Whisky cocktails have a rich history, full of creative bartenders and delicious combinations. First appearing during the 19th century, cocktails gained popularity in the first half of the 20th 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.
Not overly boozy and leans toward more refreshing. Squeeze a twist of grapefruit oil over the top for a nice punchy aromatic.
- 45ml Wild Turkey bourbon
- 30ml Fresh grapefruit juice
- 7.5ml Honey
- Dash of lemon juice
Shake all the ingredients with ice. Strain into a coupe glass.
- 50ml Buffalo Trace bourbon
- 5ml lime juice
- 1tsp sugar
- 60ml soda water
- Fresh mint leaves
Muddle together the fresh mint, sugar and lime in a tall glass. Load with ice. Add the bourbon and top up with soda water.
- 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)
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.
- 17ml Buffalo Trace bourbon
- 14ml simple syrup
- 14ml lemon juice
- Sparkling white wine
- Cherry and lemon peel
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
- ¼ cup Four Roses Bourbon
- ½ tsp maple syrup (slightly thinned out with hot water ahead of time)
- 5 dashes Crude Smoke & Salt Bitters
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
- 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
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.
- ¼ Cup Bowmore Deep & Complex whisky
- 1 ½ tsp vermouth
- 2 tsp Jagermeister
- 1 tsp Benedictine DOM
- 1 tsp mango liqueur
- Grapefruit peel
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
- ¼ cup Aberfeldy 12-year-old Scotch
- 1 sugar cube soaked in Angostura bitters
- Martini Prosecco
In a champagne flute, soak sugar cube with 3 good dashes of bitters. Add Aberfeldy single malt and then top with Prosecco.
- 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
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.