Suffering Bastard

The storied hangover cure from 1940's Cairo. A Dark 'n Stormy when you're out of rum.

1oz London Dry Gin

1oz Bourbon

.5oz Lime Juice

.25oz Demerara Syrup

Two Dashes Angostura Bitters

Ginger Beer

Shake everything but the ginger beer with ice. Strain into a Collins glass with fresh ice. Top with ginger beer. Garnish with mint.

Whiskey Sour (Quick & Dirty)

Ideal for when it's hot and you just need a drink. 

2oz Bourbon

.75 Lemon Juice

.5oz Simple Syrup

Dash of Angostura Bitters

Combine ingredients and shake with ice. Dump everything into a glass. Enjoy.

Whiskey Sour

 2oz Whiskey

.75oz Lemon Juice

.5-.75oz Simple Syrup

Egg White

Angostura Bitters

Combine whiskey, lemon juice, simple syrup and egg white in a cocktail tin and shake without ice (a dry shake). Add ice and shake again. Double strain into a coup and top with a few drops of bitters.

If you're using a sweeter whiskey, like a wheated bourbon, I'd use .5oz simple syrup. Where a spicy rye could do well with the full .75oz of simple. 

I break the egg white into the other half of a tin, so if I screw up and get egg yolk in there I can just toss the egg without costing a couple ounces of whiskey. Don't worry about getting all of the egg white either. You want about 1oz.

Talent Scout

A simple variation of the Old Fashioned. I suggest Maker's Mark 101 for some extra holiday flavor.

2.25oz Overproof Bourbon
.5oz Orange Curacao

2-4 Dashes Angostura Bitters

Lemon Twist

Build in a rocks glass with large cubes. Stir.

Mint Julep

Mint without lime? I'm not sure I understand... But my mint is growing like a weed, so let's make this Kentucky classic.

.5oz Simple Syrup

12 Mint Leaves

3oz Bourbon

2 Dashes of Angostura Bitters

In a Julep cup, rocks or highball glass, lightly muddle the mint and syrup. Add bourbon, bitters and about 2/3 glass crushed ice. Stir, preferably with a swizzle stick. Top until overflowing with crushed ice. Garnish with even more mint.

Strawberry Bourbon Smash

Another light and refreshing Summer cocktail to add to your repertoire. Credit to thebitterfairy.

2oz Bourbon

.5oz Amaro Nonino

.75oz Lemon Juice

.5oz Strawberry Oleo Saccharum

3 Mint Leaves

Combine all ingredients and shake with ice. Double strain over fresh ice. Garnish with mint & strawberry.

To make the strawberry oleo sacchuraum, slice half a dozen strawberries and add to a ziploc bag with a tablespoon of sugar. Seal then wait a few hours. Strain out the solids.

Whiskey Highball

I've ordered many a whiskey & soda at my favorite dive bar. This ain't that. 

The difference is in the details. It starts with the glass. A highball glass should be tall, slender and hold a mere 8-12oz. Ice cubes should be large. The soda water chilled. The whiskey should hit the sweet spot between everyday and birthday. The citrus I leave to you, just use sparingly.

2oz Whiskey -Japanese Whisky, Blended Scotch or Bourbon.

Chilled Sparkling or Soda Water

Citrus Peel or Wedge

Add ice to highball glass, stir until the glass begins to chill. Drain water. Add whiskey, gently stir. Add soda water. Garnish with citrus.

Whiskey Peach Smash

This cocktail will whisper into your ear, "Sneak me into a Summer concert in the park." Listen to the cocktail.

2oz Bourbon

1oz Curacao

.25oz Simple Syrup

4 Lemon Wedges

2-3 Peach Slices

4-5 Mint Leaves

Muddle mint, lemon wedges and peach slices. Add curacao, bourbon and simple syrup. Shake with ice. Double strain into a glass with crushed iced. Garnish with mint and peach slice.

Iron Ranger

From Erick Castro of Polite Provisions in San Diego.

2oz Bourbon

1oz Pineapple Juice

.75oz Lemon Juice

.25oz Velvet Falernum

.5oz Simple Syrup

2 Dashes Angostura Bitters

Combine all ingredients in a cocktail shaker. Add one large cube and shake, a lot. Pour into a hurricane glass and top with crushed ice. Garnish with freshly grated cinnamon, cinnamon stick and mint sprig.

Rickey

Named for 19th century Washington DC lobbyist Joe Rickey, this drink was invented in what is now one of the most boring hotel bars in our nation's capitol. 

A highball style cocktail, you can use almost any spirit here, but gin or bourbon are best. 

2oz Spirit

The Juice of Half a Lime

A Couple Ounces Soda Water

Add spirit and lime juice to a glass with ice, top with soda water and stir. Garnish with lime.

Paper Plane

Me, after my first sip: Oh, that is fucking delightful.

This classic of the modern classics does not disappoint. 

1oz Aperol

1oz Bourbon

1oz Amaro Nonino

1oz Lemon Juice

Combine all ingredients in a cocktail tin, add ice and shake vigorously. Double strain into a chilled glass. 

Amaretto Sour

1.5oz Amaretto

1.5oz Wild Turkey 101 or Bonded Bourbon

1.5oz Lemon Juice

.25oz Simple Syrup

Shake with ice and strain into an old fashioned glass with fresh ice. Garnish with a cherry and lemon peel.

This is my favorite cocktail for brutally hot Summer evenings. Those nights when the sun begins to set but it's no cooler and you're just as sweaty. It is the perfect mix of boozy, sweet, sour, and ice.

Sun Liquor's South Side

The now defunct Sun Liquor Distillery & Lounge in Capitol Hill used to have Seattle's best burgers and a unique take on the classic South Side cocktail. I took mine with bourbon rather than gin, which probably takes it firmly out of South Side territory. 

2oz Gin or Bourbon

.75oz Lime Juice

5 Mint Leaves

.75oz Simple Syrup

Ginger Beer

In a shaker, gently muddle the lime juice and mint leaves. Add the simple and gin then shake. Double strain into an old fashioned glass with ice and top with ginger beer. Garnish with lime.