While many view whiskey as a cold weather spirit, it shines beautifully in the summer when paired with bright citrus, fresh fruit, and crisp flavors. These three recipes offer a refreshing, lighter take on whiskey, making them the perfect choice for those who find traditional whiskey drinks a bit too heavy for a hot day.
Fun Fact: Bourbon whiskey must be made from a grain mixture that is at least 51 percent corn, which naturally imparts a sweeter flavor profile that pairs exceptionally well with fresh summer fruits and citrus.
How to Make a Bourbon Peach Smash
Prep time: 3 minutes
Serves: 1
Ingredients
- 2 oz Bourbon whiskey (A higher proof bottle provides a balanced backbone that does not get lost in the fruit)
- 1/2 oz Fresh lime juice
- 1/2 oz Simple syrup (Or agave nectar if you prefer a richer sweetness)
- 3 Fresh peach slices (Ripe, local peaches provide the most authentic summer flavor)
- 4 Fresh mint leaves (Plus an extra sprig for garnish)
- Garnish: Peach slice and a fresh sprig of mint
Instructions
- Prep the glass: Place a handful of crushed ice into a rocks glass to ensure a quick, frosty chill.
- Mix: Add the peach slices, mint leaves, and simple syrup directly into a shaker tin and muddle gently to release the juices and oils.
- Chill: Add the bourbon, fresh lime juice, and a scoop of ice cubes to the shaker, then shake vigorously for 10 seconds.
- Top: Strain the mixture through a fine mesh strainer over the crushed ice in your prepared glass.
- Serve: Garnish with a fresh peach slice and a smacked sprig of mint, then enjoy.
How to Make a Lynchburg Lemonade
Prep time: 3 minutes
Serves: 1
Ingredients
- 1.5 oz Tennessee Whiskey (An elegant choice for a smooth, charcoal-mellowed profile)
- 1/2 oz Triple sec (An orange liqueur that adds a bright citrus layer)
- 1 oz Fresh lemon juice
- 1/2 oz Simple syrup (Adjust to taste depending on how sweet you like your lemonade)
- 3 oz Lemon lime soda (Sprite or Fever-Tree provide the best carbonation)
- Garnish: Lemon wheel and a fresh sprig of rosemary
Instructions
- Prep the glass: Fill a highball or mason jar to the brim with fresh ice cubes.
- Mix: Add the whiskey, triple sec, fresh lemon juice, and simple syrup directly into a cocktail shaker with ice.
- Chill: Shake briefly for 5 seconds just to chill and combine the ingredients.
- Top: Strain into the prepared glass, pour in the lemon lime soda, and stir gently with a bar spoon to preserve the bubbles.
- Serve: Garnish with a fresh lemon wheel, then enjoy.
How to Make a Whiskey Highball
Prep time: 2 minutes
Serves: 1
Ingredients
- 2 oz Blended Scotch or Japanese Whisky (Standard choices for a clean, crisp profile that does not overpower)
- 1 pinch Salt (A tiny pinch enhances the grain flavors and cuts any bitterness)
- 4 oz Club Soda (Chilled premium sparkling water provides the most intense carbonation)
- Garnish: Lemon peel expressed over the top
Instructions
- Prep the glass: Place a highball glass in the freezer for 10 minutes, then fill it with large, dense ice cubes.
- Mix: Pour the whisky and a pinch of salt directly over the ice.
- Chill: Stir the whisky with a bar spoon about 10 times to chill the spirit and the glass down completely.
- Top: Tilt the glass slightly and pour the ice cold club soda down the inside of the glass to keep the carbonation intact.
- Serve: Stir once very gently to lift the spirit, express a lemon peel over the top, then enjoy.
Notes
Whiskey
If you are new to summer whiskey drinks, look for a lighter style like a Japanese whisky or a standard 90 proof bourbon. They provide that signature oak aroma without being overly intense or heavy on the palate.
Salt
Whiskey and salt are natural allies. A tiny pinch inside a highball suppresses the bitterness of carbonated water and enhances the underlying vanilla and caramel flavors of the spirit.
Soda
If you cannot find premium club soda, you can substitute sparkling mineral water, though you may need to stir a bit more thoroughly to match the traditional integration of flavors.
Ice Quality
Since these are long, refreshing drinks, use the largest ice cubes possible to prevent over-dilution, which can quickly drown out the delicate tasting notes of the whiskey.
