Every season is whiskey season, but there’s something about the fall that makes the spirit even more appealing. What’s more, September is Bourbon Heritage Month. So take the opportunity to offer your guests some fresh whiskey cocktails; here are seven we love this year.
Frequent Flyer
Ingredients
- 1 ¼ oz. Compass Box Artist Blend Scotch whiskey
- ¼ oz. Bowmore 12yr single malt Scotch
- ½ oz. Krogstad aquavit
- ¾ oz. Lime juice
- ½ oz. Cane syrup
- ¼ oz. Massenez Mangue liqueur
- ½ oz. Egg white
- Soda
- Absinthe mist
Instructions
- Pour a bit of club soda into a Collins glass.
- Combine other ingredients in a shaker and dry shake.
- Shake with ice, then strain
- into Collins glass over soda.
- Garnish with absinthe mist.
Notes
Alexander Ali of Death & Co. in New York created this recipe.
Autumn Old Fashioned
Ingredients
- 2 oz. Triple Dog Irish whiskey
- ½ oz. Chilled chai tea
- ½ oz. Squash apple syrup*
- 2 dashes Aromatic bitters
Instructions
- Add all ingredients to a mixing glass with cubed ice and stir well.
- Strain over a king cube in a short glass.
- Garnish with cinnamon stick and dried orange slice.
Notes
*For Squash apple syrup:
Add one cooked and chopped acorn squash to a blender (about one cup), add ½ cup of applesauce, and puree. Add the pureed mixture to a warm saucepan and add ½ cup of raw honey and ½ cup of water. Stir well until all ingredients are combined and the honey has dissolved. Allow the mixture to cool before adding it to the cocktail, and store any unused syrup in the refrigerator. The mixologists at Triple Dog created this recipe.
Add one cooked and chopped acorn squash to a blender (about one cup), add ½ cup of applesauce, and puree. Add the pureed mixture to a warm saucepan and add ½ cup of raw honey and ½ cup of water. Stir well until all ingredients are combined and the honey has dissolved. Allow the mixture to cool before adding it to the cocktail, and store any unused syrup in the refrigerator. The mixologists at Triple Dog created this recipe.
The Fighting Irish Highball
Equipment
- 1 ½ oz. Teeling small batch Irish whiskey
- 2 oz. Apple cider
- 2 oz. Ginger ale
Instructions
- Fill a highball glass filled with ice.
- Add all ingredients and stir.
- Garnish with a lemon wedge.
Notes
The mixologists at Teeling created this recipe as the official cocktail for Notre Dame fans.
Los Kojones de Quijote
Ingredients
- 2 oz. Old Forester bourbon
- 1 oz. Lemon juice
- 1 oz. Cointreau
- ½ oz. Sweet vermouth
- 2 dashes Angostura bitters
Instructions
- Combine ingredients and shake.
- Strain over a big rock ice cube.
- Garnish with cherries on a pick.
Notes
The mixologists at Fogón and Lions in Alpharetta, GA created this recipe.
Modern Marg
Ingredients
- 1 ½ oz. Bourbon
- ½ oz. Agave syrup
- ¾ oz. Triple Sec or equivalent
- ½ oz. Lime juice
- ¾ oz. Pineapple juice
Instructions
- Combine all ingredients.
- Shake with ice for 15 seconds.
- Strain and serve in a salted-rim rocks glass.
- Garnish with a lime wedge.
Notes
The mixologists at RD1 Spirits created this recipe.
Winning Hand
Ingredients
- 1 ½ parts Bib & Tucker 6-year-old small batch bourbon
- ½ part Campari
- ½ part Dry vermouth
- 1 barspoon Walnut liqueur
Instructions
- Stir all ingredients together in a mixing glass filled with ice.
- Strain into a rocks glass over a large ice cube.
- Garnish with an expressed orange peel.
Notes
The mixologists at Bib & Tucker created this recipe.
Game Time Shandy
Ingredients
- 1 oz. Bourbon
- 1 oz. Grapefruit juice
- ½ oz. Honey syrup
- IPA of choice
Instructions
- Shake bourbon, juice and honey with ice for 5-10 seconds.
- Strain into beer mug over ice and top with cold IPA.
- Stir gently to combine.
- Garnish with grapefruit slice.
Notes
The mixologists at Brother’s Bond Bourbon created this recipe.
