To every season, its signature spirit: winter is for cozy cognac by the fireplace, spring for bright botanical gin, summer for island-inspired rum, and fall for the comfort and spice of a stiff whiskey. When I think of whiskey cocktails, the first ones that come to mind are the classics that I hold near and dear—Old Fashioneds, Manhattans, and Boulevardiers—but they’re more on the dark and moody side: my comfort drinks. Still, whisky cocktails can be bright, refreshing, and fun too, and in reality, our grain-based buddies pair just as well with herbal, vegetal, and fruity liqueurs and juices as gin and rum do.
With Memorial Day approaching, I’ve curated five simple whisk(e)y-based cocktails to take your BBQ or garden party to the next level—and hey, maybe impress your friends a bit. They’re all easy to make, with no complicated or hard-to-find ingredients, and they pair perfectly with grilled meats, salads, and corn on the cob. Just promise me you won’t skimp on the quality of your spirits!
MINT JULEP
Think mojito vibes, but more earthy and spirit-forward. A classic summer sipper.
I would venture to say most Americans have heard of the Mint Julep, just as many have heard of the Kentucky Derby, which adopted the Mint Julep as its official drink in 1938. Having grown up in the Southwest and now living in France, I am no stranger to cocktails meant to be sipped in the sun, but my very unscientific research shows that the majority of us have never had a true Mint Julep. They certainly don’t show up on the menus of many cocktail bars.
That seems like a gosh-darned shame, especially for a drink that’s been around since before the modern definition of a cocktail (1806). Like many great cocktails, the Mint Julep is simple and practical. With just three ingredients, you don’t even need a shaker or mixing glass! But don’t be fooled by its simplicity; the quality of your bourbon and syrup will make or break this one.
Ingredients
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2 oz. bourbon (try Blade & Bow or High West)
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½ oz. rich simple syrup*
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8 mint leaves
Drop 8 mint leaves into a metal julep cup (if you have one; if not, a large rocks glass will do). Muddle with 2 oz. of good-quality bourbon and ½ oz. of rich simple syrup (which holds up better to melting ice). Add roughly crushed ice until the glass is about halfway full. Stir for 5–10 seconds. Fill the rest of the glass with ice. Garnish by slapping a mint bouquet against the back of your hand to release the oils, then insert it into the glass. Add a straw and serve.
Rich simple syrup: Dissolve 2 parts demerara or raw sugar with 1 part boiling water in a small pot (or add boiling water directly into a measuring cup).
KENTUCKY BUCK
The Moscow Mule’s classy cousin on summer vacation.
If the Mint Julep is too whiskey-forward, or you’re looking for something longer to quench your thirst, try a Kentucky Buck. Invented by famed bartender Erick Castro-Diaz in 2008 for the San Francisco bar Bourbon & Branch, it’s not hard to understand why this one quickly became a “modern classic.” Fun fact: a “buck” is not only a beautiful pair of antlers on four hooves, but also a type of drink composed of spirit, citrus, and ginger beer (like a Moscow Mule or a Dark ’n Stormy).
The Kentucky Buck starts from the same base as the Mint Julep—bourbon and simple syrup—but instead of mint, we’re going in the quintessential summer-fruit direction: strawberries. The lemon adds a nice pop of acidity, and the ginger beer, if you use a good one like Fever-Tree, adds complexity and spice without overpowering the oaky, vanilla goodness of the bourbon.
You’ll definitely want a second one of these!
Ingredients
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2 oz. bourbon
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¾ oz. simple syrup (1:1 ratio, or use half as much rich syrup)
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¾ oz. fresh lemon juice
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2 oz. Fever-Tree (or similar) ginger beer
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4 strawberries
Trim the strawberries and drop them into a shaker tin. Muddle with the lemon juice and simple syrup. Add the bourbon and ice. Shake well (10–15 seconds). Strain into a tall Collins glass filled with large ice cubes. Garnish with a strawberry.
BOURBON RENEWAL
Whiskey Sour with a dark side.
If I had to name a classic whisky cocktail for summer, it would definitely be the Whiskey Sour. This drink is a magically simple combination of whisky (typically bourbon, though almost any style works), simple syrup, and lemon juice, with or without an egg white. This version, however, is rounder and more complex, overflowing with earthy richness thanks to the addition of Crème de Cassis—a blackcurrant liqueur from France.
The quality of the Crème de Cassis will have a significant impact here as well. My all-time favorite is Maison Briottet, which produces some of the most fragrant, luscious Crème de Cassis I’ve ever tasted in the “Crème de Cassis de Dijon” appellation. Their export version, branded as Jules Theuriet, is a great alternative. If you can’t find either, anything from Dijon or Burgundy will still make an excellent drink.
Ingredients
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2 oz. bourbon
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½ oz. Crème de Cassis
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¼ oz. rich or semi-rich simple syrup (semi-rich = 1.5:1 sugar-to-water ratio)
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¾ oz. fresh lemon juice
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1–2 dashes Angostura bitters
Combine all ingredients in a shaker tin with ice. Shake well (10–15 seconds). Strain into a short rocks glass over a large ice cube and garnish with a lemon slice wedged between the ice and the side of the glass.
PENECILLIN
The subtly smoky solution for whatever ails you.
People always ask me, “Tanya, what’s your favorite cocktail?” Unfortunately, that is a question I’ll never be able to answer. Despite the disappointment, I’ve done my best to develop a list of my top 10 cocktails of all time, and the Penicillin is definitely up there. Created by Australian-born bartender Sam Ross at the iconic New York cocktail bar Milk & Honey in 2005, it’s not hard to understand why this drink had instant staying power and a certain je ne sais quoi that made many bartenders think it was a pre-Prohibition classic.
The oaky banana, toffee, honey, and gentle spice flavors of the blended malt Scotch play perfectly with the acidity of fresh lemon and the rich, floral notes of the honey syrup. Fresh ginger adds a sultry touch, while just a quarter-ounce of peated Islay Scotch lifts the drink to another level with earthy smoke that never overwhelms.
Ingredients
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2 oz. blended malt Scotch whisky (e.g., Monkey Shoulder)
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¼ oz. peated Islay single malt Scotch whisky (e.g., Laphroaig or Ardbeg 10-Year)
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¾ oz. honey syrup
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¾ oz. fresh lemon juice
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4–5 slices ginger
(or reduce the honey syrup by half and add ⅜ oz. ginger syrup)
Muddle the ginger in a shaker tin with the lemon juice (if using fresh ginger). Add the syrup(s) and Scotches and shake with ice. Strain into a short rocks glass over a large ice cube. Garnish with a piece of candied ginger or a lemon twist.
Note: Depending on how sensitive your audience is to peat, you may prefer to hold the Islay Scotch until the end and float it on top (the classic method), though it may turn off some smoke-averse guests.
To make honey syrup, combine 3 parts honey with 1 part boiling water and stir until fully dissolved. Honey itself does not fully dissolve in a cold cocktail. This syrup keeps for weeks in the fridge—in case you need to refill your Penicillin prescription
IRISH MAID
Light, crisp, and refreshing garden-party goodness.
Compared to bourbon, rye, or Scotch, Irish whisky is much lighter and cleaner while still maintaining an approachable maltiness with subtle pear, honey, and vanilla notes. What better pairing for spring and summer sipping than elderflower liqueur and the aromatic, vegetal flavors of cucumber? The lemon brightens everything up, while simple syrup—or honey syrup, which works smashingly—brings it all together.
Dangerously smooth, it’s like a spa day in a glass. What could be more innocent than that?
Ingredients
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2 oz. Irish whisky
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½ oz. St-Germain elderflower liqueur
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¾ oz. simple or honey syrup
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¾ oz. fresh lemon juice
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3 slices cucumber
Muddle the cucumber in a shaker tin with the lemon juice. Add the remaining ingredients and shake with ice. Strain into a short rocks glass over ice. Garnish with a cucumber slice, or, if you want to get fancy, wrap a thin cucumber ribbon around the inside of the glass before adding the ice and pouring the cocktail.
