Cocktails

Cocktails for Your Oscar Party

For those of you watching this year’s Academy Awards, here are a few cocktail recipes featuring Hilhaven Lodge Whiskey.   These same cocktails will be featured at this year’s Governors Ball after party.  You can now bring a little of Hollywood’s biggest night to your home, thanks to mixologist Charles Joly.

Hilhaven Lodge Whiskey is named after the famous Hollywood Estate now owned by director/producer Brett Ratner. Ratner helped develop this whiskey, which is a blend of bourbon, rye, and Tennessee whiskey.  

THE HILHAVEN LODGE OLD FASHIONED 


1.5 oz. The Hilhaven Lodge Blended Straight American Whiskey

0.5 oz. Demerara Simple Syrup

1 dash Angostura Aromatic Bitters

1 Orange Peel

Combine all ingredients in a mixing glass with ice and stir until chilled. Strain into a rocks glass over fresh ice, mist with orange oil and place twist decoratively.

THE ROAD LESS TRAVELED


1.5 oz. The Hilhaven Lodge Blended Straight American Whiskey

0.75 oz. Fresh Lemon Juice

0.5 oz. Bourbon Vanilla Chai Tea Syrup

1 oz. Dandelion Burdock Root Soda

Combine The Hilhaven Lodge with tea syrup and lemon juice. Shake gently. Roll in dandelion and burdock soda. Pour into Collins glass over large cubes. Garnish with dehydrated lemon wheels.

THE LODGE


1.5 oz. The Hilhaven Lodge Blended Straight American Whiskey

0.3 oz. Punt e Mes Sweet Vermouth

0.3 oz. East India Sherry

3 drops Chocolate Bitters

 Combine The Hilhaven Lodge whiskey with vermouth, sherry and bitters. Stir to chill and dilute. Pour over large cube into an Old Fashioned glass. Mist with orange oil and garnish with fresh rosemary.

CÎROC FRENCH 75


1.5 oz. Cîroc Vodka

0.75 oz. Fresh Lemon Juice

0.5 oz. Simple Syrup

Splash of Champagne

 Combine Cîroc, lemon juice and simple syrup in cocktail shaker over ice. Shake gently. Roll in champagne and strain into a chilled coupe glass. Mist cocktail with lemon oil and garnish with a twist.

Photos courtesy of Diageo.

A Couple of Burns Night Laphroaig Cocktails

Every January 25th, folks around the world (okay, mainly in Scotland) celebrate the great poet Robert Burns’ birthday with a big haggis and whisky dinner.  I’ve never had haggis, but would love to try it.  At this point it may be a goal for next year’s Burns Night.   This year, my celebration will be very small.  I’ll be making Scotch Eggs and the Ode To Whisky (Sour) cocktail (see below).

Our friends at Laphroaig shared a couple of cocktail ideas inspired by Burns Night.  In addition, they’ve also provided a neat infographic to help with your Burns Night planning.

Caitie McCabe Photography

Tam O’Shanter
By NYC mixologist Andrey Kalinin

Ingredients
1 1/2 parts Laphroaig® Select Scotch Whisky
1/2 part Drambuie® Liqueur
1 part Bordeaux Red Wine
3 dashes Orange Bitters
Orange Peel (for garnish)

Method
1. Add all ingredients together in a mixing glass and stir.
2. Strain into a chilled coupe or martini glass (served up).
3. Garnish with a flamed orange twist.

All trademarks are the property of their respective owners.

Caitie McCabe Photography
Ode to Whisky [Sour]
By NYC mixologist Andrey Kalinin
 
Ingredients
2 parts Laphroaig® Select Scotch Whisky
3/4 part Lemon Juice
3/4 part Heather Honey Syrup
3 dashes Cardamom Bitters
1 Egg White
Fresh Cardamom (for garnish)

Method
1. Combine all the ingredients in a cocktail shaker.
2. Dry shake (if using egg white).
3. Add ice and shake vigorously.
4. Pour into a coupe or martini glass (served up).
5. Garnish with cardamom flakes.

All trademarks are the property of their respective owners.

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A Few Derby-Inspired Cocktails

With the Kentucky Derby right around the corner, Diageo shared some bourbon cocktails I thought I’d pass on.  Cheers!

Harper’s Bet

Developed by Mark Corley, The Silver Dollar in Louisville, Kentucky

Photo courtesy of Diageo.

Photo courtesy of Diageo.

  • 1.5 oz. I.W. Harper Kentucky Straight Bourbon Whiskey
  • .5 oz. Grenadine
  • .5 oz. Lemon juice
  • .5 oz. Grapefruit juice
  • 3 Dashes Orange bitters

Shake and strain over fresh ice in an old fashioned glass.  Garnish with a lemon wheel.

Vinceremos Julep

Developed by Marie Zahn, Hawthorn Beverage Group

Photo courtesy of Diageo.

Photo courtesy of Diageo.

  • 1.25 oz. I.W. Harper Kentucky Straight Bourbon Whiskey
  • .75 oz. Amontillado Sherry
  • 1 tsp. Ginger syrup
  • 8 mint leaves and 3 fresh mint sprigs

Lightly muddle mint and ginger syrup, add other ingredients and top with pebble/crushed ice.  Swizzle briefly and top with more ice.  Garnish with three mint sprigs and straw.

Blade in the Bluegrass

Developed by Michael Harper, OBC Kitchen in Lexington, Kentucky

Photo courtesy of Diageo.

Photo courtesy of Diageo.

  • 1.3 oz. Blade and Bow Kentucky Straight Bourbon Whiskey
  • 1 oz. Roasted peach-infused simple syrup
  • 6-8 mint leaves
  • crushed ice

In shaker, add mint leaves and roasted peach-infused simple syrup.  Gently muddle ingredients to express essence of mint.  Add freshly cracked ice and Blade and Bow.  Shake well.  Crush fresh ice and pack into Julep Cup.  Fine strain drink over crushed ice in Julep Cup.  Garnish with fresh mint sprig and bruleed slice of peach.

Thoroughbred Special

Developed by Adam McCraith, OBC Kitchen in Lexington, Kentucky

Photo courtesy of Diageo.

Photo courtesy of Diageo.

  • 1.3 oz. Blade and Bow Kentucky Straight Bourbon Whiskey 22-year-old
  • .5 oz. Honey simple syrup
  • 5-7 Mint leaves
  • Sparkling brut to finish

In mixing glass, add mint leaves and honey simple syrup.  Gently muddle ingredients to express essence of mint.  Add freshly cracked ice and Blade and Bow 22-Year-Old.  Stir well.  Crush lavender infused ice, and pack into Julep Cup.  Fine strain spirit over crushed lavender ice in Julep Cup.  Top with sparkling brut.  Garnish with sprig of lavender and mint.

The Bulleit Mint Julep

Photo courtesy of Diageo.

Photo courtesy of Diageo.

  • 1.3 oz Bulleit Bourbon (or Bulleit Rye for a different twist)
  • 1 tsp. Sugar
  • 5-6 Mint leaves
  • Crushed ice
  • Julep cups or rocks glasses

Muddle mint leaves, sugar, and splash of water in a julep cup or rocks glass.  Add Bulleit bourbon, water, and fill cup with crushed ice (10-20% over rim of cup, like a snow cone) and stir.  Garnish with a sprig of fresh mint, add a small drinking straw, and serve with a napkin.

The Paddock

Developed by Destinee Almonte, No Vacancy LA

Photo courtesy of Diageo.

Photo courtesy of Diageo.

  • 1 oz. The Gifted Horse American Whiskey
  • .25 oz. Velvet Falernum
  • 1 Quarter roasted pear
  • 2 Bar spoons sugar
  • 1 Dash Cardamom bitters
  • Topped with soda

Garnish with a sugared pear.