Whiskey Cocktail Recipes

Basil Hayden’s Discovery Manhattan

Basil Hayden’s Discovery Manhattan

1 1/2 parts Basil Hayden’s Bourbon

1/2 part Sweet Vermouth

1/2 part Dry Vermouth

1/2 part Maple Syrup

2 dashes of Bitters

Cherry

Stir together Basil Hayden’s Bourbon, vermouth, maple syrup and bitters over ice in a rocks glass.

Garnish with a cherry and serve.

Knob Creek Smoke & Char (Recipe by Celebrity Chef Michael Symon)

Knob Creek Smoke & Char

2 Parts Knob Creek® Smoked Maple Bourbon
½ Part Fresh Lemon Juice
¼ Part Demerara Syrup
2 Slices of Charred Peaches
4 Large Basil Leaves

Char peaches slices on grill until nice grill marks appear. Muddle charred peach slices with basil leaves and set aside. Add Knob Creek® Smoked Maple, fresh lemon juice, Demerara syrup and muddled peach/basil mixture to a cocktail shaker with ice. Shake and strain over fresh ice in a rocks glass.

Triple A Punch | Punch created by Julieta Campos of The Berkshire Room, Chicago.
1 oz. Auchentoshan® American Oak Single Malt Scotch Whisky
.25 oz. Ginger Syrup
.5 oz. Lemon Juice
.25 oz. Apricot Liqueur
.25 oz. Aperol® Aperitif

Serve in tumbler/punch cup. Top with a few Maldon® salt flakes.

All in the Family

All in the Family (Recipe by Shaun Dunn of The NoMad, NYC)
0 .5 oz. Frangelico
1.5 oz. Wild Turkey Rye
0.75 oz. Cinzano 1757
0.5 oz. Averna
Absinthe rinse the glass or add 4 Dashes of Absinthe

Combine all ingredients in a mixing glass and stir for 20 seconds. Pour into rocks glass over ice and garnish with an expressed grapefruit twist.

KNOB CREEK® GINGER TWIST (Recipe by Celebrity Chef Michael Symon)
1 ½ Parts Knob Creek® Rye Whiskey
¾ Part Fresh Lemon Juice
¾ Part JDK & Sons™ Fleur Handcrafted Elderflower Liqueur
Ginger Beer
Angostura® Bitters

Add Knob Creek® Rye, fresh lemon juice and elderflower liqueur into a cocktail shaker with ice. Shake ingredients and strain into Collins glass filled with ice. Top with ginger beer and garnish with an Angostura® Bitters Floater.

THE BONNIE LAD

THE BONNIE LAD
2 oz. Clyde May’s Whiskey
.75 oz. ginger syrup
.75 oz. fresh lemon juice
Slice of ginger

Pour Clyde May’s over ice. Add in the ginger syrup and fresh lemon juice. Stir well and garnish with a slice of ginger.

BASIL HAYDEN’S® NEW YORK MANHATTAN (Created by Sean Thibodeaux, Louisville, KY)

2 parts Basil Hayden’s® Bourbon

1 part Sweet Vermouth

1/2 tsp. Pomegranate Molasses

2 dashes Angostura® Bitters

1 dash Peychaud’s Bitters

Orange Peel

Combine all ingredients in a mixing glass with ice and stir. Strain into a chilled coupe glass. Garnish with an orange twist, making sure to express the oils.

Photo credit: Daniel Silbert

Make it a Triple | Riff on a cocktail that is typically made with Irish whiskey, Auchentoshan American Oak works well because of its triple distillation.
1 oz. Auchentoshan® American Oak Single Malt Scotch Whisky
.25 oz. Lillet® Vermouth
.25 oz. Pierre Ferrand® Dry Curacao
2 Dashes Orange Bitters

Stir all ingredients together and strain into a coupe glass. Garnish with lemon peel.

Seelbach | A pre-prohibition cocktail famously made with bourbon, Auchentoshan American Oak works well here because of its bourbon barrel maturation.
1 oz. Auchentoshan® American Oak Single Malt Scotch Whisky
.25 oz. Pierre Ferrand® Dry Curacao
7 dashes Angostura® Bitters
7 dashes Peychaud’s® Bitters
.25 oz. Champagne

Stir ingredients over ice, strain into a chilled flute, top with Champagne and lemon twist garnish.

The Bullock County Revival

The Bullock County Revival* (Created by Feizal Valli, bartender at Collins Bar in Alabama)
1.25 oz Clyde May’s Whiskey
.75 oz Bonal
.75 fresh orange juice
1 spoonful of apple jam
2 dashes black walnut bitters

In a glass with ice, combine the Clyde May’s Whiskey, Bonal, and fresh orange juice. Stir in the apple jam, and finish with black walnut bitters. Garnish with green apple slices.