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Entries tagged with 'Whiskey'

Zucca Sprezzatura (Amaro and Scotch Highball)

Serious Eats Elana Lepkowski Post a comment

Rabarbaro Zucca Amaro, or 'Zucca' for short, leans toward the sweeter end of the bitter amaro spectrum, with a slightly smoky, earthy flavor that is the perfect companion for a little Scotch in this refreshing cocktail. More

Godfather Cocktail

Serious Eats Michael Dietsch 2 comments

This Scotch and amaretto drink is a cousin of the Rusty Nail. More

Moto Guzzi Cocktail

Serious Eats Michael Dietsch Post a comment

High-proof bourbon meets its match with bitter Punt e Mes. More

Architects and Kings

Serious Eats Lizz Schumer Post a comment

Bartender Josh Relkin developed this recipe for Sable Kitchen & Bar in Chicago. It plays on the bitter side of coffee, adding herbal amaro and spicy bitters. Topped with whipped cream, it's a great way to wind down after dinner. More

Improved Iced Coffee

Serious Eats Lizz Schumer Post a comment

Mike Treffehn of The Franklin Mortgage & Investment Co. in Philadelphia created this delicious bourbon-spiked coffee to give the staff some zing during a long shift. More

The Irish Derby

Serious Eats Elana Lepkowski 2 comments

An Irish spin on a vintage cocktail recipe that originally called for bourbon. More

Blushing Betty Cocktail

Serious Eats Mira Evnine & Liz Clayman 5 comments

Bourbon adds subtle toasty-sweet notes to a simple drink made with pink grapefruit juice. Shake this one up, and pat yourself on the back for taking a fresh-squeezed dose of Vitamin C. More

New Friend

Serious Eats Nick Caruana Post a comment

This twist on the classic Old Pal cocktail uses lighter-flavored Aperol instead of Campari, and brings in bitter Cocchi Americano in the place of dry vermouth. It's an easy-drinking combination. More

King Cole

Serious Eats Nick Caruana Post a comment

Pineapple and Fernet Branca in an Old Fashioned? Thought that might get your attention. More

The Chocolate Rye

Serious Eats Elana Lepkowski 4 comments

Ditch the box of chocolates this year and drink this spiced, cacao nib- and toasted almond- infused cocktail instead. More

Behind the Times

Serious Eats Nick Caruana Post a comment

This smooth twist on the classic Up to Date drops the rye and sherry in favor of Irish whisky and Dolin Blanc vermouth. More

Up to Date

Serious Eats Nick Caruana 1 comment

Like Manhattans, Grand Marnier, and sherry? Better give this classic cocktail a shot. More

The Fine Feller Cocktail

Serious Eats Nick Guy 2 comments

This recipe from bartender Daniel Hyatt finally gives you a way to work pine needles into your cocktail routine. It's essentially iced tea with a kick, offering well-balanced sweetness and subtle evergreen flavor. Christmas trees, beware! More

Improved Scotch Cocktail

Serious Eats Nick Guy Post a comment

This cocktail from Kyle Davidson of Blackbird in Chicago adds herbal Benedictine and orange bitters to a flavorful base of Scotch whisky and honey. More

Bitter and Bold Sangria

Serious Eats Autumn Giles Post a comment

This sangria, which starts with a base of red wine and has a supporting cast of Campari, cranberry syrup, and bourbon is bold, bitter, and complex. More

Peppery Ginger Cider

Serious Eats María del Mar Sacasa Post a comment

This warm cocktail is spiked with bourbon and ginger liqueur. Cracked black pepper underscores the ginger's subtle burn. More

Orchard Boulevardier

Serious Eats María del Mar Sacasa Post a comment

The classic Boulevardier is a favorite of ours: it's like a Negroni, but with whiskey instead of gin. In this variation, the combination is served warm, stirred into a steaming saucepan of hot apple cider. More

Fanciulli Cocktail

Serious Eats Michael Dietsch 1 comment

The origins of the Fanciulli cocktail are somewhat dim, but the flavor certainly isn't. It's a Manhattan with a bitter menthol backbone. More

The Taproot

Serious Eats Autumn Giles Post a comment

Although this drink is served over ice, it still packs a toasty punch thanks to the layers of warm flavors. More

The Cure-All

Serious Eats Autumn Giles Post a comment

With the same flavor base as thePenicillin—lemon, ginger, and Scotch—this foundation of this drink is already a delicious antidote to a long, cold day. Adding a shot of beet juice just ups the curative ante. More

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