If you missed International Whisk(e)y Day in March, you have another chance to celebrate tomorrow, May 20, which is World Whisky Day . Founded in 2012 by a Scottish university student (he was of legal drinking age), it’s a day to enjoy not just the Scottish distillations, but those […]
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If you missed International Whisk(e)y Day in March, you have another chance to celebrate tomorrow, May 20, which is World Whisky Day. Founded in 2012 by a Scottish university student (he was of legal drinking age), it’s a day to enjoy not just the Scottish distillations, but those beyond the borders of the island. You can pour yourself a straight dram or make things festive in a cocktail. Here are a few recipes to herald in the day and the season, and celebrate the many expressions, with or without the “e.”
1 part Lemon Juice
1 Dash Orange Bitters
1 Spoon of Local Honey
Tonic Water
Method: Add Slane to a highball glass. Add lemon juice and honey. Stir together until honey is broken down. Add ice and top with tonic water. Garnish with a mint sprig & lemon wheel.
Crikey Smash from Starward Whisky
2 oz Starward Two-Fold
.75 oz Lemon
.75 oz Ginger syrup
5 Mint leaves
Method: Combine all ingredients into a shaker.Shake with ice. Strain over fresh ice. Garnish with a mint sprig.
Milam & Greene Elderflower Sour, Blair Ault, Milam & Greene
1.5 oz Milam & Greene Triple Cask Bourbon
.5 oz freshly squeezed lemon juice
.5 oz Monin elderflower syrup
Lemon wheel garnish
Method: Shake all liquid ingredients with ice for at least 10 seconds and strain into a serving glass with fresh ice. Top with a splash of sparkling water. Garnish with a lemon wheel.
By Anna Mains, Monkey Shoulder Brand Ambassador
2 parts Monkey Shoulder
1/4 part rich Banana Simple
3 dashes black walnut bitters
Method: Stir, pour over ice, and
add banana for garnish.
Lazy Old Fashioned
William GrantLazy Old Fashioned
By Gravy Thomas, Monkey Shoulder Brand Ambassador
1 part Monkey Shoulder
2 parts Demerara Syrup / Rich Simple
1 part Angotura bitters
Orange twist
Method: Stir, pour over ice, and add orange twist for garnish.
I Make Monkey Moves
William GrantI Make Monkey Moves
By Anna Mains, Monkey Shoulder Brand Ambassador
1 ½ parts Monkey Shoulder
½ parts fresh lemon juice
½ part fresh orange juice
½ part honey syrup
3 dash orange bitters
Top with dry sparkling wine
Orange twist
Method: Combine all ingredients except sparkling wine in shaker with ice. Shake, double strain into coupe. Top with sparkling wine. Express orange twist, and then drop into drink as garnish.
Rye(se) up
By Nicholas Rose, Hudson Whiskey’s Distillery Bartender
1.5 oz Hudson Whiskey Do the Rye Thing
¾ oz Dolin Blanc Vermouth De Chambery
.5 oz Suze
Method: Add all the ingredients into a mixing glass with ice, and stir until well-chilled. Strain into an old-fashioned glass filled with a big ice cube. Garnish with a flamed orange peel.
Berry Fiddich Fizz
By David Allardice, Glenfiddich West Coast Ambassador
1.5 parts Glenfiddich 12 Year Old
1 part Blueberry juice
1/2 part simple syrup
3 parts Italian lemon soda
Method: Serve in highball glass filled with ice and garnish with a lemon twist.
When Birds Do Sing
The BalvenieWhen Birds Do Sing Created by The Balvenie Ambassador Naomi Leslie
2 parts The Balvenie Sweet Toast of American Oak 12 Year
½ part Lillet Blanc aperitif
¾ part Simple syrup
¾ part Fresh lemon juice
4 dashes Grapefruit bitters
Method: Add all ingredients to a cocktail shaker. Add ice and shake briefly. Strain into a coupe glass and garnish with a lemon twist.
Monte Carlo, from Undercote, New York City
1.75 oz Stauning Kaos or another rye-heavy whiskey
.25 oz Dom Benedictine
6 dashes Angostura bitters
3 dashes Orange bitters
Method: Mix everything in mixing glass, stir for 15 seconds. Strain into a rocks glass with a big cube in it and garnish with a lemon peel.
Novacane
UnderCoteNovacane, from Undercote, New York City
1 oz Hibiki Harmony
1 oz Hennesssy VSOP
1 oz Lemon juice
.5 oz Pear syrup *
3 dashes Peychaud Bitter
Method: Mix everything in a shaker, shake well and fine strain into a rocks glass with a big cube in it. Garnish with pear slices.
*Pear syrup: In a blender mix: 1 liter sugar , 1 liter water A can of pears (preferred the French brand Brover). Blend and strain. Keep cold.
