentino move with the same name. The recipe mixes Scotch whisky, Rosso vermouth, cherry brandy and orange juice. [View Recipe]

25. The Revolver

To be honest, we weren’t really sure to expect from a recipe that called for a half ounce of coffee liquor, but the mixture of Buffalo Trace and Kahlua was actually quite good. [View Recipe]

26. Spiced Bourbon Cider

Hard cider has definitely seen a surge in popularity as of late, and this is by far the best way to enjoy a glass of alcoholic cider. Add bourbon, ground cloves, nutmeg, ginger, cinnamon sticks, bitters, and maple syrup to your apple cider, and you’ve got yourself a beverage. [View Recipe]

27. The Irish Redhead

This one’s pretty easy to guess the ingredients right from the title. Made with 3 ounces of Jameson Irish Whiskey, an ounce of Grenadine, and 6 ounces of sprite, it’s the perfect way to settle that uneasy stomach. We’re kidding. Sort of. [View Recipe]

28. Glasgow Cocktail

If you’re partial to the spicy-bitter taste, then the Glasgow is for you. After you fill up your mixing glass with ice cubes, add Scotch whisky, dry vermouth, bitters and pasties, pour the mixture into a cocktail glass and enjoy. [View Recipe]

29. The Brooklyn Cocktail

It may not be as famous as its neighbor (the Manhattan), but that hasn’t stopped the Brooklyn from becoming one of our favorite whiskey drinks. This recipe calls for 2 ounces of rye whiskey, dry vermouth, Maraschino liqueur, and AmerPicon. [View Recipe]

30. Bacon, Bourbon, and Hazelnut Hot Chocolate

A “best of” list is not complete without including the greatest food known to man – bacon. The perfect way to enjoy those cold winter evenings, this is a recipe for success. [View Recipe]

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Whiskey and Bourbon Cocktails

Get whisked away by a refreshing cocktail made with whiskey or bourbon. The alcohol works in summery cocktails such as the classic mint julep, or in more autumnal fare such as the maple bourbon cocktail.

Sour Cherry Old-Fashioned

The punch of sour cherries counters the rich oak flavor from the whiskey.

Whiskey Sours

A classic mixed drink finished off with a buoy-like cherry floating on top.

A New Orleans original, this drink is best when made with rye whiskey, but top-shelf bourbon works too.

The Presbyterian

Making this traditional cocktail is simple; it’s equal parts whiskey or bourbon, club soda, and ginger ale.

Mint Julep

One of the oldest American cocktails, the mint julep originated in Virginia and was popularized in Kentucky. It is the signature cocktail of the American South.

Whiskey Lemonade

This cocktail is practically begging to be sipped while sitting on a sunny porch swing.

The Big Apple

Fall flavors from a lady apple and sparkling apple cider make this drink great for transitioning seasons.

Bourbon and Ginger

A spritz of fresh lime juice gives a citrusy finish to this effervescent cocktail.

Sparkling Red-Wine Cocktails

Pair bourbon or another American whiskey with sparkling red wine and serve in a cinnamon sugar-rimmed glass.

This classic cocktail can be served in a martini glass for a sophisticated touch.

Amaretto-Bourbon Punch

Balance out a robust bourbon with sweet additions such as amaretto and sparkling apple juice.

Maple-Bourbon Cider

This autumnal drink gets its sweetness from maple syrup, but a kick of cayenne keeps things interesting.

Citrus Arnold Palmer with Bourbon

English breakfast tea and bourbon complemented by citrus make this drink as unique as it is delicious.

Cherry-Orange Bourbon

Peach and Blackberry Muddle

Fresh fruit is complemented by mint in this bourbon-based cocktail.

Blackberry-Mint Julep

This slushy concoction has a deep purple color thanks to the blackberries.

Irish Buck

This lime-laden drink doesn’t have to be enjoyed just on Saint Patrick’s Day.

Peach Juleps

A twist on the classic, these juleps are just peachy.

Cranberry Old-Fashioned, Cider Smash, and American in Paris

This drink marries bourbon with the tart flavor of cranberry. It's strong, so you may want to add an extra tablespoon or two of water when muddling.

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50 Great Whiskey Cocktail Recipes

From the old fashioned to Irish Coffee, whiskey is king of cocktails

From the old fashioned and Sazerac to the Irish Coffee and hot toddy, whiskey is king of the cocktail. We've collected 50 great cocktail recipes using bourbon, scotch, rye, moonshine, and more.

The spicy bite of rye whiskey makes it a natural mixer. In our recipe for a classic Manhattan, it's tamed with sweet vermouth to make a balanced sipper.

Perhaps the most popular American whiskey is bourbon, and for good reason. It's caramelly sweetness makes it perfect for sipping neat, but it's also a great mixer. In the spring, get ready for the Kentucky Derby with a refreshing mint julep; in the fall, warm up with a rich bourbon old fashioned.

More of a scotch drinker? The penicillin, made with lemon juice and honey-ginger syrup is something of a cure-all. For a fruitier alternative, the scarlet starlet combines scotch with hibiscus and strawberry syrups.

If you're looking for a caffeine kick, we’ve got you covered. The Irish coffee is a tried-and-true combination of hot coffee, Irish whiskey, and cream. If you'd rather go with tea, check out our bourbon-spiked almond milk chai.

Whatever you want to pair your whiskey with, we've got the recipe for you. Check out these 50 awesome whiskey cocktails!

Heaven Hill Distillery's brand abassador, Lynn House, enjoyed nothing more as a child than picking peaches and other fresh produce on her grandparents' farm in Tennessee. She continues the tradition as an adult, incorporating fresh fruits and vegetables into her cocktails whenever she can—hence her nickname, "The Garden Girl." This summery drink combines peach purée, cucumber, and whiskey.

"Always be prepared." It's not only the motto of the Boy Scouts of America, it's also the mantra of any great host. Eric Castro of San Diego's Polite Provisions suggests to achieve that goal via pre-made libations. His riff on the classic New Orleans cocktail, the Vieux Carré, can be kept chilled, stored in cleaned 750-ml. liquor bottles, and on hand for all impromptu soirées.

Rosemary brings an herbal note to this lemony bourbon cocktail.

Adapted from the 1956 edition of the Esquire Drink Book, this aromatic cocktail—equal parts rye, sweet vermouth, and dry vermouth—is sweet without being syrupy.

Sweet citrus, whiskey, and a pleasantly bitter gentian-flavored liqueur combine in this elegant punch.

Moscato-based Cocchi Vermouth di Torino lends a complex sweetness to a twist on a Manhattan made with rye and Lillet.

Port, bourbon, and maple syrup come together in this cocktail, which has an intense color, depth of flavor, and a bit of a bite.

This variation on a Sazerac gets a boost from the complex, herbal flavor of chartreuse and a bright dash of lemon bitters.

Campari ice cubes morph this drink from a Manhattan into a Boulevardier as they slowly melt.

Frequently found in Japanese baking, black sugar, or kuru sato, is made by boiling unrefined sugar cane and has a flavor similar to dark brown sugar. Combined with ginger, it adds spice and a deep molasses flavor to a traditional old fashioned.

The Sazerac—a combination of rye, absinthe, sugar, and Peychaud's bitters—is the official cocktail of New Orleans.

This classic cocktail is made with rye, sweet vermouth, and Angostura bitters.

Dry sherry adds a pretty, floral note to this twist on a whiskey sour.

Penny De Los Santos

This classic New Orleans cocktail, made with rye, cognac, vermouth, and Benedictine, was invented at Hotel Monteleone.

Thai chile-infused chartreuse and a pear syrup made with fresh ginger add a spicy, warming kick to a delightfully complex cocktail.

Made with Buffalo Trace bourbon and fresh lemon, the Melisse Whiskey Sour is delicate and floral, a perfect balance of tart and sweet, with subtle vanilla notes and a sumptuous, meringue-like pillow of foam on top.

Two simple ingredients, whiskey and cider syrup, combine to make a powerfully good drink. A twist of lemon lends a bitter brightness without diluting the richness of the cocktail.

Based on a classic Brown Derby, this variation gets its name from the molasses which replaces honey in the original. Pink grapefruit juice adds a bit more sweetness and a rosy glow.

With slightly spicy Bulleit Bourbon and sweet Italian Amarena cherries, this take on the Manhattan is named for everyone's favorite Spaghetti Western hero.

Sweet grenadine and tart lemon juice balance out the woody, honeyed notes of Rittenhouse Rye whiskey in this simple cocktail.

Bright citrus juice and citrus bitters, apple brandy, cherry-flavored liqueur, and bittersweet amaro add layers of complexity to this whiskey drink.

Penny De Los Santos

The rich, spicy warmth of chai is a perfect drink for a cold winter's day, and it's made even more warming with the addition of a bourbon like Maker's Mark, whose notes of clove, vanilla, and caramel marry perfectly with the ingredients in the chai.

This alcoholic take on the Master Cleanse regimen—which features cayenne pepper, lemon juice, and maple syrup—is way more fun than the bourbon-less original.

Egg white adds frothiness and smoothness to a tangy, snake bite of a drink.

The Bahamian film star would be proud to have inspired this combination of Maker's Mark bourbon, sweet vermouth and Aztec chocolate bitters.

Fresh carrot juice, bourbon, and a sweet, slightly bitter walnut liqueur combine in this drinkable twist on carrot cake.

This twist on a whiskey sour made with orange preserves is decadently frothy.

Classic Dr. Pepper is a sweet, effervescent complement to smoky rye whiskey.

This take on a Manhattan gets an aromatic kick from a touch of green Chartreuse.

The warm spices in chai echo the flavor of a typical clove-infused toddy. The addition of cinnamon, ginger, cardamom, nutmeg, and flinty black pepper, coupled with the tannic tang of the tea, made this warming drink even more appealing.

This version of the Manhattan stays true to the classic with Jim Beam rye whiskey and Angostura bitters.

This spicy, whiskey-heavy drink is great for warming up in the colder months.

Bulleit rye, two kinds of vermouth, and West Indies orange bitters make up this riff on a Manhattan.

There's no better way to end a meal than with this bold, boozy coffee.

Aquavit steeped with dried figs and toasted cardamom adds sweetness and warm spicy notes to this twist on a Manhattan.

"Bucks" are a family of drinks that consist of ginger beer plus a spirit and citrus—a category that includes this fruity refresher as well as the classic Moscow Mule. Get the recipe for Kentucky Buck »

Bourbon is combined with grapefruit and tangerine juice in this fruity cocktail.

This Prohibition-era classic combines grapefruit juice with smoky scotch and dry vermouth.

Elderflower liqueur replaces the traditional sugar cube in this floral twist on an old favorite.

Su jung kwa is a traditional Korean tea made from cinnamon, ginger, spices, sweet dried dates, and pine nuts that's commonly served as an after-dinner drink or dessert. Rye whiskey gives the drink an untraditional kick.

Sweet watermelon juice tempers spicy adobo sauce and tart lemon juice in a bright, summery bourbon cocktail.

This version of the classic three-ingredient cocktail—which combines three parts bourbon to one part of a simple syrup bracingly infused with fresh spearmint—is sanctioned by the Kentucky Derby itself as their official mint julep recipe.

This stiff take on a whiskey sour is traditionally made with apricot brandy, but cognac is a less-sweet alternative.

In this cocktail, bright, tart cranberry preserves beautifully balance the rich caramel flavor of bourbon.

Named for the New Jersey birthplace of Laird's Apple Brandy, this toddy gets bittersweet complexity from cardoon-flavored amaro. Blow out the burning bourbon that floats atop the drink, then stir it in.

This throat-warming punch is a sophisticated take on the old-timey cold-season cure of tea dosed with Rock and Rye cordial.

Mingling the orange-scented old fashioned with subtly sweet pumpkin yields a brilliantly colored seasonal cocktail.

This fruity whiskey cocktail is served at Delmonico Steakhouse in the Venetian hotel in Las Vegas.

This potent Prohibition-era cocktail boasts an especially strong yet beachy combination of rum, whiskey, brandy, grenadine, and lemon juice.

This heady concoction of scotch, honey-ginger syrup, and fresh lemon juice is something of a cure-all—hence the name.

Recipes

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The Best Whiskey Cocktails for Fall

Make good use of your liquor cabinet with these recipes.

A drop in temperature pairs deliciously well with a deep, smoky whiskey. Whether it's Irish, Scotch, bourbon, or rye, these whiskey cocktail recipes will carry you through the change in weather and make good use of your liquor cabinet.

For a real Manhattan, you need rye whiskey. The harmony between the bitters, the sweet vermouth, and the sharp, musky whiskey rivals even that existing between gin and tonic water.

A classic New Orleans nightcap with the added combination of cognac and absinthe, it's smooth yet still packs a punch.

Sure, the Moscow Mule is a great cocktail, but it's even better when it's made with bourbon.

Strong and square-jawed, an Old Fashioned has just enough civilization to keep you from hollerin' like a mountain jack.

The Chancellor is dry and slightly mysterious—not unlike a Perfect Manhattan, with port for the sweet vermouth and Scotch for the rye. Point of advice: Don't order it in an Irish bar.

Like the original Manhattan, the Emerald contains a dash of orange bitters. If orange goes against your cocktail principles, you can leave the bitters out for an Angelo-and-Mike, or switch to Angostura bitters for a Blarney Stone.

Whiskey, coffee, and sugar in a heated glass mug. For when you want to indulge multiple vices but only have time for one.

Sweet, pleasant, even jovial. In fact, judging from actual millionaires we have met, rather atypical.

This combination of whiskey, Italian vermouth, and absinthe travels under several names. But it was ace bartender George J. Kappeler who peered deepest into the drink's essence when, back in 1895, he named it the Brain-Duster.

Scotch, dry vermouth, bitters, absinthe. It's a strange drink. But that's what makes it good.

A Rob Roy is simply a Manhattan with Scotch instead of rye. Perhaps a little odd, but in the long run quite rewarding.

Always a great go-to cocktail for chilly fall nights. Plus, it's allegedly a great cure for the common cold. Who know's if that's true, but we're certainly willing to try it.

The 21st century's answer to the whiskey sour, this simple cocktail is basically just an ice-cold hot toddy.

• 3/4 oz. lemon juice

Combine the ingredients into a shaker and shake vigorously for 15 second. Pour into a rocks glass over ice. No need to garnish.

Sometimes it's the simplest cocktails that are the best. With a 'rol and rye, all you need is Apersol aperitif, rye whiskey, and club soda.

• 1 1/2 oz. rye whiskey

• 1 1/2 oz. Apersol

Combine the rye whiskey and the Apersol in a highball glass with ice. Top off with club soda and garnish with an orange wheel.

Like most cocktails made with applejack brandy, this one will warm you right up.

• 1 1/2 oz. rye whiskey

• 1 oz. applejack brandy

• 3/4 oz. fresh lemon juice

• 3/4 oz. simple syrup

• 4 dashes Angostura bitters

Combine the rye whiskey, applejack brandy, lemon juice, simple syrup and Angostura bitters into a cocktail shaker. Fill shaker with ice and shake for about 30 seconds, or until frost appears on the outside of the shaker. Pour into a rocks glass filled with ice and top off with club soda. Garnish with a lemon twist.

The Best Whiskey Cocktails for a Boozy Summer

Don't put away your whiskey just because the weather gets warm

We love whiskey in all of its many different forms: bourbon, rye, Scotch, you name it. In cold weather, whiskeys provide warmth that is particularly satisfying in winter cocktails—stirred with other spirits or shaken with an autumnal cider. But come warmer days, whiskey can take on a different persona, fusing with the flavors of summer fruits like strawberry and rhubarb.

The Kentucky Buck is a cooling drink of ginger beer, bourbon, lemon juice, and strawberry, while the Whiskey Rock-a-Roller uses fresh raspberries, strawberry liqueur, and rhubarb bitters to simulate rhubarb pie in a glass. Bitter Campari is a refreshing Italian aperitif that we love to drink all summer. It's commonly mixed with gin and sweet vermouth to make a negroni, but swapping the gin for bourbon makes an equally delicious drink called a Boulevardier.

From refreshing sours to minty smashes, here are our favorite whiskey cocktails for summertime boozing.

Evening Shade

Seared Apricot Ginger Cooler

Unlike other stone fruit, apricots stay quite resilient when ripe and stand up to a quick sear on the grill with aplomb. Once the flesh warms through and its juices bake a bit, the apricot takes on deeper flavors that pair nicely with a spicy bourbon or rye and an equally spicy ginger beer. Swap out apricots for peaches or nectarines as the summer gets on toward the dog days. Get the recipe for Seared Apricot Ginger Cooler »

If You Like Piña Colada

If you Like Pina Colada Cocktail

Leo Robitschek of Eleven Madison Park crafted this cocktail in honor of our 21st birthday, inspired by SAVEUR's global influence. "While your average 21-year-old is spending their birthday getting a little too familiar with Jagermeister and Miller High-Life—not that there's anything wrong with that—SAVEUR has already been around the world," he says. "She’s sampled the best, and is hungry for more. Here, a perfect blend of some lesser-seen players: spicy rye, robust and savory-spiced velvet falernum, ancient and unapologetically vegetal green Chartreuse, and Linie aquavit, a spirit that, amazingly enough, has actually sailed around the world, aging in oak sherry casks to the rhythm of the rolling waves. Coconut, lime, and pineapple tie the package together; a somewhat more civilized yet totally delicious way to celebrate one’s twenty-first year." Get the recipe for If You Like Piña Colada »

Floral Old Fashioned

Floral Old Fashioned Cocktail

Cameron Johnston of Gleneagles Hotel designed this drink for those who don't usually go for a Scotch drink; chamomile syrup and Dalwhinnie 15 combine for a delicate cocktail with a still-smoky finish. Get the recipe for Floral Old Fashioned »

Kentucky Buck

Kentucky Buck cocktail

In this negroni cousin, the gin is replaced with rye whiskey. Get the recipe for Old Pal »

The Kentucky Devil

Sweet watermelon juice tempers spicy adobo sauce and tart lemon juice in a bright, summery bourbon cocktail. Get the recipe for The Kentucky Devil »

Campari ice cubes morph this drink from a Manhattan into a Boulevardier as they slowly melt. Get the recipe for Il Palio »

Elderflower Old Fashioned

Elderflower liqueur replaces the traditional sugar cube in this floral twist on an old favorite. Get the recipe for Elderflower Old Fashioned »

Scarlet Starlet

This fruity whiskey cocktail is served at Delmonico Steakhouse in the Venetian hotel in Las Vegas. Get the recipe for Scarlet Starlet »

Boulevardier Cocktail

In this negroni variation, gin is swapped out for bourbon. Get the recipe for Boulevardier Cocktail »

Whiskey Rock-A-Roller

Tobin Ellis created this drink based on a rhubarb pie for Lynyrd Skynyrd BBQ & Beer. Get the recipe for Whiskey Rock-A-Roller »

New York Cocktail

Sweet grenadine and tart lemon juice balance out the woody, honeyed notes of Rittenhouse Rye whiskey in this simple cocktail. Get the recipe for New York Cocktail »

Melisse Whiskey Sour

Alexis' Bordeaux Sour

Alexis' Bordeaux Sorur

Inspired by a cocktail at New York's Lafayette restaurant, this twist on a classic whiskey sour gets its fruity flavor and rosy color from muddled maraschino cherries and Lillet Rouge, the fruity red French apéritif wine enhanced with citrus and spices. Get the recipe for Alexis' Bordeaux Sour »

Strawberry Moonshine Julep

In this take on the classic mint julep, moonshine replaces bourbon, and macerated strawberries add juicy sweetness. Get the recipe for Strawberry Moonshine Julep »

The Good Doctor

Classic Dr. Pepper is a sweet, effervescent complement to smoky rye whiskey. Get the recipe for The Good Doctor »

Thousand-Dollar Mint Julep

Billionaire Cocktail

Developed by Dushan Zaric of NYC watering hole Employees Only and featuring absinthe, high-proof bourbon, and house-made pomegranate grenadine, the Billionaire is as rich as its name suggests. Get the recipe for Billionaire Cocktail »

White Whiskey Punch

Clear, unaged white whiskey stars in this potent, tropical-inspired punch. Get the recipe for White Whiskey Punch »

Recipes

Whiskey Drinks Recipes

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Select the ingredients you have to hand and see the cocktails you can make right now.

Why not try a

This drink was invented by the world's craziest bartender Chasee Connell.

Suggested by Glenn Beer. The Black Eyed Susan is the official drink of the Preakness Stakes horse race, which is the second leg of the American Triple Crown, held on the third Saturday in May at the Pimlico Race Course in Baltimore, Maryland, USA.

Whisky Live Toronto 2006 Ultimate Whisky Bar Chef Competition Winner: Jeff Sansone From: Canoe Restaurant & Bar

Suggested by E. A. Pisarz - This drink was known in places where I drank in Wasilla, Alaska. It was my personal drink and few people ordered it beside me.

The best whisky cocktail recipes

W hen one thinks of a whisky cocktail, odds are one thinks of a drink made with rye or bourbon. But the whiskies of the British Isles work just as brilliantly.

While I’d usually use a blended spirit, many barsmiths will mix with single malts, and they are very specific about their choices. Most of us, however, don’t have the room for every bottle ever made so, while I am occasionally specific below, you should use the whisky you prefer.

Here, to mark World Whisky Day on Saturday 21 May, are my favourite recipes.

The Whisky Sour

T he trick to getting a sour just right is balancing the sugar and the lemon to achieve the perfect, lip-puckering result. Back in the day, down at the beach in Thailand, we used to make them with equal quantities of lime and orange juice. A couple of those and I would be belting out a song or two with the band…

Fill a cocktail shaker with plenty of ice. Pour in 50ml blended whisky, 20ml lemon juice and 20ml sugar syrup. Shake, shake, shake. Strain into a glass and garnish with a slice of lemon and a maraschino cherry.

To make a Boston Sour, add 1 egg white to the liquids in the shaker WITHOUT ice. Shake to emulsify. Add ice and shake again. Strain and serve.

The Green Gimlet

This bright, light recipe comes via Michel Dozois, barsmith supreme and MD of Névé Ice in Los Angeles — he made all the ice cubes for Mad Men. Oh, yes he did.

Pop 3–4 basil leaves into a shaker. Pour in 60ml Scotch whisky, 30ml lime juice and 20ml sugar syrup and muddle them together. Add ice and shake vigorously until its very cold. Strain into a tumbler over a large ice cube and serve garnished with a basil leaf.

The Blood & Sand

C loaked in the mists of time, we think this was created in the 1920s to celebrate the Rudolph Valentino epic of the same name. Or for the version starring Rita Hayworth and Tyrone Power. Whichever it was, the drink is delicious and looks like a silent movie sunset…

Fill a cocktail shaker with ice. Add 30ml Scotch whisky, 20ml Peter Heering Cherry Heering (NOT cherry brandy, please!), 20ml red vermouth and 20ml orange juice. Shake hard until cold. Strain into a glass and garnish with a strip of orange peel.

The Pickleback

T his drink originated in the hipster Brooklyn bar scene (a far cry from when I lived there in the mid 9O’s - a good night out then was a large plate of linguine vongole and a carafe of house white at Sam’s Chop House) and may sound odd at first. But it is very refreshing and is a perfect pre-dinner palate tickler… follow it up with some dirty rice and pulled pork.

Fill a shot glass with whiskey — I like the oiliness of Irish for this. Fill a second shot glass with the chilled juice from a jar of GOOD pickled cucumbers (I like the Beit Hashita brand sold in Sainsbury’s. Or make your own). Down the whiskey. Follow up with the pickle juice. Slam the table and shout ONE MORE! You know you want to.

The Bryn Collins

I love a Collins of any sort. It’s just a lovely, long, summery drink. This one uses Welsh whisky and so, since the Collins’ nomenclature is a strange and arbitrary thing, I’ve decided to name this one for my old chum and ace chef Bryn Williams of Odette’s Restaurant.

Fill a tall glass with ice. Pour in 50ml Penderyn whisky, 25ml lemon juice and 10 ml sugar syrup. Stir well to combine and top up with soda water. Garnish with a slice of lemon and serve.

The Irish Royale

I f you replace the brandy in a champagne cocktail with scotch whisky, you make a Scotch Royale. If you replace the scotch with Irish whiskey, I figure that makes it an Irish Royal. Slainte.

Place a sugar cube in the bottom of a champagne flute and douse it with a good couple of dashes of Angostura bitters. Add 45ml Jameson’s Irish whiskey, and top up with cold, cold champagne. Some people chill the whiskey by stirring it in a mixing glass over ice before they strain it into the flute. This takes a little edge of its alcohol. So, really, it’s up to you.

The Walking Earl

From the fragrant Henrietta Lovell, The Rare Tea Lady herself and a cocktail fan after my own heart, comes this potent yet delicate ensemble.

Infuse 1 dessertspoon of Rare Tea Company’s Earl Grey tea in 500ml of cold water. Place in the fridge for EXACTLY 1 ½ hours. Henrietta is very precise.

Strain the tea infusion, then mix 100ml of it with 25ml Johnny Walker. Henrietta recommends their platinum whisky, but black or red will suffice. Sweeten the mixture with a drop of good Scottish heather honey. Stir to dissolve. Then pour into a tall, ice filled glass and garnish with a twist of orange.

The Thistle

I nvented by Harry Craddock, head bartender at the Savoy’s American Bar from 1925 — any British cocktail fan will be forever in his debt.

In an ice-filled shaker, mix 30ml whisky with 30ml dry vermouth (I recommend the Aperitivo Cocchi Americano). Add a couple of dashes of Angostura bitters and shake like hell. Strain into a cocktail glass, and serve.

The Scotch Rickey

Allegedly invented by bartender George Williamson for Democrat lobbyist Colonel Joe Rickey at the Shoomaker’s Resort in Washington DC, this is traditionally made with bourbon. But it lends itself ably to scotch. It’s long and refreshing—ideal for hot summer drinking.

Pour 60ml scotch whisky into an ice-filled high-ball glass. Squeeze in the juice of half a lime. Stir them together, and then top up the glass with soda water. Garnish with a half slice of lime if you so desire.

The Rob Roy

C reated at the Waldorf Astoria in Manhattan to celebrate the 1894 premiere of the operetta Rob Roy, this is basically a Manhattan made with scotch. As with the Manhattan, it can be “sweet”, “dry” or “perfect”. It can be served straight up or on the rocks. And it is garnished with a Maraschino cherry or a lemon twist. So customise away.

Stir 45ml scotch, 25ml sweet vermouth and a good dash of Angostura bitters vigorously over ice. Then strain into a cocktail or over ice into a tumbler, and garnish. To make it “dry”, replace the sweet vermouth with dry vermouth. To make it “perfect”, make up the 25ml of vermouth by mixing equal parts of sweet and dry.

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23 Whiskey Cocktails to Get You Through Winter

A tour around the world through whiskey drinks.

Some call it sweater weather, but cocktail nerds know winter as "whiskey season."

So how are bars around the world interpreting the storied spirit in 2017? It depends on whom you ask. There's no unifying way to drink whiskey except, perhaps, thoughtfully.

"Everyone is starting to deviate from that very basic way of drinking whiskey, which is neat or on the rocks," Porchlight's Nick Bennett says. The Scotsman Colada, served at the Manhattan bar, showcases the Black Grouse's banana notes in a tiki drink that's flavorful yet not cloying.

As the temperatures put a chill in the air, there are few drinks as rewarding as a whiskey concoction.

1 double shot espresso (about 2 oz.), room temperature

1 oz bourbon or rye whiskey

1/4 oz simple syrup

A dash of Peychaud's bitters

1 1-inch piece of lemon peel

Combine espresso, bourbon, simple syrup, and bitters in a shaker and fill with ice. Stir with a bar spoon for 30 seconds and strain into a rocks glass filled with ice. Twist lemon peel over the drink and rub around the rim of the glass. Garnish with lemon peel, optional.

Served at Everyman Espresso (sans alcohol of course) in New York City.

Buy Now Peychaud's Bitters, $14.25

2 oz. simple syrup

2 sprigs fresh rosemary

2 oz. fresh lemon juice

2 tsp. orange marmalade

1 tbsp. maple syrup

1 tbsp. fresh orange juice

Boil simple syrup and rosemary in a small saucepan, and allow it to cool to room temperature. Strain the syrup and add it to a shaker with bourbon, lemon juice, and marmalade. Add ice and shake. Pour into a glass with ice. Add maple syrup, orange juice, and egg white to the shaker. Shake until frothy and pour over cocktail. Garnish with a sprig of rosemary.

Buy Now Stonewall Kitchen Blood Orange Marmalade, $11.33

2.5 oz. rye whiskey

.25 oz. green Chartreuse

.50 oz. simple syrup

2 dashes lemon bitters

Add a splash of absinthe into a coupe glass and swirl to lightly coat the inside of the glass. Discard absinthe. In a mixing glass, stir rye, Chartreuse, and syrup over ice. Strain into the coupe glass, top with lemon bitters, and garnish with lemon twist.

Buy Now Lemon Bitters, $14.95

2 oz Black Grouse blended Scotch

.75 oz Coco Lopez

.5 oz lemon juice

Bar spoon banana liqueur

4 drops Kaffir lime tincture

Build the ingredients in a sheer tin and whip shake. Pour into a snifter with pebble ice. Rub the rim with a fresh kaffir leaf and a sprinkle of ground mace.

Nick Bennett on why tiki works with Scotch: "Scotch has some wonderfully hidden flavors like banana, coconut, and nutmeg. You just have to look for them. When you're designing a cocktail you can build from these more subtle flavors to turn it into something a little more explosive like a tiki-style drink."

Buy Now Coco Lopez Cream Coconut, $23.39

1.25 oz Bowmore 100 Degrees Proof whisky

.5 oz Carpano Antica Formula vermouth

2 tsp Jagermeister

1 tsp Benedictine DOM

1 tsp Mangoyan mango liqueur

Combine all ingredients in a mixing glass over ice and stir for fifteen seconds. Serve in a chilled glass and garnish with a fresh grapefruit peel.

Kenji Tsubokura on the drink's name: "I named this cocktail after the taste of 60's Bowmore Scotch. I can feel the mellow, rich and sweet flavors through drinking them. I loved them, and I named the drink out of respect for great 60's Bowmore."

Created by Kenji Tsubokura and served at Bar Rocking Chair in Kyoto, Japan

Buy Now Carpano Antica Vermouth, $17.99

Buy Now Benedictine DOM, $31.44

1.5 oz Pig's Nose blended Scotch

.75 oz ginger syrup

.75 oz lemon juice

1 teaspoon Averna Amaro

2 dashes Angostura bitters

Shake and double strain into a bucket, add ice, and garnish with a healthy swath of orange.

Beckaly Franks on why this drink is popular in Hong Kong: "The general consumer in Hong Kong is still adjusting to thoughtful drinks being executed in a casual environment and this particular drink attempts to bridge the gaps. Perhaps I see it as a bit of a gateway to the unassuming heart and palate."

Created by Beckaly Franks and served at The Pontiac in Hong Kong

Buy Now Angostura Bitters, $24.54

2/3 oz Aberfeldy 12-year-old Scotch

1 sugar cube soaked in Angostura bitters

In a champagne flute, soak sugar cube with 3 good dashes of bitters. Add Aberfeldy single malt and then top with Prosecco.

Kara Anderson on the unexpected mix of Scotch and bubbles: "This is a more sophisticated yet still simple aperitivo drink. It is dry, light and highlights the nutty and rich character of Aberfeldy single malt."

Created by Kara Anderson and served at the Scotch Egg Club at Aberfeldy Distillery in Aberfeldy, Scotland

Buy Now Angostura Bitters, $24.54

1 oz Ardbeg Scotch

.5 oz Cocchi Americano

.75 oz white peppercorn hibiscus syrup*

.25 oz egg white

1 oz cream soda reduction

.5 oz lemon juice

3 dashes Peychaud's Bitters

Squeeze strawberry purée

Torched demerara sugar top

Place all the ingredients in a shaker with the exception of the demerara sugar. Dry shake (no ice), for approx. 10-15 seconds with vigor. Re-open the shaker (carefully), add ice and shake for a further 10-15 seconds until the mixture is chilled. Using a julep strainer, pour mixture into glass and once the liquid has settled you should be left with a thick creamy head. Sprinkle demerara sugar on top and using a culinary torch, burn the sugar until caramelized.

Garth Howells on his inspiration: "The idea was to take a big, heavy hitting, peaty Scotch and use it as the base ingredient in an approachable cocktail for people who would not usually drink Scotch. Strawberry and peppercorn is a natural pairing that adds bite while balancing the sweetness."

*White Peppercorn & Hibiscus syrup

250 g White Granulated sugar

1 tsp white peppercorn

1 tsp dried hibiscus flowers

Gently crush the peppercorn and place in a saucepan with the remaining ingredients. Bring to boil and reduce heat. Simmer for 5 minutes then remove from heat and let cool. keep in the fridge in a covered container until needed.

Created by Gareth Howells and served at The VYNL in New York City

Buy Now Ardbeg 10 Year Old Scotch, $54.98

Buy Now Peychaud's Bitters, $14.25

2 oz Coconut Old Forester bourbon*

1 tsp Clear Creek 8 year pomme eau de vie

1 tsp Spiced almond demerara syrup*

1 dash Angostura bitters

Stir ingredients with ice. Strain in to a double Old Fashioned glass over one large cube. Garnish with a dehydrated apple slice.

50 g Coconut flakes

1 liter Old Forester Bourbon

Carefully measure out coconut flakes.Toast the coconut flakes on medium heat for 5 minutes or until slightly golden. Combine coconut and bourbon in an airtight container and place in the freezer for 3 days. Remove from freezer and strain making sure to remove all solids and rebottle.

Spiced Almond Demerara syrup

200 g Demerara sugar

20 g sliced almonds

4 g cinnamon bark

Combine sugar and water in a pot, apply low heat and stir until sugar is dissolved. Add almonds, cinnamon, and clove. Simmer and stir occasionally for 10 minutes. Remove from heat and allow to cool. Strain off solids. Place in refrigerator between uses

Devon Tarby on why it works for Los Angeles: "Our Normandie Club Old Fashioned takes advantage of the richness of the coconut flakes bring to the bourbon infusion, giving the drink a full bodied mouth feel without adding additional sweetness, and presenting a familiar flavor in an unexpected format. The coconut and slight tiki spice flavor of this drink make it particularly relevant and more approachable for the warm weather of the West coast."

Created by Devon Tarby and Alex Day and served at The Normandie Club in Los Angeles

Buy Now Angostura Bitters, $24.54

Buy Now Old Forester Bourbon, $39.88

1.5 oz Johnnie Walker Black

.75 oz lime juice

.75 oz egg whites

.5 oz vanilla syrup*

3 dashes Chuncho bitters

.5 barspoon maca powder

.5 barspoon lucuma powder

Mix all the ingredients in a mixing glass. Dry shake first, then hard shake with ice. Fine strain into a glass with ice. Garnish with a dash of bitters.

*To make vanilla syrup: combine 2 cups raw sugar, 1 cup water, and 1 vanilla stick that has been sliced open. Slow cook over low heat for 15 minutes.

Ajit Gurung on why it appeals to Hong Kong customers: "Brassmonkey is a twist to the classic whiskey sour. This drink reminds people of their favorite cocktail with a little touch of something new. With the addition of Maca and Lucuma powder, Brassmonkey is like a combination of a whisky sour and Pisco sour."

Created by Suraj Gurung and served at Stockton in Hong Kong

Buy Now Johnny Walker Black Label 12 Year Old, $32.90

Buy Now Chuncho Bitters, $12.83

Buy Now Lucuma Powder, $15.75

1 oz Knob Creek nine-year-old bourbon

1 oz Coffee-washed Barbancourt 5 Star rum

.5 oz Nikka Coffey Grain whisky

1.5 tsp Demerara or Kuromitsu (black Japanese sugar) syrup

Dash of Angostura, orange, and mole bitters

Mix all ingredients over a piece of block ice in a double Old-Fashioned glass. Stir briskly. Garnish with an orange twist.

Will Thompson on why the drink works in 2017: "Any overly big flavors, or excess sugar, gets in the way of drinkability, but we still have to find a way to cheat in complexity and novelty. Splitting the base spirit three ways, each of which is a nod towards part of the restaurant's influence, gets us loads of flavor without having to add any sweetness at all. Similarly, the sugars we use for the syrup have more body and flavor, and less sweetness, than refined white."

Created by Will Thompson and served at Ruka in Boston

Buy Now Nikka Coffey Grain Whiskey, $58.44

2 oz Elijah Craig bourbon

.75 oz fresh lemon juice

.75 oz agave syrup

2 cherry tomatoes

5 fresh basil leaves

Muddle tomatoes and four basil leaves. Add other ingredients and shake over ice. Strain into an old fashioned glass with ice. Garnish with a basil leaf.

Ruben Bansie on how the drink represents 2017: "It's the opposite of a Prohibition-style cocktail. It's fresh and using ingredients that are in season. Sometimes it's nice to have a good classic old drink. But sometimes you want to try something you've never had before."

Created by Ruben Bansie and served at Bar Velo in Brooklyn, New York

Buy Now Elijah Craig Bourbon, $130

2 oz Bourbon (four-year-old and older recommended)

1 oz Oloroso Sherry (Hidalgo recommended)

.5 oz Ancho Reyes chili liqueur

.5 oz Benedictine

Combine all above ingredients in an Old Fashioned glass, add cubed ice and give a short stir. Garnish with an orange peel.

Kimberly Rosselle on why the drink is representative of how we drink in 2017: "We are continuing to see the rise of the 'at-home bartender.' As a result ,cocktails that shy away from elaborate home-made ingredients, like tinctures and syrups, but still posses a complex flavor profile are exactly what drinkers are looking for."

Created by Kimberly Rosselle and served at Trick Dog in San Francisco

1.5 oz Hibiki Harmony whisky

.5 oz Spanish Garnatxa syrup

1 tsp phosphate

2 tsp dry vermouth

2 dashes Peychaud's bitters

Combine all ingredients in tin. Shake with ice. Double strain over a large ice cube. Garnish with lemon peel.

Jimmy Yeager on why this drink is an example of 2017's trends: "The drink represents the global nature of current cocktail culture. It also plays with whisky and wine with an added touch of the past: Acid Phosphate of the early 20th century as a very popular ingredient in cocktails and sodas."

Created by Jimmy Yeager and served at Jimmy's in Aspen, Colorado

Buy Now Peychaud's Bitters, $14.25

Buy Now Hibiki Harmony Whiskey, $73.74

Buy Now Carpano Antica Vermouth, $17.99

2 oz Dewar's 12-year-old blended Scotch

1 oz fresh lemon juice

.5 oz simple syrup

Drizzle Crème de Mure

Combine Dewar's, lemon juice and simple syrup in a glass. Fill with crushed ice, stir and swizzle. Top with more crushed ice, then drizzle Crème de Mure on top.

Kara Anderson on the drink's inspiration: "It is a twist on the classic 80s cocktail, the Bramble, created by Dick Bradsell in London. We, however, have twisted it from gin to Dewar's 12-year-old whisky. It is fun, creative, fruity and keeps you coming back for more."

Created by Dick Bradsell* (*Bradsell is credited with creating the original Bramble cocktail, which uses gin. Here, the recipe has been tweaked to feature whiskey.) Served at The Scotch Egg Club at Aberfeldy Distillery in Aberfeldy, Scotland

Buy Now Dewar's 12 Year Blended Scotch, $37.40

1 oz Powers Johns Lane whisky

1 oz Montenegro Amaro

.5 oz Malmsey five-year-old Madeira

.25 oz creme de cacao

.5 tsp Giffard Creme de Banane

1 dash Absinthe

Combine all ingredients in mixing glass with ice. Stir briskly. Served in an Old Fashioned glass with one large ice cube. Garnish with orange oil expressed from an fresh orange peel.

Jesse Vida on how this updates the Old Fashioned recipe: "This drink takes the course of indulging [pot still Irish whiskey's] richer characteristics but in the familiar form of an Old Fashioned. The drink works for Dead Rabbit because it's layered, and has flavors that play very well together. It's also deceivingly heavy on Amaro but you wouldn't know it by the balance."

Created by Jesse Vida and served at The Dead Rabbit in New York

Buy Now Torani Creme de Cacao, $13.80

2 oz Redbreast 12-year-old whisky

1/3 oz banana liqueur

5 tsp fresh pineapple juice

2 tsp fennel seed-infused simple syrup

2 tsp fresh lemon juice

2 dashes Dr. Adam Elmegirab Boker's Bitters

Add all the ingredients to a cocktail shaker and fill with ice. Hard shake for 10 seconds. Fine strain into a chilled cocktail glass. Garnish with freshly grated nutmeg.

Shane Harte on Ireland's influence on whisky drinks: "There is more of an interest around Europe in what Ireland is doing now in the cocktail space. We are not following London or New York, but creating our own identity here."

Created by Shane Harte and served at Chelsea Drugstore in Dublin

Buy Now Redbreast 12 Year Whiskey, $46.63

1 oz Wyoming Whiskey Outryder

.5 oz Fresh lemon juice

2 dashes Orange bitters

4 oz Eric Bordelet Sidre Tendre

.5 oz Yellow Chartreuse

Combine whiskey, lemon, and orange bitters in a wine glass, add crushed ice, and stir. Add more ice, then add Sidre. Add more ice, top with Chartreuse. Serve with a large straw.

Brittany Fells on why this works for 2017: "It requires non-traditional proportions, and the layering technique is integral to the flavor profile. It starts off tart and sassy, melds into something clean, dry, effervescent, and finishes off herbal and aromatic. It is complex enough to keep you interested until the last sip, easy enough to nurse while you party."

Created by Brittany Fells and served at The Rose in Jackson Hole, Wyoming

2 oz Highspire whiskey

1.5 tsp Laphroaig 10-year-old scotch

.5 oz Tempus Fugit Spirits creme de cacao

Bar spoon Luxardo maraschino liqueur

Dash orange bitters

2 dashes Bittermens Xocolatl Mole Bitters

Combine all ingredients in a rocks glass, add ice, and stir briskly. Garnish with a cinnamon stick or chocolate.

Matt Lofink on why this resonates with New Orleans: "Rye whiskey is taken seriously here—we use it in our city's favorite cocktails like the Sazerac, La Louisiane, and Vieux Carre. The Sir Highspire is much like these cocktails: it's made to be enjoyed by the locals. It's a drink that says 'I love my city.'"

Created by Matt Lofink and served at CURE in New Orleans

Buy Now Laphroaig 10 Year Old Scotch, $45.50

Buy Now Bittermens Xocolatl Mole Bitters, $24.96

2 oz Dewar's White Label scotch

.5 oz Chamomile Yuzu cordial

4 drops Spanish bitters

2 dash Regan's orange bitters

Combine all ingredients and ice in a mixing glass. Stir briskly, then strain into a double Old Fashioned glass with a clear ice sphere. Garnish with edible micro flowers.

Ezra Pattek on the drink's tasting notes: "A touch of Spanish bitters (with notes of tea, citrus, angelica) plus the chamomile yuzu cordial highlights the floral and delicate characteristics of the Scotch."

Created by Ezra Pattek and served at Meat Market Miami (as well as Meat Market Palm Beach, and Meat Market Puerto Rico) in Miami, Palm Beach, and Puerto Rico

Buy Now Dewar's White Label Scotch, $22.44

2 oz rye whisky

2 drops Old Fashioned bitters

2 tsp rose, sichuan pepper, and coriander syrup

Combine all ingredients in a rocks glass with ice and stir briskly. Garnish with lemon zest.

ECC on why it works for Paris: "In Paris, whiskey is generally served on the rocks and adding sugar is a great taste enhancer. The bitter drops adds the spicy note while the citrus gives a more complex flavor."

Created by Experimental Cocktail Club and served at Night Flight at the Hotel Bachaumont in Paris

Buy Now Old Fashioned Bitters, $14.99

1 oz Elijah Craig Small Batch bourbon

.25 oz St. Elizabeth allspice Dram

.25 oz fresh lemon juice

1 barspoon PAMA Pomegranate liqueur

1 barspoon Don Nuño Oloroso sherry

3 oz Cinnamon-lemon infused hot water

Build all ingredients into a small toddy mug and top with the cinnamon-lemon infused hot water, add garnish, and serve.

Brett Esler on how people drink whisky now: "I see it representing what more and more people are looking for out of whisky cocktails these days. They want to be able to taste that whisky and see it showcased as opposed to it being covered up too much in any way."

Created by Brett Esler and served at Whisler's in Austin, Texas

Buy Now Elijah Craig Bourbon, $130

1.5 oz High West Silver Western Oat whiskey

.75 oz fresh lemon juice

.75 oz red bell pepper puree

.5 oz Lillet Blanc

.5 oz Yellow Chartreuse

.25 oz agave nectar

Shake all ingredients in a shaker with ice and strain into a chilled coupe glass.

Steve Schneider on the drink's profile and inspiration: "The drink showcases flavors that people are used to but in a different context. The combination of red bell peppers and white wheat whiskey are both ingredients that work well together but can be very intimidating on paper. The name, Geoff Belle, is a play on words because of the bell pepper, but is also named after a buddy of mine from legendary bar PDT in NYC's Jeff Bell."

Created by Steve Schneider and served at Employees Only Singapore in Singapore

суббота, 17 февраля 2018 г.

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20. Presbyterian

21. Rusty Nail

22. John Collins

23. Suffering Bastard

24. Blood and Sand

25. The Revolver

26. Spiced Bourbon Cider

27. The Irish Redhead

28. Glasgow Cocktail

29. The Brooklyn Cocktail

30. Bacon, Bourbon, and Hazelnut Hot Chocolate

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суббота, 17 февраля 2018 г.