Whiskey cocktails: 5 recipes to prepare drinks at home

WHISKY SOUR

By Diego Zelaya, head bartender at Desarmadero Bar

• INGREDIENTS (for 1 cocktail):

Whiskey preferred, 2 oz (60 ml)

Simple syrup, 1 oz (30 ml)

Lemon juice, 1 oz (30 ml)

Egg white, 1 unit

For the simple syrup, place equal parts of water and sugar in a saucepan over medium heat and leave for about 5 to 10 minutes until it dissolves completely and takes on a viscous consistency.

In a shaker, vigorously mix all ingredients until shaker feels ice cold in hands.

Serve in a short glass with ice, making a double strain or pass through a fine strainer. Decorate with a slice of lemon peel.

CORCOVADO WITH IRISH WHISKEY

By Brenda Asís, head bartender at La Mar

• INGREDIENTS (for 1 cocktail):

Irish Whiskey, 1.5oz (45ml)

Almond milk, 1.5 oz (45 ml)

Apple and fennel juice, 1.5 oz (45 ml)

Lemon, one stroke (6 drops)

Syrup, one stroke (6 drops)

For the syrup, in a saucepan over medium heat pour equal amounts of water and sugar. Leave until the mixture dissolves and obtains a viscous consistency.

To make the juice, pass both ingredients through a juicer or blend them with just a little water and then pass through a fabric filter. Mix this juice with almond milk and let stand for one or two hours. Pass through a cloth filter again, letting it filter drop by drop.

In a cocktail shaker place the whiskey, the green apple and fennel clarified, a stroke of simple syrup and a stroke of lemon juice. Shake vigorously until all the ingredients are integrated and the shaker feels icy in the hands.

Serve in a short glass and can be decorated with a slice of dehydrated and crispy apple.

JAMESON LEMON WITH IRISH WHISKEY

By Federico Buscarons, bar manager at Francisca del Fuego

• INGREDIENTS (for 1 cocktail):

Irish Whiskey, 2oz (60ml)

Simple syrup, 1 oz (30 ml)

Lemon juice, 1 oz (30 ml)

Angostura Bitter, 1 shot (6 drops)

ice rocks, c/n

Soda, c/n

To decorate:

Lemon

For the syrup, in a saucepan over medium heat mix equal parts of water and sugar, and heat until the mixture dissolves and integrates completely. You should get a semi thick consistency.

Place all the recipe ingredients in a tall glass and stir well with a teaspoon. Add ice and top with a splash of soda. Finish with a splash of Angostura bitters and decorate with a slice of lemon.

CARIBBEAN WITH BOURBON

By Darío García, bartender at the Lamas restaurant

• INGREDIENTS (for 1 cocktail):

Bourbon whiskey, 50ml

Lime juice, 20ml

Mango smoothie, 30 ml

Malibu (coconut liqueur), 30 ml

Frangelico (hazelnut liqueur), 15 ml

Simple syrup, 20 ml

Ice, 1 large cube

To decorate (optional):

grated coconut

pineapple

For the simple syrup, place 1 cup of water and 1 cup of sugar in a saucepan over medium/low heat. Let dissolve for about 10 minutes until it takes on a somewhat thick consistency.

For the cocktail, place all the ingredients in a shaker and shake well until the shaker feels ice cold in your hands.

Serve in a short Old Fashioned glass with a large ice cube. Previously, if you want, you can pass the edge of the glass through a little of the syrup and then through toasted grated coconut. You can also top the cocktail with a piece of fresh pineapple.

BEER LEMONADE WITH BOURBON

By Gonzalo Sierra, bar manager at Club de la Birra

• INGREDIENTS (for 1 cocktail):

Bourbon, 60ml

Lime, 60g

Sugar, 10 g

Honey syrup, 15 ml

Sourmix, 45ml

Ice, 20g

Honey Beer, 80ml

For the honey syrup:

Water, 500ml

sugar, 8 tablespoons

Honey, 4 tablespoons

For the sourmix:

juice of 2 lemons

juice of 2 limes

Simple syrup, 120 ml

To decorate (optional):

Lime

Mint

For the honey syrup, put the three ingredients in a saucepan over medium heat until it comes to a boil. Then lower the heat and leave between 5 and 10 minutes until a semi thick texture is achieved. Turn off and reserve in a sanitized glass jar.

For the sourmix, mix the citrus juices with the simple syrup (equal parts sugar and water over medium heat until completely dissolved) plus plenty of ice. Reserve in a previously sanitized glass container.

In a cocktail shaker place six pieces of lime with three teaspoons of sugar, crush a little and integrate well. Add ice, bourbon, honey syrup and sourmix. Close the shaker and shake vigorously until the shaker feels ice cold in your hands.

Serve the content in a Bombé glass and top with the Honey beer. It can be finished with two slices of lime and a bouquet of fresh mint leaves.