Many press releases from Whisky PR firms come with a cocktail recipe or two. Rather than waste the hard work of bartenders who created those recipes, we’re sharing them with the WhiskyCast community here. Recipes provided by whisky companies and their PR firms will be identified as such, and just because a recipe specifies a certain brand doesn’t mean you can’t use what you already have at home.
January 27, 2014 – This recipe for the classic winter pick-me-up comes from the PR folks for Beam, and was created by Luca Zanirato of Miami’s Casa Tua.
2 parts Basil Hayden’s Bourbon
¼ part honey
1-2 star anise
2 parts hot water
3 Cinnamon Sticks
Add all ingredients to a cocktail shaker. Shake and strain into a hot toddy glass and garnish with a cinnamon stick.
December 18, 2013 – It’s hard to believe that several generations now consider “National Lampoon’s Christmas Vacation” to be a holiday classic, but this cocktail may help you get through the 15th rendition of the Chipmunks Christmas song with a smile. It’s provided by Drambuie via their PR agency.
1/2 part Drambuie liqueur
1 1/2 parts Bols Genever
1 part Barolo Chinato
1 dash of Jerry Thomas Decanter Bitters
Stir ingredients until chilled, then strain into a cocktail glass filled with ice cubes. Garnish with a lemon zest.
December 17, 2013 – Punch is a staple at holiday parties, and the bartenders at The Dead Rabbit in New York City created two punch recipes featuring Redbreast that might just be hits at your party. Thanks to Pernod Ricard USA and Access Communications for supplying these recipes.
3 dashes of DR Orinoco Bitters
3/4 ounce fresh lime juice
1 ounce raspberry cordial
1 ounce Graham’s LBV Port
1 ounce DR Jamaican Rum
1 ounce Redbreast 12 Year Old Cask Strength
Add all ingredients into a shaker, then shake vigorously and strain into a punch goblet with one chunk of cracked ice. Finish with freshly grated nutmeg.
Punch a la Taylor
Place the following ingredients into a mixing bowl:
Oleo-Saccharum of 8 clementines
Oleo-Saccharum of 8 lemons
200 ml fresh lemon juice
200 ml fresh clementine juice
200 mg Turbinado sugar
1 ounce Tamarind Nectar
2 oz Suze Gentiane
750 ml Redbreast 12 Year Old
15 dashes DR Orinoco bitters
10 dashes Eucalyptus tincture
750 ml Assam tea
Pulverize the zest of the clementine and lemon into the sugar until all the oils have been extracted. Add the remaining ingredients and stir until all sugar has been dissolved. Strain out the zest and the punch is ready. Finish with freshly grated nutmeg.
December 6, 2013 – Jack Daniel’s and mint? Frank Sinatra might not approve, but then again…you never know. This cocktail was created by Master Barista Ahmet Ozeren of Le Méridien Istanbul Etiler, and supplied by the PR agency for Le Méridien Hotels.
20 ml of Jack Daniel’s
4 mint leaves
80 ml milk
2 bar spoons powdered chocolate
2 chocolate covered almonds
Pour all ingredients in a shaker full of ice. Shake well and pour into a rocks glass.
December 6, 2013 – The bartenders at the Stanton Social in New York City created this punch recipe shared with us by their PR firm. While it calls for Stranahan’s Colorado Whiskey, you may well need to substitute another type of Bourbon or American whiskey because of the limited availability of Stranahan’s.
1 1/4 cups Pineapple Infused Stranahan’s
3/4 cup of Coriander Pineapple Syrup
1/4 cup of fresh Lemon Juice
4 cups of Fresh Pineapple (Puréed)
Begin by infusing the Stranahan’s Colorado Whiskey with 1/4 cup of fresh cubed pineapple for 24 hours. Then, purée 4 cups of fresh pineapple in a blender and strain well through a fine strainer.
Combine pineapple infused Stranahan’s, strained pineapple purée, 3/4 cup of coriander pineapple syrup, and fresh lemon juice in a pitcher or punch bowl, and chill for at least one hour. When ready to serve, add ice. We love using large cubes of frozen pineapple instead of ice for great fresh and long-lasting fruit flavor. Garnish with several caramelized lemon slices. Serves 8-12 guests.
December 4, 2013 – While Dewar’s may have created some controversy among whisky lovers with its Highlander Honey release, the idea was to create something that bartenders could work with. The PR agency for Dewar’s supplied these three cocktail recipes featuring Highlander Honey.
Dewar’s Highlander Honey Hot Toddy
1 ounce Dewar’s Highlander Honey
3 oz. hot water
1 tea bag
1 tablespoon of honey
1/4 lemon (juiced)
Heat water and add the tea bag to make hot tea. Separately, coat the bottom of a mug with honey, add Dewar’s Highlander Honey and the lemon juice. Pour the hot tea into the glass and stir.
Dewar’s Honeysuckle Sour
1.5 ounces Dewar’s Highlander Honey
1/2 ounce Cointreau
1/2 ounce fresh-squeezed lemon juice
1/2 ounce fresh-squeezed orange juice
1 bar spoon sugar
Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with orange zest.
Dewar’s Honey Apple Highball
1.5 ounces DEWAR’S Highlander Honey
2 ounces pressed apple
1 fresh lime wedge
Ginger Ale or Ginger Beer
Squeeze lime wedge over cubed ice in a small tumbler glass, add Dewar’s Highlander Honey and pressed apple juice. Top off with Ginger Ale or Ginger Beer.
December 2, 2013 – With the 80th anniversary of Prohibition’s repeal coming up later this week (December 5), Drambuie passed along this recipe for one of the all-time classic cocktails, the Rusty Nail.
1 part Drambuie Liqueur
1 part Scotch Whisky
Serve over ice in a rocks glass
November 26, 2013 – Wild Turkey passed along these cocktail recipes for Thanksgiving, though it seems they would be pretty good throughout the autumn and winter.
1 ounce Wild Turkey Spiced
1/4 ounce almond liqueur
1/4 ounce cinnamon schnapps
2 ounces pumpkin pie filling
1/2 ounce heavy cream
1 teaspoon pumpkin pie spice
Fresh nutmeg grated on top
More Than a Barrel Full O’ Turkeys (created by Justin August Fairweather of Evelyn)
1 dash Absinthe
1 ounce Wild Turkey Spiced
1 ounce Wild Turkey 101
1/2 ounce orange juice
1/2 ounce pineapple
1/2 ounce lemon
1 bar spoon of Cardamom-Infused Grenadine (see below)
Shake and strain into a cocktail glass and garnish with orange spiral.
1 cup Pomm Juice
2 cups sugar
20 cardamom pods
Bring to a slow boil and dissolve the sugar. Cover and let sit off heat for 20 minutes. Strain, cool and store.
1.5 ounces of Wild Turkey Thanksgiving Infusion (see below)
1 ounce lemon juice
1/4 ounce maraschino liqueur
1/4 ounce of Campari
1/4 ounce of Demerara syrup
Shake ingredients and strain into a coup or martini glass. Stir and garnish with a wide lemon disc twist.
Wild Turkey Thanksgiving Infusion
Place 1 liter of Wild Turkey 101 and 2 barspoons of cardamom seeds in a wide-mouthed glass infusion jar. Close and leave in a dark cool place for 1 day. Strain out cardamom and add 1.5 cups dried unsweetened cranberries and 3 sticks of cinnamon. Close and leave for another two days, agitating once per day. Strain solids and store in the original Wild Turkey bottle with proper labeling.
November 23, 2013 – With the 80th anniversary of Prohibition’s repeal coming up on December 5, Diageo’s in-house bar tending team created these three classic cocktail recipes featuring Bulleit Rye, George Dickel, and Crown Royal Black.
Bulleit Rye Sazerac
1.3 ounces of Bulleit Rye
1 teaspoon Demerara syrup
1 dash Angostura bitters
5 dashes Peychaud’s bitters
Stir over ice and strain into a chilled rocks glass.
George Dickel Rye Old Fashioned
1.3 ounces of George Dickel Rye
1 maraschino cherry
0.25 ounce of bitters
1 sugar cube
1 splash water
1 orange orange
1 lemon twist
In an old-fashioned or rocks glass, muddle sugar, bitters and water. Add ice cubes and George Dickel Rye. Garnish with lemon twist, orange slice and cherry.
Crown Royal Black/Cragganmore Manhattan
1 ounce of Crown Royal Black
0.25 ounce of Cragganmore Distillers Edition
0.25 ounce of sweet vermouth
1.25 ounce of simple syrup
0.25 dash of bitters
1 maraschino cherry
Stir all together in a mixing glass with ice. Strain into a martini glass. Garnish with a cherry.
November 20, 2013 – Michael Webster of Toronto’s Bar Isabel created this cocktail recipe using Auchentoshan Three Wood, and won the North American round of the 2013 Auchentoshan Switch bartender competition with it.
1.5 oz Auchentoshan Three Wood
.5 oz French Muscatel
.25 oz. Amer Picon
1 heaping barspoon apricot preserve
1 egg white
7 drops Burlesque Bitters
3 drops Orinoco Bitters
Shake and strain into a chilled cocktail glass