You can either mix cocktails on demand or pre-batch them. Pre-batching is preferable, if you have freezer space, for a superior, ice cold, cocktail. If you lack the time, or the freezer space, you will just need to stir the cocktail with ice until the drink is similarly chilled. Even if you don’t pre-batch you can throw glasses in the freezer so your cocktail doesn’t heat up too quickly. For the whiskey, rye or bourbon will do. Bourbon is sweeter than rye and so the balance of the cocktail overall will change depending on your selection. 1 part whiskey, rye … Continue reading Classic Manhattan
“Classic” cocktails are classics because the ingredients required are few and the results are delicious. The Boulevardier is a variation of the Negroni, only made with whiskey in the place of gin – albeit with a different ratio. Continue reading “Boulevardier”
A whiskey sour, like any Sour, is one of the sweeter cocktails I drink. More like a sweet-and-sour cocktail with a preference for the sugar. The first thing I will say about making this drink is that it really teaches you what should go into the do-it-yourself version of drinks most people make using mixers. Mixers are often strangely flat, sweet without a satisfying sour punch to balance everything out.