Cocktails Featuring
Whiskey
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B&E MANHATTAN
2 oz Breaking & Entering American Whiskey
1/2 oz Dolin Sweet Vermouth
1/2 oz Carpano Antica Vermouth
2 dashes Angostura Bitters
Add all ingredients to a mixing glass with ice and stir. Serve up with a cherry.Recipe: Variation on a classic
Photo: Jon Santer -
SMITHY’S OLD FASHIONED
2 oz Breaking & Entering American Whiskey
1/2 oz Luxardo Maraschino Liqueur
4 dashes Angostura Bitters
Add all ingredients to a mixing glass with ice and stir. Serve on a rock in a rocks glass garnished with a flamed orange peel.Recipe: Variation on a classic
Photo: Jon Santer -
WHISKEY SOUR #11
2 oz Breaking & Entering American Whiskey
3/4 oz fresh lemon juice
1/2 oz simple syrup
1/2 oz egg white
Add all ingredients to a shaker and dry shake (no ice) for 30 seconds until frothy. Add ice to shaker and shake again for approximately 15 seconds. Serve in a coupe without ice, garnished with a few dashes of Angostura.Recipe: Jon Santer
Photo: Jon Santer -
SANTERAC
1 1/2 oz Breaking & Entering American Whiskey
1/2 oz St. George California Reserve Apple Brandy (or a Calvados)
2 dashes Angostura Bitters
2 dashes Peychaud's Bitters
1 barspoon of simple syrup
rinse of St. George Absinthe Verte
Rinse a rocks glass with absinthe and set aside. Add all other ingredients to a mixing glass with ice and stir. Discard remainder of absinthe from rocks glass before pouring stirred cocktail into the glass. Garnish with a lemon peel.Recipe: Jon Santer
Photo: Jon Santer -
POINT BREAK
1 1/2 oz Breaking & Entering American Whiskey
1 oz Bruto Americano
1/2 oz Dolin Sweet Vermouth
Add all ingredients to a mixing glass with ice and stir. Serve up garnished with an orange peel.Recipe: Boulevardier variation
Photo: Jon Santer -
SHOP HIGHBALL
1 1/2 oz Baller Single Malt Whiskey
1/2 oz Q Seltzer
lemon oil
Stir Baller in a highball glass with ice for five seconds, add seltzer and give one full stir. Squeeze lemon peel over drink and discard.Recipe: Chris Lane, Ramen Shop, Oakland
Photo: St. George Spirits -
MR. BURNS
2 oz Baller Single Malt Whiskey
3/4 oz sweet vermouth
1/2 oz Bénédictine
Stir all ingredients with ice, then strain into a coupe.Recipe: Bobby Burns variation
Photo: St. George Spirits -
WHISKEY PEAR SIDECAR
1 1/2 oz St. George Single Malt Whiskey
1/2 oz St. George Spiced Pear Liqueur
1/2 oz fresh lemon juice
Shake all ingredients with ice, then strain into a sugar-rimmed cocktail glass.Recipe: St. George Spirits
Photo: St. George Spirits -
BOBBY BURNS
1 1/2 oz St. George Single Malt Whiskey
1 1/2 oz sweet vermouth
dash Benedictine
Stir all ingredients with ice, then strain into a chilled cocktail. Garnish with a flamed orange peel.Recipe: Christ Aivaliotis and Lucia Gonzales, Flora, Oakland
Photo: St. George Spirits -
SETTE VITTE
1 1/2 oz St. George Single Malt Whiskey
1 1/2 oz grappa
1/2 oz fresh lemon juice
1/2 oz vanilla simple syrup
Shake all ingredients with ice, then strain and serve up in a cocktail glass.Recipe: St. George Spirits
Photo: St. George Spirits -
DRAGON BREATH
2 oz St. George Single Malt Whiskey
1/2 oz Amaro Nonino
1/2 oz Carpano Antica Formula
2 dashes Aztec Chocolate Bitters
Shake all ingredients with ice, then strain into a cocktail glass. Garnish with an orange twist.Recipe: Darren Crawford, Bourbon & Branch, San Francisco
Photo: St. George Spirits -
BASIL SAZERAC
2 oz St. George Single Malt Whiskey
1 oz Aqua Perfecta Basil Eau de Vie
1/4 oz simple syrup
2 dashes Peychaud's Bitters
fresh basil
St. George Absinthe Verte Rinse
Muddle simple syrup with a basil leaf. Add whiskey, basil eau de vie, and bitters, then shake and strain into an absinthe-rinsed cocktail glass.Recipe: St. George Spirits
Photo: St. George Spirits -
YE OLDE ST. GEORGE
2 oz St. George Single Malt Whiskey
1/2 oz blood orange juice
1/4 oz simple syrup
3 dashes Regan's Orange Bitters
orange peel
Place orange peel pith-down in Old Fashioned glass. Add syrup and bitters and muddle. Add whiskey, blood orange juice, and ice. Garnish with orange twist.Recipe: Heather Davis, Annabelle's, San Francisco
Photo: Tyler Shaughnessy