Latest from » Whisk(e)y Drinks

  • Caramel Apple

    1 oz. Baileys Pumpkin Spice liqueur ½ oz. Dickel rye ½ cup Apple cider Apple cider doughnut holes, caramel apple slices, whipped cream and caramel drizzle for garnish In a saucepan, combine Baileys Pumpkin... Read More »

Earlier Posts

  • Cabin Fever

    1 oz. Isle of Sky Scotch 1 0z. Blood-orange-infused Dolin Blanc ½ oz. Cynar ½ oz. CioCiaro 2 dashes Angostura bitters Combine ingredients, stir and strain into an Old... Read More »
  • Last Harvest

    (Makes two servings) 2 oz. Campari 2 oz. Apple brandy ½ oz. Cinzano 1757 vermouth 1 oz. Wild Turkey bourbon ½ oz. Walnut liqueur 4 Dashes aromatic bitters Build... Read More »
  • Kal Huettl and The Sazerac

    Kal Huettl is a mixologist at Chicago restaurant Tortoise Club. “What I’m drinking now, and probably for the foreseeable future, is a Sazerac. This was one of the first craft cocktails... Read More »
  • New Holland Margarita

    1 ½ oz. Hatters Royale hop-flavored white whiskey ½ oz. Clockwork Orange liqueur ½ oz. Fresh lime juice ½ oz. Fresh lemon juice ¾ oz. Simple sugar Combine all... Read More »
  • It’s Bitter to be Hoppy

    1½ parts Auchentoshan American Oak Single Malt Scotch Whisky ½ parts Aperol ¼ parts Fresh Grapefruit Juice 6 dashes Lemon Bitters 2½ parts IPA Stir all ingredients and strain into a... Read More »
  • Franco

    1 ½ oz. George Dickel rye ¾ oz. Campari ¾ oz. House-made blackberry cordial Stir with ice, strain into coupe glass. Garnish with an orange peel. The mixologists at... Read More »
  • Derby Day Julep

    4 parts Basil Hayden’s bourbon 4 chopped Strawberries 10 Spearmint leaves 4 Lemon wedges 1 part Water 2 tbsp. Brown sugar Muddle brown sugar and water in pint glass... Read More »
  • All in the Family

    ½ oz. Frangelico 1 ½ oz. Wild Turkey Rye ¾ oz. Cinzano 1757 ½ oz. Averna Absinthe Rinse a rocks glass with absinth or add 4 dashes of absinthe.... Read More »