Good Lifestyle

As Ernest Hemingway said, "never wait to kiss a pretty girl or open a bottle of whiskey." We can not stop us, but we agree, which means that we are still looking for new whiskey cocktails in which to use this incredibly versatile liquor. Whether you organize a party and need a pleasant beverage to the crowd, easy to prepare or wishing wow your friends with your serious garter skills, you will find what you need with these fun whiskey cocktails.

Dry Mahoney

When your choice of Sophie is whether to crack the mono-malt malt or to produce the satisfactory rattle of a cocktail shaker, few sentences are as attractive as "Bourbon Martini". That's exactly what it's.

Ingredients:
2 ½ oz bourbon
Vermouth dry ½ oz
Twist

Instructions:
Combine liquid ingredients in a shaker with ice. Main in a glass of cold cocktail. Garnish with lemon twist and serve.

OfOld man drinks: recipes, tips and wisdom of barrstool by Robert Schnakenberg

Penicillin

You never shoot scotch on the rocks, but that does not mean that you should not develop a taste forWhiskey Cocktails This complete, not stuffy, the brown mind. Sharp, soft and peaty, the complex mix of the penicillin of flavors has a kick, but descends easy; This could be the reason why it has something of a representative as an effective dog hair. The recipe was created by the New York City Sam Ross melaminologist.

Ingredients:
2 oz. Scotch Single-Malt or Mixed (slightly peat)
1/4 Oz Islay Scotch
Fresh lemon juice of 3/4 oz
1/8 oz honey syrup
Sweet ginger juice of 3/8 oz
Ginger confits to Garnish

Instructions:
Combine the mixed scotch, lemon juice and syrup in a shaker, fill with ice and shake. Main in a rock filled with ice cream and Float Islay Scotch on the top.

(Photo: Matthias Friedlein /Augustine-Bar.de)

Clint Eastwood

If you or your party are regularly Manhattan and old-fashioned drinkers, you will want to try this strong hybrid hybrid of both (without forgetting that the only name gains immediate points). Chartreuse and Demerara Syrup Join the traditional whiskey-bitters combo to make a whiskey cocktail to be struggling, it will make you plush like its homonym.

Ingredients:
2 oz whiskey
¾ TSP Angostura Bitters
¾ TSP Green Chartreuse
Demerara syrup ¼ oz
Twist orange

Instructions:
Combine all liquid ingredients in a mixed glass filled with ice and stir until cool. Suffer in an icy cocktail coupe and turn the orange peel on to release the oils and put it in the cocktail.

OfThe old fashioned by Robert Simonson

The dangerous summer

This agitated variation on blood and classic sand is named after Ernest Hemingway's novel on Topfighters. It was created by Joaquin Simo de Death & Co. in New York.

Ingredients:
1 ½ ounces 12 year old yamazaki
Oz dolin red vermouth
½ oz sollo blood orange liquor
½ oz Massenez Kirsch Old Cherry Brandy
1 orange twist

Instructions:
Stir all the ingredients (except orange torsion) on a martini glass. Flame the orange twist on the drink and throw. No garnish.

OfDEATH & CO.: Modern classic cocktails

Smoke signals

This heating whiskey cocktail uses smoke ice. That's right: smoke ice. This is the creation of Evan Zimmermann of Laurelhurst Market in Portland, Oregon.

Ingredients:
2 cups of pecan or wooden chips from Hickory
Ice cubes
1/2 cup of sugar
1/2 cup chopped pecans grossly, grilled
10 tablespoons of Jack Daniel or another whiskey
6 tablespoons of Amontillado Sherry
2 tablespoons of fresh lemon juice

Instructions:
Heavy line big pot with robust aluminum paper. Sprinkle the wood chips on the bottom of the pot; blanket. Turn the extraction fan on top. Heat pot on high heat until the smoke begins to form a pot inside. Fill 9 x 4 1/2 x 3-inch metal potato with ice. Place in pot; Cover closely. Smoking ice up just melted, about 5 minutes. Remove from heat. Cool slightly. Firmly cover the drinking with a plastic wrap; Freeze until firmness, at least 6 hours. Using the ice blowjob, cut the ice block transversely into 4 large pieces of smoke ice. Wrap tightly plastic and keep frozen.

Make 1 cup of water and sugar to a boil in a saucepan over medium high heat, stirring until the sugar dissolves. Add pecans; Reduce heat to medium and simmer until the syrup tastes like pecans, about 12 minutes. Stump; Throw pecans. Cover and cool the syrup pecan until cold, about 2 hours.

Place 5 tablespoons whiskey 3 tablespoons of sherry, 1 tablespoon lemon juice and 3 tablespoons pecan syrup in a cocktail shaker. Fill simple ice; cover and shake until cold. Divide the mixture between 2 glasses with old. Repeat with the remaining 5 tablespoons whiskey 3 tablespoons of sherry, 1 tablespoon lemon juice, 3 tablespoons syrup pecan and ice. Place 1 piece of smoked ice in each glass and serve.

(Photo:Pechluck Laskey / Foodpotting)

Cynaire Toronto

This rye whiskey cocktail made good use of classic Italian bitter Cynar, which is a mixture of 13 herbs. The Cynaire smooth burning rye but simultaneously opens its flavors, going with a complex aftertaste and slightly sweet. Not to mention, this is one ofthe fastest and simplest cocktails to do.

Ingredients:
4 oz rye
1 1/2 ounces Cynar
2 tsp simple syrup (see note above)
4 dashes Angostura Bitters

Instructions:
Add Rye, Cynar, simple syrup and bitters in a cocktail shaker and fill with ice. Shake until well chilled, about 20 seconds. Suffer in two glasses of cut and serve immediately.

The blue blazer

This preppy restraint recipe 1939Savoy Cocktail Book, A compendium of the bar emblematic Hotel London London, is actually the version of the mixologist of a circus trick: it involves defining whiskey on fire and pour the flaming drink between two silver cups. "A spectator watching for the first time on an experienced artist aggravating this drink, would naturally conclude that it was nectar to Pluto rather than Bacchus," Encouscule author Harry Craddock, noting: "The novice mixing this beverage should be careful not to burn himself. to become competent to discard the liquid from one cup to another, it will be necessary to practice for some time with cold water. "That said, MIIX at your own risk.

Ingredients:
Scotch Whiskey 2 oz
boiling water 2 oz
Two large silver cups with handles

Instructions:
Put the whiskey in a cup and boiling water in the other, ignite whiskey with fire, and while brand mix the two ingredients in the four or five times pouring from one cup to the other. If done well, it will have the appearance of a continuous stream of liquid fire. Souxez with a teaspoon of sugar white tea powder and serve in a small bar glass with a piece of lemon peel.

Old fashioned Japanese

This turn in the classic American whiskey cocktails using Japanese black sugar, which has a similar flavor to what we know as brown sugar. The ginger-infused syrup lends a molasses Tang and depth to the traditional combo Bourbon Borders.

For the syrup Kuru Sato-Ginger:
4 oz. (About 1 cup) Kuru Sato (Japanese black sugar)
1/2 cup grated ginger

For the cocktail:
1 cubic Kuru Sato (about 1 tsp.)
2 (1/4 inch thick) ginger slices
2 dashes Angostura Bitters
3/4 oz Kuru Sato-Ginger Syrup
3 oz Bourbon
Peel orange, for garnish

Instructions:

Make the syrup:
Combine the sugar with ginger and 8 ounces the water. Bring to the boil and immediately reduce heat to a simmer; Cook for 5 minutes. Remove ginger heat and steep for 5 minutes. Mixture of deformation and cooling. Makes about 1 cup. The syrup will keep, refrigerated, up to 2 weeks.

Make the cocktail:
In a cocktail shaker, confusion sugar cube, bitters and ginger. Add syrup and Bourbon; stir and deform in a glass rocks on ice. Garnish with an orange peel.

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Brain storm

This dry and lemony cocktail is ideal when you're in the mood for a smooth and subtle whiskey cocktail that always has a talent. He is from the American Bar Savoyon hotel in London and comes from 1939Savoy Cocktail Book.

Ingredients:
2 oz Irish whiskey
Benedictine 2 dashes
French vermouth 2 dashes

Instructions:
Press the orange skin on the top. Stir in the well and put on a glass of cocktail.

Open-eyed PDT bacon

Things being what they are today, it would not be a list of impressive whiskey cocktails without bacon to be involved in the way. Although you almost certainly saw a bloody Marie garnished on one side of the pork, you probably never had an old-fashioned old fashioned with Bourbon infused bacon. Here's how to change that, if you wish, courtesy ofPdt At New York:

Ingredients:

Bourbon-bacon infusion:
3 or 4 tranches of bacon, or enough to make 1 oz of grease
1 750-ml. Bottle of bourbon such as four yellow roses

Cocktail:
2 ounces bacon-infused bourbon
1/4 Onc grade B maple syrup
2 dashes angostura bitters
Twist of Orange

Instructions:

For the infusion of Bourbon-bacon:
Cook bacon in the pan and reserve grease rendered. When the bacon grease has a little cooled, pour an ounce of the pan. Pour Bourbon in a non-porous container. Turn the bacon grease into the container and infuse for 4 to 6 hours at room temperature. Place the freezer mixture until all grease is solidified. With a slit spoon, remove the grease and stress of the bottle into the bottle.

For cocktail:
In the glass mixture, stir 2 ounces Bacon infused, maple syrup and bitter with ice. Main in ice cream rocks filled with ice. Garnish with orange torsion.