Directly from the bottle!
Well I think we have a few much better drink recipes here for you!
Well to start with you can at least just enjoy sipping your favorite straight “On the rocks“.
Combine 1/4 cup rye whiskey, 2 tablespoons sweet vermouth, and 2 dashes Angostura bitters in a glass filled with ice. Stir until outside of glass is very cold. Strain into a glass; garnish with 1 cherry. 6 servings.
Rosemary Peach Maple Leaf Cocktail
I like using grade B maple syrup here for its deeper maple flavor. I highly recommend smoky Redemption Rye, which is aged in charred oak barrels and lends a deep earthiness to this drink that complements the sweet maple and bright peach. Bulleit Rye is my second choice. Try this with ripe pears when peaches are out of season. I like my maple leaf served on the rocks, but you can shake it with ice and strain it into a chilled glass if you prefer. Add a splash of sparkling water if you want it to be more refreshing on a warm day.
Makes 1 strong drink
1/4 of a peach, chopped, plus a few slices for garnish
1 1/2 tablespoons rosemary maple simple syrup (below)
1 tablespoon strained lemon juice
1/4 cup rye whiskey (preferably Redemption Rye)
tiny pinch smoked sea salt
rosemary sprig for garnish
sparkling water or club soda, optional
Muddle together the chopped peach, rosemary maple simple syrup, lemon juice, rye, and salt in a measuring cup or glass. Strain the mixture into a tumbler filled with ice, pressing on the fruit pulp to get out all the good stuff. Garnish with the peach slices and rosemary sprig. If you like your drink a little lighter, top it with a splash of sparkling water or club soda.
Rosemary Maple Simple Syrup
Makes about 1 cup, enough for 10 drinks
3/4 cup lightly packed rosemary leaves (from about 10 sprigs), roughly chopped
1/2 cup (5 3/4 ounces by weight) maple syrup
1/2 cup water
Combine the rosemary, maple syrup, and water together in a small saucepan over medium heat. Bring to a simmer, then cover and steep for at least 15 – 30 minutes. Strain the mixture though a fine-mesh sieve, pressing on the rosemary to extract all the liquid. Discard the rosemary. Chill the syrup until cold, 1 hour (or mix your drinks right away if you just can’t wait). The syrup will keep, refrigerated, for at least several weeks.
- 60mls Famous Grouse blended scotch
- 20mls fresh lemon juice
- 20mls ginger-honey syrup
- 10mls Laphroaig scotch
Combine blended scotch, lemon juice and syrup in a shaker, fill with ice and shake well. Strain into an ice-filled rocks glass and float Islay scotch on top.
3 oz. Jameson Irish Whiskey
1 oz. Grenadine
5-6 oz. Sprite (can substitute Ginger ale or Club Soda)
A squeeze of both lemon and lime juice to taste
Optional: muddled pomegranate or blackberries
Simply mix your ingredients, stir and serve over ice with a lime wedge or twist.
Coke, Peanut and Whiskey Cocktail
makes 1 ¼ cups
2 cups roasted, unsalted peanuts
1 ½ cups sugar
1 ¼ cups water
1 tsp. orange flower water
1 oz. brandy or vodka
Pulverize peanuts in a food processor. Meanwhile, combine sugar and water in a saucepan over medium heat, stirring constantly until sugar dissolves. Allow mixture to boil for three minutes, then add peanuts. Lower heat, allowing mixture to simmer for several more minutes, then gradually increase the temperature. When mixture is about to boil, remove from heat, and cover.
Let mixture sit for at least six hours. Then strain it through cheesecloth, discarding peanuts. Add orange flower water and brandy or vodka. Keep for up to two weeks in the refrigerator.
Blood Orange and Bourbon
1/2 cup freshly squeezed blood orange juice (strain the pulp if you wish)
3-5 tablespoons bourbon (depends on how boozy you want it)
2-3 drops of Angostura bitters
splash of sparkling water
orange slices & sprigs of mint, for garnish
Mix & serve!
Alternatively, omit the sparkling water, shake everything in a cocktail shaker with ice and serve in a rocks glass.
Sriracha Hot Toddy
- 1 cup whiskey
- 3 cups water
- 3 inches fresh ginger root pieces
- 4 tablespoons honey
- 1 tablespoons fresh lemon juice
- 3 lemon slices
- 1 tablespoon sriracha sauce
- 1In a small bowl, whisk together the honey, sriracha, and lemon juice.
- 2In a small saucepan, bring the whiskey, water, and ginger pieces to a light simmer. Let simmer for 10 minutes.
- 3Pour into whiskey mixture, add lemon slices, and simmer another 10 minutes.
- 4Pour into mugs and garnish with a thin ginger slice if desired.
Mixed Berry and Fig Old Fashioned
Yield: 1 drink
Glassware: Old Fashioned glass
Tools: Cocktail shaker, muddler, cocktail strainer
1 tsp (5 ml) sugar
2 oz (60 ml) mixed berries (any combination to your preference)
1 medium size fig, quartered
2 dashes of bitters
2 oz (60 ml) whiskey
Fig slice, for garnish
1. Muddle and stir sugar, berries, fig and bitters in a cocktail shaker.
2. Add whiskey and stir to combine.
3. Pour strained mixture over ice.
4. Garnish with a fig slice
Jameson and Ginger
- 50 ML (1.7 OUNCES/3 TABLESPOONS/1 GENEROUS SHOT) JAMESON IRISH WHISKEY
- GINGER ALE (RECOMMENDED: VERNOR’S)
- LIME WEDGE
- Fill a tall glass with ice.
- Add the whiskey.
- Fill the glass with ginger ale, and stir.
- Squeeze a lime wedge over the drink, and drop it in.
The Brown Derby
Yield: 1 drink
Glassware: Champagne coupe or cocktail glass
Tools: Cocktail shaker
1 ½ oz (45 ml) bourbon
1 ½ oz (45 ml) freshly squeezed grapefruit juice
½ oz (15 ml) honey syrup (made from equal parts water and honey brought to a simmer and cooled)
1 grapefruit slice, for garnish
1. Combine all of the ingredients into a shaker with ice. Shake vigorously and strain into a chilled champagne coupe or cocktail glass.
2. Garnish glass with sliced grapefruit.
Yield: 1 cocktail
Glassware: 2 Old-Fashioned glasses (one for mixing and one for serving)
2 ounces (60 ml) rye whiskey or Cognac
3 dashes Peychaud’s Bitters
1 tsp (5 ml) of simple syrup or 1 sugar cube
Splash of absinthe
Lemon peel, for garnish
1. To chill the glass, pack one old-fashioned glass with ice and water.
2. In the second glass, mix together the simple syrup and bitters (or muddle bitters with a sugar cube). Add the rye whiskey or Cognac to this glass.
3. Dump out the ice and water from the first glass. Pour a splash of absinthe into this glass and swirl to coat the sides. Discard of any remaining absinthe.
4. Pour the rye mixture from the second glass into the first glass.
5. Rub the rim of the glass with the lemon peel and place into the cocktail.
- 5 blackberries
- 6-8 mint leaves, torn (plus more for garnish)
- ½ small red plum, peeled and diced (plus more for garnish)
- ½ ounce simple syrup
- ½ ounce cointreau
- 2 ounces whiskey
Makes 1 serving
In a cocktail shaker, muddle blackberries, mint, plum and simple syrup until broken up. Add ice, cointreau and whiskey. Shake vigorously 12 to 15 seconds. Strain into a low ball glass filled with ice and garnish with a slice of plum and sprig of mint. Enjoy!
Bourbon Sweet Tea
3 cups water
½ cup sugar
2 or 3 black tea bags
1 lemon, sliced into wedges
1 lime, sliced into wedges
1 orange, sliced into wedges
1 cup bourbon
Lemon wheels for garnish
To make the tea: Combine the water and sugar in a small saucepan and bring to a boil, stirring to dissolve the sugar. Pour the sugar water into a jar, add the tea bags, and let steep for 5 to 10 minutes, depending on how strong you want your tea. (If you like your tea very strong, leave the bags in the tea for longer.)
Remove the tea bags and add the lemon, lime, and orange wedges. Pour in the bourbon. Cover the jar and chill.
Serve in small glasses and garnish with thin lemon wheels.
How better to bust a hangover than to include a remedy in a cocktail? Gina Chersevani’s gingery whiskey slushie floats a quick pour of bitter Fernet-Branca, the purported hangover cure-all, to give regulars at The Eddy a fail-safe reason to order another.
Make It At Home
2 cups ice
1½ ounces Jameson Irish whiskey
1 ounce freshly squeezed lemon juice
1 ounce grated ginger
½ ounce simple syrup (1:1)
1 ounce Fernet-Branca
1 sprig of fresh mint
1. In a blender, add the ice, whiskey, lemon juice, grated ginger and simple syrup. Blend on high for 30 seconds.
2. Pour into a coupe and fill to the rim with Fernet-Branca, then garnish with the sprig of mint. Serve.
Seven & Seven
ABOUT THE SEVEN AND SEVEN COCKTAIL
Together they make 14—and a sweet, sparkling whiskey drink.
INGREDIENTS IN THE SEVEN AND SEVENCOCKTAIL
- 1.5 oz Seagram’s Seven Crown Whiskey
- 4 oz 7UP
HOW TO MAKE THE SEVEN AND SEVENCOCKTAIL
Add both ingredients to a highball glass filled with ice and stir gently.
Fruity Old Fashioned
- 2 sugar cubes
- 4 dashes of Angostura bitters
- 1 lemon wheel
- 1 lime wheel
- 1 orange wheel
- 1 maraschino cherry
- 1/2 teaspoon grenadine
- 1/4 cup bourbon or rye whiskey
- Club soda
- Ginger ale
Drop sugar cubes in a rocks glass; sprinkle with bitters and add citrus wheels, cherry, and grenadine. Using a muddler or the handle of a wooden spoon, mash just to release fruit juices and oils. Add bourbon. Fill glass with ice cubes; stir to combine. Top with equal parts club soda and ginger ale.
Sweet Whiskey Lemonade
- 2 oz triple sec (I like Cointreau when I can find it on sale)
- 2 oz whiskey (I used Bushmills Irish Whiskey)
- 1 and 1/2 oz lemon juice
- 2/3 oz lime juice
- 1 tsp. granulated sugar (super fine sugar is best, but regular baking sugar will do)
- 1/2 tsp. apricot preserves
- 3 oz. tonic water
- In a shaker, combine all ingredients except tonic water with ice and shake well. Fill two glasses with ice and strain half of the drink mixture into each glass.
- Top each glass off with 1 and 1/2 ounces of tonic water. Serve immediately.
Bourbon Slush Punch
9 cups water
2 cups granulated sugar
1 (12-ounce) can frozen orange juice concentrate
1 (12-ounce) can frozen lemonade concentrate
2 cups bourbon
Fresca, Sprite or 7UP for serving
1. In a large pot, bring the water and sugar to a boil over high heat. Reduce the heat to low and simmer the mixture for 15 minutes. Remove from the heat and allow to cool to room temperature.
2. Add the orange juice and lemonade concentrates to the simple syrup, and stir to combine. Add the bourbon and again stir to combine. Transfer the mixture to a large freezer-proof container and freeze for at least 8 hours.
3. When ready to serve, fill glass halfway with the slush, then top it off with your carbonated beverage of choice.
The principal ingredient—Applejack—is an apple brandy-based spirit made by Laird & Company, the oldest distillery in the country. The Laird family has been producing Applejack since around 1700 and have so far kept their recipe within the family, with one exception: noted apple aficionado George Washington. The future president requested and received their recipe for “cyder spirits” after Robert Laird served under Washington in the Revolutionary army.
Now that you’ve had your history lesson, put 3/4 ounce of lemon juice, 3/4 ounce of simple syrup, 1 egg white, 1 ounce of your favorite rye and 1 ounce of Applejack in a cocktail shaker.
Give it a good dry shake, sans ice. This helps the froth from the egg white build up. Then, add a few cubes of ice and shake again. Strain and garnish with a dash each of the Angostura and the Peychaud’s.
Maple Rye Sour
Maple Rye Sour
2 oz. Rye whiskey
½ oz. Lemon juice
½ oz. Orange juice
¼ oz. Maple syrup
¼ oz. Amaro
Combine all ingredients in a cocktail shaker with ice and shake to combine and chill. Strain into a lowball glass.
- 10 mint leaves
- 1 tablespoon Simple Syrup (click for recipe)
- 3 tablespoons VSOP Cognac
- 2 tablespoons rye whiskey
- 4 mint sprigs
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