Two Spirit Cocktails
photo courtesy PJ Wagner, The Nortcott Liquorette
Sometimes it takes two bases to make a drink go right
Cocktails can be as simple or complex as you want them to be, and there’s literally no way to run out of unique combinations of ingredients. While most cocktails have one just base spirit and use other modifiers such as cordials, vermouth or bitters to boost flavor, drinks with a second base spirit can often provide even more balance in flavor and structure.
Here are some cocktails to try with two tastes that taste even better together.
Force of Nature
PJ Wagner, Beverage Director at The Northcott Liquorette, Naperville, IL
“My current concept menu is titled ‘SPEAKTIKI’ and is the reimagining of classic cocktails and tiki cocktails from the opposite view point,” says The Northcott Liquorette Beverage Director PJ Wagner. To cut back on the sweetness of this whiskey sour variation by way of Hurricane, Wagner used both rum and a locally made rye whiskey.
1oz/30ml Blind Tiger rye whiskey
1oz/30ml gold rum (the bar uses Plantation 2009 Fiji)
0.75oz/22.5ml lime juice
0.5oz /15ml orange curaçao
0.75oz/22.5ml passion fruit syrup
0.25oz/7.5ml juice from cocktail cherries (the bar uses juice from Luxardo cherries)
1oz/30ml egg white
Garnish: Peychaud’s bitters spirals, "eye of the storm” style (instructions follow)
Combine all ingredients without ice, shake vigorously, add ice and shake to chill. Fine strain into coupe glass. Use Peychaud's in an eyedropper to create a spiral pattern, then drag a skewer through the drops to create an image mimicking the top down view of a hurricane (or you can just swirl them around the froth as you please).
Mama Afrika
Nyaundi Mangerere, Global African Rum and Tiki Ambassador Rhumbishop
The spicy notes that can be found in a young-ish single malt play off tropical and slightly grassy rum in this refreshing daiquiri-like mix.
1oz/30ml young single malt whiskey (we suggest Eau Claire single malt from Alberta, Canada - gold medal winner in the 2019 NY International Spirits Competition )
1oz/30ml aged single source rum (Mangere uses Mhoba from South Africa)
0.5oz/15ml honey
0.33 oz/10ml lime juice
5 dashes of creole bitters
Combine all ingredients in a shaker with ice and shake. Strain into a tiki mug with shaved ice.
photo by Stephen Blackmon
The Hardscoop Smash
Kyle Degolyer of Bar Mash, Charleston, SC
The bar sets a boozy fruit sorbet off with a flavor jolt of bourbon and dark rum. Regular sorbet would also work here.
1oz/30ml bourbon (the bar uses Angel's Envy)
0.5oz/15ml Cruzan blackstrap rum
0.5oz/15ml lemon juice
0.25oz/7.5ml simple syrup
2 bar spoons strawberry sorbet (for extra kick, the bar uses a boozy one from Hardscoop)
2 dashes Angostura Bitters
Shake like crazy and strain over pebble ice into double rocks glass. Garnish with a dehydrated lemon wheel.
A Premise for a Cocktail
Joe McEwan, spirits blogger
Barbados rum and American rock and roll brandy are well tuned in this highball.
1.25 oz/37.5ml Foursquare Premise rum
0.5oz/15ml Copper & Kings Brandy
0.25oz/7.5ml sweet vermouth
1 barspoon Strega Italian herbal liqueur
4 dashes black walnut bitters
Combine all ingredients in a mixing glass with ice and stir. Strain into a chilled coupe glass.
The Burgundian
Patrick Girard, wine & spirits biotech consultant
Dropping in a bit of gin adds subtle herbaceousness that plays well off the bourbon.
1oz/30ml Jim Beam Single Barrel Bourbon (gold medal, 2019 New York International Spirits Competition)
0.5oz/15ml blackcurrant liqueur
2oz/60ml sparkling water
3 or more drops of gin (Girard uses Breckenridge distillery, gold medal winner in the 2019 NYISC)
Rim a stemless wine or double rocks glass with salt. Stir ingredients with ice until chilled and add to glass, or build in glass and stir with large cube to chill.
No Time To Die
Manda Zhirong Shen, Founder of Chenogasm Tea Liqueurs
Tennessee whiskey is invited to join Japanese gin for tea time in this elegant drink.
1oz/30ml Roku Gin ( gold medal, 2019 NYISC)
0.5oz/15ml Jack Daniel’s Old No. 7 Whiskey
0.5oz/15ml Lillet Blanc
1oz/30ml-1/2 oz (depending on taste) Chilled Leaf Smokey Mist Tea Spirit
Stir the ingredients with ice to chill. Strain into a cocktail coupe. Spritz with lemon peel and garnish with it.
Toddy Caliente
Amanda Schuster, Editor in Chief Alcohol Professor and author of New York Cocktails
“Most people think of whiskey when it comes to hot toddies,” says Schuster, “but I find that adding equal parts whiskey and tequila with a hint of spice is especially soothing.”
1 oz/30 ml tequila blanco
1 oz/30ml bourbon or Irish whiskey
1 bar spoon hot pepper jelly
slice lemon (stick cloves in it for extra spice if desired)
hot water
Add all ingredients except water and lemon to a toddy glass or mug and stir to combine. Top with hot water and stir to dissolve jelly. Squeeze a little of the lemon into the drink and drop into glass.