Give the spirit new life.
The Manor Bar in Montecito, CA created this cocktail as an homage to the “first modern queer woman.” The smoky drink consists of Johnnie Walker High Rye, Rémy Martin VSOP Cognac, Cynar, walnut fig syrup, lemon juice, and an egg white.
The Manor Bar
For Chicago-based distillery Judson & Moore, this cocktail is one of the most-requested. To make, simply add .75 oz lemon juice and .25 oz Liquid Alchemist ginger honey syrup to a shaker, then 2 oz single malt whiskey. Fill the glass with ice and shake for 30 seconds, then double strain your drink into a coupe glass and top with a dried lemon slice garnish.
Judson & Moore
Dublin, Ohio’s VASO prides itself on unique takes on cocktails, particularly their whiskey elixirs. This particular drink incorporates 2 oz Sesame Chili Toki Japanese Whiskey, .5 oz vanilla liqueur, .5 oz lemon juice, .5 oz simple syrup, and egg white.
Maui’s Grand Wailea Botero Lounge created this cocktail as a Hawaiian riff on the classic Black Manhattan. The robust mixture features 1.75 oz. coconut fat-washed Elijah Craig Small Batch Bourbon, .75 oz. hibiscus cordial, .5 Kupu Spirits Island Amaro stirred and strained over a large ice cube and garnished with orange zest and nutmeg. Finish by placing under a cloche and smoking with dried clove smoke.
Grand Wailea, A Waldorf Astoria Resort
Ari Klafter, head distiller of Thornton Distilling Co. loves this cocktail as it’s super easy to remember and to pull off. All you need to do is combine .75 oz bourbon, .75 oz amaro, .75 oz Aperol, and .75 oz lemon juice in a cocktail shaker. Fill with ice and shake until the outside of the shaker is frosty (about 20 seconds). Strain into a coupe glass and serve.
This dessert-like drink features a combination of Maker's Mark, Rumchata, Frangelico, and Creme de Cacao, with just a hint of cinnamon. “The smooth and silky texture, combined with the rich and velvety finish from the creme, makes this drink a must-try for any whiskey lover,” says Margarita Chavez, at Freddy J's Bar & Kitchen.
Prohibition in Charleston, SC makes this update to a classic whiskey sour, incorporating a clove syrup and nutmeg for balance. To make, mix 2 oz 2 Gingers Whiskey, .75 clove syrup, 1 oz lemon juice, and 1 egg white. Shake until frothy and pour into a double Old Fashioned glass filled with ice. Grate nutmeg on top and serve.
Lydia Martin, founder of alcohol pricing platform Liquor Laboratory, loves this sweet take on an Old Fashioned. The drink is made by mixing 1.5 oz Bourbon, .5 oz whiskey, .5 oz crème decacao/chocolate whiskey (non-creamy), and 2 dashes of chocolate bitters. Fill with ice and stir until the liquor content is chilled. Strain the drink over a rocks glass with a large cube. Top with Reese’s peanut buttercup for garnish.
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Created by Patrick Allard, director of food and beverage at Grand Adirondack Hotel in Lake Placid, NY, this cocktail combines 1.5 oz Lake Placid Firetower Cinnamon Whiskey, .5oz Amaretto di Saronno, .5oz lemon juice, and 1 dash Regan’s Orange Bitters No. 6 in a lowball glass. Add a large ice sphere and stir briefly to incorporate. Garnish with a swath of orange peel.
Created by Gillian Murphy, expert mixologist and Tullamore D.E.W. Irish Whiskey Ambassador, this caffeinated cocktail combines 1.5 oz Tullamore D.E.W. Irish Whiskey, .75 oz Irish Cream (like Kerrygold or Baileys), 1 oz. espresso and .25 oz. simple syrup. Shake your mixture over ice, strain into a rocks glass, add fresh ice, and garnish with a mint leaf.
TULLAMORE D.E.W.. IRISH WHISKEY