We’re in the thick of it: the long and hot days of summer are upon us, which means staying cool just got a little bit trickier. But us fly-anglers are a creative bunch – give us a few ingredients and we’ll keep the good times rolling. Here are five TINCUP Mountain Whiskey cocktails that every angler should know… arguably as intimately as the waters they fish.
- Blackberry Whiskey Smash: This is one of my favorite summer cocktails. It looks beautiful, tastes delicious, and uses ingredients that grow wild throughout much of the United States. Feel free to substitute black raspberries, mulberries, or any other local berries that taste somewhat tart. This cocktail can be strained to remove the mint leaves and berry pieces, or served unstrained. I tend to go the unstrained route, but to each their own.
Ingredients
- 2 ounces TINCUP Straight Rye Whiskey
- Juice from half a lemon
- 6 fresh blackberries
- 6 mint leaves
- 0.5 tablespoons of honey
- Ginger beer, to top
- Mint sprig, for garnish
- Lemon wheel, for garnish
Method
- Place blackberries, mint leaves, and lemon juice into a cocktail shaker. Muddle.
- Add honey, rye whiskey, and ice. Shake.
- Pour into a glass, top with ginger beer, and give a gentle stir.
- Garnish with a mint sprig and lemon wheel.
- Kentucky Mule (AKA, the Rocky Mountain Mule): Inspired by the Moscow Mule, the Kentucky Mule trades vodka for something a bit darker. The lime juice and ginger beer incorporated in this cocktail make it extremely refreshing. But don’t worry, the deep flavor of the whiskey still shines through. This beverage is traditionally served in a copper mug, but nowadays I’m partial to a tin cup.
Ingredients
- 2 ounces TINCUP American Whiskey
- Juice from one lime
- Ginger beer, to top
- Rosemary spring, for garnish
- Lime wedge, for garnish
Method
- Place lime juice, whiskey, and ice into a cocktail shaker. Shake.
- Pour into a glass, top with ginger beer, and give a gentle stir.
- Garnish with a rosemary sprig and lime wedge.
- Jalapeño Mint Julep: A new take on a timeless classic. Personally, I’ve always found traditional Mint Juleps a little on the sweet side. The addition of a jalapeño pepper introduces some heat, which balances the sweetness quite well. It’ll leave your lips warm like you just ate some spicy tacos, but if you’re anything like me, that’s a welcomed sensation.
Ingredients
- 2 ounces TINCUP American Whiskey
- 0.25 ounce agave nectar
- 6 mint leaves
- 2 jalapeño wheels (deseeded for less heat, seeded if you’re up for a kick)
- Club soda, to top
- Mint sprig, for garnish
Method
- Place mint leaves and agave nectar in the bottom of a glass. Gently muddle.
- Fill the glass with ice, leaving about 1” of free space from the top.
- Add the whiskey and jalapeño wheels.
- Top with club soda and give a gentle stir.
- Garnish with a mint spring.
- Whiskey Sour: As the name suggests, this cocktail packs an acidic punch. People love sour stuff, and the popularity of this drink is a testament to that. One ingredient here might catch some folks off guard. Yes, that’s right – egg white. The addition of egg white actually helps cut down the citrus sourness and simultaneously provides a smooth mouthfeel. Nowadays it’s optional, but for years it was the only way whiskey sours were served. This cocktail can be served strained without ice (similar to a martini), or on the rocks. Personally, I go for the rocks version because I prefer the extra dilution from the melting ice.
Ingredients
- 2 ounces TINCUP American Whiskey
- Juice from half a lemon
- 0.5 ounce simple syrup
- 0.5 ounce egg white (optional)
- 3 dashes Angostura bitters
Method
- Add whiskey, lemon juice, simple syrup, and egg white to a cocktail shaker.
- Shake for 30 seconds, then add ice and shake for an additional 10 seconds.
- Strain into a glass filled with ice.
- Add three dashes of Angostura bitters.
- Rye Old Fashioned: No cocktail list would be complete without the infamous Old Fashioned. The inception of this doctored-up whiskey shot took place over 200 years ago and it remains just as relevant today. This one lets the Rye Whisky take front and center, the other ingredients just provide the stage.
Ingredients
- 2 ounces TINCUP Straight Rye Whiskey
- 0.5 teaspoon sugar
- 1 teaspoon water
- 2 dashes Angostura bitters
- 1 slice of orange peel, for garnish
Method
- Add sugar, water, and bitters to a glass. Stir until the sugar is mostly dissolved.
- Place 1-3 large ice cubes in the glass, add the rye whiskey, and gently stir.
- Express the oil of the orange peel over the glass, then add in the peel.
TINCUP believes life is too short to drink bad whiskey, and we couldn’t agree more. Whether it’s after your next fly-fishing excursion or just an evening in the backyard, I encourage you to mix up something fresh. These are five surefire whiskey cocktails to get you started, but with a bottle of whiskey and some creativity, there’s no telling where you’ll end up. Cheers!
Remember to please drink responsibly.
