Whip Up These Father’s Day Cocktails For Dear Old Dad
Father’s Day weekend is coming! This is the time to celebrate the dads, grandads, husbands and father figures in our lives. Part of the annual tradition is figuring out what dads want. The second part is serving him the best Father’s Day Cocktails. This Sunday, prepare his favorite drink, and then wow him with your bartending skills by creating an impressive mixture. We have selected a few Father’s Day cocktails from leading mixologists across the country that he’s sure to love. These step-up-spirits are specifically designed for dads who love different tastes, and types. So go ahead, make dad a drink.
Spicy Mangrove Margarita
- 1.5 oz. Camarena Silver
- 1 oz. Lime Juice
- .5 oz. Agave Nectar
- Bar Spoon Mango Puree
- 1 oz. Orange Juice
- Kosher Salt
- Chili Powder Mix
Add ingredients into a cocktail shaker filled with ice. Shake to combine/chill. Strain into a rocks glass with fresh ice and garnish.
La Conga Blicoti
By Hannah Chamberlain of @SpiritedLA
- 2 parts Frapin 1270
- 1 part fresh lime
- .5 part Giffard Banane du Brasil
- .5 part Demerara syrup
- Banana chips and/or tropical flower for garnish
Add all ingredients into cocktail shaker with icee. Shake all ingredients and double strain them into a coupe. Garnish with banana chips or tropical flower.
- 1 ½ ounce Blanco tequila
- 2 ounces Casillero del Diablo Sauvignon Blanc
- 1 ounce lemon juice
- 1 ½ ounces blue curacao
- 1 ounce pineapple juice
- Flower to garnish
Combine all ingredients (except garnishes) in a shaker filled with ice. Shake vigorously and strain into a coupe glass.
Garnish with flower.
Reyka Vodka Espresso Martini
By Trevor Schneider, National Ambassador of Reyka Vodka
- 2 Parts Reyka Vodka
- 1 Part Espresso
- .5 Part Simple Syrup
Combine all ingredients into a cocktail shaker, shake, strain into a martini glass, and garnish with 3 espresso beans.
Breakfast on Smith St
Courtesy of Sailor Jerry Spiced Rum
- 1.5 parts Sailor Jerry Spiced Rum
- 1 part fresh pineapple juice
- .75 fresh lime juice
- .50 part coffee liqueur
- .50 part cold brew coffee
- .50 part Licor 43
Combine all ingredients into a shaker with ice. Shake vigorously for 10 seconds. Pour into rocks glass with 1 large cube. Garnish with pineapple leaves.
by Charlotte Voisey, William Grant & Sons
- 1 part Flor de Caña 12 year Old Rum
- ¾ parts Campari
- ¾ part Sweet Vermouth
Include all ingredients into cocktail mixing glass with ice and stir well. Strain over a large block of ice in a rocks glass. Spritz and garnish with a large orange peel.
Hudson Valley Cooler
by David Powell, Hudson Whiskey National Ambassador
- 2 parts Hudson Maple Cask Rye
- 1⁄2 part fresh lemon juice
- 1⁄4 part real maple syrup
- 2 parts fresh apple cider
- Apple slices for garnish
Add lemon juice, maple syrup, and Maple Cask Rye to a shaker with ice and shake briefly to combine and chill. Strain over fresh ice cubes into a rocks glass and top with apple cider. Stir to combine and garnish with apple slices.
The Malt Jockey
Courtesy of Monkey Shoulder Blended Scotch Whisky
- 1 ½ parts Monkey Shoulder Blended Scotch
- ¾ parts Sweet Vermouth
- ¼ part Maraschino Liqueur
- 2 Dashes Chocolate Bitters
- Garnish with Orange Twist
Include all ingredients into a cocktail mixing glass with ice. Stir, and strain into a coupe glass and garnish with an orange twist.
The Calm Before the Storm
By Jaime Salas, Milagro Tequila National Ambassador
- 1.5 Part Milagro Reposado Tequila
- 1 Part Lemon Juice
- 1 Part Chamomile Syrup
- Club soda
- Optional: 2 dashes of Angostura Bitters
Build ingredients into highball glass, and top with ice. With bar spoon to swizzle, and top with club soda.
Add this spiked cold brew to your Father’s Day Cocktails brunch menu. Equivalent to a glass of wine and 1/2 cup of coffee, this gluten free beverage is a complete cocktail in a can. It is made with premium 100% arabica Colombian cold brewed coffee, agave nectar infused wine, real dairy cream, pure cocoa nib and other natural flavors.
Laphroaig® Peaty Papa
Created by LA Mixologist Devon Tarby
- 1 part Laphroaig® Select Scotch Whisky
- 3/4 part apple brandy
- 1 tsp dark maple syrup
- 2 dashes Angostura® Bitters
- Lemon twist (for garnish)
Combine all ingredients in a cocktail shaker and stir until slightly chilled but still boozy. Strain into an old fashioned glass with a large ice cube. Garnish with a lemon twist.
Knob Creek® Havemeyer
Created by Kai Parrott-Wolfe (Brooklyn, NY)
- 2 parts Knob Creek® Rye
- 3/4 parts espresso
- 3/4 parts amaro
- 1 heaping bar spoon of orange marmalade
- Flamed orange twist (for garnish)
Method: Combine all ingredients in a cocktail shaker. Shake and strain over rocks. Garnish with a flamed orange twist.
EFFEN® Ginger Man
Created by David Nepove
- 1 ½ Parts EFFEN® Vodka
- ¾ Parts Lime Juice
- ¾ Parts Fresh Ginger Syrup
- 1 Dash Bitters
- Ginger Beer
- 5 Mint Leaves
Muddle mint, lime juice and ginger syrup, add to a cocktail shaker with the vodka over ice and strain. Strain and pour into a tall glass with ice and ginger beer. Garnish with mint sprig.
Basil Hayden’s® Lemon-Rosemary Punch
Created by Matt Sharp (Houston, TX)
- 1 bottle of Basil Hayden’s® Bourbon
- 10 ounces Simple Syrup
- 10 ounces Lemon Juice
- 2 Lemons
- 30 dashes Aromatic Bitters
- Sprig of Rosemary (for garnish)
- Combine all ingredients into a large punch bowl with 4 cups of ice.
- Slice lemons into wheels and add to bowl.
- Stir to chill and ladle into Collins glass with a rosemary sprig.
- 4 oz Pineapple Juice
- 1 1/2 oz HEEET Cinnamon Vodka
- 1 oz Ginger Ale
- Splash of grenadine
- Slice of pineapple (for garnish)
Combine all ingredients in a cocktail shaker. Add ice to highball glass and pour mixture. Garnish with a slice of pineapple.
Cruzan ® Slowpoke Shandy
- 2 parts Cruzan® Single Barrel Rum
- 1/2 part Lime Juice
- 1/4 part Ginger Syrup
- 1 Wheat Beer
Combine rum, lime and ginger syrup in a pint glass and slowly pour half of the beer into the glass. Add a few ice cubes and finish pouring the beer.