Whiskey Cocktails

Whiskey Cocktails

The Manhattan

1. Combine bitters, vermouth and whiskey in mixing glass.

2. Add cubed ice and stir until preferred dilution has been reached (about 30 seconds).

3. Strain into a coupe glass and garnish with a three cherries on a metal cocktail pick.

3 dashes of Angostura Bitters
1 ounce Carpano Antica Sweet Vermouth
2.5 ounces Old Overholt Rye Whiskey or Old Forester Bourbon
3 Luxardo cherries
Ice

The Whiskey Sour

1. Separate an egg white into a shaker tin and add whiskey, bitters, lemon juice and demerara syrup.

2. “Dry shake” (without ice) vigorously to froth the cocktail.

3. Open shaker and add ice. Shake again for several seconds.

4. Through a tea strainer, strain into a coupe. Let the drink settle so the foam separates from the liquid. 

5. Add dots of Angostura bitters and paint them across the surface with a cocktail skewer. Add a brandied cherry. Serve.

2 ounces rye or bourbon (100 proof or higher)
0.75 ounce fresh lemon juice
0.5 ounce rich demerara syrup (2 parts demerara/turbinado/muscovado sugar: 1 part water)
1 egg white
1 lemon swath
1 dash Angostura bitters
1 dash Orange bitters
1 brandied cherry
Ice

The Old Fashioned

1. Put 1 Demerara sugar cube in a rocks glass, add 2 dashes of angostura aromatic bitters and 2 dashes of orange bitters. 

    Muddle in the glass until the sugar has broken down to fine grains.

2. Add 2 ounces of a rye whiskey.

3. Stir without ice, then add your ice and stir again until glass is frosty, usually 20-30 seconds. 

4. Cut the peel of both an orange and a lemon and squeeze them over the top of your cocktail. 

    This releases the oils into your drink without overdoing it.

5. Garnish with orange peel.

1 Demerara sugar cube
2 ounces of rye whiskey
Angostura bitters
Regan’s orange bitters
Lemon peel
Orange peel
Ice