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.
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
October 17, 2013 – Here’s another recipe courtesy of Kate Laufer and the folks at Sidney Frank Importing Company that uses Rye with their Bärenjäger Honey & Bourbon Liqueur:
1 part Bärenjäger honey and bourbon
1 part Rye Whiskey
½ part VSOP cognac
½ part simple syrup
2 dashes of Regan’s Orange Bitters
Combine all ingredients in a mixing glass, add ice and stir until well-chilled. Strain into a chilled cocktail coupe or martini glass. Garnish with a lemon twist.
October 17, 2013 – Kate Laufer of Sidney Frank Importing Company passed along this recipe for a Halloween cocktail using Bourbon and Jägermeister:
2 parts Jägermeister Spice
½ part Bourbon Whiskey
¼ part simple syrup
3 dashes of Angostura bitters
Add all ingredients to a large rocks glass, add ice and stir well. Garnish with a large orange peel.
October 17, 2013 – Sometimes, it pays to actually read the in-flight magazines during a trip. United’s Hemispheres Magazine published this recipe from London’s Burger & Lobster for a cocktail named after the first signer of the Declaration of Independence. Given the turmoil in Washington lately, perhaps a statesman-like cocktail is just what’s needed…
1.5 ounces of Chivas 12 or any other Blended Scotch Whisky
2/3 ounce of lemon juice
2/3 ounce of vanilla syrup
1 teaspoon of simple syrup
2 dashes of Angostura bitters
2.5 ounces of Samuel Adams Boston Lager beer
Shake the first five ingredients with ice and strain into a 16-ounce highball glass, then top with beer.
October 17, 2013 – Now that U.S. government workers are back on the job after the end of the federal shutdown, veteran mixologist and Drambuie brand ambassador Anthony Caporale created this take on the classic Rusty Nail for those who might be a “little bit rusty” after the shutdown:
Fill a mixing glass halfway with ice and add:
3/4 oz. Drambuie Scotch Liqueur
3/4 oz. Maker’s Mark Bourbon (or any Bourbon, Rye, or Scotch Whisky)
Stir to chill and dilute, then strain into a Rocks glass over fresh ice.
October 17, 2013 – Alexa “Pixie” Bowler of Cowboy Ciao in Scottsdale, Arizona created this Southwestern-themed Bourbon cocktail:
1.5 ounces “Breaking and Entering” Bourbon by St. George
1.5 ounces Butternut Squash Agua Fresca*
0.5 ounce rich coconut sugar syrup
0.5 ounce Frangelico
4 fresh sage leaves
Muddle sage and coconut syrup in a mixing glass. Add all other ingredients and shake for 30 seconds. Double strain into a glass coffee mug filled with ice. Garnish with fresh grated nutmeg and sage leaves.
*Butternut Squash Agua Fresca:
In a mixing bowl, combine the juice of one small butternut squash (approximately 2 1/2 cups), 1 cup of raw maple syrup, and 1 cup of coconut milk. Stir until combined.
October 17, 2013 – Louisville-area mixologist Marie Zahn created this cocktail recipe for Beam’s Basil Hayden’s Bourbon by combining two classic cocktails, the Blinker and the Brown Derby:
2 parts Basil Hayden’s Bourbon
1 teaspoon Honey Syrup*
1 teaspoon Raspberry Vinegar
In a small saucepan, heat 1 cup of honey and 1 cup of and water. Stir until fully incorporated, then let cool and refrigerate.
Add Basil Hayden’s Bourbon, honey syrup and raspberry vinegar over ice in a Collins glass and stir. Top with grapefruit soda and garnish with a grapefruit peel.
October 17, 2013 – Here’s one of Fred Noe’s Halloween cocktail recipes using Jacob’s Ghost White Whiskey:
2 parts Jacob’s Ghost White Whiskey
1 half orange slice
1 stemmed cherry
2–3 dashes of bitters
1–2 sugar cubes
A splash of club soda, lemon-lime soda or ginger ale
In an Old Fashioned glass, muddle the orange slice, cherry, bitters and sugar cubes. Fill the glass with cracked ice and add bourbon. Gently stir the cocktail to bring the fruit up and around the ice. Splash with your choice of soda.