4 Summer Whiskey Sensations

Photo by Adam Jaime on Unsplash.

4 Summer Whiskey Sensations

Food & Drink

4 Summer Whiskey Sensations

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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.

Manhattan

A Manhattan cocktail made with whiskey, vermouth and bitters. Ingredients

2 ounces James E Pepper 1776 bourbon or rye

1 ounce Antica Carpano Vermouth

Dash Angostura Bitters

Dash Regans’ Orange Bitters

Luxardo Cherry

Directions

Stir all ingredients with ice. Strain and serve up in a coupe glass. Garnish with orange peel.

Texas Mule

Texas Mule made with Evan Williams, Paula's orange, lime juice, simple syrup and ginger beer.

Ingredients

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

Directions

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

Maple Bacon Old Fashioned cocktail made with bourbon, maple syrup and bitters.

Ingredients

2 ounces Slater’s Famous Bacon Washed Bourbon (Jim Beam White Label)

1/2 ounce maple syrup

4 dashes whiskey barrel bitters

Directions

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

An avocado toast cocktail made with whiskey, demaro, lemon juice, infused toast, avocado, chili flakes and sea salt.

Ingredients

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

Sea salt

Garnish: toast points

Directions

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.

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