The timing of Father’s Day—right at the starting shot of summer—makes the holiday the perfect moment for cocktails. The weather is warm, the vibe is relaxed, and everybody’s in the mood for something cold, refreshing, and a little bit celebratory. Neat whiskey is great, but times like these call for something a bit more involved.
Many of you will be cooking out for Father’s Day, so we’ve selected three cocktails ideal for the backyard setting.
While waiting for the coals to light
With dinner
Many Father’s Day menus include food cooked over an open fire, so you’ll need something sufficiently flavorful to cut through the smoke and char. Yet I frequently find that straight cocktails like Manhattans or Old Fashioneds don’t actually pair all that well with food – they’re too strong, which can mask the flavor of what you’re eating, and I often want to drink more liquid with dinner than is advisable to consume if that liquid is 40% alcohol. Instead, why not get a little trendy and serve dad a beer cocktail with his surf-and-turf? The Southern 75 from Garden & Gun is a riff on the French 75, except instead of gin and champagne, it pairs IPA with bourbon.
Quick whisky question
Single malt is everywhere, but what does it mean? We want to know what the word “single” means to you. Three quick questions, under a minute.
While lingering by the fire pit
After the dishes have been stacked and the grill has gone out, you’re finally free to go boozy and bold. Maker’s Mark suggests an extra-rich riff on the Old Fashioned that includes maple syrup, Angostura bitters, and bacon-infused Maker’s Mark for that extra savory flavor. Bonus to this recipe? You get to experiment with fat-washing, a nerdy bartender technique that’s easy to recreate at home.
The All-American
Created by Nicole Trzaska of The Liberty Bar NYC
- 1 ½ parts bacon infused Maker’s Mark bourbon*
- ¼ part maple syrup
- 3-4 dashes angostura bitters
- Strip of cooked bacon for garnish
In a rocks glass, stir bitters and maple, top with bacon infused bourbon. Add ice and garnish with a strip of cooked bacon.
What Will Whisky Look Like in 2027? Voices from Whisky Live Paris
READ THE STORY*Bacon infused bourbon
- 3-4 strips of bacon
- 750ml bourbon
Cook 3-4 strips of thick bacon, enough to yield 1 ounce of fat (eat the bacon after!). Once bacon fat has cooled to room temperature, pour in to a storage container. Add 750mL bourbon, cover and freeze overnight. Using a fine mesh sieve, strain bourbon in to a new container removing large bits of bacon. Lastly, double strain your bourbon back in to the bottle. Enjoy!
Latest On The Whiskey Wash
