Daily Post

Delicate by design, this delight by J’Nai Williams asks that you lean in to detect all the surprising, soft nuances of Scotch, which are set afloat by a flurry of citrus and floral scents and flavors. Oh, and one more request straight from the drink’s creator: Do so while feeling fly with friends at the beach or by the water. Her highball is an homage to the women who unapologetically take the bull by the horns in life, and despite a mellow profile of grapefruit, elderflower, and lavender, it likewise struts with a confidence that comes from a base as assertive as single-malt Scotch.

Ingredients

1 ½ oz Scotch

1 oz grapefruit-elderflower barmalade

1 tsp agave nectar

4 dashes (not drops) lavender bitters

2-3 oz club soda

Shaken

Large Collins Glass

Instructions

1. Add the Scotch, barmalade, agave nectar, and bitters to a shaker. Fill the shaker with ice cubes and shake vigorously until it is ice-cold and shows frost on the outside.
2. Strain the shaker’s contents into a large 14 oz collins glass over fresh cubed ice, then top with the club soda, stirring softly to combine.

Enjoy!

Like its namesake, the elegiac tune by Townes Van Zandt, this cocktail is a staggeringly deep number to wax wistful to while sitting around the campfire. In a play on just how much wood features in the makeup of Tennessee whiskey (maple charcoal filtering and charred oak aging), this old-fashioned finds Samir Osman doing the spirit one better by adding a maple syrup that itself features the flavors of smoked pecan wood. Despite all these like-minded elements, though, it’s all summer beauty and none of the burns when the delightful taste of peach puts a classic Southern spin on your night under the stars!

Ingredients

2oz Tennessee Whiskey

½ oz smoked maple syrup

3 dashes (not drops) of peach bitters

1 dash citric acid solution

1-2 spritzes white sage hydrosol

Stirred

Served in a Rocks or Nick and Nora glass

Instructions

1. Add the whiskey, maple syrup, bitters, and citric acid solution to a dry mixing glass. Fill the glass with ice and use a bar spoon to stir until the mixing glass feels ice-cold.
2. Strain into either a rocks glass over a large ice cube or a chilled Nick & Nora glass (without ice).
3. Spray the white sage hydrosol over the top of the drink or if you’d like to have one on hand – shake a sage leaf to awaken the aromatics, and then place it on top of the drink.

Enjoy!

Donny Clutterbuck’s radio is tuned to “Turn the Music Up” by the band PREP, a “Steely Dan-esque” song that inspired a Paloma riff that expands to include rose, chocolate and, of course, anejo!

Ingredients

1 ½ oz tequila anejo

¾ oz rose syrup

¾ oz lime juice

1 dash (not drop) chocolate mole bitters

1 ½ oz sparkling pink grapefruit soda

1 lime wheel (1/4 inch thick)

Shaken

Collins Glass

Instructions

1. Add the tequila, syrup, lime juice, and bitters to a shaker. Fill the shaker with ice and shake vigorously until it is ice-cold and shows frost on the outside.
2. Double strain the shaker’s contents into a collins glass over fresh cubed ice, then top with about 1 ½ oz of grapefruit soda – we recommend using your bar spoon to force the carbonation all the way down to the bottom of the glass. Place the spoon, standing straight up, down into the center of the glass. Place the mouth of the soda bottle near the top of the handle, right at the edge of the spoon, and pour, letting the soda spiral down the handle all the way to the bottom of the glass.
3. Garnish by placing the lime wheel on the rim.