Dining » Vol. 45

Cocktail recipes give whiskey an added twist

With whiskey sales on the rise, more people are discovering there are plenty of ways to drink the distilled spirit than just straight on the rocks.

Drink mixologists enjoy finding more and more ways to complement the whiskey flavor with a plethora of other ingredients, whether its syrups, fruit juices, vermouth or even tea.

A growing willingness to experiment with whiskey and bourbon as the primary ingredient in a variety of cocktails is just one of several ways consumer habits have been changing, said Steven Earles, CEO of Portland, Ore.-based Eastside Distilling.

“People are drinking less wine and more whiskey, and women have become more inclined to give whiskey a try,” said Earles, whose company already experiments with a variety of flavors, such as Cherry Bomb Whiskey and Oregon Marionberry Whiskey.

Perhaps the classic whiskey cocktail is the Old Fashioned, around since the late 19th century. But for those looking to add even more variety to their whiskey and bourbon selections, Eastside Distilling offers these cocktail recipes:

Earls-Demise-2-590x455Earl’s Demise

25 oz. Cherry Bomb Whiskey (one 750ml bottle)
12½ oz. Burnside Bourbon
75 oz. Smith Teamaker Earl Grey Tea (chilled)
25 oz. Orange juice
25 oz. Simple syrup
12½oz. Sweet vermouth
5 tablespoons Peychaud’s Bitters

Mix all the ingredients in a large punch bowl, and then add ice or ice ring. Serve in small punch glasses. The mixture serves 10-12 people.


The Sideburn

1½ oz. Burnside Whiskey
¾ oz. Aperol
½ oz. Solerno Blood Orange Liqueur
1 oz. Fresh lemon juice
½ oz. Lavender simple syrup

CivilWarFill a rocks glass with ice, add all the other ingredients and stir.

Eastside Civil War

1½ oz. Burnside Bourbon
½ oz. Cocchi Torino Sweet Vermouth
½ oz. Cynar
2 dashes Fee Brothers Old Fashion Aromatic Bitters
Amarena cherry

Add all the ingredients, except the cherry, to a pint glass. Fill to within 1 inch of the top with ice. Stir until chilled and strain into a martini glass. Garnish with an Amarena cherry.

Steven Earles is the CEO of Eastside Distilling, a producer of handcrafted spirits created from local ingredients in small batches. For more information, visit EastsideDistilling.com.

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