Best Whiskey Cocktail Recipes To Try This Spring
Nothing takes the edge off a hectic week like a sharp whiskey cocktail. From fresh herbal recipes to fruity concoctions, whiskey cocktails can be transformed to fit any number of taste preferences. One of the most important things you’ll need to enjoy the flavor profile of any whiskey cocktail is a handful of Whiskey Rocks. These non-melting ice-cube-shaped stones will keep your on-the-rocks drink chilled without diluting the taste and aroma. Ready to kick your winter blues to the curb? Elevate cocktail hour with five of our favorite spring whiskey drinks.
8 large basil leaves, plus 4 sprigs for garnish
2 oz. simple syrup
6 oz. Irish whiskey
In a cocktail shaker, muddle together the basil leaves and simple syrup. Pour in the Irish whiskey and stir briskly one or two times. Fill four glasses with Whiskey Rocks. Pour equal portions of the drink over the Rocks, straining out the basil. Garnish with basil sprigs.
6-8 mint leaves, torn (plus more for garnish)
½ small red plum, peeled and diced (plus more for garnish)
½ oz simple syrup
½ oz Cointreau
2 oz whiskey
In a cocktail shaker, muddle blackberries, mint, plum and simple syrup until broken up. Add ice, Cointreau and whiskey. Shake vigorously 12 to 15 seconds. Strain into a low ball glass filled with Whiskey Rocks and garnish with a slice of plum and a sprig of mint.
Floral Old Fashioned
Chamomile Syrup Ingredients
¼ cup sugar
1 tbsp. dried chamomile flowers
2 oz. Speyside single-malt Scotch, preferably Dalwhinnie 15 Year
½ oz chamomile syrup
3 dashes Angostura bitters
Edible flowers and lemon twist, for garnish
To make the syrup, combine sugar, chamomile and ¼ cup water in a 1-qt saucepan over medium-high. Stir until sugar has dissolved, about 3 minutes. Cool, then strain, discarding flowers.
To make the cocktail, combine Dalwhinnie 15, syrup, and bitters in a cocktail shaker filled with ice. Stir, then strain into a rocks glass filled with Whiskey Rocks. Garnish with edible flowers and a lemon twist.
Seared Apricot-Ginger Cooler
1 apricot, pitted and sliced into 4 1-inch wedges
¾ oz lemon juice
1 ½ oz bourbon or rye whiskey
3 oz. ginger beer
3 thin apricot slices
Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. You could also heat a cast-iron grill pan over medium-high. Grill apricots, turning once, until seared on both sides, 1-2 minutes. Remove from heat and set aside.
In a cocktail shaker, muddle grilled apricot slices with lemon juice. Add the whiskey and ice, shake briefly. Strain into a Collins glass over Whiskey Rocks and top with ginger beer. Garnish with apricot slices.
2 oz. bourbon
¾ oz. Campari
¾ oz. sweet vermouth
Orange peel, for garnish
Stir bourbon, Campari and vermouth in an ice-filled shaker. Strain into a cocktail glass filled with Whiskey Rocks. Flame the orange peel atop the drink: squeeze the peel side toward the cocktail to express the oils and light a match in between the peel and the drink. Drop the peel into the cocktail.
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