Big Batch Whiskey Cocktails

Two orange grinks with a lemon slice and mint leaf at top, one darker red drink in a different glass with half an orange slice and mulitple mint leaves
The From Here to Eternity cocktail (L) and the American in Rome cocktail (R) / Photo by Sara Littlejohn

From Here to Eternity

Courtesy Nicky Beyries, bar manager, Foreign Cinema and Laszlo Bar, San Francisco

Beyries recommends San Francisco purveyor Small Hand Foods’ Passion Fruit Syrup for this drink, but “if someone is going to make [passion fruit syrup] on their own, they need to be sure it is rather tart, rather than sweet.”

American in Rome

Courtesy Leo Robitschek, bar director, NoMad Bar, Las Vegas

This is a streamlined version of one of the NoMad Bar’s cheeky, over-the-top concoctions, or “cocktail explosions.” The recipe features Foro Amaro, a collaboration between Robitschek and Joe Magliocco of Michter’s Distillery, which has a citrus and burnt sugar profile. If you can’t find it, substitute with Amaro Montenegro.

Big Batch Whiskey Cocktails
From Here to Eternity
  • 1¾ cups rye whiskey
  • 10 dashes Angostura Bitters
  • 1 cup Small Hand Foods Passion Fruit Syrup
  • 1 cup lemon juice
  • 4 ounces lime juice
  • Pinch of Maldon salt, or other fine-flake sea salt
  • Lemon wheels, for garnish
  • Mint sprigs, for garnish
  • Brut sparkling wine, to top
Directions

Up to 2 hours prior, combine all ingredients except garnishes and sparkling wine. Store in refrigerator.

To serve, place large mold or block of ice in punchbowl, then add mixture. Garnish with lemon wheels and mint sprigs. As you serve, top each glass with splash of dry sparkling wine. Serves 6–8.

American in Rome
  • 8 orange slices, plus more for garnish
  • ½ cup simple syrup
  • ¾ ounce lemon juice
  • 1 cup Foro Amaro
  • 1 cup Michter’s US*1 Kentucky Straight Bourbon
  • Mint sprigs, for garnish
Directions

In large spouted jar or pitcher, muddle 8 orange slices with simple syrup and lemon juice. Add amaro and Bourbon, and stir to combine. Add ice, and float additional orange slices and mint sprigs atop. Serve in rocks glasses or punch cups. Serves 4–8.

Published on May 22, 2019
About the Author
Kara Newman 
Spirits Editor

Kara Newman reviews spirits and writes about spirits and cocktail trends for Wine Enthusiast. She’s the author of several cocktail books, including Shake.Stir.Sip., NIGHTCAP: More than 40 Cocktails to Close Out Any Evening and Cocktails With a Twist, released August 2019. Email: spirits@wineenthusiast.net



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