Whisk(e)y Archives - Page 6 of 23

This recipe calls on fresh espresso in place of regular coffee.

A Manhattan riff featuring a split-base of rye whiskey, Japanese whisky and Braulio.

This riff on the Japanese whisky highball combines Becherovka with plum cordial and a dash of umeboshi vinegar.

Sweet vermouth and rye switch places.

“It’s a wonderful cocktail, but it also strikes me as a fairly modern cocktail,” says Al Sotack of the rye- and sherry-based highball.

The blended classic reimagined as clear, tall and bubbly.

Lauren Corriveau combines whiskey, lemon verbena-infused vermouth and Douglas Fir eau de vie.

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In this variation on an Old-Fashioned, Julia Momose uses plum vinegar for savory-sweet acidity and Benedictine for complex sweetness

A Japanese highball, built on Suntory Toki whisky, diverted through France.

A dead-simple build inspired by the classic Japanese Highball.