Food & Wine’s Perfect Whisky Cocktails for Father’s Day

Making drinks for a crowd? This elegant punch uses white vermouth, lemon juice, simple syrup, and chilled ginger beer as a base for the whiskey, making for a delicious large-format drink. Pro tip: Freeze water in a cup- or pint-sized plastic deli container overnight for the ideal punch bowl-sized ice cube.

If you’re feeling like going that extra mile, infuse your whisky with caraway seeds and use it to make this cocktail, where the mild anise flavor of the caraway works brilliantly with lemon juice and celery bitters for a light but complex drink.

A classic whisky cocktail, the Manhattan combines the spirit with bitters, sweet vermouth, and a cherry on top, just for fun. 

This twist on an Old-Fashioned leans on blood orange liqueur and black lime syrup for a more direct citrusy note than the original. Chef Tim Love particularly likes it as a cocktail for sitting around the fire after a long day.

Chilled black tea, lemon juice, and cherry liqueur come together with whisky and simple syrup in this pick-me-up cocktail, garnished with mint leaves and brandied cherries.

Rather than going the classic route of muddling mint and sugar, this julep uses a quick mint simple syrup and a touch of lime juice. Just muddle the mint leaves with regular simple syrup and voila, mint simple syrup.

If you like your iced tea a little boozy, this whisky cocktail is for you. It combines lime, mint, iced tea and bourbon, all serve in a Collins glass full of crushed ice. There’s nothing better for a hot summer afternoon.

White crème de cacao leads the way for whisky in this before-dinner cocktail, joined by fresh lemon and orange juices, grenadine, and a healthy dash of bitters.

This Paloma-adjacent cocktail uses fresh grapefruit juice, simple syrup, and basil leaves to make a whisky cocktail ideal for sipping on the porch.