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The whiskey sour is one of the best classic cocktails. It’s easy to make, and the recipe is the base for the entire family of sour drinks. There are also a variety of adjustments you can make to ensure it suits your taste perfectly.

As the name suggests, this cocktail is sour. The flavor is balanced and complemented by the sweetness of the whiskey and simple syrup, so it’s not as tart as you might think. Try it with the ratio suggested in the recipe, give it a taste, and then adjust your next drink as needed.

The whiskey sour is such a popular drink recipe, that it has its own holiday. If you need a reason to mix one up, National Whiskey Sour Day is August 25th

So, here’s what you’ll need to make your own:

• 2 ounces Filmoore Rides Whiskey
• 3/4 ounce freshly squeezed lemon juice
• 1/2 to 3/4 ounce simple syrup, to taste
• Maraschino cherry (or lemon peel), garnish

First step, in a cocktail shaker filled with ice, pour the whiskey, lemon juice, and simple syrup.

Then, shake well. Strain into a chilled sour glass, or over fresh ice in an old-fashioned glass.

Garnish with a maraschino cherry or lemon peel. Enjoy. That simple.

Tips

• When using a rich (2:1) simple syrup, you’ll likely want to use a little less in the whiskey sour. If you have a standard syrup made with equal parts of sugar and water, pour the full 3/4 ounce.
• Fresh lemon juice is the key to a great whiskey sour. Bottled lemon juices are either too sweet or too tart and will significantly affect the quality of your drink.
• Every new style or brand of whiskey you choose will give the cocktail a unique flavor profile.

Add an Egg White

A traditional recipe for whiskey sours includes an egg white. It tends to tame the tartness and make the drink a bit smoother. The use of raw egg is a matter of personal choice, though. Many drinkers pass on the ingredient because there is a potential for salmonella, while others believe that the risks are minimal.

When using egg, dry shake all of the ingredients without ice, then add ice and shake for at least 30 seconds to ensure it’s properly mixed. It’s also generally preferred to serve the drink on the rocks.

Recipe Variations

• Sour mix (sometimes called sweet and sour mix) is a popular shortcut that combines the sweet and sour components into one mixer. It is an easy option, and many sour recipes suggest it, although you lose control of the final taste. If you opt for this, make a fresh sour mix for the best flavor.
• When you add soda to this drink (or any sour), you have a collins cocktail. The whiskey version is John Collins.
• The Frisco sour is a popular variation. Bénédictine is the sweetener, with both lemon and lime for the sour.

History of the Whiskey Sour

The whiskey sour made its official debut in Jerry Thomas’ 1862 “The Bon Vivant’s Companion” (or “How to Mix Drinks”), which was the first published bar tending guide. However, you can trace the cocktail’s roots to a century before that.

In general, sour drinks were initially created to fight off scurvy among British Navy sailors during the 1700s. Most often, this meant adding lime to the rum rations (inspiring drinks like the Navy grog). Not only did it ward off disease, the rum or gin (and sometimes whiskey) helped preserve the perishable fruit juice on long voyages.

From there, the addition of a little sugar enhanced the citrus-liquor combination. The result was a more drinkable and very tasty beverage. These eventually became known as the sour family of drinks, which have remained popular; the whiskey sour remains the most notable.

The John Collins is a tasty whiskey sour drink that is perfect for any occasion. It makes an excellent everyday sipper that can be poured in just a few minutes. It is also a nice way to show off our whiskey in a simple, refreshing style.

This is, essentially, a tall version of the Whiskey Sour. Other than the soda and ice (and maybe a few tweaks here and there), the Collins and Sour are practically the same drink. This makes it very easy to remember both of these popular recipes, which all bartenders should know how to mix.

To make this drink, you’ll need the following:

• 1 1/2 ounces Filmoore Rides Whiskey
• 1 ounce lemon juice
• 1/2 ounce simple syrup
• 2 ounces club soda
• Maraschino cherry, for garnish
• Orange slice, for garnish

First step will be to pour the whiskey, lemon juice, and syrup into a Collins glass filled with ice cubes.

Next, stir thoroughly.

Top with club soda.

Garnish with a cherry and orange slice. Serve and enjoy.

Tips

• You can also shake this drink. To do so, secure a mixing tin on top of the glass and give the mix a quick shake prior to adding the soda

In all ‘Collins’ drinks, there are two basic options for creating the sour component.

• Make it with fresh lemon juice ​and simple syrup as in the recipe above.
• Replace those two ingredients with a fresh-made sour mix (or commercial sour that is available at most liquor stores).

To keep a nice balance in the drink, it really is best to use fresh-squeezed lemon juice. By separating the sweet and sour, you have more control. You’ll want that, especially as you experiment with whiskeys because you can adjust the two elements to fit the liquor you’re pouring at the moment.

The Irish coffee is an iconic cocktail, and the original recipe is not difficult. It requires four common ingredients: The combination of a smooth Whiskey with rich black coffee that’s sweetened and topped with cream is an absolute delight. This recipe was created in Ireland by Joe Sheridan in the early 1940s. Despite some common shortcuts, authentic Irish coffee is not as simple as spiking coffee with a shot of whiskey. Instead, this is a well-planned, carefully constructed coffee drink that should be mixed with the care of any latte or cappuccino. That said, it is actually quite easy. Take our whiskey and follow the recipe, and you’ll discover why this classic is considered one of the best cocktails of all time. Perfect for a chilly evening, it makes an excellent after-dinner drink that you’ll want to share with everyone you know.

You will need the following to complete this blend:

• 2 teaspoons packed brown sugar, to taste
• 4 ounces strong hot coffee
• 1 1/2 ounces Filmoore Rides Whiskey
• 1 ounce heavy cream, lightly whipped

Once your ingredients are gathered, place the brown sugar into a warm Irish Coffee glass, mug, or other heatproof glass.

Next, add the coffee and Filmoore Rides Whiskey.

Then, stir until the sugar is dissolved.

Finally, float the lightly whipped heavy cream on top by slowly pouring it over the back of a spoon.

Do not stir. Instead, drink the Irish coffee through the cream. Enjoy!

Tips

• Start with a great cup of coffee. To really experience an authentic Irish coffee, you want a rich, strong coffee. Try using a French press or pour-over brewer and high-end, freshly ground beans. Medium- to dark-roasted coffee works best.
• Don’t forget to preheat your glass. It keeps the drink warm and helps marry the ingredients. While the coffee is brewing, pour hot water into the glass, then discard it before building the drink.
• Use freshly whipped cream. Avoid the pressurized cans of cream or whipped topping as those will ruin the Irish coffee. Instead, begin with a little heavy whipping cream and vigorously whip it with a whisk or fork until it is light and fluffy.

Who Created the Irish Coffee?

The Irish coffee was created by chef Joe Sheridan in 1942. He ran the restaurant at the Foynes airbase outside of Limerick, Ireland. The story goes that an evening flying boat flight returned to the airport after a failed attempt to reach New York during a winter storm. Sheridan mixed up the first round of Irish coffees for the stranded passengers. One surprised American asked, “Hey Buddy, is this Brazilian coffee?” “No,” said Joe, “that’s Irish coffee.” Later, Sheridan used his Irish Wit to explain how to make a true Irish coffee: Cream – Rich as an Irish Brogue Coffee – Strong as a Friendly Hand Sugar – Sweet as the tongue of a Rogue Whiskey – Smooth as the Wit of the Land

How Did the Irish Coffee Become so Famous? In 1952, a travel writer by the name of Stanton Delaplane was one of the many travelers who became enamored by the Irish coffee. He is credited with bringing the recipe to the United States, specifically to the attention of bartender Jack Koeppler at San Francisco’s Buena Vista Café. When Koeppler tried to make the drink, the cream kept sinking, so he traveled to the source to learn the correct way to make an Irish coffee. He ended up offering Joe Sheridan a position at his cafe, where millions of Irish coffees have been made over the years. For a true taste of the original, order one at the Foynes museum in Ireland or the Buena Vista.

The Mint Julep is an iconic whiskey cocktail you definitely don’t want to miss. Drinks that are this popular can sometimes seem difficult to make, but this recipe is actually incredibly easy and only requires a few ingredients.

Beyond the whiskey, sugar, and mint, the only other requirement for this drink is crushed ice. Other forms of ice won’t create the same effect, so take the time to create a nice mound of crushed ice before mixing this cocktail. Traditionally, Mint Juleps are served in silver or pewter cups and held by the handle or rim so the cup maintains optimum frost. They work just as well in any tall glass.

The Mint Julep is the traditional drink of the Kentucky Derby, which has helped propel the cocktail’s popularity. Tens of thousands of Mint Juleps are served at Churchill Downs in Louisville, and countless more are enjoyed by fans watching the race throughout the country. With a balance of sweet, smoky, and herbal flavors, the Mint Julep is delicious all year long.

First, lets gather the ingredients. You’ll need:

• 4 to 5 mint sprigs, leaves only
• 2 sugar cubes, or 1/2 ounce simple syrup
• 2 1/2 ounces Filmoore Rides Whiskey
• Mint sprig, for garnish

First, place the mint leaves and sugar or simple syrup into a julep cup, collins glass, or double old-fashioned glass.

Muddle well, to dissolve the sugar and release the oil and aroma of the mint.

Add the whiskey, then fill the glass with crushed ice and stir well until the glass becomes frosty.

Garnish with a mint sprig. Serve with a straw and enjoy.

Tips

• Gently muddle your mint. The intention is to release the essential oils, not tear the leaves to bits.
• Making crushed ice without a machine is another use for your muddler: Place ice cubes in a Lewis bag (a cloth bag made specifically for this purpose) or wrap it in a towel and whack it until your cubes become finely crushed ice. (This is a wonderful and safe stress reliever, too.)
• Once you build the drink, take the time to stir it gently until the glass gets frosty. This should take at least 30 seconds, but the longer you do it, the better.
• Before garnishing with the mint sprig, gently slap it with your hands to release the aromatic oils of the mint.
• Mint Juleps are good for sipping but also pair nicely with Southern appetizers. Try pairing with pickled shrimp, deviled eggs, and pimiento cheese dip.

The Vieux Carré (pronounced in the Cajun and Creole style voh care-eh) is a classic cocktail straight from 1930s New Orleans. It is a complex and fascinating drink that is as popular today as it was when it was first created.

This cocktail is a short, slow sipper that begins with equal parts of whiskey, cognac, and sweet vermouth. Not one, but two bitters are used and there is a hint of a classic herbal liqueur to give it even more dimension.

If you are looking for a truly great cocktail, the Vieux Carré is it and it is one of the signature drinks of New Orleans.

To make this intriguing drink, you’ll need:

• 3/4 ounce Filmoore Rides Whiskey
• 3/4 ounce cognac
• 3/4 ounce sweet vermouth
• 1/2 ounce Benedictine liqueur
• 1 to 2 dashes Paychaud’s Bitters
• 1 to 2 dashes Angostura bitters
• Cherry or lemon twist, garnish

After gathering your ingredients, combine the whiskey, cognac, sweet vermouth, Bénédictine, and bitters in a mixing glass filled with ice.

Once mixed, stir well!

Then, strain into an old fashioned glass filled with ice.

Garnish with a cherry or lemon twist, serve and enjoy!

The History of the Vieux Carré Cocktail

Walter Bergeron created the Vieux Carré at New Orleans’ Hotel Monteleone in the 1930s, naming it after the French phrase meaning for “old square” which referred to the French Quarter. This remains a specialty of the establishment and sipping one at the Monteleone’s spinning Carousel Bar is a memorable experience.

The recipe was first printed in the 1937 edition of “Famous New Orleans Drinks and How to Mix ‘Em” and it was a big hit in its first years. Though it has never been forgotten, the cocktail did fall out of favor for a number of decades and went into relative obscurity.

All of that changed during the recent resurgence of interest in classic cocktails and the revitalization of great rye whiskey. With the skills of bartenders and the availability of fine ingredients, the Vieux Carré is once again on every cocktail enthusiast’s list of truly great drinks.

The whiskey highball is a simple, classic, and popular way to enjoy your favorite whiskey. This recipe is one that every aspiring bartender should know, and it is quite simply, whiskey and ginger ale. That makes it very easy to memorize. And you don’t even really need to mix it, because the carbonation of the soda naturally mixes in the alcohol.

This tall mixed highball drink is a refreshing way to enjoy Filmoore Rides Whsikey.

The highball was originally mixed with plain soda water in the late 1800s, but ginger ale is the most common mixer used today. The soda’s sweet and snappy flavor is a nice accent to whiskey and ginger ales can vary. Between the two ingredients, you can create a nearly endless array of tastes, which is one of the reasons it’s so popular.

This mixed drink, however, should not be confused with the class of drinks called “Highballs”, which include most tall drinks that combine a shot of a base spirit and one or two nonalcoholic mixers—think of timeless combos such as rum and Coke. To take it a step further, the word “highball” is also used when referring to the tall glasses that these drinks are served in.

To make this very easy drink, you’ll need:

• 2 ounces Filmoore Rides Whiskey
• 4 to 6 ounces ginger ale, or club soda, to taste

First, you’ll want to fill a highball glass with ice.

Next, pour your whiskey in the glass

And finally, top with ginger ale, serve and enjoy!

The pickleback is a very interesting whiskey shot and a drink you have to experience for yourself. It’s incredibly simple— a shot of Filmoore Rides Whiskey, chased by a shot of pickle juice—and it is, without a doubt, one of the most popularshots ordered in bars around the world.

Chasing whiskey with pickle brine really is nothing new; it’s long been one of those “hair of the dog” remedies for a hangover. Yet, it wasn’t until 2006 that Brooklyn bartender Reggie Cunningham gave the shot its now-famous name at the Bushwick Country Club. After that, it didn’t take long for the drink to become a hit and spread across the U.S. and beyond.

The combination is odd, though it works surprisingly well. Even if you’re not a fan of pickles, it’s a drink you’ll want to try because it delivers a rich, umami flavor that you will not find in any other drink. There’s no need to head to the bar, either. You can experience the pickleback at home, even with that jar of Vlasic pickles hanging out in your fridge.

All you need for this are:

• 1 1/2 ounces Filmoore Rides Whiskey
• 1 1/2 ounces pickle juice

Pour one shot glass full of our whiskey and fill a separate shot glass with pickle juice, that’s it! Simple right?

Tip

Many people have found that a beer chaser is a perfect way to finish up the pickleback, though it’s not required. If you’d like to give it a try, stick with the light, refreshing lagers. Dos Equis, Tecate, and Pabst Blue Ribbon are some of the top choices among pickleback fans.

The Lynchburg lemonade is named after Lynchburg, Tennessee,. It is one of the most popular mixed drinks and the Tennessee whiskey’s signature cocktail. While the official recipe is a little more complicated than mixing whiskey and lemonade, it’s still very easy and perfect for a lazy summer afternoon or a backyard barbecue.  

To mix up an authentic Lynchburg lemonade, you will need just four ingredients, a tall glass, and some ice. The featured ingredient is, of course, the famous Filmoore Rides Whiskey, and this is by far one of the best drinks for it. There is something magical about the whiskey’s sweetness in this tart, sparkling mixed drink. After one taste, you’ll realize why it’s long been a favorite.

Here’s what you’ll need to make it:

• 1 1/2 ounces Filmoore Rides Whiskey
• 1 ounce triple sec
• 1 ounce lemon juice
• 4 ounces lemon lime soda
• Lemon slices, for garnish

Pour the whiskey, triple sec, and lemon juice into a Collins glass and add ice.

Top with soda.

Stir well and garnish with lemon slices.

Serve and enjoy.

Whiskey fans can enjoy their favorite spirit in style with this blended whiskey cocktail with a hint of fruit. Like its whiskey martini counterparts, the Manhattan and Algonquin, the Fancy Whiskey is a great way to display your favorite whiskey in an ‘up’ drink.

Here is what you’ll need to make it:

• 2 ounces Filmoore Rides Whiskey
• 1/2 ounce triple sec
• 1/2 teaspoon superfine sugar
• 1 dash bitters
• Orange twist, or lemon twist, for garnish

First, in a cocktail shaker, pour the whiskey, triple sec, sugar, and bitters. Fill with ice cubes.

Shake the mixture well.

Strain into a chilled cocktail glass.

Finally, garnish with an orange or lemon twist, serve and enjoy!

The Sazerac is a timeless cocktail from New Orleans that was created in the 1800s. It is a simple recipe and a nice way to doctor up whiskey. The recipe requires just four ingredients: whiskey, a sugar cube, Peychaud’s Bitters, and anise liqueur. It is one of the best examples of a well-balanced cocktail that you will encounter, with the anise, bitters, and sugar perfectly accenting a spicy rye. As is the case with many popular drinks, there are varying opinions regarding how to make it. Some drinkers prefer to use their favorite bitters, some a specific rye, and many have a preference for the anise liqueur. Often, the glass is rinsed with absinthe, and that’s what is used here. But even the technique is disputed, though every element is a matter of personal preference. Despite all the variations, many bartenders will tell you that there are a few things to avoid when making a Sazerac. To prevent a Sazerac faux pas, never shake it. Don’t serve it on the rocks or in a cocktail glass, but instead, serve it in an oversize old-fashioned glass. And don’t let the lemon peel touch the drink. Express the oils over the glass, and hang the peel on the rim if you like, or discard. 

Here is what you’ll need to make it:

• 1 sugar cube
• 3 dashes Peychaud’s Bitters
• 2 ounces Filmoore Rides Whiskey, to taste
• 1/4 ounce absinthe, or anise liqueur
• Lemon twist, for garnish

Start by chilling an old fashioned glass by filling it with ice. Let it sit while you prepare the rest of the drink.

Next, in a mixing glass, soak the sugar cube with the bitters and muddle to crush the cube.

After that, add the whiskey and stir.

Discard the ice in the chilled glass. Rinse it with absinthe: Pour a small amount into the glass, swirl it around, then discard the liquid.

Pour the whiskey mixture into the absinthe-rinsed glass.

Lastly, gently squeeze the lemon twist over the drink to release its essence. Traditionalists typically discard it and rarely drop it into the glass; lay it on the rim as a garnish if you like. Serve and enjoy.

The story of the Sazerac cocktail began in 1838 when Antoine Amedie Peychaud, a New Orleans apothecary, mixed cognac with his proprietary Peychaud’s Bitters. In the 1850s, this “toddy” (not a hot toddy, but an early name for a cocktail) was the signature drink of the Sazerac Coffee House in New Orleans. That’s where it received its name and became the first “branded” cocktail. In 1869, bartender Thomas H. Handy purchased the bar from Sewell Taylor. A few years later, he added Peychaud’s Bitters to the portfolio of his growing liquor business, which would become the Sazerac Company. By the 1890s, rye whiskey took over for the brandy, and Handy was selling bottled Sazeracs. In the 1940s, Herbsaint became the anise liqueur of choice, primarily due to the longtime ban of absinthe in the U.S. (it was lifted in 2007).