No real recipe with this one, just a word of caution; “be careful with Boilermakers”. They’re really nothing more than a means for the drinker to forget about a bad break-up, a bad day at the office, or anything else you wish to put behind you for the night. Have no more than three, and make damn sure you’ve lined up a safe way back home when it is time to sleep. Yes…I do indulge, on occasion.

Here we go –

• 2 oz Whiskey (Bourbon/Scotch/Sour Mash)
• Glass of Beer

Shoot the whiskey in a shot glass; chase the shot with a beer, putting the beer glass down when it’s empty.

Here we go -

• 2 oz Canadian Whiskey
• ½ oz Lemon Juice
• 2 tsp. Pure Maple Syrup

Shake with ice ‘til Canada in January cold, strain into cocktail glass.

I love Rye, and really enjoy it when mixed in cocktails. Here’s another excuse to do just that. The Fox River calls for peach bitters, which, I’ll admit are a tough find. I have a bottle of Fee Brother’s Peach Bitters. Here’s a link although they are available in many liquor and gourmet stores. Feebrothers.com

This drink is a real combination of flavors, one of the hidden gems.

Here we go –

• 1.5 oz Rye Whiskey
• half an oz of Cointreau
• 4 dashes Peach Bitters

Stir above ingredients with cracked ice in a glass pitcher or large glass ‘til cold. Strain drink into cocktail glass and garnish with a twist of lemon peel.

A good friend on the Board of The American Cocktail Museum, provided a bit of history on this drink. “A New Orleans Bartender, Walter Bergeron created the drink to honor the New Orlean’s Quarter Vieux Carre’ in the 1930’s. The drink represented the demographic composition of the neighborhood. American whiskey, Italian vermouth, French Cognac. The quarter, at that time, was teaming with Italians, French Creoles and Americans.”
My kind of history…you can drink it.

Here we go –

• ¾ ounce of Rye Whiskey
• ¾ ounce Cognac
• ¾ ounce Sweet Vermouth
• 1 tsp. Benedictine D.O.M.
• 2 dashes Peychaud’s Bitters
• 2 dashes Angostura Bitters

Mix all ingredients in a double Old Fashioned glass over cracked ice; stir.

A good Whiskey Sour is a wonderful thing. The tart and spice of the two main ingredients combine to give you a drink you’ll, at first, want to drink fast like a good lemonade. But, if you take your time with this one, the melting ice just makes the drink better and better with each minute that passes. I mention cold all the time on this page but cold and the ingredients of a Whiskey Sour truly combine to make the cocktail. Take your time with this one; swirl the ice around the glass as you drink it. When it’s time for a second, remember to make it in the same glass. Keep the leftover ice and the drink’s remains. Just build your second on top of your first. Add a few new cubes, and you’ll be good to go. I prefer rye in my Whiskey Sour, it’s spicier but feel free to use bourbon.

Here we go –

• 2 ounces Rye or Bourbon
• 1 ounce Lemon Juice
• 1 teaspoon Powdered Sugar

Shake ingredients in a shaker ‘til ice-cold. Strain drink into an old fashioned glass.
Sink an orange slice and a maraschino cherry into it.