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.

Michael Webster’s “The Mixed Bag”

Michael Webster's "The Mixed Bag" cocktail. Image courtesy Auchentoshan/Savona Communications.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

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The Bear Scares The Maiden Fair

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.

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The Count’s Old Fashioned

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.

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The John Hancock from Burger & Lobster

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.

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The “Little Bit Rusty”

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.

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“You’d Be Nutty Not To”

Alexa Bowler's "You'd Have To be Nutty Not To" cocktail at Cowboy Ciao in Scottsdale, Arizona. Image courtesy Cowboy Ciao. 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.

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Basil Hayden’s Spicy Brown Blinker

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
Grapefruit Soda

*Honey Syrup:
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.

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Jacob’s Ghost Old Fashioned

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.

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Devil’s Cut Black Apple

October 17, 2013 – Fred Noe passed along this recipe for a Halloween-themed cocktail using Jim Beam Devil’s Cut:

1 1/2 parts Jim Beam Devil’s Cut
2 parts fresh pressed apple juice
1 part fresh lemon sour

Combine ingredients in a mixing glass. Serve with or without ice in a cocktail glass and garnish with a lemon wheel or apple wedge.

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The Speyburn Hot Toddy

October 17, 2013 – This recipe was provided by the folks at Speyburn and Inver House Distillers:

A dram of Speyburn Single Malt
1 teaspoon of honey
Boiled water
1 slice of fresh lemon
1 cinnamon stick
1 clove

Put the honey in a mug and dissolve in a little boiled water, then add Speyburn Single Malt. Top up with more boiled water, add the cinnamon stick and cloves. Leave to stand for about 5 minutes, then take out the cinnamon stick and cloves. Add the fresh lemon, stir well, and serve.

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