• Edward Hull

How to make 5 World Class Whisky Cocktails


“Too much of anything is bad, but too much of good whisky is barely enough.” – Mark Twain

Whisky purists, look away now…

When it comes to a spirit, there’s nothing more versatile than whisky. Gin’s great and Tequila can be the cat’s pyjamas; but as far as variation of tastes and feeling it gives you, whisky is the all singing, all dancing one man band.

With this being said, for most, the only time they get a bottle out is in the cold months of the year, with Monarch of the Glen on the tele and the fire burning. Why whisky is never invited to the summer barbeque will remain a mystery so we’ve put together an attempt to rectify the years of neglect.

We’ve never been known to do things the normal way at Boom Whisky, but something we pride ourselves on is taste over nonsense so here goes:

Sour

Is for Whiskey Sour:

The first recipe of this historical drink was written down in Jerry Thomas’s The Bartender's Guide in 1862 however the drink’s origins lay about 100 years before that.

In the 1700s, where one of the biggest killers was dysentery, life in the British navy would have meant a few things – mainly that there would have been a lot of rum and not a lot of water. To overcome this, Vice Admiral Edward Vernon of the English navy mixed the rum with lemon or lime juice to avoid a heavily intoxicated boat of men; a process that also fought away Scurvy.

From this process a whole myriad of cocktails were borne such as Navy Grog; although more importantly for this story, The Whiskey Sour.

Our recipe:

50 ml Jameson

25 ml lemon juice

25 ml sugar syrup

3 dash Angostura Bitters

15 ml egg white

Process:

Dry shake whiskey (this means without ice), lemon, sugar & egg white, then shake with ice. Strain over a rocks glass full of ice. Garnish with slice of lemon and a cherry. Finish off with dashing the Angostura Bitters over top.

Sweet

Is for Lynchburg Lemonade:

The Lynchburg Lemonade is a fairly sad story about how the little man kind of got trampled by the big guys.

Back in 1980, restaurant owner, Tony Mason created the drink to bring in customers to his local eatery. After showing his drink to a brand ambassador of some description, Jack Daniels decided to use the cocktail at the head of a global marketing campaign. Mason tried to take JD to court but lost the battle and didn’t revive a cent of compensation. Sorry Tony.

Our recipe:

30ml Jack Daniel’s

20ml triple sec

50ml lemon juice

Lemonade

Process:

Pour all ingredients into a tall glass, fill with ice, top up with lemonade and stir down. Finish by garnishing with a lemon slice and maraschino cherry.

Fresh

Is for Whiskey Smash:

Harry Johnson born in the 1800s was one of the pioneering bartenders having started working in the industry at the age of 15. He wrote a book called The Bartender’s Manual which is still printed today and is widely read by bartending folk. Oddly enough, his moustache and fashion sense are very much in vogue with a number of bartenders around the world.

He was the first to differentiate between a julep and a smash and although there is no exciting story behind the drink, the fact is it has stood the test of time so well earns him a position in this list.

Our Recipe:

50ml Irish Whisky

40ml lemon juice

20ml sugar syrup

6-10 mint leaves

Process:

Shake liquid ingredients thoroughly in a Boston, clap the mint leaves between hands, add to mixture and stir. Dump the Smash into a rocks glass and top with crushed ice.

(If you like, you can spritz it up with soda water once all ingredients are in a glass.)

Fruity

Is for Blood and Sand:

The Blood and Sand was named after the 1922 Rudolph Valentino, bullfighting movie of the same name. The first time the cocktail appeared was 8 years later in Harry Cradock’s The Savoy Cocktail Book.

Our Recipe:

25ml blended Scotch whisky

12.5ml Cherry Heering

12.5ml Cocchi Torino

50 ml orange juice

Process:

Quite simply shake all ingredients and ice, and then strain through a small sieve. Serve in a coupe without ice. Garnish with orange peel.

Bitter

Is for Boulevardier:

When Prohibition came about in America, thousands of bartenders lost their jobs and were forced to either find new work, get involved in underground, illicit bars or up sticks and leave the country. New Yorker, Harry McElhone was one of the first to emigrate, and he did so first to London and then after working in a few bars, he settled in his own place in Paris – Harry’s New York Bar.

When these bartenders came over to Europe, they got their hands on spirits and liquors such as Campari and Vermouth; that they would have never even heard of in the US. There’s a silver lining for most stories and I’d call the Boulevardier the silver lining to Prohibition.

The drink itself was the signature cocktail of Erskine Gwynne, a well known playboy of his time and editor of hipster magazine, The Boulevardier.

Our Recipe:

25ml Bulleit Rye

12.5ml Campari

12.5ml Cocchi Torino

50 ml orange juice

Process:

Stir all ingredients in a glass or Boston with ice then pour into a coup. Garnish with orange peel or a small piece of orange.

(If you want to liven it up a bit add some Peychaud’s Bitters when stirring the mix)

And so there you have it, five wonderful whisky based cocktails with back-stories to entertain most at the bbq, who says whisky is just for a roaring winter's fire?

Have a go of our recipes and send us your thoughts, ideas and photos!

#WhiskyCocktails #MarkTwain #WhiskeySour #LynchburgLemonade #WhiskeySmash #BloodandSand #Boulevardier #Prohibition #JerryThomas #TonyMason #HarryJohnson #RudolphValentino #TheSavoyCocktailBook #HarryMcElhone #BoomWhisky #Jamesons #JackDaniels #BulleitRye #SummerCocktails #CocktailRecipes #BestWhiskyCocktails #WhiskeyCocktails #WhiskeyRecipes

0 views

© 2020 Boom Whisky