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Whisky cocktails have a rich history, full of creative bartenders and delicious combinations. First appearing during the 19 ^th century, cocktails gained popularity in the first half of the 20 ^th century where it was considered classy and cool to be sipping a cocktail in a reputable establishment.

Whisky cocktails need to be carefully considered in order to enhance and complement its natural flavour profile.

Brown Derby

Not overly boozy and leans toward more refreshing. Squeeze a twist of grapefruit oil over the top for a nice punchy aromatic.

Ingredients

• 45ml Wild Turkey bourbon
• 30ml Fresh grapefruit juice
• 7.5ml Honey
• Dash of lemon juice

Method

Shake all the ingredients with ice. Strain into a coupe glass.

Bourbon Mojito

Ingredients

• 50ml Buffalo Trace bourbon
• 5ml lime juice
• 1tsp sugar
• 60ml soda water
• Fresh mint leaves

Method

Muddle together the fresh mint, sugar and lime in a tall glass. Load with ice. Add the bourbon and top up with soda water.

Whisky Smash

Ingredients

• 60ml Chivas Revolve whisky
• Half a lime cut into wedges
• A quarter cup of diced cucumber
• 5 sprigs of fresh mint
• 100ml cold limeade (or lemonade)

Method

Muddle the lime, cucumber and mint at the bottom of a rocks glass. Fill the glass with ice and add the whisky. Top up with limeade. Garnish with mint, a lime wedge and cucumber wheel.

Silver 75

Ingredients

• 17ml Buffalo Trace bourbon
• 14ml simple syrup
• 14ml lemon juice
• Sparkling white wine
• Cherry and lemon peel

Method

Mix the bourbon, lemon and simple syrup in a tin and lightly shake. Strain into a chilled glass.

Top with sparkling wine Drop in a cherry then twist the lemon peel and pop it in.

Smoked & Salted

Ingredients

• ¼ cup Four Roses Bourbon
• ½ tsp maple syrup (slightly thinned out with hot water ahead of time)
• 5 dashes Crude Smoke & Salt Bitters

Method:

Stir with ice to chill and dilute. Strain into a double rocks glass with a large ice cube. Garnish with an orange twist

Espresso Old Fashioned

Ingredients

• 1 double shot espresso (about ¼ cup) room temperature
• 30ml or 1 ½ tsp bourbon or rye whiskey
• ½ tsp simple syrup
• A dash of bitters
• 1x 1-inch piece of lemon peel

Method

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.

Revival 60’s

Ingredients

• ¼ Cup Bowmore  Deep & Complex whisky
• 1 ½ tsp vermouth
• 2 tsp Jagermeister
• 1 tsp Benedictine DOM
• 1 tsp mango liqueur
• Grapefruit peel

Method

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.

The Golden Dram

Ingredients

• ¼ cup Aberfeldy 12-year-old Scotch
• 1 sugar cube soaked in Angostura bitters
• Martini Prosecco

Method

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

Brassmonkey

Instructions

• ¼ Cup or 45ml Johnnie Walker Black
• 1 ½ tsp lime juice
• 22.5ml or 1 ½ teaspoons egg whites
• 1 tsp vanilla syrup*
• 3 dashes bitters
• ½ barspoon maca powder
• ½ barspoon lucuma powder

Method

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.