Whiskey-based cocktails continue to elevate in popularity—fueled largely by the creativity of mixologists in top restaurants and bars. Major beverage alcohol manufacturers also work with mixologists and social influencers, to create buzz worthy beverages.
For your summer enjoyment, some favorite whiskey-based cocktail recipes that have recently hit our radar.
2 ounces James E Pepper 1776 bourbon or rye
1 ounce Antica Carpano Vermouth
Dash Angostura Bitters
Dash Regans’ Orange Bitters
Stir all ingredients with ice. Strain and serve up in a coupe glass. Garnish with orange peel.
1.25 ounces Evan Williams
0.75 ounces Paula’s Orange
1 ounce fresh-squeezed lime juice
0.75 ounce simple syrup
3 ounces Q Ginger Beer
1 lime wheel
Combine all ingredients except Q Ginger Beer into a tin shaker with ice. Shake for about 20 seconds, strain into a glass with new ice, and top with the Q Ginger Beer. Garnish with a lime wheel.
Maple Bacon Old Fashioned
2 ounces Slater’s Famous Bacon Washed Bourbon (Jim Beam White Label)
1/2 ounce maple syrup
4 dashes whiskey barrel bitters
Fill an empty pint glass with ingredients. Fill with ice and then shake vigorously. Strain to get the ice crystals to create a while top layer on the drink. Squeeze and drop a circular orange swath into the middle of the glass. Place freshly warmed half-slice of bacon on the edge of the glass.
Avocado Toast Smash
2 ounces Slow Hand Six Woods Whiskey
0.5 ounces Grand Hops Amaro
1 ounce fresh squeezed lemon juice
1 ounce toast-infused simple syrup
Avocado half, semi ripe
Aleppo chili flakes
Garnish: toast points
Make toast infused simple syrup the day before by combining 50/50 sugar and water and letting it infuse with dark toast for 2-3 hours, then strain and refrigerate. Cut bread into points and begin toasting.
Combine whiskey, lemon juice and simple syrup in shaker with ice. Shake hard and strain into an ice-filled rocks glass. Place half an avocado in bowl, top with 0.5 ounce Grand Hops amaro and muddle until semi chunky. Spoon muddled avocado on top of drink. Sprinkle chili and sea salt on top, then garnish with toast points.