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.
Author Notes Still crazy good after all these years. Simple to make and goes down easy. —Erika Kotite Test Kitchen Notes One sip of this classic old fashioned cocktail may transport you back in time. It's considered a classic for a reason, and it's a good cocktail to keep in mind as the temperatures …
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 Angostura bitters • Ice • 1 brandied cherry, for garnish Combine first three ingredients in shaker filled …
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 genre of aperitif-driven cocktails. But rather than the similarities, it’s the differences from the …
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 sun and in desperate need of refreshment? Send margaritas. The trouble is, our benchmarks tend to …
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 2 3/4 ounce rye whiskey • 3/4 ounce sweet vermouth • 3/4 ounce cognac • 2 dashes Peychaud's bitters • 2 dashes …
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 Herbsaint or absinthe (sub Pernod in a pinch) • Lemon twist Combine whiskey, simple syrup, and Peychaud bitters in …
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 spring and summer cocktail no matter the occasion. This version from Erik Lombardo, who …
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 nearly always called for egg white, an ingredient that added a light, frothy, textural element to …
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 juice Shake everything in a shaker with ice until the outside of the shaker is frosty. • Strain into a coupe.
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 form: Cream rich as an Irish brogue / Coffee strong as a friendly hand / Sugar sweet as …
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 bright red and with a hint of anise. —Carey Jones Test Kitchen Notes This recipe will be featured in …
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 Gran’s Gifted Cheesecake, we’d love to be in Pat’s kitchen, too. WHAT: A cocktail that’s just as …
