1. Old Fashioned
Ingredients
- 2 oz bourbon or rye whiskey
- 1 sugar cube
- 2 dashes Angostura bitters
- 1 tsp water
- Orange peel (for garnish)
- Cherry (optional)
Instructions
- Place sugar cube in a rocks glass and add bitters and water.
- Muddle until dissolved.
- Add whiskey and a large ice cube.
- Stir gently for 20 seconds.
- Garnish with an orange peel and cherry (optional).
History
The Old Fashioned, born in the early 19th century, is considered the original “cocktail,” blending spirits, sugar, water, and bitters into a timeless whiskey classic.
Tips
Choose bourbon for sweetness or rye for spice. Express the orange peel oils over the glass for extra aroma.
2. Manhattan
Ingredients
- 2 oz rye whiskey
- 1 oz sweet vermouth
- 2 dashes Angostura bitters
- Cherry (for garnish)
Instructions
- Fill a mixing glass with ice.
- Add whiskey, vermouth, and bitters.
- Stir for 20-30 seconds.
- Strain into a chilled coupe glass.
- Garnish with a cherry.
History
Originating in the 1870s at New York’s Manhattan Club, this drink was reportedly created for a party hosted by Winston Churchill’s mother.
Tips
Rye adds a spicy kick, but bourbon works for a smoother finish. Chill the glass for elegance.
3. Whiskey Sour
Ingredients
- 2 oz bourbon
- 3/4 oz fresh lemon juice
- 1/2 oz simple syrup
- 1 egg white (optional)
- Cherry and orange slice (for garnish)
Instructions
- Add bourbon, lemon juice, simple syrup, and egg white (if using) to a shaker.
- Dry shake (no ice) for 15 seconds.
- Add ice and shake for 20 seconds.
- Strain into a rocks glass over ice.
- Garnish with a cherry and orange slice.
History
First noted in the 1860s, the Whiskey Sour started as a sailor’s scurvy remedy before becoming a beloved bar staple.
Tips
The egg white creates a silky foam—shake vigorously. Adjust syrup for sweetness.
4. Irish Coffee
Ingredients
- 1.5 oz Irish whiskey
- 4 oz hot coffee
- 1 tbsp brown sugar
- 1 oz heavy cream
Instructions
- Preheat a glass with hot water, then discard.
- Add brown sugar and hot coffee, stirring until dissolved.
- Pour in whiskey.
- Float heavy cream on top by pouring over a spoon.
History
Invented in the 1940s by Joe Sheridan in Ireland, this warming drink was crafted to revive cold travelers.
Tips
Use fresh coffee and lightly whip the cream for a perfect float.
5. Rob Roy
Ingredients
- 2 oz Scotch whisky
- 1 oz sweet vermouth
- 2 dashes Angostura bitters
- Cherry (for garnish)
Instructions
- Fill a mixing glass with ice.
- Add Scotch, vermouth, and bitters.
- Stir for 20 seconds.
- Strain into a chilled coupe glass.
- Garnish with a cherry.
History
Created in 1894 at the Waldorf Astoria, the Rob Roy honors a Scottish folk hero and swaps rye for Scotch in a Manhattan.
Tips
A smoky Scotch adds depth—try a blended variety for balance.
6. Boulevardier
Ingredients
- 1.5 oz bourbon
- 1 oz Campari
- 1 oz sweet vermouth
- Orange twist (for garnish)
Instructions
- Fill a mixing glass with ice.
- Add bourbon, Campari, and vermouth.
- Stir for 20-30 seconds.
- Strain into a rocks glass over ice.
- Garnish with an orange twist.
History
First appearing in 1927, this Negroni variation was crafted for American expat Erskine Gwynne in Paris.
Tips
Use a high-proof bourbon to balance Campari’s bitterness.
7. Sazerac
Ingredients
- 2 oz rye whiskey
- 1 tsp absinthe
- 1 sugar cube
- 3 dashes Peychaud’s bitters
- Lemon peel (for garnish)
Instructions
- Rinse a chilled glass with absinthe, discarding excess.
- Muddle sugar cube and bitters in a mixing glass.
- Add rye and ice, then stir.
- Strain into the absinthe-rinsed glass.
- Garnish with a lemon peel.
History
Hailing from 1830s New Orleans, the Sazerac is one of America’s earliest cocktails, originally made with cognac.
Tips
Go light on absinthe—it’s potent. Twist the lemon peel for zest.
8. Hot Toddy
Ingredients
- 2 oz whiskey (bourbon or Scotch)
- 1 tbsp honey
- 1/2 oz fresh lemon juice
- 4 oz hot water
- Cinnamon stick (optional)
Instructions
- Add honey, lemon juice, and whiskey to a mug.
- Pour in hot water and stir until honey dissolves.
- Garnish with a cinnamon stick if desired.
History
A medicinal drink since the 18th century, the Hot Toddy warmed souls and soothed ailments across Europe.
Tips
Tailor honey and lemon to your taste. A peaty Scotch adds smokiness.
9. Whiskey Smash
Ingredients
- 2 oz bourbon
- 3/4 oz simple syrup
- 1/2 lemon, cut into wedges
- 6-8 fresh mint leaves
Instructions
- Muddle lemon wedges, mint, and simple syrup in a shaker.
- Add bourbon and ice.
- Shake for 15 seconds.
- Strain into a rocks glass over ice.
History
A 19th-century offshoot of the Mint Julep, the Whiskey Smash brings citrus into the mix for a refreshing twist.
Tips
Muddle gently to avoid bitter mint. Use fresh lemons.
10. Paper Plane
Ingredients
- 3/4 oz bourbon
- 3/4 oz Amaro Nonino
- 3/4 oz Aperol
- 3/4 oz fresh lemon juice
Instructions
- Fill a shaker with ice.
- Add all ingredients.
- Shake for 15 seconds.
- Strain into a chilled coupe glass.
History
Invented in 2008 by Sam Ross, this modern cocktail blends bourbon with Italian liqueurs for a balanced sip.
Tips
Fresh lemon juice is crucial for brightness. Chill the glass.
11. Vieux Carré
Ingredients
- 1 oz rye whiskey
- 1 oz cognac
- 1 oz sweet vermouth
- 1 tsp Bénédictine
- 2 dashes Peychaud’s bitters
- 2 dashes Angostura bitters
Instructions
- Fill a mixing glass with ice.
- Add all ingredients.
- Stir for 20-30 seconds.
- Strain into a rocks glass over ice.
History
Created in 1930s New Orleans at the Hotel Monteleone, this drink reflects the city’s French heritage.
Tips
Use a spicy rye to complement the sweet Bénédictine.
12. Gold Rush
Ingredients
- 2 oz bourbon
- 3/4 oz fresh lemon juice
- 3/4 oz honey syrup (1:1 honey and water)
Instructions
- Fill a shaker with ice.
- Add bourbon, lemon juice, and honey syrup.
- Shake for 15 seconds.
- Strain into a rocks glass over ice.
History
A 2000s creation by T.J. Siegal at Milk & Honey, this is a modern riff on the Whiskey Sour with honey.
Tips
Warm the honey slightly to mix it easily with water.
13. Scotch and Soda
Ingredients
- 2 oz Scotch whisky
- 4 oz club soda
- Lemon twist (optional)
Instructions
- Fill a highball glass with ice.
- Pour in Scotch.
- Top with club soda and stir gently.
- Garnish with a lemon twist if desired.
History
A simple highball since the 19th century, Scotch and Soda showcases the spirit’s character with minimal fuss.
Tips
Use a smoky Scotch for boldness or a lighter one for subtlety.
14. Blood and Sand
Ingredients
- 1 oz Scotch whisky
- 1 oz cherry liqueur (e.g., Heering)
- 1 oz sweet vermouth
- 1 oz fresh orange juice
Instructions
- Fill a shaker with ice.
- Add all ingredients.
- Shake for 15 seconds.
- Strain into a chilled coupe glass.
History
Named after a 1922 film, this cocktail appeared in the 1930 Savoy Cocktail Book, blending Scotch with fruit.
Tips
Fresh orange juice balances the richness—don’t skip it.
15. Kentucky Mule
Ingredients
- 2 oz bourbon
- 1/2 oz fresh lime juice
- 4 oz ginger beer
- Lime wedge (for garnish)
Instructions
- Fill a copper mug or glass with ice.
- Add bourbon and lime juice.
- Top with ginger beer and stir gently.
- Garnish with a lime wedge.
History
A bourbon twist on the 1940s Moscow Mule, this variation nods to Kentucky’s whiskey heritage.
Tips
Use a spicy ginger beer for a robust kick.
16. Penicillin
Ingredients
- 2 oz blended Scotch whisky
- 3/4 oz fresh lemon juice
- 3/4 oz honey-ginger syrup (honey, water, fresh ginger)
- 1/4 oz Islay Scotch (for float)
Instructions
- Fill a shaker with ice.
- Add blended Scotch, lemon juice, and honey-ginger syrup.
- Shake for 15 seconds.
- Strain into a rocks glass over ice.
- Float Islay Scotch on top.
History
Created in 2005 by Sam Ross at Milk & Honey, this modern classic mimics a medicinal cure with smoky flair.
Tips
Simmer ginger with honey and water for a zesty syrup.
