Bold and complex whiskey cocktails
Showing 13-21 of 21 recipes
A New Orleans‑leaning Mule built on rye whiskey, bright lime and fiery ginger beer, accented with Peychaud’s bitters. It’s crisp, aromatic and pleasantly spicy, served ice‑cold in a copper mug.
A timeless, spirit-forward whiskey cocktail that marries rye spice with sweet vermouth and aromatic bitters for a silky, warming sip.
A Southern classic of bourbon, mint, and sugar built over crushed ice until the cup frosts and the drink turns silk-smooth. Bracing at first, it mellows as it dilutes, releasing cool mint perfume with every sip.
A Southern-leaning Mule that swaps vodka for bourbon, letting caramel, vanilla and oak meet lime and fiery ginger. It is bright, minty and deeply refreshing, built for hot weather and easy rounds.
The archetypal whiskey cocktail: spirit-forward, lightly sweetened, and perfumed with bitters and orange oil. Built over a large cube for slow dilution and a long, contemplative sip.
A stalwart, spirit-forward riff on the Manhattan, the Paladin marries spicy rye, plush sweet vermouth, and a measured pour of herbal amaro. It is stirred until silken, finished with orange oils, and meant for unhurried sipping.
A woodland-leaning stirred cocktail of rye, amaro, and walnut liqueur, rounded with maple and brightened by orange oils. Silky, bittersweet, and quietly powerful.
A Manhattan descendant that swaps classic sweetness for a darker cherry-bitter profile. Rye’s spice leads, a robust sweet vermouth tightens the mid-palate, and maraschino liqueur threads a dry cherry note through the finish.
A potent New Orleans icon: rye whiskey stirred with demerara syrup and New Orleans bitters, served in an absinthe-rinsed glass with a lemon oil finish. Spirit-forward, aromatic, and dryly sweet.
