Whiskey Coctails by RickMach

Whiskey Smash

• 3 lemon wedges
• 2 ounces bourbon
• 3/4 ounce simple syrup
• 4 mint leaves
• Garnish: mint sprig

1. Muddle the lemon wedges in a shaker.
2. Add bourbon, simple syrup, mint leaves and ice, and shake until well-chilled.
3. Double-strain into a rocks glass over fresh ice.
4. Garnish with a mint sprig. Firmly slap the mint sprig on the back of your hand before garnishing; this releases the oils to make the mint more aromatic.

Highlender from Celebrity World Class Bar

• 2 oz of the Highland Park 12 y
• 1/2 oz of sweet vermouth
• 1/4 oz of Bénédictine D.O.M.
• 1/4 oz of Cointreau

Mix and dilute, serve with a block of ice and garnish with a burnt sprig of rosemary.

Old Fashioned

• 2 oz bourbon or rye whiskey
• 1/4 oz rich simple syrup or maple syrup (preferred)
• 4 dashing aromatic bitters or 2 dashes aromatic/2 dashes orange bitters
• Garnish twist of orange peel

To make an old-fashioned, combine the whiskey, bitters, and simple syrup in a mixing glass. Add ice and stir until chilled. Strain into a rocks glass with a large cube of ice and garnish with the orange peel.

Carajillo Old Fashioned

• 1/4oz (7.5ml) Licor 43
• 1/4oz (7.5ml) Coffee Liqueur
• 1oz (30ml) Cognac
• 1oz (30ml) Rye Whiskey
• 3 Coffee Bean Garnish

Manhattan

• 2 oz. bourbon or rye whiskey
• 1 oz. sweet vermouth
• 2 dashes aromatic bitters
• Garnish: maraschino cherry

Combine the whiskey, vermouth, and bitters in a mixing glass with ice. Stir until chilled and incorporated and then strain into a chilled coupe or Nick and Nora glass. Garnish with a single Luxardo maraschino cherry.

Monte Carlo

• 1 1/2 oz. (45ml) Rye (Rittenhouse Bottled in Bond)
• 1/2 oz. (15ml) Bénédictine
• 3 dashes of Angostura (more or less)
• Express Lemon Oil

Sazerac

• 2 oz. rye whiskey
• ¼ oz. absinthe
• 1 sugar cube
• 3 dashes Peychaud’s bitters
• Garnish: Twist of lemon peel

First, put the sugar cube in a mixing glass and add the dashes of Peychaud’s bitters. Muddle the sugar cube and the bitters until incorporated. Next, pour the absinthe into a chilled rocks glass and gently swirl it around to coat the inside of the glass before dumping it out. Next, add the rye whiskey and ice into the mixing glass and stir until chilled and completely mixed. Strain the drink into the absinthe-rinsed glass and garnish with the lemon peel.

Boulevardier

• 2 oz. bourbon or rye whiskey
• 1 oz. campari
• 1 oz. sweet vermouth
• Garnish: twist of orange peel

To make this whiskey-based sibling to the negroni, combine the whiskey, Campari, and sweet vermouth in a mixing glass and stir with ice until chilled. Strain over ice in a chilled rocks glass and garnish with an orange peel.