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.
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.
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
1 slice of fresh lemon
1 cinnamon stick
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.
July 5, 2013 – Noted chef Michael Symon is working with Knob Creek on a series of summer events, and created this cocktail:
1 ¼ Parts Knob Creek Rye
½ Part fresh lime juice
½ Part orange liqueur
¼ Part white Crème de Cocoa
Pour all ingredients into a shaker, then shake vigorously with ice and strain into a cocktail glass. Garnish with lime wheel.
July 4, 2013 – Jason Craig of Cutty Sark passed along this cocktail recipe he brought back from South Africa, where Appletiser is a popular brand of sparkling apple juice. Feel free to substitute any other type of sparkling apple juice instead:
50ml Cutty Sark Storm
330ml (12 ounces) of Appletiser or other sparkling apple juice.
Combine in a serving glass with a twist of lemon over ice.
June 25, 2013 – Wild Turkey provided this cocktail recipe suitable for summertime entertaining:
3 ounces Wild Turkey 81
6 ounces fresh squeezed grapefruit juice
2 dashes Angostura Bitters
1 sprig of rosemary
Combine the Wild Turkey 81, grapefruit juice and bitters in a tumbler with ice and stir. Strain into a Collins glass filled with ice. Garnish with a sprig of rosemary.
June 25, 2013 – Wild Turkey provided this recipe for a Fourth of July (or other summertime occasion) cocktail:
1 ounce Wild Turkey 101
3/4 ounce Wild Turkey 81
3/4 ounce Cointreau
1/2 ounce Carpano Antica
1/2 ounce cranberry juice
1 dash of orange bitters
Combine all ingredients in a shaker with ice. Shake and pour over fresh ice. Garnish with an orange twist.
June 19, 2013 – This recipe supplied by Kilbeggan can be served either as an individual drink or in a punch bowl:
2 parts Kilbeggan Irish Whiskey
1 part DeKuyper Apricot Brandy
1 part cranberry juice
2 parts champagne
1 lemon wheel (thinly sliced)
To serve as a cocktail: Build all ingredients over ice in a stemless red wine glass. Garnish with a lemon wheel.
To serve as a punch: Double the recipe and multiply by the number of guests you plan to serve. Add Kilbeggan Irish Whiskey, DeKuyper Apricot Brandy and cranberry juice to a punch bowl, stir and refrigerate. When guests arrive, add champagne and lemon wheels. Serve over ice in stemless red wine glasses.
June 5, 2013 – The traditional recipe for the Army & Navy uses gin, but in this recipe supplied by Chivas Regal, London-based mixologist Tony Conigliaro substitutes Chivas Regal 18 for the gin:
50ml Chivas Regal 18
25ml lemon juice
15ml Cherry Orgeat
Add to a cocktail shaker over ice and shake. Double-strain and serve in Coupe glassware, garnished with a lemon twist.
June 5, 2013 – Chivas Regal provided us with London mixologist Tony Conigliaro’s take on the classic Rob Roy cocktail:
20ml Chivas Regal 18
40ml Chivas Vermouth
2.5ml Maraschino Liqueur Luxado
3 dashes of Angostura Bitters
Add the ingredients to an ice-filled cocktail shaker and stir. Serve in a small coupette with a fresh cherry to garnish.
June 5, 2013 – Chivas Regal provided this recipe for Tony Conigliaro’s unique take on the Bellini:
20ml Chivas Regal 18
75ml fresh peach juice
Add the Chivas Regal 18 and peach juice to a soda stream bottle and carbonate, then serve in a champagne flute.