Are you wondering what to do with the whiskey you were gifted over the holidays?

Look no further because Chilled has put together four whiskey cocktails that will be the perfect thing to sip on this weekend. There is no better time to further your bartending skills than with one of these whiskey cocktails. Grab your shaker and get to work.

I Am My Own Muse

I Am My Own Muse

Photo by John Flury

I Am My Own Muse

Just because it’s cold outside doesn’t mean we can’t enjoy a Tiki cocktail! Sip on this fruity and delicious taste of summer. Created by Mariena Mercer – General Manager at Chandelier Bar and the property mixologist for The Cosmopolitan Resort, Las Vegas

Ingredients:

  • 1 1/2 oz. Knappogue Castle 14-Year-Old Single Malt Irish Whiskey
  • 1/2 oz. Kai Coconut Pandan Shochu
  • 1/4 oz. Tempus Fugit Creme de Banane
  • 1 oz. Pineapple Juice
  • 3/4 oz. Lime Juice
  • dash Pandan Paste
  • 1/4 oz. Coconut Chai Roobios Syrup*
  • Angostura Bitters
  • Frida Glass or highball
  • Crushed

Garnish: Simple syrup and Electra Dust, 2 dashes of Angostura Bitters, and edible flowers

Preparation: Assemble all ingredients and shake with ice for 20 seconds. Paint simple syrup on glass and apply Electra to the lips (or rim) of the glass. Pack the glass with crushed ice and strain the cocktail over ice. Finish with 2 dashes of Angostura Bitters and edible flowers.

*Coconut Chai Roobios Syrup

(1-liter water, 1-liter sugar, 4 tablespoons loose-leaf Coco Chai Roobios loose leaf tea). Bring all ingredients to a boil and simmer on low for 20 minutes. Let infuse for 1 hour and strain out solids. Refrigerate.


Peanut Butter Cup Martini

Peanut Butter Cup Martini

Peanut Butter Cup Martini

Peanut butter and cocktail are a match made in heaven. If you are looking for a decadent drink, this will be the perfect thing to cure that sweet tooth.

Ingredients:

  • 2 oz. Whisper Creek Peanut Butter Chocolate
  • 1 oz. Pickers Vodka
  • 1 oz. Dark Creme De Cacao Liqueur
  • 3 drops Vanilla Extract
  • Peanut Butter Cup

Preparation: Add all ingredients (except the peanut butter cup garnish of course) to a cocktail shaker. Fill with ice and shake vigorously for 30 seconds before straining into a chilled glass. Garnish with a peanut buttercup.


Teeling Eggnog

Teeling Eggnog

Teeling Eggnog

(serves two)

Eggnog lovers can agree that the holidays wouldn’t be the same without it. To sophisticate that childhood favorite, add some whiskey to it!

Ingredients:

  • 2 1/2 oz. Teeling Small Batch Irish Whiskey
  • 3 oz. Whole Milk
  • 2 1/2 oz. Double Cream
  • 2 1/2 tbsp. Sugar
  • 1 Egg (separated into whites and yolks)
  • Fresh nutmeg

Preparation: Whisk egg yolk in a bowl with 2 tbsp of sugar until the mixture is pale yellow and thick (this is best done with an electric handheld mixer). Stir in milk, double cream, and Teeling Small Batch Whiskey. When ready to serve, using a handheld electric mixer, whisk the egg white until foamy and opaque. Add the remaining sugar and whisk the egg white until soft peaks form when the whisk is removed. Pour the eggnog into a large glass and fold in the egg whites until well combined. Ladle the eggnog into glass tumblers and serve with a little freshly grated nutmeg over the top of each glass. Enjoy!


Spiced Sour

Spiced Sour

Spiced Sour

This spicey and sour cocktail will be the perfect thing to shake up and serve this weekend. With citrus flavors and excitement from the cinnamon, this drink will become a go-to.

Ingredients:

  • 1 1/2 oz. Egan’s Vintage Grain
  • 1/2 oz. Fresh Lemon Juice
  • 1/2 oz. Fresh Blood Orange Juice
  • 1/2 oz. Cinnamon/Clove Rich Simple*
  • Egg Whites

Preparation: Combine all ingredients in a shaker. Dry shake until pressure changes, add ice and hard shake until fluffy. Double strain into a large coupe. Garnish with chocolate bitters in a pretty design and\or a dried blood orange round balanced on the rim.

*Cinnamon/Clove Rich Simple

Make a rich infused syrup by dissolving 16 oz sugar in 8 oz water and adding 2 cinnamon sticks and 4-6 whole cloves to the mix. Leave them in until the finished syrup comes to room temperature.