Whiskey Cocktails Made With Bourbon, Scotch & Rye
When it comes to crafting the perfect whiskey cocktail at home, you don’t need much to set yourself up for success. To help you out, we’ve collected a handful of whiskey cocktail recipes using bourbon, scotch and rye. So get ready to raise a glass and step up your bartending game.
Recipe courtesy of Bulleit Bourbon
You’ve heard of gin and tonic, but this simple three-ingredient cocktail is a tasty twist that civilizes the bourbon flavor without burying it.
1 1/3 oz. Bulleit Bourbon
4 oz. tonic
Method: Pour the bourbon and tonic over ice in a rocks glass. Garnish with a generous wedge of lemon and enjoy.
Dewar’s Smash Cocktail
Recipe courtesy of Dewar’s Blended Scotch Whisky
This refreshing cocktail is ideal for warmer months, but since whisky is a beloved “winter spirit,” you’d be remiss to dismiss it during the cooler season.
2 parts Dewar’s White Label Blended Scotch Whisky
2 heaping teaspoons granulated sugar (or 3/4 part simple syrup)
2 wedges of lemon
8 fresh mint leaves
Method: Muddle the lemon, mint and sugar in the bottom of a mixing glass. Add Dewar’s White Label, shake and strain into a Collins/highball glass filled with crushed ice. Top with soda water and garnish with a sprig of fresh mint.
Russell’s Rye Manhattan
There’s no need to reach for a chaser with Russell’s Reserve Rye, but the 90-proof spirit still rewards drinkers with a warmth that’s easy to trace from mouth to stomach. This simple cocktail offers the classic Manhattan experience.
3 parts Russell’s Reserve Rye
1 part sweet vermouth
2 dashes of Angostura bitters
Method: Combine ingredients in a mixing glass filled with ice. Stir and strain into a chilled coupe. Garnish with three brandied cherries.
The famed Sazerac cocktail is a classic, but did you know the original Sazerac was made with brandy, absinthe, a lump of sugar and a few drops of bitters? It was a medicinal recipe created by Creole apothecary Antoine Amedie Peychaud.
1 1/2 oz. Sazerac Rye Whiskey
1 tsp. Pernod or Herbsaint liqueur
1 tsp. sugar
3 dashes of Peychaud’s bitters
Method: Coat a chilled, old-fashioned glass with the Pernod or Herbsaint by swirling it around the entire sides and bottom of the glass. In a cocktail shaker, add a few ice cubes, rye whiskey, sugar and bitters. Shake gently, then strain into the glass.