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Summer Sips: Knob Creek Shares 3 Summer Cocktails Recipe

Summer Sips: Knob Creek Shares 3 Summer Cocktails Recipe

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

Photo credit:

Ingredients:
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 Strawberries
2 Basil Leaves
2 ounces of ginger ale
1 lemon wheel (for garnish)

Method:
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)

INGREDIENTS:
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

METHOD:
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

INGREDIENTS:
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

METHOD:
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).

See Also

*Black tea syrup (to make one cup)
INGREDIENTS:
1 black tea bag
1 part boiling water
1 part white sugar

METHOD:
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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