Six Refreshing Whiskey Cocktails That Are Perfect for Summer

It might feel like summer’s almost over, but there are plenty more of these long, muggy days ahead. One of the best ways to actually enjoy them is with whiskey, shaken up into refreshing summer-appropriate cocktails, of course. Here are six to try from some of New York’s most skilled bartenders, ranging from the light and cool (Natasha David’s cucumber-muddled bourbon and sherry) to the downright fun (Jane Danger’s tiki-inspired booze bomb served in a ceramic shark).
The Seinfeld
The Seinfeld

Anne Robinson, Evening Bar

1 1/4 oz. Bulleit rye

3/4 oz. strained cucumber juice

1/2 oz. Michelberger Forest herbal schnapps

1/2 oz. simple syrup (1:1)

6 drops saline (1:1 salt dissolved into water)

1 bar spoon of crème fraîche

1 egg white

1/2 oz. soda water

 

Shake all the ingredients, except for the soda water, until everything is incorporated; add ice and shake again. Strain into a chilled fizz glass and top with soda water and a garnish of fresh dill.

Photographer: Evan Sung/Bloomberg
Simply Irresistible
Simply Irresistible

Natasha David, Nitecap 

 

1 1/2 oz. Old Forester bourbon

3/4 oz. lemon juice

1/2 oz. Amontillado sherry

1/2 oz. Amaro Montenegro

1/2 oz. simple syrup (1:1)

2 cucumber slices

 

In a cocktail shaker, muddle half of the cucumber, then add all ingredients except for the remaining cucumber and shake with ice for 15 seconds. Strain into a double rocks glass with ice and garnish with the cucumber slice.

Photographer: Evan Sung/Bloomberg
Hit and Run
Hit and Run

Jillian Vose, The Dead Rabbit

 

2 oz. Sheep Dip blended Scotch whisky

3/4 oz. orgeat

3/4 oz. lemon juice

1/2 oz. late vintage port

1/4 oz. pimento dram

1/4 oz. cinnamon syrup

10 blueberries, muddled

 

Shake all ingredients with ice and pour into a punch glass.

Photographer: Evan Sung/Bloomberg
Whiskey and Cola
Whiskey and Cola

Mike Shain, Porchlight

 

2 oz. Mellow Corn whiskey

3/4 oz. cola syrup

1/2 oz. Fernet-Vallet

3 1/2 oz. water

 

Mix ingredients and carbonate. Pour into a bottle and serve with an ice-filled Collins glass with a straw, garnished with a lemon wheel. (Pictured is Nicholas Bennett, Porchlight's head bartender.)

Photographer: Evan Sung/Bloomberg
The Shark Eye
The Shark Eye

Jane Danger, Mother of Pearl

 

2 dashes Bittermens ‘Elemakule Tiki bitters

1/8 oz. curaçao

1/4 oz. maraschino liqueur 

3/4 oz. lemon juice

3/4 oz. passion fruit syrup

1 1/2 oz. bourbon

1/2 oz. rye

 

Whip-shake (no ice) and pour into a shark mug or tiki mug filled with crushed ice and a straw. Dash all over with Peychaud’s bitters. 

Photographer: Evan Sung/Bloomberg
Mortimer and Mauve
Mortimer and Mauve

Pam Wiznitzer, Seamstress

 

1 1/4 oz. WhistlePig rye

1 1/4 oz. chai-infused Martini & Rossi rosso vermouth

1/2 oz. Barrow’s Intense ginger liqueur

 

Stir and strain into a glass with a large ice cube. Squeeze over an orange peel to release the orange oils, then discard the peel.

Photographer: Evan Sung/Bloomberg