Make Mine A Double: Cocktails That Mix Two Styles of Whisky

Getting two for one at the bar usually means a good deal on drinks. But why not expand the concept to cocktails that marry a pair of whiskies?

Combining different styles of the spirit “creates a dynamic interplay of flavors and complexities that each whisky, while impressive on its own, couldn’t achieve independently,” explains San Francisco’s Aphotic bar manager Michael Nathan.

For example, rye adds spiciness; bourbon brings body and sweetness; and peated scotch lends a smokiness that can be subtle or in your face, depending on the whisky. Any combination of these can “emphasize the unique characteristics of each whisky and introduce a new layer of depth and texture that lends a unified, richer flavor profile,” Nathan says. Make it a double with these recipes.

Gingerbread Sour

Created by Jorge Centeno, chief spirits officer, Deer Path Inn, Lake Forest, Illinois
A scotch rinse lends an alluring peaty aroma and flavor to this refreshing velvety cocktail that’s filled with warm baking spices.

• ¼ oz. Ardbeg 10 year old (or other peated single malt scotch)
• 2 oz. Elijah Craig rye (or other rye)
• ¾ oz. lemon juice
• ½ oz. orange juice
• 1 oz. gingerbread syrup (recipe below)
• ½ oz. aquafaba or egg white
• Ground cinnamon for garnish

Rinse a coupe with scotch. Add rye, lemon juice, orange juice, gingerbread syrup, and aquafaba to a shaker tin. Dry shake for 15 seconds. Add ice and shake vigorously for 15 seconds. Double strain into the prepared coupe and dust with cinnamon.

Gingerbread Syrup

• 1¼ cups sugar
• 1¼ cups water
• 1 cup chopped and peeled ginger root
• 2 cinnamon sticks
• 10 cloves
• ½ tsp. cracked allspice berries
• ½ tsp. cracked peppercorn
• ½ tsp. nutmeg
• ¼ tsp. sea salt
• ½ cup honey

Add all ingredients except honey to a saucepan. Stir slowly over low heat until sugar is dissolved, about 15 minutes. Increase heat to medium and bring to a boil, then immediately reduce heat to low and simmer 5 minutes. Remove from heat, strain into a mason jar, and add honey, stirring slowly until it dissolves (about 1-2 minutes). Seal and keep refrigerated for up to 2 weeks.

The Outlander

Created by Michael Nathan, bar manager, Aphotic, San Francisco
This cocktail is “a robust blend of fruits and baking spice, encapsulating the comforting warmth of a winter evening,” Nathan claims.

• 1 oz. Dad’s Hat bottled in bond (or other bonded rye)
• ½ oz. Highland Park 12 year old (or other mildly peated single malt scotch)
• ¾ oz. Vermouth Routin Blanc
• ½ oz. Pierre Ferrand dry curaçao
• 1 barspoon pineapple syrup (recipe below)
• 5 drops sesame oil

Add all ingredients to a large mixing tin and fill with ice. Stir for roughly 15 seconds, until mixing glass is chilled to the touch. Strain into a coupe and serve.

Pineapple Syrup
1¼ cups pineapple juice
1¼ cups white sugar
½ tsp. citric acid powder

In a blender, combine all ingredients until sugar is dissolved and mixture is uniform. Strain into an airtight container. Keep refrigerated for up to 2 weeks.

Black Walnut Manhattan

Created by Nate Wilson, lead bartender, AVOW Napa, Napa, California
This sophisticated and mysterious Manhattan has a smooth and edgy flavor that transitions to a well-balanced nutty finish, Wilson says.

• 1½ oz. Old Overholt (or other rye)
• ½ oz. Gryphon & Grain California bourbon (or other wheated bourbon)
• 1 oz. Amaro Averna
• 3 dashes Fee Brothers Black Walnut bitters
• Brandied cherry and candied walnut for garnish

Add all ingredients to a large mixing tin and fill with ice. Stir for 15-20 seconds. Strain into a Nick and Nora glass. Garnish with brandied cherry and candied walnut.

Buenos Mate

Created by Megan Luedtke, bar director, DDP Restaurant Group, Minneapolis
“This is the perfect winter drink when you’re craving something mouthwatering and effervescent,” Luedtke says. While light and refreshing, it’s also layered with notes of herbs, acidity, and warm spices.

• 1½ oz. Keeper’s Heart Irish & American (or other Irish or rye whiskey)
• ½ oz. Nikka Coffey Grain
• ½ oz. yerba mate honey syrup (recipe below)
• ½ oz. lemon juice
• 4 oz. seltzer
• 2 dashes Angostura bitters
• Yerba mate leaf for garnish

Assemble all ingredients in a mixing glass or tin. Pour into a Collins glass over ice shards. Garnish with a yerba mate leaf.

Yerba Mate Honey Syrup

• 4 oz. hot water
• 1 tsp. yerba mate tea
• 4 oz. honey
• ¾ oz. apple cider vinegar

In a cup, combine water and tea and let steep for 15 minutes. Strain into mixing glass. Add remaining ingredients and stir well to combine. Transfer to a sealed container and keep refrigerated for up to 2 weeks.