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What better way to toast our country than with an ice-cold American whiskey cocktail? And with summer in full swing, there’s a bounty of fresh flavor-packed produce at our disposal, from stone fruits, berries, and melons to summertime herb staples basil and mint. All of these ingredients pair beautifully with America’s native spirit, be it bold and sweet bourbon, smooth Tennessee whiskey, spicy rye, or the new kid on the block, American single malt.
So skip the beer and hard seltzer this Fourth of July and opt for one or two of these refreshing American whiskey cocktails—it’s the patriotic thing to do!
Destination Unknown
Jacob Sunny, bartender at Bastille Brasserie and Bar in Alexandria, Virginia
- 1 oz. KO Bare Knuckle (or other cask strength bourbon)
- 1 1/2 oz. Pimm’s No. 1 liqueur
- 3/4 oz. watermelon juice
- 1/2 oz. lime juice
- 1/4 oz. simple syrup
Shake all ingredients vigorously with ice for 20 seconds and strain into a coupe. Express a lime peel over the cocktail then discard peel.
The Season of The Witch
Kate Bruce, owner of The Buttery Bar in Brooklyn, New York
- 1 ½ oz. FEW (or other American single malt)
- ¾ oz. green chartreuse
- ¾ oz. pineapple juice
- ¾ oz. lime juice
- 2 dashes Scrappy’s Cardamom bitters
Shake all ingredients with ice and strain into an ice-filled Collins glass.
Pig’s Julep
Brian Sheets, bartender at The Rooftop Bar of The Wayfarer Downtown LA Hotel in Los Angeles
- 2 oz. Whistlepig Old World 12 year old (or other rye)
- ¼ oz. Brovo Douglas Fir liqueur
- 1 oz. simple syrup
- ½ Persian cucumber, sliced
-
7-8 mint leaves, plus a sprig for garnish
In a rocks glass, muddle the cucumber and mint. Add whiskey, liqueur, and syrup, plus crushed ice. Swizzle the drink and garnish with a mint sprig.
Nashville Sour
Miles Macquarrie, beverage director at Kimball House in Atlanta
- 1 ½ oz. Nelson’s Green Brier (or other Tennessee whiskey)
- ½ oz. strawberry-infused Cocchi Americano (see below)
- ½ oz. Cynar
- ½ oz. rhubarb cordial (see below)
- ½ oz. lemon juice
- 10 drops saline solution (5 parts filtered water to 1 part salt), or a pinch of salt
Shake all ingredients with ice and strain into an ice-filled Old Fashioned glass. Garnish with a lemon wheel and an edible flower.
Strawberry-Infused Cocchi Americano
In a ½-gallon sealable container combine 400 grams (approximately 1 cup) thinly sliced strawberries and a 750 ml bottle Cocchi Americano. Seal and let infuse for a day or two in the fridge, then strain through a fine strainer lined with a coffee filter. Store refrigerated for up to 1 month.
Rhubarb Cordial
Place 600 grams (approximately 3 cups) sliced rhubarb in a food processor or blender and pulse to make a mash. Separately, in either a blender or on the stovetop, dissolve 3 cups sugar, 1 Tbsp. lemon in 5 cups water. Combine this solution and the mashed rhubarb in a container, cover, and let infuse overnight in the refrigerator. Strain through a fine strainer lined with a coffee filter. Store refrigerated for up to 6 weeks.
