Wow your guests with these timeless cocktails, because whiskey never goes out of style.
1. Old Fashioned
There’s a reason this classic cocktail is as popular as ever, and it's not because of Don Draper. It truly is a classic, delicious drink. Instead of using a whole orange wedge, we recommend just muddling the cherry and sugar. Garnish with another cherry and a twist of orange rind, and you’re in business. If you’re feeling daring, (carefully) light it on fire to enhance the aroma like this.
If you have been wondering what to do with that absinthe you have lying around, grab some rye and try this sweet, herbal recipe!
Ah, the Manhattan. If you can get your hands on high quality Luxardo cherries, absolutely do it – it's totally worth it. But if they are a little too pricey or hard to find, regular maraschino cherries or a twist work just as well.
If you feel like drinking your whiskey straight but want something a little refreshing, try adding mint and simple syrup to it, grab your fancy hat, and head on over to the Derby.
Put down that sweet and sour mix and make your own. It’s super easy and tastes way better.
A slight variation on the whiskey sour, the Boston sour has been around just as long as its cousin – maybe even longer. All you do is shake up some egg whites for a slightly creamier drink. It might sound a little crazy, but we love it and think you will too.
Feeling a little under the weather? Mix up some scotch, lemon, honey and ginger and you'll be better in no time.
We love a good Hot Toddy with brandy, a cinnamon stick, and an orange slice, but the beauty of this drink is that you can make it however you want. We suggest adding your whiskey or brandy a couple minutes after the rest of the ingredients, so that the boiling water doesn't cook out any of that valuable alcohol.
If you are looking for something strong, sour and refreshing, try this Old Hollywood bourbon and grapefruit cocktail.
Need a pick-me-up? Make a mug of Irish coffee. It's also great with Irish cream like Bailey's – just cut back on the brown sugar, since Irish cream is already sweet.