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OLD FASHIONED
The ‘modern’ version of the old fashioned was thought to be created back in the 1880s at the Pendennis Club when a patron asked for a drink in the Old Fashioned way. The bartender created a bittered sling but served it over ice and with a twist of orange, therefore creating the old fashioned.
– 60mL Bourbon / Rye Whiskey (2 oz)
– 2 Dashes of Angostura
– Sugar Cube
– Orange Twist
WHISKEY SOUR
The whiskey sour was first printed on a menu back in 1856 and was originally served over crushed ice. It wasn’t until the 1890s that the egg white was incorporated.
– 60mL Bourbon Whiskey (2 oz)
– 22.5mL Fresh Lemon Juice (¾ oz)
– 22.5mL Simple Syrup (1:1) (¾ oz)
– Egg White
– Dash of Angostura
MANHATTAN
The back story of the Manhattan is a little hazy but we are led to believe that it was created at New York’s Manhattan Club back in the 1880s.
– 60mL Rye Whiskey (2 oz)
– 30mL Sweet Vermouth (1 oz)
– 2 Dashes of Angostura
– Maraschino Cherry
SAZERAC
The Sazerac is believed to be created in New Orleans in 1850 by the creator of Peychaud’s Bitters which is still used within the drink to this day. The original recipe called for cognac but there was a shortage on grapes 15 years on and the drink was then made using rye whiskey.
– 60mL Rye Whiskey (2 oz)
– 2 Dashes of Peychauds Bitters
– 1 Sugar Cube
– Absinthe Rinse
IRISH COFFEE
The Irish Coffee was first made in the 1940s by an Irish bartender for Americans. He slipped in a nip of whiskey into each coffee and when they questioned “is this Brazilian coffee” he exclaimed “no, it’s Irish Coffee” and the name stuck.
– 45mL Irish Whiskey (1½ oz)
– 2 Tsp of Brown Sugar
– Hot Coffee
– Pouring Cream
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