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Summer summer summertime, time to sit back and unwind. We love when the temps are hot but our drinks are cool and easy. If you’re attending the Windy Smokeout July 12-14 in Chicago, you can get an ad on ticket for the Knob Creek Whiskey and Ham Tasting event on July 12. For this edition of our #SummerSips series, we have three cocktail from and made with Knob Creek. Rye Whiskey or Bourbon might be more synonymous with winter or cold weather drinks but these three summer whiskey cocktails, with recipes below, will definitely have you rethinking that old myth. Remember you must be 21+ to consume alcoholic beverages stateside and we urge you to drink responsibly when you do. Cheers!
Knob Creek® Rye Creek Cup
2 parts Knob Creek® Straight Rye Whiskey
1/2 parts Freshly Squeezed Lemon Juice
1/2 parts Simple Syrup
1 half slice of Cucumber
2 Basil Leaves
2 ounces of ginger ale
1 lemon wheel (for garnish)
In a cocktail shaker, muddle a half cucumber slice, one strawberry and a basil leaf.,
Add the Knob Creek® Straight Rye Whiskey, lemon juice and simple syrup to the cocktail shaker, fill with ice and shake vigorously.
Double-strain using a fine mesh strainer into a Collins glass over fresh ice.
Top with ginger ale and lightly stir.,
Garnish with remaining half slice of cucumber, a lemon wheel, half a strawberry and a basil leaf.
Knob Creek® Summer Shandy
Recipe created by John McCarthy (New York City)
2 parts Knob Creek Bourbon
3/4 parts freshly squeezed Lemon Juice
3/4 parts raw sugar syrup
3 dashes of Angostura bitters
2 parts Lager Beer
Combine all ingredients, except for lager beer, in a cocktail shaker with ice and shake vigorously.
Strain into a double rocks glass over fresh ice.
Top with 2 ounces of lager beer and briefly stir.
Garnish with a lemon wedge.
Knob Creek® Back Porch Punch
2 parts Knob Creek® Bourbon
1 part black tea syrup*
1/2 parts freshly squeezed lemon juice
10-15 mint leaves (setting aside three for garnish)
1 dash Angostura® bitters
Combine all ingredients in a cocktail shaker with ice and shake vigorously.
Double-strain using a fine mesh strainer into a rocks glass over fresh ice.
Garnish with remaining mint sprigs (lightly slapping sprigs against your hand before using to release aroma).
*Black tea syrup (to make one cup)
1 black tea bag
1 part boiling water
1 part white sugar
Bring water to boil and remove from heat.
Add tea bag and steep for 10 minutes.
Remove tea bag and add white sugar.
Stir until sugar is dissolved.
Refrigerate until needed; will keep up to one week.
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