12 Warming Whiskey Cocktails to Slow-Sip This Winter

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By Food52

I’ve been a lover of whiskey for years. Scotch, yes, but also bourbon, rye, Japanese, Canadian, and Irish. Though I will still happily sip a fine whiskey straight or on the rocks (occasionally I’ll even take a swig from the bottle), I now consume most of my whiskey in cocktail-form. As the first snow settles on the eaves, there’s really nothing better than a rich, bone-warming whiskey cocktail or two as you watch the world go by. Here are 12 timeless, yet traditional, whiskey cocktails.

12 Warming Whiskey Cocktails to Slow-Sip This Winter

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    Old Fashioned

    Old Fashioned

    Food52 - Erika Kotite

    Author Notes Still crazy good after all these years. Simple to make and goes down easy. —Erika Kotite Makes 1 1 sugar cube • 3 dashes Angostura bitters • Water • Orange peel • 2 ounces rye whiskey • Ice...

    Manhattan

    Manhattan

    Food52 - Erika Kotite

    Author Notes Quite probably the cocktail I'd choose on a desert island. A great antidote to this hectic shopping season, too. —Erika Kotite Makes 1 2 ounces rye whiskey • 1 ounce sweet vermouth • 2 dashes...

    Boulevardier

    Boulevardier

    Food52 - Erik Lombardo

    Author Notes On the surface, the Boulevardier appears to be nothing more than a Negroni with the gin swapped for bourbon, and indeed it’s a great gateway cocktail for a bourbon drinker to get into the...

    Session Manhattan

    Session Manhattan

    Food52

    Author Notes For most drinkers, classic cocktails serve as craving benchmarks. When it’s sweater weather and you’ve got whiskey on the brain? Make it a Manhattan. When you’re roasting in the midsummer...

    Vieux Carre Cocktail

    Vieux Carre Cocktail

    Food52 - Ali Slagle

    Author Notes In honor of John Besh's new book Besh Big Easy, he came by to show us how to make this classic New Orleans cocktail, named after the city's French Quarter. It's that NOLA. —Ali Slagle Makes...

    Sazerac

    Sazerac

    Food52 - Erika Kotite

    Author Notes An absinthe-tinctured, savor-it-slowly cocktail straight from New Orleans. —Erika Kotite Makes 1 2 ounces rye whiskey • 1/4 ounce simple syrup • 3 dashes Peychaud bitters • Ice • 1 barspoon...

    Mint Julep

    Mint Julep

    Food52 - Erik Lombardo

    Author Notes The classic mint julep recipe is probably most closely associated with the Kentucky Derby—the iconic annual horse race held the first Saturday in May at Churchill Downs—but it makes a great...

    Whiskey Sour

    Whiskey Sour

    Food52 - Erik Lombardo

    Author Notes The true sour is a study in simplicity -- of whiskey, sugar, and citrus. Lemon is most common for the latter, but juice with any kind of noticeable acidity will work well. Traditional sours...

    Paper Plane Cocktail

    Paper Plane Cocktail

    Food52 - Ali Slagle

    Author Notes Courtesy of Sam Ross of New York's Little Branch. —Ali Slagle Prep time 5 minutes • Makes 1 3/4 ounce bourbon • 3/4 ounce Amaro Nonino • 3/4 ounce Aperol • 3/4 ounce freshly squeezed lemon...

    Irish Coffee

    Irish Coffee

    Food52 - Coral Lee

    Author Notes In 1943, Irish flying-boat-base chef Joe Sheridan greeted stranded passengers with warm mugs of a drink of his own invention—Irish coffee. When asked for the recipe, he provided it in—yes—limerick...

    Rob Roy Cocktail

    Rob Roy Cocktail

    Food52 - Carey Jones

    Author Notes A scotch Manhattan is known as a Rob Roy, and balances the pleasantly smoky spirit with just enough sweet vermouth. For an interesting variation, try New Orleans-style bitters, which are red...

    Bourbon, Orange, and Ginger

    Bourbon, Orange, and Ginger

    Food52 - inpatskitchen

    Author Notes I love ginger and when it's combined with orange and a little booze, it makes for a great cocktail! —inpatskitchen Test Kitchen Notes WHO: If inpatskitchen is cooking Chickpea Bolognese or...