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WHISK(E)Y

In a medium saucepan, combine 1 cup of water, 1 cup of sugar, and 1 cup of cranberries. Bring the mix to a light simmer until the cranberries begin to split and release their juice. Gently stir to dissolve the sugar. Remove the syrup from the heat and allow it to cool. Strain out the cranberries and store the syrup in a glass jar in the refrigerator for up to 2 weeks.

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Blackberry Whiskey Sour

Blue Peak Hot Toddy

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Blue Peak Hot Toddy

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Boulevardier

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Brooklyn

Cranberry Scotch Champagne cocktail with GH Mumm Brut

Drink OTHER WHISK(E)Y

Champagne Cocktails with G.H. Mumm

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Gold Rush

Hot toddy apartment bartender

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Hot Toddy

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Kentucky Buck

Manhattan cocktail

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Manhattan

maple old fashioned

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Maple Old Fashioned

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Mint Julep

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New York Sour

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- HOME BARTENDING HOW TO’S
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