When you fire up the grill to celebrate the Fourth, break out the whiskey. We have a list of whiskeys that capture the American spirit, but if it's a cocktail you're yearning for, we have you covered too. The smoky notes found in many whiskies are a perfect match for charred or smoked chicken, sausage, steaks, hot dogs, you name it. Plus, rich, full-bodied whisky can stand up against heavier options such as ribs and burgers.
Since it's July, keep things from getting too heavy by shaking up The Happy Herbie. Created by John Maraffi, a bartender at The Hideaway in Beverly Hills, this Whiskey Sour spin is bold yet balanced. Tart lemon juice and delicate jasmine ensure the bourbon doesn't overpower, while apple pie bitters highlight the spirit's baking spices.
Even better, “The cherry notes of the high-rye bourbon pair excellently with burgers,” Maraffi says. “But The Happy Herbie also has bright acidity from the citrus notes and apple pie bitters, bringing this home as American as can be: rye, burgers, and apple pie!”
The Happy Herbie
- 2 oz. Frank August Small Batch bourbon (or other high-rye bourbon)
- 1 egg white
- 1/2 oz. Greenbar Distillery Fruitlab jasmine liqueur
- 1/2 oz. lemon juice
- 1/2 oz. simple syrup
- 2-3 dashes apple pie bitters
- Orange peel for garnish
Add all ingredients to a shaker tin. Dry shake for 8 to 10 seconds. Add ice and shake again to chill, about 8 to 10 seconds. Strain into a coupe, express orange peel over top, then drop the peel into the drink or garnish on a pick.
