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www.cheersonline.com 23 July/August 2015 • CANADIAN COBBLER 1 ½ oz. Tap 8 sherry fi nished Canadian rye whisky 1 oz. Pedro Ximénez sherry ¾ oz. Fresh lemon juice ½ oz. Simple syrup 1 Sliced strawberry Muddle berry in mixing glass. Add rest of ingredients and ice and shake well. Strain into wine glass of fresh ice, garnish with strawberry slice and basil sprig. The Cocktail Guru Jonathan Pogash created this recipe. THE BOURBON CAT 2 oz. Virgil Kaine ginger bourbon ½ oz. Lime juice ½ oz. Simple syrup Handful of mint leaves Ginger beer Place bourbon, juice and syrup in a shaker with mint, add ice and shake well. Pour into a Collins glass fi lled with ice, and top with ginger beer. Garnish with fresh mint sprig. Mixologist Gil Bouhana created this recipe for Atwood Kitchen & Bar Room in New York. EARLY RISER 1 ½ oz. Bourbon ½ oz. Cocchi Americano ½ oz. Peche de Vigne liqueur ¼ oz. Demerara syrup 1 Mint sprig Add ingredients into a julep cup. Muddle the mint. Fill with crushed ice. Garnish with a mint sprig. John Stanton at Sable Kitchen & Bar in Chicago created this recipe. LAST TRAIN HOME 2 oz. Heaven Hill bourbon 1 oz. Aperol Dash Peychaud's bitters Baska Snaps Swedish-style bitter spirit for rinse Rinse an Old Fashioned glass with Baska Snaps. Combine other ingredients and stir, strain into glass. The mixologists at The Saint Catherine in New York created this recipe. CROWN APPLE FIZZ 1 ½ oz. Crown Royal Regal Apple whisky ¾ oz. Lemon juice ½ oz. Pineapple gum syrup 2 dashes Aromatic bitters 2 oz. Soda water (to top) Add ingredients to a shaker fi lled with ice. Shake it very hard and strain in a highball glass. Top with club soda. The mixologists at Crown Royal created this recipe. Best Whiskey Cocktails b www.cheersonline.com www.cheersonline.com Mae Jordan GENERAL MANAGER OF LEE LEE'S HOT KITCHEN IN CHARLESTON, SC With the temperatures rising in Charleston, I am craving light, refreshing, yet interesting drinks. I recently added a new cocktail to our menu called the Red Mongoose. My favorite ingredient in it— and really the inspiration behind it—is the hibiscus syrup. It brings a subtle fl oral element that is balanced with the cherry liqueur, lemon juice and bourbon. The lemon juice is sweetened by the hibiscus syrup that brightens the bourbon and makes it perfect for the summertime: It's almost like an adult fruit punch. The hibiscus syrup is made from dehydrated hibiscus fl owers. Soaking the fl owers in warm simple syrup for up to 48 hours allows the fl avor and color to come out. Four Roses Yellow Label makes a great base for bourbon cocktails. It has a spice and oak fl avor that isn't overpowering and rounds the fl oral, fruit and tart of the cocktail. This drink also pairs perfectly with some of the lighter fare we've added to the summer menu, such as our sesame noodle salad with poached shrimp. THE RED MONGOOSE 2 oz. Four Roses bourbon ½ oz. Hibiscus syrup ½ oz. Cherry Herring ¾ oz. Lemon juice Edible orchid Fill a shaker with a scoop of ice, the above ingredients (minus orchid), shake hard, strain, serve over ice in a rocks glass. Garnish with the orchid.