Many press releases from firms representing whisky brands, bars, or restaurants 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.

Aberfeldy’s Golden Dram

Aberfeldy's Golden Dram cocktail. Image courtesy Aberfeldy.October 23, 2020 – Just in time for “Old Fashioned Week” in November, Aberfeldy has shared this take on one of whisky’s classic cocktails. Of course, it uses Aberfeldy 12 instead of Bourbon, and there’s some honey in the recipe to bring out the sweetness in the whisky.

2 ounces of Aberfeldy 12 Single Malt Scotch Whisky
0.5 ounce of local honey syrup (one part honey and 1 part water)
2 dashes of Angostura bitters
2 dashes of orange bitters

Add the honey syrup, bitters and Aberfeldy 12 to a mixing glass, then add ice and stir for around 30 seconds to dilute. Pour into a rocks glass and add a block of ice, then garnish with an orange twist while expressing the oils over the drink.

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Aberfeldy’s 2020 Halloween Cocktails

October 23, 2020 – Aberfeldy has provided three Halloween-themed whisky cocktails to help you welcome the ghouls, goblins, and ghosts this year (socially distanced, of course).

The Ghoul Bowl

Aberfeldy's Ghoul Bowl Cocktail. Image courtesy Aberfeldy/Dewar's.2 ounces of Aberfeldy 12 Single Malt Scotch Whisky
1 ounce of an Islay Scotch
1 ounce Ancho Reyes Liqueur
4 ounces of spiced apple cider
2 ounces of lemon juice
1 ounce of grenadine
3 cups of crushed ice
Ginger Beer (to fill)

Add all ingredients to a small punch bowl or scorpion bowl with crushed ice and lightly stir. Garnish with cinnamon sticks, a star of anise and an orange wheel.

Aberfeldy's Broken Spire cocktail. Image courtesy Aberfeldy/Dewar's.Broken Spire

2 ounces of Aberfeldy 12 Single Malt Scotch Whisky
.75 ounce of Pinot Noir syrup
.75 ounce of lemon juice
A dash of Absinthe

Combine all ingredients and shake. Strain over a big ice cube and garnish with Filthy Cheery.

Aberfeldy's Vampires of Perthshire cocktail. Image courtesy Aberfeldy/Dewar's.Vampires of Perthshire

2 ounces of Aberfeldy 12 Single Malt Scotch Whisky
.25 ounce of apple cider syrup
.25 ounce of Averna
2 dashes of orange bitters

Add all ingredients to a glass and stir. Express oil of an orange peel and discard.

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Chivas Regal’s Manchester United Cocktails

October 23, 2020 – Chivas Regal provided these cold-weather cocktail recipes that feature the 13-year-old Manchester United Special Edition of Chivas Regal.

Chivas Regal's The Winter Rebel cocktail. Image courtesy Chivas Regal.The Winter Rebel

2 ounces of  Chivas Regal 13 Year Old
.75 ounce of Carpano Antica Sweet Vermouth
.50 ounce of blood orange juice
2 dashes of Fee Brothers Aztec Chocolate Bitters

Build in glass over a large rock of ice. Stir. Garnish with large orange peel studded with 6 to 8 cloves.

Chivas Regal's Shandy cocktail. Image courtesy Chivas Regal.Chivas Regal Shandy

1.25 ounce of Chivas Regal 13 Year Old
.75 ounce of lemon juice
.75 ounce of ginger syrup
5 ounces of hard sparkling cider

Mix the Chivas 13, lemon juice and ginger syrup in a cocktail shaker. Add ice and shake, then strain and top with cider.  Serve on the rocks in a tumbler. Garnish with lemon wheels and apple slices.

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Aberfeldy’s Herbed Honey Smash

Aberfeldy's Herbed Honey Smash Cocktail. Image courtesy Aberfeldy/John Dewar & Sons.August 12, 2020 – Aberfeldy provided this cocktail recipe to celebrate National Honey Bee Day on August 15, and suggests that you can make it with your choice of soft herbs such as basil, mint, thyme, tarragon, dill, marjoram or cilantro depending on your personal taste. 

2 ounces of  Aberfeldy 12

1.5 ounces of lemon juice (or about half of a lemon squeezed)

1 ounce of honey syrup (Make it with 100g of honey and 64g water, stir and leave to chill. Note: syrup will only last 3 days.)

4-6 leaves of a soft herb

Add all ingredients to a shaker tin with ice. Shake vigorously and strain using a fine mesh strainer into a small rocks glass filled with ice. Garnish with fresh herb of choice.

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Nicola Riske’s Cocktails with The Macallan

April 8, 2020The Macallan European brand ambassador, Nicola Riske, shared these cocktail recipes with us on our WhiskyCast Live webcast from her home base in Madrid. They’re takes on classic cocktails that can easily be prepared at home.

The Macallan's Reverse Rob Roy cocktail. Image courtesy The Macallan.Reverse Rob Roy

2 ounces of sweet Vermouth
1 ounce of The Macallan Sherry Oak Cask 12 Years Old
2 dashes of Angostura bitters

Stir the ingredients in a mixing glass with ice, then strain into a chilled glass and garnish with a cherry or a lemon twist.

The Macallan's A Ginger Sunset cocktail. Image courtesy The Macallan.A Ginger Sunset

1 ounce of The Macallan Double Cask 12 Years Old
1/2 ounce of Oloroso Sherry
Ginger Ale (4 to 6 ounces to preference)
Orange twist

Over ice, build into a highball glass and give a gentle stir. Twist an orange peel over the glass to release its oils, then drop it into the drink.

The Macallan Copa cocktail. Image courtesy The Macallan.The Macallan Copa

1 ounce of The Macallan Double Cask 12 Year Old
1/2 ounce of Oloroso Sherry
Tonic (4 to 6 ounces to preference)
Lemon or orange wheel

Add all ingredients to a Copa filled with ice and garnish with the lemon or orange wheel.

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Robin Wolf’s Night Gardens

Robin Wolf's Night Gardens cocktail. Image courtesy Robin Wolf via

June 17, 2019 – Robin Wolf of The Hatch Rotisserie & Bar in Paso Robles, California won the 2019 cocktail competition for Tales of the Cocktail with this recipe featuring Suntory’s Toki Japanese whisky with her own Jasmine Tea Syrup.

  • 2 ounces of Suntory Toki Whisky
  • 1/2 ounce of Jasmine Tea Syrup*
  • Top with Q Club Soda

*Recipe for Jasmine Tea Syrup:
Mix equal parts cane sugar and hot jasmine tea (brew the tea strong). 1/2 cup dried jasmine to 4 cups water, steeped for 15 minutes and reheated to melt sugar (turning it into a 1:1 simple syrup).

  • Pour 2 oz. Suntory Toki Whisky over ice in a highball glass
  • Add Jasmine Tea Syrup and top with Q Club Soda
  • Gently stir with bar spoon
  • Express lemon rind over top and around edges of glass
  • Garnish with fresh jasmine
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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.

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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.

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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.

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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.

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