A dram by the fire on a cold winter’s night, warming your bones. It’s a classic image in the world of whisky for a reason. But how does that translate to a hot summer’s day?
Here in Britain, where Whisky Magazine is based, we’re often in need of some warming regardless of season, but while we have a little sunshine we’re making the most of it with some summery cocktails.
So whether you’re mixing up Scotch, bourbon, or an Irish whiskey, here are four cocktail recipes to try this summer.
Sherry Cask Spritz
Famous Grouse
When it comes to a spritz, why should Aperol get all the fun? When Famous Grouse launched its new Sherry Cask Finish expression earlier this summer it came with a seasonal suggested serve to spritz up your whisky.
Ingredients:
- 50ml Famous Grouse Sherry Cask Finish
- 20ml lemon juice
- 20ml vanilla syrup
- 100ml sparkling wine
- Soda water
- Orange slice garnish
Fill a wine glass with ice. Add Famous Grouse Sherry Cask Finish, lemon juice, and vanilla syrup to a cocktail shaker filled with ice and shake to combine. Strain into the glass, then top with sparkling wine, and add soda water to taste. Garnish with an orange slice.
Ready for Take-off
Middle West
Ohio’s Middle West Spirits is ready for take-off this summer with its own spin on a Paper Plane cocktail. If the sun’s not out where you are, this cocktail could make you feel like you’re jetting off somewhere warm.
Ingredients:
- 22.5ml Middle West Spirits Bourbon
- 22.5ml Aperol
- 22.5ml Amaro Nonino
- 22.5ml lemon juice
Shake all ingredients until shaker is cold. Double strain into a coupe glass and garnish with an expressed lemon peel (or a miniature paper plane, if your origami skills are up to it).
Irish Iced Coffee
Bushmills
Bushmills Irish Whiskey’s offering is a take on a classic: ice your Irish coffee for a refreshing summer beverage.
Ingredients:
- 30ml Bushmills Original
- 90ml cold brew coffee
- 15ml demerara syrup
- 30ml double cream/plant cream
- Grated nutmeg garnish
Fill a highball glass with ice. Pour over Bushmills Original, cold brew coffee, and demerara syrup, and stir to combine. Shake double cream in a cocktail shaker until slightly thickened, then layer over the drink, and grate over nutmeg to garnish.
Islay Heatwave
Smokehead
Smokehead’s suggestion keeps it simple with a smoky-spicy highball. The Islay Heatwave tasks ginger beer with balancing Smokehead’s smoky whisky.
Ingredients:
- 50ml Smokehead High Voltage
- Ginger beer
- Lime wheel garnish
Fill a highball glass with ice and add 50ml of Smokehead High Voltage. Top up glass with ginger beer and garnish with a lime wheel.
