We’ve rounded up a variety of cocktail recipes perfect for toasting dear, old Dad this Father’s Day!
Fiery Fieri
Ingredients:
2 oz. Santo Tequila Blanco
1 oz. Agave Nectar
1.5 oz. Fresh Squeezed Lime Juice
0.5 oz Guy Fieri Brown Sugar Bourbon BBQ Sauce
2 Dashes Angostura bitter
Chipotle Chili Sugar Rim
Directions:
Rim 10 oz glass with chipotle chili sugar blend, fill with ice and set aside.
Fill mixing glass 2/3 with ice and add Santo Mezquila, agave nectar, lime juice, BBQ sauce, and Australian bitters. Cap mixing glass with shaker tin and shake vigorously for 10-15 seconds. Strain contents from shaker tin into rimmed 10oz glass and serve.
Recipe and photo courtesy of Santo Tequila
Remember the Grain
Ingredients:
1.5 oz / 50 ml Belvedere Smogóry Forest Vodka
0.60 oz / 20 ml Cherry Heering
0.30 oz/ 10 ml Sweet Vermouth
2 dashes Absinthe
2 dashes Chocolate Bitters
Directions:
Stir all ingredients over cubed ice in mixing glass and strain into chilled glass over large ice cube.
Recipe and photo courtesy of Belvedere.
Diamond Rye Back
Ingredients:
2 oz Belvedere Lake Bartężek
0.30 oz Yellow Chartreuse
0.30 oz Crème de Peche
Directions:
Stir all ingredients over cubed ice in mixing glass and strain into chilled glass.
Recipe and photo courtesy of Belvedere.
Miracle on 10th Street
Ingredients:
1 1/2 oz of Butter-Washed 10th Street STR Single Malt Whiskey
4 dashes of Tiki Bitters
Directions:
Mix all ingredients together and strain into a glass.
Recipe courtesy of Stephen Shelton, The Lexington House, Los Gatos.
Smoke’em
Ingredients:
2 ounces Doña Vega Espadín Mezcal
.75 ounce Organic Agave Syurp
1 ounce Fresh Lemon Juice
1 Egg White
Directions:
Combine ingredients in a shaker and add ice. Shake, strain, and garnish with Luxardo Cherry, and fresh grated cinnamon.
Recipe courtesy of Doña Vega Mezcal
Mezcal Manhattan
Ingredients:
2 ounces Doña Vega Espadín Mezcal
1ounce Sweet Vermouth (we like this with Dolin)
3 dashes Angostura Bitters
Directions:
Mix all ingredients in a shaker and add ice. Stir for 15 rotations and strain into desired glass. Can be served ‘up’ or on ‘the rocks’. Garnish with a charred orange peel, maraschino cherry, or a brandy cherry.