6 Stiff Sippers to Serve up for Father’s Day

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Dads love to be wined and dined as much as our moms, but you might want to skip the spirtzers for his special day. We’ve hand-picked a few of our favorite manly concoctions that are sure to surprise and delight. Just don't forget his gift!

The All American by Nicole Trzaska of The Liberty Bar in NYC

1 ½ oz. bacon infused Maker’s Mark Bourbon*
¼ oz. Crown Maple Syrup
3-4 dashes Angostura Bitters
Strip of cooked bacon for garnish

In a rocks glass stir bitters and Crown Maple, top with bacon infused bourbon. Add ice and garnish with a strip of cooked bacon.

*For the bacon Infused Maker’s Mark Bourbon:
Cook 3-4 strips of thick bacon, enough to yield 1 ounce of fat (eat the bacon after!). Once bacon fat has cooled to room temperature, pour in to a storage container. Add 25 oz. Maker’s Mark Bourbon, cover and freeze overnight. Using a fine mesh sieve, strain bourbon in to a new container removing large bits of bacon. Lastly, double strain your bourbon back in to the bottle.

Dad’s Day Off by Zachary Brian Taylor, San Francisco

1 ½ oz. Basil Hayden’s Bourbon
¾ oz. Lemon Juice
½ oz.Brown Sugar Syrup*
1 sprig of Rosemary
Ginger Beer

Combine Basil Hayden’s Bourbon, lemon juice and brown sugar syrup into a cocktail shaker. Remove rosemary needles from the bottom 3/4 of the sprig and add to the shaker. Save the top of the sprig for use as a garnish. Add ice to shaker and shake. Double strain into a Collins glass filled with ice and top with ginger beer. Garnish with the remaining rosemary sprig.

*For the Brown Sugar Syrup:
Combine 1 part water to 1 part brown sugar in a saucepan and warm. Stir until sugar is fully dissolved into the water. Pour into an empty container and set aside.

Big Ginger

2 oz. 2 Gingers Irish Whiskey
Ginger Ale
Lemon Wedge
Lime Wedge

Pour the whiskey into a Collins glass with ice. Top with ginger ale, followed by a wedge of a lemon and lime.

Griller’s Delight

2 oz. Belvedere Unfiltered
Hand cracked ice
Orange zest

Build ingredients in a tumbler a tumbler over ice and stir. Garnish with a curl of orange zest.

Summer Spice

1 ½ oz. CÎROC Red Berry
¾ oz. lime juice
½ oz. simple syrup
5 basil leaves
1 piece of jalapeno
3 dashes celery bitters

Muddle basil, jalapeno, and celery bitters in a cocktail shaker before adding simple syrup, lime juice, & CÎROC Red Berry. Pack with ice and give a long, hard shake. Double strain into old fashion glass with ice and garnish with a basil leaf.

Last Call by Theo Lieberman, Milk & Honey, NYC

½ oz. Campari
½ oz. Appleton Estate 12 Year
1 oz. Cinzano Extra Dry Vermouth
¾ oz. Lime Juice
½ oz. Cane Syrup
1 oz. Dale's Pale Ale

Shaken and strain all ingredients, aside from beer, into a Collins glass with ice and top with Dale's Pale Ale. Garnish with an orange wedge.