Returned 48 result(s) for "whiskey"; page 2 of 4.
This is no doubt an Irish version of a manhattan that would work well for your next St. Patrick's Day party if you've got an audience that appreciates a manhattan.
Notes:
Lots of orange/citrus notes with a hint bitterness and sweet with a light fortified wine, but very little aggressive whiskey-forward flavor.
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Created by Sasha Petraske for John Dory Oyster Bar in New York City, this cocktail is probably a representation of daylight saving time, falling back to shorter darker days, where you need some warmth to help you survive.
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A balance between sweet and bitter with a rye whiskey profile.
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Designed by bartending veteran and beverage consultant Eben Freeman, a great take on a fall whiskey sour
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Bourbon based notes with a lingering pomegranate sweet and tart
A cocktail from Milk & Honey bar, a take on a whiskey sour with honey instead of simple syrup.
Notes:
The sweet and sour combination that feels like a whiskey sour but with a richer sweetness of honey. Great with high proof bourbon.
Another neighborhood cocktail with rye, that riff's off the manhattan and all those other manhattan variations, this cocktail brings "green" in the form of chartreuse
Notes:
Nice smooth rye flavor with a nuanced herbal sweetness and only a mild / slight vermouth finish.
The Irish Coffee was created in the winter of 1943 by Joe Sheridan, it may not be exact to spec but the concept is fairly straight forward.
Notes:
Coffee, with a mild irish whiskey, with a modest bitterness
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A bourbon based cocktail without any real history, but with a good solid taste; A variant of a variant of Erick Castro original
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Fruity and light with a bit of ginger bite, very little bourbon in the profile
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A cocktail design by Jennifer Schommer for one of our Patreon members for the cocktail Youtube channel Common Man Cocktails.
Notes:
A creamy, silky texture with oak, vanilla and with a good deal of dark chocolate flavor; a chocolate whiskey sour of sorts.
The Lion's Tail appears in “The Café Royal Cocktail Book,” published in 1937. The creator is lost to history, was it the author of the book or a barkeep somewhere in the world? We may never know.
Notes:
An off-dry flavor of bourbon, allspice finish that's well balanced with acidity.
The story goes that this cocktail was invented at NYC's Manhattan Club circa 1880. The drink, today, is pretty much identical (while the whiskey flavor profiles have no doubt changed in 100+ years). This has been in fashion, out of fashion, more times than bell bottoms.
Notes:
Mild sweetness with a musky rye flavor and a hint of fortified wine
First published in1948 as part of David Embury’s “The Fine Art of Mixing Drinks.", this drink is a riff off the traditional manhattan, but substituting benedictine for vermouth; there is no known origin or author for this classic recipe.
Notes:
Light notes of honey meets spicy notes of rye for a delicious balance
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Apparently this 1870's cocktail was first called the Continental Sour and eventually Southern Whiskey Sour before finally being dubbed the New York Sour.
Notes:
Smooth flavor, dry finish. Lightly fruity red wine against oak-driven flavor profile with a nice acidity.
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If you're in New England you know how harsh those big Nor'easters can be and this drink will help get you through it, a zing of ginger with a warming maple and bourbon.
Notes:
Lightly sweet maple bourbon, a zing of ginger and a warming feeling.
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Potentially the first cocktail that started it all, the old fashioned is a simple drink that dates to around 1850, first published in 1860. Our recipe is the original old fashioned, no muddled fruit or cherries, just the raw basics.
Notes:
Forward rye flavor with muted bitters; simple.
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The paper plane is one of the only cocktails that utilizes a folded airplane for its garnish and is a riff off the Last Word
Notes:
a rollercoaster ride of flavor, a sweet start, a grapefruit mid-plate with a bitter bite that focuses on aperol and amaro nonino with little bourbon and an off-dry finish.
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