Join Chilled as we travel around the world of whisk(e)y this fall finding new favorite bottles, the leading trends, and the best cocktails.
This fall we’re exploring the wide world of whisk(e)y. From classic favorites to new names, we’re sharing the stories and spirits of makers all around the world.
The world of whisk(e)y has seen a huge push for modernization, from rebrands of classic bottles to inventive new distillation and aging methods, whisk(e)y is moving to keep up with the times. Each week we will be sharing bottles from different regions, distillery profiles, delicious cocktails and more.
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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.
- 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.
By Mary Palac, Bartender at Paper Plane in San Jose, CA
- 1 1/2 oz. Aberlour A’bunadh
- 1/2 oz. Oloroso Sherry
- 1/2 oz. Earl Grey Honey*
- 2 dashes Orange Bitters
Preparation: Stir until well chilled and serve over ice. Garnish with fresh grated cinnamon.
*Earl Grey Honey
Add 2 teabags to 1/2 cup of boiling water. Allow to steep for 10-15 minutes, then squeeze tea bags and remove. Add 1/2 cup of honey and a tiny pinch of salt while still hot and stir to dissolve.
Hot Variation: Add all ingredients to toddy glass or mug. Add 5 parts hot water. Garnish with cinnamon stick.
- 4 oz. Sagamore Spirit Rye Whiskey
- 8 oz. Apple Cider
- 1 oz. Lime Juice
- 1 oz. Simple Syrup
- 2-4 Cinnamon Sticks
Preparation: Add apple cider, lime juice, simple syrup, and cinnamon stick to a small pot. Bring to a gentle boil for 10 minutes. Remove from heat, add whiskey and stir to mix. Strain into your favorite mugs. Garnish with apple slices and a dash of cinnamon.
- 5 oz. Hatozaki Japanese Blended Whisky
- 1/2 oz. Apologue Spiced Saffron Liqueur
- 1/2 oz. Vicario Dragoncello Liqueur
- 1/2 oz. Lemon Juice
- 1/2 tsp. equal parts Hawayej (Yemenite spice), Salt, Sugar and Cumin (to Rim)
- 2 Sage Leaves (to Garnish)
Preparation: Combine whisky, liqueurs and lemon juice in a shaker tin. Add ice. Shake and pour into a large rocks glass that’s half-rimmed with seasoning mixture. Garnish with two slapped sage leaves.