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18 delicious cocktails to make your dad on Father’s Day

Food

Father’s Day is the perfect time to spoil your dad with all his favorite things. Whether he is a sports lover or a Star Wars fan, we can agree that a delicious drink is a great way to help pops relax and celebrate his big day. If you need some inspiration for cocktails, look no further. We’re sharing some recipes for tequila, whisky, vodka, and more. Gather up your dad’s favorite drinks, slice some garnishes, and say cheers for the special man in your life.

MORE: Last-minute gifts to buy your papá for Father’s Day

Bold + Mint Tea  

Created by NYC based mixologist, Pamela Wiznitzer

Ingredients:

  • 4 oz Brooklyn Tea Hibiscus tea infused Ecco Domani Limited-Edition Label Designed by Jeremy Scott
  • .5 oz simple syrup 
  • .75 oz lime juice
  • Fresh Mint 
  • Garnish: Lime wheels along the inside of the glass

Preparation:

  1. In a glass, add one tea bag with 4 oz of Ecco Domani wine. Allot to sit for 15 minutes.
  2. In a highball glass or another glass of your choosing, add ice and lay out the lime wheels alongside the inside of the wall of the glass (being held in place with the ice), add the simple syrup and lime juice into the infusion after 15 minutes.
  3. Stir and pour over the highball glass.
  4. Garnish with fresh mint on top.

El Coco Carlos

Ingredients:

  • 2 oz. Flecha Azul Reposado Tequila (From $75.99, varies by market)
  • 1 oz. Coconut Water
  • .75 oz Fresh lime juice
  • .5 oz Agave Syrup
  • Orange Wedge

Preparation:

  1. Start by muddling an orange wedge in your shaker, then combine the rest of the ingredients into a shaker and shake vigorously.
  2. Strain into a salted rocks glass over one giant cube.
  3. Garnish with an orange spiral.

THREE SPIRIT Nightcap Old Fashioned

Ingredients:

  • 2.5 fl oz Three Spirit Nightcap
  • 5 dashes of Peychaud’s bitters

Preparation:

  1. Combine all ingredients in a whiskey glass and fill with ice.
  2. Stir briskly until ice-cold.
  3. Garnish with a long twist of orange zest, and top with a maraschino cherry.

Tan Fresco Tan Verde

Ingredients:

  • 1.5 oz Patron Silver
  • 1 oz Cucumber Juice
  • .75 oz Fresh Live Juice
  • .75 oz Pineapple Gum Syrup
  • .25 oz Fino Sherry
  • 2 dashes Ancho Verde 
  • Top with Soda 

Preparation:

  1. Shake all ingredients except for soda and fine strain into a highball glass. 
  2. Top with soda and garnish with a cucumber ribbon and sliced pepper.

Larry Limeade

Ingredients:

  • 1.5 ounces OYO Character Vodka
  • 0.5 ounce Cherry Heering
  • 0.5 ounce fresh lime juice
  • 0.5 ounce tart cherry juice
  • 0.5 ounce simple syrup
  • 0.25 ounce Luxardo Maraschino liqueur

Preparation:

  1. Combine all ingredients in a shaker tin.
  2. Fill the remainder of the tin with ice.
  3. Shake vigorously for fifteen seconds or until the outside of the shaker is chilled.
  4. Double strain into a large snifter filled with cobbled ice.
  5. Garnish with a fresh lime wheel and a Luxardo cherry.

Cutwater Spirits Durango Sunrise

Ingredients:

  • 1.5oz Cutwater Mezcal
  • .5oz ancho chili liqueur
  • 1.5oz fresh orange juice
  • .75oz lemon
  • .5oz simple

Preparation:

  1. Combine ingredients in a shaker with ice.
  2. Shake well and strain into an ice-filled rocks glass.
  3. Serve in a Collins glass with a tajín rim, orange slice garnish

Tanteo Tequila Smoky Old Fashioned

Ingredients:

  • 2 oz. Tanteo Chipotle Tequila
  • 1/2 oz. Agave Nectar 
  • 2 Dashes Angostura Bitters

Preparation:

  1. Combine ingredients in a shaker with ice.
  2. Shake well and strain into an ice-filled rocks glass.

Sparkling Mangga at Pinya

Ingredients:

  • 1.5 oz 100% blue agave tequila
  • 1.5 oz fresh pineapple juice
  • Top off with Volley Tropical Mango Spiked Seltzer (2.5 oz)
  • Fresh mint sprig (optional)

Preparation:

  1. Pour the pineapple juice and tequila into a shaker with ice, shake well until a little foam forms, and pour into a clean Collins glass.
  2. Next, fill a glass with fresh ice.
  3. Gently flip the can to mix ingredients (real juice settles!) and top off the drink with Volley Tropical Mango to fill the glass.
  4. Stir lightly and enjoy.
  5. If you like, garnish with a fresh mint sprig. 

Horse’s Neck

Ingredients:

  • 2 oz. High West Double Rye!
  • .25 oz. fresh ginger juice
  • .25 oz. fresh squeezed lemon juice
  • 2 oz. light ginger beer
  • Lemon twist garnish 

Preparation:

  1. Fill an Old Fashioned glass with chip ice. 
  2. Pour ingredients into Old Fashioned Glass and garnish with a lemon twist. 

Salt and Pepper Shandy

Ingredient:

  • 2 oz grapefruit juice
  • ¾ oz black pepper syrup
  • 3 dashes Angostura bitters
  • 1 can Partake Brewing Pale
  • Pinch flaky sea salt

For the Black Pepper Syrup:

  • 1 cup sugar
  • 1 cup water
  • 1 tbsp black peppercorns, whole

Preparation:

  1. Add grapefruit juice, black pepper syrup, and bitters to a Collins glass. 
  2. Stir to combine. 
  3. Top with Partake Brewing Pale. 
  4. Add a pinch of salt. 
  5. Enjoy!

HOW TO MAKE THE BLACK PEPPER SYRUP 

  1. Combine sugar, water, and whole black peppercorns in a small saucepan over medium heat. 
  2. Stir until sugar is dissolved. 
  3. Simmer for 5 minutes. 
  4. Remove from heat and let cool to room temperature.
  5. Strain into a glass jar, removing peppercorns. 
  6. Seal and store in the fridge for up to two weeks.

CÎROC VS SAZERAC

Ingredients:

Garnish: Lemon twist

Preparation:

  1. Add 2 oz CÎROC VS French Brandy, 1 teaspoon simple syrup, & 4 dashes of bitters in a mixing glass.
  2. Add ice & stir for about 20 seconds.
  3. Strain into a rocks glass (no ice), rinsed with absinthe & garnish with lemon twist.

Buchanan’s Blood Orange Honey Shrub Cocktail

Ingredients:

  • 2 oz Buchanan’s DeLuxe 12 YO Scotch Whisky
  • ¾ oz blood orange shrub (store bought or homemade)
  • ¾ oz lemon juice
  • 1/oz honey
  • Dehydrated blood orange slice for garnish

Glassware: Mason Jar

Garnish: Dehydrated orange slice

If making Blood Orange Shrub:

  • 1 cup apple cider vinegar
  • 2 blood orange, sliced
  • 1.5 cups brown sugar
  • Blood orange zest

Preparation:

Blood orange shrub:

  1. Add all ingredients into a sterile mason jar.
  2. Let infuse for 12 hours.
  3. After infusion, shake until sugar dissolves and let sit for 2 hours to fully infuse the sugars, strain and store in the fridge.
  4. Add whisky, blood orange shrub, lemon juice and honey into a shaker.
  5. Then add ice and shake.
  6. Strain into a rocks glass over ice and garnish with a dehydrated orange slice.

Harper Reserve

Ingredients:

  • 1.5 Fl Oz I.W. Harper
  • 1 Dash Orange Bitters
  • 1 Dash Aromatic Bitters
  • 1 Bar Spoon Vanilla Liqueur
  • 1 Bar Spoon Coffee Demerara

Glassware: Ice-filled old-fashioned glass

Garnish: Orange peel, 3 coffee beans

Preparation:

  1. Combine all ingredients in old fashioned glass, add ice and stir

The Monserrat

Created by Tullamore D.E.W. Brand Ambassador Gillian Murphy

Ingredients:

  • 2 parts Tullamore D.E.W. Original
  • ½ part Simple Syrup
  • 2 dashes Angostura Bitters
  • 2 dashes Orange Bitters
  • ¼ part Fresh Apple Juice
  • 1 Orange Twist

Preparation: 

  1. Fill glass with ice and Tullamore D.E.W., simple syrup, and both types of bitters.
  2. Stir quickly until cold. (Be careful not to over dilute.) 
  3. Strain mixture into an ice filled rocks glass and float ¼ part of fresh apple juice on top.
  4. Garnish with an orange twist.

The Glenfiddich Highland Cooler

Created by Glenfiddich Brand Ambassador Allan Roth

Ingredients:

  • Cool juice (pureed fruit) of a ripe, seedless watermelon
  • Glenfiddich 14 Year Bourbon Barrel Reserve

Preparation:

  1. Mix the watermelon juice five to one with Glenfiddich 14.
  2. Pour into a highball or rocks glass and garnish with a small watermelon wedge and mint. 
  3. For extra credit, stick the 5:1 mixture in the freezer.
  4. Once it’s set, scrape it out with a fork to create a delicious watermelon Glenfiddich snow cone.

Bloody Citron 

Ingredients:

  • 1.5 Parts SVEDKA Citron
  • 3 Parts Tomato Juice
  • 0.5 Parts Fresh Lemon Juice
  • Dash Worcestershire Sauce
  • Dash Hot Sauce
  • Pinch Salt

Preparation:

  1. Build in mixing glass filled with ice
  2. “Roll” from one cup to another until cold and mixed
  3. Pour into a tall glass
  4. Garnish with a lemon slice and a celery stick

NIXANORA

Ingredients:

  • 2oz Bacanora
  • 0.25oz Nixta Licor
  • 0.25oz Chipotle Honey
  • 0.125oz (1 Barspoon) Apple Cider Vinegar
  • 1 Dash Chocolate Bitters

Preparation:

  1. Combine and stir all ingredients, strain over a large cube in an old fashioned glass.
  2. Garnish with an expressed orange peel.

 Grand Brulot Affogato

Ingredients:

  • Scoop of Creamy Vanilla Ice cream
  • Shot of Espresso 
  • 1 oz Grand Brulot

Preparation:

  1. Dish ice cream into a glass, add espresso, then Grand Brulot and enjoy immediately.

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Daniela Galvez is a writer who has spent her entire career interviewing beauty and fashion experts, covering Fashion Week, and reporting on the latest beauty, fashion and lifestyle trend for outlets like Latina Magazine, Vivala, Influenster, and Etsy. When she’s not writing, Daniela can be found hunting for vintage and thrift shops and exploring new restaurants in New York City. Follow her on Instagram @dgalvez1009.

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