20 Wonderful Whiskey Cocktail Recipes

Posted by on Sep 28, 2013 in Blog | 0 comments

20 Wonderful Whiskey Cocktail Recipes

 

 

 

 

 

 Directly from the bottle!

Well I think we have a few much better drink recipes here for you!

23 Delicious Ways To Drink Whiskey Tonight

 

 Well to start with you can at least just enjoy sipping your favorite straight “On the rocks“.

On the rocks.

 

 

Manhattan

 

Manhattan

PREPARATION

  • 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
ice
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.
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Penicillin Cocktail
  • 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.

 

 Irish Redhead

Irish Redhead

 

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

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

Blood Orange and Bourbon

INGREDIENTS:
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

METHOD:
Mix & serve!

Alternatively, omit the sparkling water, shake everything in a cocktail shaker with ice and serve in a rocks glass.

 

 Sriracha Hot Toddy

Sriracha Hot Toddy

Ingredients

  • 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

Directions

  1. 1In a small bowl, whisk together the honey, sriracha, and lemon juice.
  2. 2In a small saucepan, bring the whiskey, water, and ginger pieces to a light simmer. Let simmer for 10 minutes.
  3. 3Pour into whiskey mixture, add lemon slices, and simmer another 10 minutes.
  4. 4Pour into mugs and garnish with a thin ginger slice if desired.

 

 Mixed Berry and Fig Old Fashioned

Mixed Berry and Fig Old Fashioned

Yield: 1 drink

Glassware: Old Fashioned glass

Tools: Cocktail shaker, muddler, cocktail strainer

Ingredients

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

Instructions

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

Jameson and Ginger

  • 50 ML (1.7 OUNCES/3 TABLESPOONS/1 GENEROUS SHOT) JAMESON IRISH WHISKEY
  • GINGER ALE (RECOMMENDED: VERNOR’S)
  • LIME WEDGE
  1. Fill a tall glass with ice.
  2. Add the whiskey.
  3. Fill the glass with ginger ale, and stir.
  4. Squeeze a lime wedge over the drink, and drop it in.

 

The Brown Derby

The Brown Derby

Yield: 1 drink

Glassware: Champagne coupe or cocktail glass

Tools: Cocktail shaker

Ingredients

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

Instructions

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.

 Classic Sazerac

 

Classic Sazerac

Yield: 1 cocktail
Glassware:  2 Old-Fashioned glasses (one for mixing and one for serving)

Ingredients
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

Instructions

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.

 

 

 Blackberry Smash

Blackberry Smash

 Ingredients

  • 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

Bourbon Sweet Tea

INGREDIENTS

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

INSTRUCTIONS

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.

 

 

 Forgetfully, Fernet

Forgetfully, Fernet

Forgetfully, Fernet

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