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.

High West’s Horse’s Neck and Rollin’ Ridge Cocktails

August 3, 2018 – Here are a couple of cocktail recipes provided by High West that use their “Double Rye!” and American Prairie Bourbon whiskies:

High West's Double Rye! Horse’s Neck Cocktail. Image courtesy High West.Double Rye! Horse’s Neck

1½ ounces of Double Rye!
½ ounce of American Prairie Bourbon
¼ ounce of fresh ginger juice
¼ ounce of fresh lemon juice
2 ounces of Fever Tree Ginger Beer

Fill an Old Fashioned glass with ice chips. Pour all ingredients into the glass and stir, then garnish with a lemon twist.

High West's American Prairie Bourbon Rollin’ Ridge Cocktail. Image courtesy High West.American Prairie Bourbon Rollin’ Ridge
1½ ounces of American Prairie Bourbon
½ ounce of blackberry sage syrup
¾ ounce of fresh lime juice
¼ ounce of Cynar
Tonic water

Add all ingredients to a shaker with ice and shake until chilled. Strain into a Collins glass over ice and top with tonic water. Garnish with 2 lime wheels.

Leave a response

The San Antonio Sour

The San Antonio Sour cocktail. Image courtesy JW Marriott San Antonio Hill Country Resort & Spa.August 3, 2018 – The Whiskey Sour is one of those classic cocktails that every good bartender knows how to make without thinking, but the bar team at the JW Marriott San Antonio Hill Country Resort & Spa in Texas came up with this unique variation after a lot of thought (and experimentation) using locally-distilled .44 Ranger Creek Rye Whiskey.

1.25 ounces of  .44 Ranger Creek Rye Whiskey
0.5 ounce of agave
0.5 ounce of  lemon juice
1 ounce of a “light-bodied” red wine

Combine the rye whiskey, agave and lemon juice in a cocktail shaker and shake. Strain over ice with a bar spoon, then layer the wine on top. Garnish with a lemon twist.

Leave a response

Whyte & Mackay’s World Whisky Day Cocktails

May 14, 2018 – Whyte & Mackay shared these three cocktails created by noted New York City bartenders in time for World Whisky Day on Saturday, May 19. Patrick Smith of The Modern at The MOMA created The Dead Ringer using Jura 10-year-old, along with absinthe, Grand Marnier, and Amontillado sherry. Punch And Pie head bartender Logan Ronkaiken used Shackleton Whisky and Blue Curacao in his Arctic Seals cocktail, and the bar team at the Baccarat Hotel created La Dame de Coeur using The Dalmore 12-year-old (with a little bit of help from another single malt).

The Dead Ringer cocktail. Image courtesy Whyte & Mackay.The Dead Ringer

1 bar spoon of absinthe
1/4 ounce of Grand Marnier
1/4 ounce of Amontillado sherry
1/2 ounce of Honey syrup
3/4 of a lemon
1 1/2 ounces of Jura 10

Shake and fine strain into a coupe.

 

The Arctic Seas cocktail. Image courtesy Whyte & Mackay.Arctic Seas
1 1/2 ounces of Shackleton Whisky
1/2 ounce of blue Curaçao
1 ounce of coconut cream
1/2 ounce of spiced raisin syrup
3/4 ounce of fresh lime juice

Shake all ingredients in a tin with ice. Strain over fresh crushed ice.

 

The La Dame de Coeur Cocktail. Image courtesy Whyte & Mackay.La Dame de Coeur

2 ounces of The Dalmore 12
1 ounce of Montanaro Rosso vermouth
3/4 ounce of Cappelletti
4 dashes of orange bitters
2 dashes of Angostura bitters
Rinse of Laphroaig 10-year-old Scotch

Rinse the glass with Laphroaig. Mix all remaining ingredients in a glass beaker and stir, then strain into the glass. Spritz with orange peel zest and discard. Add 1 spray of Laphroaig on top.

Leave a response

Heaven Hill’s Mint Julep

While the Mint Julep is most often thought of in connection with horse racing, particularly the Kentucky Derby, the history behind the drink goes back to the early days of alcohol distilling in the Middle East. It’s also a cocktail that can be enjoyed all spring and summer long – not just on the first Saturday in May. Here’s the recipe Heaven Hill National Brand Educator Lynn House shared with us for her Mint Julep.

2.5 ounces of Elijah Craig Small Batch Bourbon
1.5 to 2 teaspoons of powdered sugar (sweeten to taste)
1 teaspoon of water
8 mint leaves

In a Julep cup add the mint, sugar and water.  Muddle to release the oils and dissolve the sugar, then fill the Julep cup with shaved ice.  Pour bourbon over the ice and stir until frost develops on the outside of the Julep cup.  Top the cup off with more ice and garnish with a fresh spring of mint, but smack the mint first to release the oils.

Leave a response

Heaven Hill’s The Dandy

The Dandy is one of those Prohibition-era cocktails that’s making a comeback, and Heaven Hill National Brand Educator Lynn House shared her recipe with us…

1.25 ounces of Dubonnet Rouge
1.5 ounces of Elijah Craig Small Batch Bourbon
.25 ounce of Dry Curaçao
2 dashes of Angostura Bitters
2 dashes of Regan’s Orange Bitters

Combine all ingredients in a mixing glass, ice and stir until well chilled.  Serve up in a cocktail glass. Garnish with an orange swath.

Leave a response

Highland Park’s Viking Gold

Highland Park's Viking Gold cocktail. Image courtesy Highland Park/Edrington.

Highland Park’s Viking Gold cocktail. Image courtesy Highland Park/Edrington.

Highland Park provided this cocktail recipe created by San Francisco-based bartender Brian MacGregor for the holiday season that features the Highland Park Magnus single malt Scotch.

1.5 ounces of Highland Park Magnus
.5 ounce of cinnamon-infused maple syrup
.5 ounce of lemon juice
1 bar spoon of apple butter

Shake and strain over fresh ice, then garnish with apple slices and a cinnamon stick.

Leave a response

Jim Beam’s Black Sail

Jim Beam's Black Sail Cocktail. Photo ©2017, Mark Gillespie/CaskStrength Media.

Matt Jones is not only Jim Beam’s Canadian brand ambassador, but a veteran bartender. He created this variation on the Manhattan for the Jim Beam-sponsored Bourbon dinner at the 2017 New Brunswick Spirits Festival, and graciously provided us with the recipe.

1.5 ounces of Jim Beam Black Bourbon
.5 ounce of Averna Amaro liqueur
.5 ounce of cinnamon simple syrup (or add cinnamon to standard simple syrup)
2-3 dashes of Fee Brothers Black Walnut Bitters

Stir with ice, then pour over lemon zest into a rocks glass.

Leave a response

Highland Park’s Halloween Cocktails

October 25, 2017 – OK, they came out just in time for Halloween, but these cocktail recipes provided by Highland Park using its Magnus single malt should work all fall and winter long.

Highland Park's Foggy Memory cocktail. Image courtesy Highland Park.Foggy Memory

2 ounces of Highland Park Magnus
1 bar spoon of honey syrup
4 dashes allspice dram

Build over large cube in a large rocks glass. Smoke in smoking chamber before serving. Garnish with a broad orange peel.

Highland Park's The Funeral Pyre cocktail. Image courtesy Highland Park.The Funeral Pyre

2 ounces of Highland Park Magnus
1 ounce of pineapple juice
1 ounce of lime juice
1/2 ounce of orange juice
1 ounce of coconut cream

Shake and strain over crushed ice into a Collins glass. Garnish with grated nutmeg.

Highland Park's Bold Fashioned cocktail. Image courtesy Highland Park.Bold Fashioned

2 ounces of Highland Park Magnus
1 small pinch of salt or 3 dashes of salt tincture
1/4 ounce of  honey
2 dashes of Angostura bitters
2 dashes of mole bitters

In a mixing glass add ice and ingredients. Stir, then strain into an Old Fashioned glass with a large cube of ice. Garnish with a long lemon peel and a flamed orange twist.

Leave a response

Monkey Shoulder & Drambuie’s Pumpkin Ginger Shandy

The Toasted Ginger Shandy. Image courtesy William Grant & Sons.October 25, 2017 – No need for a Pumpkin Spice Latte this Halloween, when this Pumpkin Ginger Shandy cocktail recipe is available. The recipe was provided by William Grant & Sons, which owns both Monkey Shoulder and Drambuie.

1½ parts toasted walnut-infused Drambuie*
½ part Monkey Shoulder Scotch Whisky
¼ part lemon juice
¼ tsp fresh ginger
4-5 parts pumpkin ale

Garnish with a skewered candied ginger, and serve in a long glass.

*To make the toasted walnut-infused Drambuie: toast nuts over medium heat until browned and you can easily smell the toasted aroma. For every 1 part of Drambuie add 1/2 part of toasted nuts. Place in an airtight container to infuse for 24 hours, then strain and reserve for use.

Leave a response

Tullamore D.E.W.’s “Monster Mule”

The Tullamore D.E.W. “Monster Mule." Image courtesy Tullamore D.E.W.March 31, 2017 – With baseball season starting this weekend, Tullamore D.E.W. brand ambassador Tim Herlihy created this signature cocktail to be served at Boston’s Fenway Park, where Tullamore D.E.W. has become the official Irish Whiskey of the Boston Red Sox and will have its own “Tully’s Tavern” inside the stadium.

1 part Tullamore D.E.W.
4 parts Ginger Beer
Juice from one fresh lime

Combine all ingredients and pour into an ice-filled mule mug.

Leave a response