Summer Cocktail Fun, Pt. 2

Rock & Rye

250 oz Rye whiskey (I recommend Knob Creek or Bulleit)

2 oz rock candy (or granulated sugar)

1 slice orange (preferably a juice orange)

Place all ingredients into a mason jar or other non reactive container. Place in a warm place for 3-7 days, or until sugar is dissolved. Shake at least once a day. Drink neat or on the rocks or pour 1 1/2 oz into an ice filled rocks glass. Add 2-4 dashes of Fee Bros. Barrel Aged (or angostura or orange) bitters. Top off with club soda to taste for a Rock & Rye cooler.

Rye Highball

1 1/2 oz Rye whiskey (any will do. Also does well with a flavorful Canadian whisky like Wiser’s)

Ginger Ale (I prefer Vernor’s)

2-4 dashes of orange bitters

Pour rye into a highball glass filled with ice. Fill glass with ginger ale or to taste. Add bitters and stir gently.

Bourbon & Coke

Dur. Add Cherry bitters for a fun twist.

Kentucky Mudslide

1 1/2 oz Buffalo Trace Bourbon Cream

1 1/2 Coffee Liqueur

1 1/2 oz Vodka

3-5 dashes of Fee Bros. Aztec Chocolate Bitters

Half and Half

Pour first three ingredients into an ice filled rocks glass. Stir. Top off with half and half to taste. Add bitters. Stir.

Rum & Coke


Bourbon & Coke


Cuba Libre

1 1/2 oz White rum

1/2 oz Lime juice


Pour first two ingredients into an ice-filled rocks or highball glass and stir. Fill the rest of the glass with the cola. Garnish with a lime wedge.


Fill a beer mug with 1/2 lemonade and 1/2 beer (light lager or wheat beer works best. Try Full Circle or Whitsun)

Pimm’s Cup

Pour 1 1/2 oz Pimm’s #1 into an ice filled highball glass. Fill the glass with sparkling lemonade.