Summertime Sippers

July 17, 2024 –––––– Sally Kral, , , ,

As the weather heats up, you may find yourself craving something a bit more refreshing than your usual Manhattan. And while there’s certainly nothing wrong with a good ol’ Whisky Soda, summer is the perfect time to head to the farmers market and stock up on some cocktail-friendly produce to up your summer whisky cocktail game. There’s an abundance of fresh fruits, from stone fruits to melons, but don’t forget all the other great produce at the peak of freshness in the summer months—herbs like basil, mint, and thyme, vegetables like cucumbers and beets, and spicy chile peppers; even corn can be a great addition to your whisky cocktail.

Fruity and Refreshing Whisky Cocktails

“I enjoy making summertime whisky cocktails because it’s an opportunity to think outside the box,” says Maddie Kaye, retail and spirits assistant for Tampa, Florida-based hospitality group Bern’s Co. “Whether I’m pairing a spicy American rye with tiki flavors like orgeat, coconut, or even passion fruit, or mixing a floral Japanese whisky or blended scotch with lower-ABV spirits, flavored simple syrups, or sodas, I just make sure I’m making something fresh and bright—especially when it’s 100 degrees with matching humidity.”

Even if fresh produce isn’t available, a nice liqueur will do in a pinch to bring delicious summertime flavors to your whisky drink. Aim for those that bring to mind a relaxing tropical vacation, such as Curaçao, coconut, and apricot, to name a few.

From crisp and refreshing Highballs to more fruity and exotic combinations, these summer cocktail recipes highlight all different styles of whisky to have you covered all season long. We chose across the spectrum of whisky types, including American single malt, bourbon, rye, Irish, scotch, Japanese, and world whiskies.

AMERICAN SINGLE MALT

Summer Dance

Maddie Kaye, retail and spirits assistant for Bern’s Co., Tampa

1½ oz. Bulleit American single malt (or other domestic single malt)
¾ oz. lemon juice
¾ oz. simple syrup
1 Tbsp. puréed corn (recipe below)
3 dashes Fee Brothers Fee Foam Sea salt, cracked black peppercorn, and ground espelette pepper
Dehydrated baby corn for garnish

Dry shake all ingredients, then add ice and shake vigorously. Double strain into a coupe. Sprinkle a mixture of sea salt, cracked black peppercorn, and ground espelette pepper on top of the drink, and garnish with dehydrated baby corn.

Puréed Corn

Slice kernels off one corncob and boil them in water with a pinch of salt for 15 minutes or until tender. Strain the kernels and blend in a blender until smooth.

BOURBON

Bourbon, Beets, Battlestar Galactica

Zack Staten, bartender at Barn8 Restaurant + Bourbon Bar, Goshen, Ky.

1½ oz. Old Forester 100 proof (or other high-proof bourbon)
¾ oz. ginger and thyme syrup (recipe below)
¾ oz. lemon juice
½ oz. fresh purple beet juice
Candied ginger for garnish

Shake all ingredients with ice and strain into an ice-filled rocks glass. Garnish with candied ginger.

Ginger and Thyme Syrup

Make a simple syrup (1:1 sugar and water). Peel and chop a small bulb of ginger for every pint of simple syrup. Blend the ginger and simple syrup until smooth. For one pint of syrup, add 20 sprigs of lemon thyme and let infuse for 2 hours. Strain thoroughly and store in a sealed container in the refrigerator for up to 1 month.

CANADIAN

Day Tripper

Jay Cullen, bar manager at Long-man & Eagle, Chicago

1 oz. Lot No. 40 (or other rye-heavy Canadian)
1 oz. Cocchi Rosa aperitif
¾ oz. Pierre Ferrand Dry Curaçao
¾ oz. lemon juice
3 dashes Peychaud’s bitters
Lemon peel for garnish

Shake all ingredients with ice and double strain into a coupe. Express a lemon peel over the drink and then use it as garnish.

IRISH BLEND

Rhiskey Pineapple

Mike Herchuck, director of operations for Florida-based American Social Bar & Kitchen

1 oz. Proper No. Twelve (or other blended Irish)
½ oz. RumHaven Coconut rum liqueur
½ oz. 5 spice syrup (recipe below)
3 oz. pineapple juice
Mint sprig and dehydrated pineapple slice for garnish
Float Kraken Black Spiced rum

Shake all ingredients with ice. Strain into an ice-filled tiki or Collins glass. Garnish with a mint sprig and dehydrated pineapple slice, then float Kraken on top.

5 Spice Syrup

In a small saucepan combine 3 cinnamon sticks (each broken into bits), ¼ cup star anise pods, 2 tablespoons fennel seed, 2 tablespoons Szechuan peppercorns, and 1½ teaspoons whole cloves. Heat for 2-3 minutes until you detect a spiced fragrance. Add 2 cups water, ¼ cup sugar, and 2 Tbsp. honey, simmer for 5-6 minutes on medium heat, stirring to melt the sugar and honey. Turn off heat and allow to steep for 2-3 hours. Strain thoroughly and store in a sealed container in the refrigerator for up to 1 month.

IRISH SINGLE MALT

Irish Maid

Ian Alexander, bar director at The Dead Rabbit, New York City

1½ oz. Teeling single malt (or other Irish single malt)
3/4 oz. St-Germain elderflower liqueur
¾ oz. cucumber juice
¾ oz. lemon juice
¼ oz. cane syrup
Cucumber slice for garnish

Shake all ingredients with ice and strain into a rocks glass over a large ice cube. Garnish with a cucumber slice.

JAPANESE

The Red Akuma

Jeff Sinanaj, beverage director and co-owner of Empire Steak House, New York City and Tokyo

1 oz. Yamazaki single malt (or other Japanese single malt)
2 oz. blood orange juice
2 tsp. agave syrup
2 tsp. chopped jalapeño
Blood orange slice and rosemary sprig for garnish

Shake all ingredients with ice and strain into a rocks glass over a big ice cube. Garnish with a blood orange slice and rosemary sprig.

RYE

Watermelon Crush

John Maraffa, corporate beverage manager for Morton’s The Steakhouse

2 oz. Rabbit Hole Boxergrail (or other rye)
1½ oz. puréed watermelon
1 oz. lime juice
½ oz. simple syrup
3 mint leaves, plus a sprig for garnish

Shake all ingredients with ice until shaker is frosted and strain into a rocks glass over a large ice cube. Garnish with a mint sprig.

SCOTCH BLEND

Honey It’s Summer

Nicole Ruwell, bartender at Prezzo, Boca Raton

2 oz. Johnnie Walker Black (or other blended scotch)
1 oz. lemon juice
1 oz. simple syrup
½ oz. honey
3-4 large fresh basil leaves, plus a sprig for garnish

In a cocktail shaker, muddle 3-4 basil leaves. Add remaining ingredients and ice and shake. Strain into a rocks glass over a big ice cube and garnish with a basil sprig.

SCOTCH SINGLE MALT

Mull It Over

Jeff Knott, owner, and Eron Plevan, head bartender at Tartan House, Louisville

1½ oz. Ledaig 10 year old (or other smoky scotch single malt)
1 oz. Giffard Abricot du Roussillon apricot liqueur
¾ oz. pineapple juice
½ oz. lemon juice
½ oz. ginger syrup (recipe below)
2-3 oz. soda water

Shake all ingredients (except soda water) with ice and strain into a Collins glass. Stir in soda water.

Ginger Syrup

Combine 1 cup fresh ginger juice with ¾ cup sugar over low heat, stirring until sugar dissolves. Strain and let cool, then store in a sealed container in the refrigerator for up to 1 month.

WORLD WHISKY

Summer in Taiwan

Steven Marshall, lead bartender at Dirty Habit at Hotel Zelos, San Francisco

1¾ oz. Kavalan Classic (or other Asian single malt)
¾ oz. egg white
½ oz. honey syrup (1:1 honey and water)
1 oz. mango juice
¾ oz. fresh calamansi juice (substitute Sun Tropics brand if fresh isn’t available)
5 drops Bittermens Elemakule Tiki bitters
Edible flower for garnish

Dry shake all ingredients (except bitters) until frothy. Add 8 small ice cubes and shake vigorously. Double strain into a large coupe and top with bitters. Garnish with an edible flower.