6 Stiff Sippers to Serve up for Father’s Day


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.