Three ways to put the whisky cabinet to work. Nothing fancy required — just good spirit, a steady hand, and something to stir with.
Old Fashioned
The one that started it all — whisky, sugar, bitters, done properly.
From the shelf: Woodford Reserve or Maker's Mark
Ingredients
- 2oz bourbon
- 1 sugar cube (or 1 tsp simple syrup)
- 2–3 dashes Angostura bitters
- Orange twist, to garnish
Method
- Muddle the sugar cube with the bitters and a splash of water in a rocks glass (or stir in the syrup).
- Add the bourbon and a large ice cube.
- Stir for 20–30 seconds until well chilled.
- Express an orange twist over the top and drop it in.
Whiskey Sour
Sharp, sweet and silky — the egg white is optional but makes all the difference.
From the shelf: Bulleit Bourbon
Ingredients
- 2oz bourbon
- ¾oz fresh lemon juice
- ¾oz simple syrup
- 1 egg white (optional)
- Cherry or orange slice, to garnish
Method
- Add all ingredients to a shaker without ice and shake hard for 15 seconds (a "dry shake" — this is what gives the foam if using egg white).
- Add ice and shake again until well chilled.
- Strain into a rocks glass over fresh ice.
- Garnish with a cherry or orange slice.
Rusty Nail
Scotch and Drambuie, stirred and left well alone — a proper after-dinner dram.
From the shelf: Famous Grouse or Grant's, plus Drambuie
Ingredients
- 1½oz blended Scotch whisky
- ½oz Drambuie
- Lemon twist, to garnish
Method
- Add the Scotch and Drambuie to a rocks glass over a large ice cube.
- Stir gently for 10–15 seconds.
- Express a lemon twist over the top and drop it in.