Cobalt Smoke and Sea‘s Yago Diniz: The Old Fashioned
“The simplicity of the cocktail really allows the bourbon to be the star, and the subtle additions do wonders in elevating its natural richness. It’s a classic that never goes out of style, and it’s perfect for showcasing the complexity of a good bourbon without overwhelming it.”
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Wright’s Tavern‘s Trevor Johnson: Gold Rush
“I enjoy simple cocktails with two or three ingredients in them, especially when they integrate honey. I’m obsessed with honey and put it in everything. Why not put it in my cocktails as a natural sweetener, with no work needed in its preparation? It’s the ultimate whiskey sour to me.”
Good Company‘s Diego Hernadez: Whiskey Fix
“Crushable, citrusy, and refreshing, it’s served over crushed ice. I like to top it with fresh mint. Bourbon or rye, it’s delicious.”
Barrel Blends–Valley Park‘s Rae Hill: The Bourbon Renewal
“The Bourbon Renewal is such a vibrant cocktail—the color and taste are amazing. There’s just enough simple [syrup] to balance out the lemon, and the cassis adds a savory and sweet profile that perfectly complements the barrel notes from the bourbon.”
Idol Wolf‘s Dane Davis: The Revolver
“A fantastic riff on the classic Manhattan replaces both the traditional sweet vermouth and Angostura bitters in favor of rich coffee liquor and orange bitters, creating a beautiful, earthy but zesty cocktail to rival even the best espresso martini. Try it with your favorite bottled-in-bond bourbon, and, if you’re feeling dangerous, slip in a quarter ounce of J. Rieger’s Caffe Amaro and a flamed orange coin over the top.”
Bishop’s Post‘s Brandon Floyd: Whiskey Sour
“The best bourbon cocktail, in my opinion, is the Whiskey Sour. It’s the perfect blend of sweet and sour, with a rich bourbon finish. The Whiskey Sour is always my go-to!”
The Vandy‘s Parker Geisendorf: Baby’s First Bourbon
“This cocktail comes from Harvard and Stone in LA. [It has a] couple dashes of bitters, bourbon—I like using The Vandy Rebel Stave Finish Single Barrel—orgeat, and lemon juice. It’s simple and bright but gives a little bit of those autumn vibes… I also just really love orgeat. The almond pairs so well with the baking spices and toasty, woody notes that you often find in bourbon.”
The Rack House Kitchen Wine & Whiskey‘s Josh French: Manhattan
“A Manhattan is a cocktail that can start your night, pair with your meal, or make a great nightcap. It’s also a cocktail that can be customized to your tastes by adjusting the ratio or creating interesting riffs.”
