![]() Several Japanese bartenders go so far as to stir the drink a precise set of times at each step for the perfect payoff. While that might make it seem simple, the secret to quality sips is to pick a whiskey that you’d enjoy neat and use a ton of good quality ice to complement it. HighballĪ refreshing concoction for the summer, a highball only has two ingredients, ginger ale (or sparkling water) and whiskey. Grab a delicious caramel and fruit-forward Irish whiskey on your next grocery run, and add a shot of Bailey’s for added creaminess. Even today, this unique concoction is a crowd-pleaser, featuring ingredients like freshly-brewed black coffee, brown sugar, and fresh cream. Soon enough, the rich, indulgent flavours of the drink made it an airport sensation. The perfect marriage of two beloved beverages, the Irish coffee was first served decades ago in 1943 as a pick-me-up for travel-weary passengers. Regardless of the way you go, be sure to stir with good quality ice in a stemmed glass and top that off with a brandied cherry for an added flourish. Some recipes call for dry vermouth and many blend both. Other ingredients include sweet vermouth and angostura bitters, making for a rich, flavourful sip. This is a spirit-forward drink, making it imperative to pick the right whiskey. Rob RoyĪ close cousin of the Manhattan, Rob Roy dates back to 1894 when a bartender in New York put together a set of flavourful ingredients to honour an operetta of the same name. Garnish with a ton of good-quality ice and fresh mint. Throw in a few bitters into the mix, and you’ve got yourself the perfect harmony of sweet and tangy. Regardless of what you prefer, the ingredients are a simple fusion of fresh mint, sugar, and smoky bourbon. Every bartender has their variation of this cocktail, with several debating the number of mint leaves to be used and the best way to infuse them in the drink. This summer-friendly, refreshing drink began as a medicinal blend to settle the stomach, gaining popularity in the 1700s as an elite drink served in silver cups with ice. ![]() Don’t forget to chill your cocktail coupe before serving this one up. The former will give your drink a sweeter profile, while the latter will add a certain astringency to the flavour. Besides being quite simple to put together, Manhattan is the best way to allow the bourbon or rye whiskey to shine. Ingredients featured here include Angostura bitters, sweet vermouth, and cherry, all of which lend the concoction a herbal, mildly bitter, and refreshing flavour. This is an iconic libation that dates back to 1882 and is often called the gin and tonic of the whiskey world. Not to mention, it’s the perfect recipe for that bottle of rye whiskey sitting pretty in your home bar. The flavour is tart, sweet, and bitter all at once and is a unique drink to add to your repertoire. Today, a glass of sazerac includes sugar, Peychaud’s bitters, and lemon peel. The formulations of the drink have changed since, especially with whiskey replacing the former cognac. The official cocktail of New Orleans, this boozy beverage finds its origins in 1838, when an apothecary served a blend of ingredients in an egg cup to his fellow masons. Classic whiskey choices for this cocktail are rye, bourbon, and Canadian. Combine this with the sweetness of sugar syrup and some maraschino cherry, and you’ve got a drink that’s unputdownable. The former gives the whiskey a hit of acidity, while the latter adds an intriguing, silky mouthfeel. This popular bar order dates back to the 1860s and is a blend of lemon juice with egg whites. Read more about how to batch cocktails here.These 10 whiskey cocktails recipes are crafted to impress Whiskey Sour To serve, measure out the amount of cocktail you recorded in step 1 after being stirred with ice and strained.Mix the ingredients together, place in a serving vessel, and chill well.Once you have your ingredients, measure them out according to the math you did in Steps 2 and 3.Remember that drinks are usually sold in 750mL bottles. Use the resulting numbers to help you figure out how many bottles of each ingredient you'll need to buy.Bitters tend to become more pronounced over time in batched cocktails so you don't need to use as much. For the bitters, divide the number you got in Step Two by 2.Multiply each ingredient, including the water, by the number of servings you want to make.The difference between the numbers is the amount of water that is incorporated into the drink. Make one Manhattan and measure its volume in ounces before and after stirring with ice and straining.To make a large batch of Manhattans for a party, follow these steps:
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