Though we’re still all in our summer attire, fall officially starts tomorrow. That means apple cider, bonfires, and getting pranked by Wild Turkey with a fake photo of Wild Turkey Pumpkin Spice. If you’re ready for the bonfire parties, here are some great whiskey cocktails to serve.
Jim Beam Black Hot Toddy (source)
2 parts Jim Beam Black Bourbon 1 part Honey 2 parts Fresh Lemon Juice 0.25 cup Hot Water Lemon Peel Put bourbon, honey, and lemon juice in a 6-ounce mug. Top off with hot water and stir until honey is dissolved. Garnish with a lemon peel
Maker’s Mark Kentucky Coffee (source)
1 part Maker’s Mark Bourbon 1 part cream liqueur Splash of DeKuyper Hazelnut Liqueur Hot, fresh coffee Whipped cream for garnish Pour Maker’s Mark Bourbon and cream liqueur into an Irish coffee glass. Add DeKuyper Hazelnut Liqueur and fill the glass with hot coffee. Top off with a dollop of whipped cream.
Evan Williams Bourbon Cider Twist (source)
6 oz. Evan Williams Kentucky Cider 2 oz. Apple Cider 1/2 oz. Fresh Lime Juice Lime wedge Combine Evan Williams Kentucky Cider, apple cider and lime juice over ice in a shaker. Cover and shake. Strain into a martini glass. Serve with a lime wedge.
Town Branch Rye Mulled Cider (source)
Town Branch Rye Apple cider 1 small lemon Allspice 1 cinnamon stick Bring cider to a boil. Add 1 1/4 parts Town Branch Rye to a glass or mug. Fill the rest of the glass with hot cider. Add one lemon wheel and muddle using the cinnamon stick. Add a pinch of allspice. Garnish with lemon wheel and cinnamon stick. Yields one serving.
Woodford Reserve Sorghum Old Fashioned (source)
2 ounces sorghum simple syrup 2 ounces Woodford Reserve 6 dashes of bitters 1 orange slice Muddle orange slice and bitters in bottom of glass. Add syrup, Woodford and ice. Garnish with a cinnamon stick.
Wild Turkey Sazerac (source)
2 oz. Wild Turkey Rye 1 tsp. simple syrup 1 tsp. absinthe 4 dashes Peychaud’s bitters 2 dashes Angostura bitters Swirl absinthe around rocks glass, then discard liquid. Combine remaining ingredients in shaker with ice and stir until cold. Strain into absinthe-rinsed glass and finish with squeeze of lemon peel.
Four Roses Ginger Rose (source)
1.5 oz. Four Roses Small Batch 0.5 oz. ginger liqueur 2 pz. red wine Lime Ginger beer Candied ginger Add all ingredients to an ice-filled Collins glass. Stir. Garnish with candied ginger wheel.
Bulleit Kentucky Calling (source)
0.75 oz. Bulleit Bourbon 0.25 oz. solera sherry 0.25 oz. medium style amaro 2 dashes mole bitters Stir and strain into a coupe cocktail glass. Garnish with an orange twist.
Yellowstone Roaring Mountain Old Fashioned (source)
2 oz. Yellowstone Select ½ oz. Maple Syrup 4 drops of Orange Bitters 4 drops of Mole Bitters First, add one big ice cube and an orange zest to your favorite camping tin mug. Fill with smoke from a smoking gun and cover the tin (We recommend using Apple wood). Combine Yellowstone Select, maple syrup, orange bitters, and mole bitters in a mixing glass. Add ice and stir for 30 seconds. Remove lid from the tin and pour cocktail over the smoke as it begins to leave the mug.
Jeptha Creed Harvest Mule (source)
1 oz. Jeptha Creed Original Moonshine ½ oz. Pomegranate liqueur ½ oz. Lemon juice 2 oz. Gents Toasted Oak Ginger Syrup Fill with Club Soda In Mule cup, muddle mint and lime together. In a separate mixing glass, add moonshine, pomegranate liqueur, lemon juice, and gents syrup. Add ice to the mule cup, the stir the moonshine mixture and pour over the mint, lime, and ice. Top with soda water. Use the bar spoon to lift flavors from mint and lime at the bottom of the cup. Garnish with a mint sprig and lime wedge.
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