A Guide to Drink Culture by Tyler Zielinski
The cocktails on this list are based with a variety of different styles of whiskey, including: Scotch, bourbon, and rye from both craft distillers as well as the widely produced brands you are likely to recognize.
1.5 oz Woodford Reserve Bourbon
.5 oz Calvados
.25 oz Ancho Reyes Chili Liqueur
1 dashes Aromatic Bitters
2 dashes Scrappy’s Chocolate Bitters
Garnish: expressed and discarded orange peel, and maraschino cherry
Method: add ingredients to a mixing glass, stir until diluted, then serve up and garnish.
1.25 oz Glenfiddich Fire + Cane
.5 oz Tattersall Distilling’s Grapefruit Crema
.25 oz Lemon
1 Dash Aromatic Bitters
Top with soda water
Garnish: expressed grapefruit peel, or half wheel of grapefruit
Method: build all ingredients in a highball glass; add ice, then top with soda water; garnish to serve.
1.5 oz Glenfiddich Fire + Cane Scotch
.5 oz Dry Vermouth
.25 oz Fresh Grapefruit
1 Dash Aromatic Bitters
Top with Soda Water
Garnish: expressed grapefruit peel or half wheel
Method: build ingredients (excluding soda) in a highball/collins glass; add ice, then top with soda water and garnish.
1.5 oz Bourbon
.75 oz Sweet Vermouth
.75 oz Lime
.5 oz Tamarind Cordial (I used Tamworth Distilling)
.5 oz Demerara Syrup
Splash of mezcal
Garnish: lemon twist
Method: combine all ingredients in a shaker with ice; shake until chilled and strain over one large cube; garnish with expressed lemon twist.
1.5 oz Glenfiddich 15
.5 oz Cynar
.5 oz Ancho Reyes
2 Dashes Angostura Bitters
Garnish: freshly grated / ground cinnamon -
Mixing Instructions: Mix | Stir until chilled | Strain | Sip
1 oz Glenfiddich IPA Cask Scotch (can sub this for whichever scotch you have on-hand)
.5 oz Lemon
.5 oz Honey Syrup
.5 oz Campari
.25 oz Fresh OJ
.25 oz Luxardo Maraschino
Topped with Soda Water
Garnish Lemon Peel & Spritz of Mezcal
Mixing Instructions: mix all ingredients into shaker (excluding soda water), shake and pour into rocks-filled highball. Layer soda water on top and slightly mix with spoon. Garnish with lemon peel and spritz of mezcal and sip.
1.5 oz @standardwormwooddistillery Rye
.5 oz Mezcal
.25 oz Demerara Syrup
2 Dashes Aromatic Bitters
2 Dashes Peychaud’s
Garnish: orange peel
Method: combine all ingredients in a mixing glass and add ice; stir until chilled, then serve in rocks glass over ice; express orange peel for aroma and garnish.
2 oz Bourbon
.75 oz Lemon
.75 oz Honey Syrup
Garnish: lemon twist
Method: combine all ingredients in a shaker with ice; shake until chilled and serve in rocks glass over ice with garnish.
2 oz Bulleit Rye
1 oz lemon
.5 oz orange juice
.5 oz Demerara syrup
1 egg white
Garnish: orange wheel
Method: Include all ingredients (excluding ice) into shaker. Dry shake for 20 seconds, then add ice. Wet shake (with ice) until chilled, double-strain into double-rocks glass and garnish with lemon zest and orange wheel.
2 oz Rye (100 proof)
.25 oz Apple/Cinnamon Syrup
2 dashes Angostura Aromatic
1 dash Angostura Orange
Garnish: Apple slice, smoking cinnamon stick
Method: combine all ingredients in a mixing glass and add ice; stir until chilled, and serve over large ice cube with garnishes.
1.25 oz Woodford Reserve Bourbon
.75 oz Woodford Reserve Rye
.75 oz Hickory-Smoked Honey
.75 oz Lemon
.5 oz Cynar
2 Dashes Bittermens Mole Bitters
Garnish: thyme sprig & maraschino cherry
Method: add all ingredients to a shaker; shake until chilled and diluted, then strain up into coupe glass and garnish.