Father's Day is the perfect moment to show how much you appreciate your dad and treat him to a creative cocktail. Try your hand behind the bar to surprise him with his drink of choice with a celebratory touch. In case you need some ideas how to make the drinks extra special, here is a compilation of recipes you can follow and change based on dad's taste. No doubt these will go perfectly well with the special feast you will prepare as well!
July Julep: The fun thing about artisanal cocktails is that you get to use most of dad’s bar utensils. And if he does not have any, then there is a great gift idea! For this first cocktail you will need: ¼ oz. lemon juice, ½ oz. ginger syrup, 2 oz. Jack Honey, 3-8 mint leaves, crushed ice and a Danish with lime wedge. Simply mix all of the ingredients and serve. You can also make a twist on a classic called
Club Honey, which is as simple as it sounds: 1 oz. Jack Honey per 3 oz. club soda.
Jack Honey & Grapefruit is as simple as it sounds, but it is always a great idea to mix the aromas and flavors of citrus and honey. Just mix 1 oz. Jack Honey with 3 oz. of grapefruit juice over a tall glass with ice and you got it!
The Play Maker: With the basketball playoffs heating up and la Copa America going on, this will keep dad and his guests in the game this summer! You will need 6 oz. Jack Honey, 3 oz. orange juice, 1 oz. cranberry juice, mixed with sliced oranges and ice to make one pitcher.
Fore! Dad
Created by mixologist and author Cody Goldstein, Upholstery Store, NYC
Ingredients:
- 2 parts Tres Agaves Blanco Tequila
- 4 parts cold brewed Youthberry Orange Blossom tea
- 1 ½ parts lemon juice
- 1 part simple syrup
- 5 dashes Angostura Bitters
- Splash of Club Soda
- Reindeer moss for garnish
Directions: Combine Tres Agaves Blanco Tequila, cold brewed tea, lemon juice and simple syrup in a cocktail shaker and dry shake for 5 seconds. Pour into Collins glass with ice and top with soda water. Add 5 dashes of angostura on top and garnish with reindeer moss.
The Lullaby
Created by mixologist and author Cody Goldstein, Upholstery Store, NYC
Ingredients:
- 2 parts chamomile-infused Maker’s 46*
- ¼ part lavender syrup*
- 3 dashes peppermint bitters
- Fresh lavender for garnish
- 2 inch ice-cube
In a mixing glass with ice add Makers 46, lavender syrup, peppermint bitter and stir. Strain into a rocks glass with a two- inch ice cube. Garnish with fresh lavender.
*Chamomile Bourbon
- 1/8 part (about 3 TB) dried Chamomile Flowers (or Chamomile tea leaves)
- 1 part Maker’s 46
Soak Chamomile Flowers or tea leaves for about five days, then strain the flowers and filter through a coffee filter.
*Lavender Syrup
- 1 part water
- 2 tbs. lavender flowers
- 1 part sugar
Directions: Pour 1 cup of water in a saucepan with 2 tablespoons of fresh lavender flowers. Bring to a boil and add 1 cup of cane sugar. Take down to a simmer for 5 minutes, or until sugar dissolves. Take off heat and allow to cool. Strain into glass bottle and refrigerate for a week.
The Outdoorsman
Created by mixologist and author Cody Goldstein, Upholstery Store, NYC
Ingredients:
- 2 parts VSOP Natur & Eleganse
- ½ part honey-ginger syrup
- ½ part lime juice
- ½ part blood orange juice
- Splash of mineral water
- Flamed lemon and orange twist
- Smoked salt for garnish
Directions: Rim half the lip of a rocks glass with a lemon wedge and dip into smoked salt. Add ice to the glass and set aside. Combine Bache-Gabrielsen VSOP, honey-ginger syrup, blood orange and lime juices into a shaker with ice and shake. Strain over one large “rock” of ice. Flame a lemon and orange twist over drink and skewer for garnish. Top with a splash of mineral water and serve. Optional: use blood orange soda as an alternative to the blood orange juice + mineral water.
Green with Envy
Created by Pamela Wiznitzer, USBG NY Chapter President and Creative Director Seamstress, NY
Ingredients:
- 1 ¾ parts CRUZ Reposado Tequila
- ¾ part Lime
- ¾ part Honey Water
- 2-3 pieces Green Pepper
- Pinch of Cayenne
Directions: Shake and strain into a lowball glass rimmed with a cayenne, sea salt and white pepper rim.
Hennessy Piña Fresca
Ingredients:
- 1.5 oz Hennessy V.S
- .5 oz Chambord or another berry liqueur
- 5 oz Pineapple aqua fresca * recipe to follow
- Garnish: Pineapple Wedge
- Glass: Collins
- Pineapple Aqua Fresca
- 4 cups water
- 4 cups chopped Pineapple pieces
- 3 tablespoons white sugar
- 1 oz lime juice
DIRECTIONS: Add all ingredients to a Collins glass with ice and garnish with a ½ Pineapple wedge. Pineapple Aqua Fresca: 4 cups water, 4 cups chopped Pineapple pieces, 3 tablespoons white sugar and 1 oz lime juice.
Hennessy Sandía Fresca
Ingredients:
- 1.5 oz Hennessy Black
- .5 oz ginger liqueur
- 5 oz Watermelon Mint aqua fresca * recipe to follow
- Garnish: Mint sprig and watermelon wedge
- Glass: Collinsa
- *Watermelon Mint Aqua Fresca
- 4 cups water
- 4 cups chopped Watermelon (one-inch cubes)
- 8 mint sprigs
- 3 tablespoons white sugar
- 1 oz lime juice
Directions: Add all ingredients to a Collins glass with ice and garnish with mint sprig and a watermelon wedge. Watermelon Mint Aqua Fresca Method: combine all ingredients in a container, stir until sugar is dissolved and let sit for minimum 6 hours to allow flavor maceration, chill to serve.
Hennessy Melon Fresca
Ingredients:
- 1.5 oz Hennessy V.S
- .5 oz Elderflower liqueur
- 5 oz Cantaloupe aqua fresca * recipe to follow
- Garnish: Cantaloupe wedge and Cantaloupe ball
- Glass: Collins
- Cantaloupe Aqua Fresca
- 4 cups water
- 4 cups chopped Cantaloupe (1 inch cubes)
- 3 tablespoons white sugar
- 1 oz lime juice
Directions: Add all ingredients to a Collins glass with ice and garnish with a Cantaloupe wedge Cantaloupe ball. Cantaloupe Aqua Fresca: Combine all ingredients in a container, stir until sugar is dissolved and let sit for minimum 6 hours to allow flavor maceration, chill to serve.
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