Top 10 Whiskey Based Cocktails

 

Top 10 Whiskey Based Cocktails with there History and recipe.

The Timeless Cocktails are always been there to please the human needs and improve their taste. Among diffferent cocktails this classic cocktails always makes their way in any fine restaurants or Bar. 

Today we will go through some classic whiskey Based cocktails with its history.

1. Old Fashioned

History:

The Old Fashioned was created in the late 19th century by James E. Pepper, an American bartender.

Recipe:

- 2 oz bourbon or rye whiskey

- 1 sugar cube (about 0.25 oz)

- 2 dashes Angostura bitters

- Orange peel, for garnish

Combine whiskey, sugar cube, and bitters in a mixing glass. Stir and strain into a rocks glass.

2. Manhattan

History:

The Manhattan was created in the late 19th century by Dr. Iain Marshall, a Scottish-born bartender.

Recipe:

- 2 oz whiskey (bourbon or rye work well)

- 1 oz sweet vermouth

- 2 dashes Angostura bitters

- Cherry, for garnish

Combine whiskey, vermouth, and bitters in a mixing glass. Stir and strain into a chilled coupe glass.

3. Whiskey Sour

History:

The Whiskey Sour was created in the mid-19th century by Jerry Thomas, an American bartender.

Recipe:

- 2 oz whiskey (bourbon or rye work well)

- 3/4 oz freshly squeezed lemon juice

- 1/2 oz simple syrup

- Dash of egg white (optional)

- Lemon wheel, for garnish

Combine whiskey, lemon juice, and simple syrup in a shaker. Shake and strain into a rocks glass.

4. Mint Julep

History:

The Mint Julep was created in the 18th century by Virginia farmers.

Recipe:

- 2 oz bourbon

- 1 oz simple syrup

- 2 tablespoons fresh mint leaves

- Crushed ice

- Mint sprig, for garnish

Muddle mint leaves and simple syrup in a mixing glass. Add bourbon and crushed ice. Stir and strain into a julep cup.

5. Sazerac

History:

The Sazerac was created in the mid-19th century by Antoine Peychaud, a Creole pharmacist.

Recipe:

- 1.5 oz rye whiskey

- 0.5 oz absinthe

- 1 sugar cube (about 0.25 oz)

- Peychaud's Bitters, for garnish

Combine whiskey, absinthe, and sugar cube in a mixing glass. Stir and strain into a chilled absinthe-rinsed glass.

6. Penicillin

History:

The Penicillin was created in 2005 by Sam Ross, an Australian bartender.

Recipe:

- 2 oz blended Scotch whisky

- 0.75 oz honey-ginger syrup (1:1 honey and water, with sliced ginger)

- 0.75 oz freshly squeezed lemon juice

- 1/4 oz Islay Scotch whisky

- Lemon wheel and candied ginger, for garnish

Combine blended Scotch, honey-ginger syrup, lemon juice, and Islay Scotch in a shaker. Shake and strain into a rocks glass.

7. Boulevardier

History:

The Boulevardier was created in the 1920s by Harry McElhone, an American bartender.

Recipe:

- 2 oz whiskey (bourbon or rye work well)

- 1 oz Campari

- 1 oz sweet vermouth

- Orange peel, for garnish

Combine whiskey, Campari, and vermouth in a mixing glass. Stir and strain into a chilled coupe glass.

8. Irish Coffee

History:

The Irish Coffee was created in the 1940s by Joe Sheridan, an Irish bartender.

Recipe:

- 1 oz Irish whiskey

- 1 oz strong brewed coffee

- 1 tablespoon brown sugar

- Whipped cream, for topping

Combine whiskey, coffee, and sugar in a warmed glass. Top with whipped cream.

9. Ward 8

History:

The Ward 8 was created in the late 19th century by Charlie Mahoney, an American bartender.

Recipe:

- 2 oz rye whiskey

- 0.5 oz freshly squeezed lemon juice

- 0.5 oz freshly squeezed orange juice

- 0.25 oz grenadine

- Cherry, for garnish

Combine whiskey, lemon juice, orange juice, and grenadine in a shaker. Shake and strain into a chilled coupe glass.

10. Hot Toddy

History:

The Hot Toddy has its roots in ancient Scotland and Ireland, where it was used as a medicinal drink.

Recipe:

- 1 oz whiskey (bourbon or rye work well)

- 1 oz freshly squeezed lemon juice

- 1 oz honey syrup (1:1 honey and water)

- 2 oz hot water

- Lemon wheel and cinnamon stick, for garnish

Combine whiskey, lemon juice, and honey syrup in a warmed mug. Add hot water and stir.