It's perfectly fine to enjoy your whiskey neat or on the rocks, but a whiskey cocktail (or "whisky" depending on where you are in the world) is a particular delight. A classic Manhattan, Old-Fashioned, Whiskey Sour, Mint Julep, or Rob Roy certainly celebrates the best of whiskey's many pleasures, but even whiskey lovers can find something new in creative whiskey cocktail recipes like the Scotch-based Paris Between the Wars, a rye-spiked Northern Standard, the warm Irish whiskey-kissed Gaelic Punch, or a spiritous The Circle of the Sun that may wake you up to a new side of Japanese whiskey. Whether you're sticking with a standard or sipping something unexpected, you'll find the best whiskey cocktail recipes for your tastes right here.
New York Sour
With the perfect balance of fruity red wine and smoky-sweet bourbon, the New York Sour cocktail is a classic for a reason. Shaking the cocktail with large ice cubes will chill the cocktail without diluting it, and those large cubes look great in a rocks glass, too.
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Old-Fashioned
According to cocktail historian David Wondrich, the old-fashioned is a direct descendant of the earliest known cocktail, which in 1806 consisted of "a little water, a little sugar, a lot of liquor and a couple splashes of bitters." Purists may scoff at the inclusion of a muddled cherry, but if it brings you pleasure, don't hold back.
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Paris Between the Wars
With rich smokiness from the blended Scotch, rounded bitterness from Campari, and a tart bite from fresh lemon juice, this cocktail from New Orleans hospitality legends Ti and Lally Brennan is well-balanced and extra-refreshing thanks to a splash of sparkling wine.
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Big-Batch Rye Sours
Hibiscus flowers, curaçao, and lemon juice bring bright and refreshing floral notes to bartender Sother Teague's rye-based cocktail. And should you fall in love with it, you'll be delighted to know that this recipe yields 15 servings.
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Gaelic Punch
Punch prophet David Wondrich notes that for hot drinks, young Irish whiskeys work best. Heat intensifies the tannic edge of older whiskey; young ones stay smooth. Nutmeg, cloves, and citrus peels round out the cozy comfort.
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The Circle of the Sun
Bartender Jason Patz says, "I was looking to make a spirituous cocktail, but one that isn't a punch-you-in-the-mouth drink." He lightens Japanese whisky with vermouth and pear liqueur in this elegant, stirred drink.
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Bourbon-Tea Julep
Tannins from black tea add a beautiful hint of bitterness to author and bon vivant Alexander Small's twist on a classic mint julep. Oleo saccharum, also known as citrus oil, is made here by steeping lemon peels in sugar; its bright flavor is the perfect lift to finish each sip.
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Northern Standard
This drink is a shade more complex than a Manhattan, thanks to three different bitter elements. Created by mixologist James Ives, this full-flavored cocktail uses rye aged in charred barrels to balance out the richness of Carpano vermouth for a sip that's equally strong and smooth.
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Morrison Mule
In memory of Jim Morrison's stay at the historic Pontchartrain Hotel in New Orleans (and his affinity for whiskey), Benton Bourgeois of the hotel's Hot Tin bar offers this take on a classic Moscow Mule with bourbon and local Peychaud's Aperitivo.
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Bottled Manhattan
Pre-mixing batches of Dave Arnold and Don Lee's rye-forward Manhattan in bottles and stashing them in a cooler allows you to separate chilling from dilution, resulting in a perfect drink every time. Lee notes, "Making a bottled cocktail is great for dinner party planning, too, because it lets you do the work ahead of time."
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Palmer Park Swizzle
The ultimate Southern refresher, this cocktail from the Bayou Bar at the Pontchartrain Hotel in New Orleans combines tea-infused bourbon, lime juice and mint for a whiskey-forward take on iced tea.
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Classic Manhattan
Rye whiskey, vermouth, and Angostura bitters are all it takes to craft this iconic cocktail. A cherry is the standard garnish, but if a lemon twist fits your mood, follow that bliss.
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Chocolate & Whiskey Liqueur
For chocolatier Christopher Elbow's first annual employee Christmas party, he mixed up a chocolate-and-whiskey liqueur that's creamy, boozy and delicious, straight up, over ice or even over ice cream. Elbow says, "The consensus at the Christmas party was that if we could get a liquor license, we should sell this at our shop!"
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Classic Sazerac
A trip to New Orleans just wouldn't be complete without a sip of a Sazerac — the distinctive meld of rye whiskey, absinthe, Peychaud's bitters, simple syrup, and a lemon twist.
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Irish Buck Cocktail
Light yet oaky, Irish whiskey joins tart lemon juice, honey, and spicy ginger beer in this refreshing, fizzy, basil-scented Irish Buck cocktail.
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Classic Mint Julep
When New Orleans bartender Chris McMillian mixes mint juleps at Bar UnCommon, he recites an ode, written in the 1890s by a Kentucky newspaperman, that calls the cocktail "the zenith of man's pleasure…the very dream of drinks."