Whiskey A Go-Go

 
 

Dark leather, crystal snifters, and candlelit nooks begone.

If your impression of whisky is locked into the accoutrements of a cigar bar, you haven’t truly experienced the full spectrum of the spirit. Not that there’s anything wrong with sipping it straight or on the rocks, but whiskey can have a fun and lighter side too. When mixed with the right ingredients, the result can be sunny and spring-like.

And you don’t need to stray far from the classic cocktail canon either. There are loads of classic formulas that can be tinkered with (or left alone!) to please the most intrepid whiskey lovers. Whether it’s for the next girls’ night, weekend brunch, or romantic dinner, reclaim those bottles of whiskey, Scotch, bourbon and rye from your bar and get to mixing. Here are some fun jumping-off points, but feel free to customize and make it your own.

LILIKO‘I WHISKEY SOUR

Serves 1

I had a friend who swore that big pitchers of whiskey sours were the key to any family reunion — laugh all you want, but it works because it’s a drink that makes everyone happy, from the hardcore whiskey fans to the fruity cocktail aficionados. And lucky we live in Hawai‘i for many reasons — but especially because the tart-sweet flavors of many local tropical fruits mesh well with whiskey.

Take liliko‘i, for example. There’s something about it that just clicks next to the vanilla profile of bourbon or the spicy flavors of rye — and that relationship reaches its height in the classic whiskey sour. Use store-bought liliko‘i purée for ease (it’s usually in the freezer section), or if you’ve got a bumper crop in your backyard, make your own. If you are going to serve a crowd, go ahead and skip the egg whites—just throw everything in a pitcher.

  • 2 oz. bourbon

  • 3/4 oz. simple syrup (1:1 sugar to water) • 1/2 oz. lemon juice

  • 1/2 oz. liliko‘i purée

  • 1/2 oz. pasteurized egg whites

  • Glassware: Coupe or rocks glass

Add all the ingredients to a cocktail shaker. Fill with ice and shake until chilled, around 15 to 30 seconds. (You want to shake longer than usual to get the egg whites agitated.) Strain into a coupe or martini glass or serve over ice in a rocks glass.

MINT JULEP

Serves 1

One need look no further than the classic tin-cup, mint-accented Julep for a veritable springtime whiskey drink. Inextricably linked to the Kentucky Derby, where they serve in excess of 120,000 Juleps throughout the week of the event, the drink has historic origins in the South, where a variety of spirits were used before settling on bourbon in the 20th century. Customize your version with different flavors of mint or whiskies, add berries to the muddled mint mixture, or try honey or maple syrup in place of the sugar for your own signature spin. You could serve this over cubes or pebbled ice, but honestly, there’s nothing like sweetened bourbon melting into a cloud of finely crushed ice — it feels decadent and airy all at once.

  • 2 1/2 oz. bourbon

  • 3/4 oz. simple syrup (1:1 sugar to water)

  • Leaves from 1 sprig of mint

  • Glassware: Julep tin or rocks glass Garnish: Mint sprigs and a drinking straw

Gently muddle the mint leaves with the simple syrup in the glass, being careful not to crush the mint — just press it enough to release its oils. Add finely crushed ice to fill the glass, then pour the bourbon over the ice. Top with more ice if necessary and garnish with sprigs of mint and the straw. Serve immediately.

WHISKEY HIGHBALL

Serves 1

The classic highball formula is an excellent showcase for the full flavor of whiskey — and makes for some seriously easy drinking. Add a touch of citrusy intrigue by garnishing with a grapefruit twist, but don’t be afraid to customize the whole package to your liking — going lighter on the whiskey makes for a lighter drink. A teaspoon or two of fruit syrup (think pineapple or raspberry) would make it perfect for a daytime garden party or bridal shower.

  • 2 1/2 oz. whiskey

  • 6 oz. soda water (or to taste)

  • Glassware: Highball

  • Garnish: Grapefruit twist

Fill a highball glass with ice. Add the whiskey and then top with the soda water. Garnish with a grapefruit twist.

 
 
 
Jennifer Fiedler