This Summer, Drink More Whiskey: 6 Perfect Cocktails
Sometimes people think it’s in the fall and winter months that we should be drinking whisk(e)y with fireplaces roaring and rich meals waiting. But I am the type of lady who drinks red wine on hot summer days and thinks whiskey is sometimes best in its most refreshing renditions. We have summer campfires as well, so why not bring the bourbon into the summer months and let the rosé and gin and tonics have a break? After all, there is a reason we slug down Mint Juleps during hot horse races — they’re ridiculously refreshing.
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The Whiskey Ginger is easy enough, but I also wanted to suggest a few more for your summer tipples.
Whiskey Sour
- 2 oz bourbon
- 3/4 oz fresh lemon juice
- 3/4 oz simple syrup
- 1/2 oz egg white
Shake all ingredients without ice in a shaker to emulsify the egg. Add ice and shake again. Strain into a rocks glass over fresh ice and garnish with an orange flag.
Bourbon Smash
- 2 oz bourbon
- 1/2 oz simple syrup
- lime
- 5-8 leaves of mint
Muddle a half lime, cut into thirds, with mint. Add simple syrup and bourbon. Shake hard with ice and pour all the contents into a glass. Garnish with a mint sprig.
Penicillin
- 2 oz blended scotch
- 3/4 oz fresh lemon juice
- 1/2 oz ginger syrup
- 1/2 oz honey
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Shake, serve on the rocks, and garnish with a float of Islay scotch and a lemon wheel.
Low Ryeder
- 1.5 oz Rye whiskey
- 1/2 oz cynar
- 3/4 oz fresh lime juice
- 1/2 oz maple syrup
- 4 blackberries
Muddle blackberries in a tin. Shake, strain over fresh ice, serve in a highball, and top with soda. Garnish with 2 blackberries.
Crosswalk
- 3/4 oz rye
- 1 oz Campari
- 14 oz coffee liqueur
- 1 oz Carpano Antica sweet vermouth
Add all ingredients to a glass, top with soda, and garnish with an orange peel.
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BBQ Boardwalk
- 2 oz Bourbon
- 3/4 oz cream of coconut (coco lopez)
- 3/4 oz fresh lime juice
- 1/2 oz fresh orange juice
- 1/2 oz vanilla syrup
Shake and strain over crushed ice. Garnish with cocktail umbrellas and grated nutmeg.
