A hot toddy with rum is the best warming drink! Use white, aged, or dark rum for this easy recipe that’s been around for centuries.
Here’s a drink to lift your spirits: the Rum Hot Toddy! This hot beverage has been around for centuries, and with one sip you’ll know why. It warms you from your head to your toes (imagine that in those eras with no central heating!).
Rum melds seamlessly into hot water and honey, which opens and accentuates its flavors. You can make this drink with white, aged, or dark rum: each adds different flavor components.
5 Star Reader Review
“I made this today for my husband (and myself, of course!). He absolutely loved the rum toddy! We both loved the hints of cinnamon and lemon, and I used maple syrup, as you suggested. Your recipe will certainly be repeated!” -Francine
Ingredients In A Hot Toddy With Rum
The hot toddy is a mixed drink made of liquor, hot water, and honey, often including lemon, or tea. It originated in India and was standard in Britain as early as the 1780’s! By the mid-1800’s, Americans were prescribing it as a cure for the common cold.
The original hot toddy was made with whiskey like Scotch. But once it spread to America, it was made with rum or brandy, which were the easiest to find spirits at the time. (It’s not like today, where you can get a bottle of just about any type of liquor at your liquor store!) Here are the ingredients you’ll need for a hot toddy with rum:
Rum: Any type of rum works in this drink; see more on choosing a rum below.
Pure maple syrup or honey: I like using maple syrup here. Honey can taste slightly medicinal with lemon and rum but it also works.
Hot water: I heat it in my electric tea kettle.
Lemon: Squeeze in a wedge of lemon, or you can also float a lemon wheel on top.
Cinnamon stick (optional): This adds a hint of cozy spices.
Types of Rum
You can use any type of rum for a hot toddy with rum, and each one adds unique flavor notes to the drink. You might think of white rum for Daiquiris and Mojitos, but it works very well in a rum hot toddy. An even better fit are aged and dark rum, which add intriguing flavor notes. Here’s how each change the flavor:
White rum has a straightforward flavor with a signature fruity finish
Aged rum,aka añejo rum, has notes of vanilla, coconut, almond, citrus, or caramel
Dark rum has a deep, caramel flavor and notes of cinnamon and spices
Spiced rum is already infused with warm spices, so you can skip the cinnamon stick if you like
How To Make A Rum Hot Toddy
A hot toddy is a cozy, restorative drink to sip by the fire (it was once thought to be a cure for the common cold). Because of that, it’s less of a fancy cocktail and more like making tea. Here’s what to do:
Mix: In the serving glass, stir together 1 ½ oz rum with ½ oz maple syrup or honey. We like the mix of pure maple syrup with rum (honey can taste slightly medicinal, but still delicious!).
Add hot water: Pour in ½ cup hot water.
Add lemon: Squeeze in a lemon wedge.
Garnish: Add a cinnamon stick if desired.
Maple Syrup, Honey, or Brown Sugar?
Maple syrup is my default for its cozy flavor with hints of caramel. Honey is the classic choice for a hot toddy, though I like it slightly better with maple flavor-wise.
For a even deeper flavor you can use 1 tablespoon brown sugar, which dissolves into the hot water. A splash of demerara syrup works too!
Serving It For A Crowd
Entertaining and want to make this rum hot toddy recipe for a crowd? You can certainly do so: and it’s very easy to mix up. Simply heat up the following ingredients on the stovetop until hot but not boiling:
4 cups hot water
1 ½ cups rum
½ cup maple syrup or honey
Once it’s heated, garnish in the same way as the single serving. Squeeze in the juice from a lemon wedge, and add a cinnamon stick if you like. That’s it!
More Hot Toddy Recipes
There are lots of variations on the theme! Here are a few more hot toddy recipes I love:
Yes! Rum was a go-to liquor for a hot toddy in colonial America. Any type works, though I specifically love aged and dark rums for their caramel and vanilla notes.
How strong is a rum hot toddy?
This hot toddy has 1 ½ oz of 80-proof rum per 6 oz drink, so it has about 10% alcohol (ABV). That’s the same amount of alcohol as one standard cocktail, just diluted with hot water.
Is a hot toddy better with rum or whiskey?
It’s personal preference! I like the rum hot toddy better because it’s a little rounder and sweeter, but whiskey makes a delicious hot toddy as well. Try my bourbon hot toddy and tell me which you like better in the comments below!
In the serving glass, stir together the rum and maple syrup (or honey).
Pour in the hot water. Garnish with a lemon wedge, squeezing in the juice, and the cinnamon stick.
Variation for 8 servings: Warm 4 cups water, 1 ½ cups rum, and ½ cup maple syrup on the stovetop until hot but not boiling. Garnish with lemon and serve.
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Here are the best rum cocktails to make with white or dark rum! These essential rum drinks will please everyone, including classic daiquiris, piña coladas, Mojitos, and more.
On the lookout for great rum cocktails? This liquor made from sugar cane became popular in America centuries ago, and is the key to many classic cocktails like the daiquiri and the mojito. After years testing rum cocktails at home, I’ve learned that they’re most approachable and crowd-pleasing drinks you can make.
This spirit is perfect for mixing with fruit, citrus, or sweetness, and ideal for spiking frozen drinks like a frozen daiquiri or hot drinks like buttered rum. As a home cocktail expert, here are my top classic rum cocktails that everyone always loves!
The most classic of all rum cocktails: the daiquiri! This balanced cocktail stars lime juice, rum, and simple syrup. A classic daiquiri is not frozen like the popular variation: it’s served straight up in a cocktail glass, likely invented in the 1800’s in Cuba.
Another all-time classic rum cocktail is the Mojito. While origins of the drink go back centuries, this iconic Cuban cocktail solidified its place in history in the 1930’s when Ernest Hemingway helped to popularize it. It’s a refreshing balance of lime, rum and fresh mint that’s equally as popular today (if not more so).
Ingredients: White rum, simple syrup, lime, mint, soda water
Another all-time great in rum cocktails is the classic piña colada! Named for “strained pineapple” in Spanish, this drink of pineapple juice, rum, and coconut is served either blended or with crushed ice. The drink was invented in San Juan in 1954 by a bartender named Ramón “Monchito” Marrero: it became an instant favorite and the official drink of Puerto Rico in 1978.
The concept of rum punch goes back centuries, though this one is closest to a Planter’s Punch from the early 1900’s. The balance of the ingredients is ideal: it’s sweet tart, fruity, and tropical, made with a mix of fruit juices.
Ingredients: White rum, dark rum, pineapple juice, orange juice, lime juice, grenadine
Just 3 ingredients make the classic Dark and Stormy cocktail! Each ingredient has personality: the rich, earthy dark rum, with vanilla and brown sugar notes, spicy ginger beer with effervescent bubbles, and a squeeze of tangy lime. It’s simple to build in the glass, making it ideal for entertaining.
The Mai Tai might sound like a fruity resort drink from the 1990’s, but it’s actually classic cocktail from the 1940’s. A true Mai Tai has a complex flavor, featuring rum, orange liqueur, and orgeat syrup. It’s just sweet enough, with nutty and vanilla notes against the sharp citrus.
Ingredients: Aged rum, dark rum, orange liqueur (curaçao, Cointreau or Grand Marnier), lime, orgeat syrup
Here’s a Cuban rum cocktail that’s made all over the world. This drink recipe has just 3 ingredients: lime, cola, and rum: also known as the Rum and Coke! It has 100 years of history and a refreshing, nuanced flavor.
It’s fruity and extra boozy: meet the Hurricane! This classic New Orleans cocktail is made with light and dark rum and passion fruit syrup, which gives it a tropical nuance. A hint of grenadine gives it extra sweetness and a rosy-golden color. It’s a unique rum cocktail that’s festive and fun.
Ingredients: Light rum, dark rum, passion fruit syrup, orange juice, lime juice, grenadine
Who doesn’t love a good strawberry daiquiri? My spin on this rum cocktail has a pure berry flavor and is just sweet enough, blended with real frozen strawberries and zingy fresh lime.
Here’s my personal favorite rum cocktail: the Jungle Bird! It’s one of the few rum cocktails to feature an Italian liqueur: Campari. You might know Campari from the Negroni: a dry and bitter drink. But Campari perfectly balances this rum drink: it hits all the right notes of sweet, tart, fruity, and bitter.
Ingredients: Dark rum, pineapple juice, Campari, lime juice, simple syrup
The Old Cuban is one part Mojito, one part French 75. This mashup cocktail is a modern classic created by a famous bartender in the early 2000’s. It’s minty fresh, with complexity from the bitters and vanilla and coconut notes from the aged rum.
This 1920’s slow sipper is begging to be part of your rum cocktail repertoire! This Cuban drink never soared quite as high as the daiquiri or the mojito, but it’s something special. It’s sleek and sophisticated, like a Cuban spin on a Manhattan: boozy, subtly bitter with a sweet and citrus nuance.
Ingredients: Aged rum, vermouth blanc, orange liqueur (Curaçao or Grand Marnier), and grenadine
This rum drink is ideal for sipping by the fire on a chilly evening: a historic cocktail made with dark rum that’s been around for centuries. This version is subtly sweet, cozy-spiced with cinnamon and allspice, and spirit-forward with boozy dark rum.
Here’s a bright and tangy rum cocktail that’s a spin on the classic Sidecar. It features rum and Cognac together, something that in Prohibition times was thought to be a little naughty. The rum adds nuance to this citrusy drink.
Ingredients: Cognac, rum, orange liqueur: Cointreau or triple sec, lemon juice
Here’s a tart and complex classic cocktail for the adventurous drinker: the Hemingway daiquiri! This spin on the Classic Daiquiri was invented in the 1920’s in honor of the famous writer himself, Ernest Hemingway. It uses tart, almost bitter grapefruit to balance the acidity of the lime, and maraschino liqueur, a cherry liqueur with notes of sour cherry and almond.
Ingredients: White rum, grapefruit juice, lime juice, Maraschino liqueur
Take one sip of this 1920’s rum cocktail and it’s intriguing: pleasantly sweet and sour from the pineapple juice with a slightly funky finish from the Maraschino. This one looks like it’s straightforward, but there’s more flavor to this pretty pink drink than you’d expect.
Ingredients: White rum, pineapple juice, Maraschino liqueur, grenadine
Here’s a frozen rum cocktail full of creamy, chocolaty flavor! Invented in the 1970’s, the Bushwacker is a mashup of a chocolate milkshake and piña colada. It’s lusciously smooth with notes of chocolate, coffee and vanilla.
Ingredients: Aged rum, Kahlua, creme de cacao. cream of coconut, milk, ice
This bright blue rum drink is as classic 1950’s as it gets, from the crushed ice to the drink umbrella. Both vodka and rum feature in this sweet tart drink, along with blue curacao to bring in its ocean-tinted color.
Need a quick and easy rum cocktail? This spin on the classic G&T is bubbly and refreshing, with a hint of fruity rum on the finish. It’s almost like a more subtle version of the Dark and Stormy, less spicy sweetness and more intriguing nuance.
Here’s a unique sweet and sour rum cocktail: the Yellow Bird! This bright yellow cocktail has a little extra bling: a nuanced finish with notes of vanilla and licorice. The sophistication comes from Galliano, a bright yellow Italian liqueur.
Ingredients: Galliano, Triple Sec or Cointreau, white rum, lime juice
Lastly, here’s a rum cocktail that’s completely over the top and perfect for the adventurous home bartender. The Zombie packs a potent punch, with four types of rum, three fruit juices and two fruit syrups. This Tiki-style cocktail originated in the 1930’s and was one of the first of its kind.
Ingredients: white rum, spiced rum, dark rum, 151 rum (optional), lime juice, lemon juice, pineapple juice, passion fruit syrup, orange bitters, grenadine
Making Rum Cocktails For a Party
For the best party cocktails, pick drinks that can be batch prepped or built in the glass. Rum Punch is a great party recipe (follow the party size note in the recipe). Mojitos work well if you make my Mojito Pitcher using a mint simple syrup. The Dark and Stormy is easy to build in the glass.
When batching cocktails, multiply the recipe by your number of servings and mix all non-carbonated ingredients together. Always add carbonated ingredients like soda water or champagne separate right before serving. For frozen drinks like piña coladas, you can blend them in batches and keep them in the freezer for a few hours beforehand, then give them a quick re-blend when ready to serve.
Types of Rum: White, Aged & Dark
A few of the rum cocktails above use dark rum: something altogether different than the light rum you get for daiquiris and piña coladas! Here’s a breakdown of the differences:
Aged rum Also referred to as golden rum, amber rum, or añejo rum (meaning “aged”). Aging gives it a complex flavor, more like a Cognac. It has undertones of vanilla, coconut, almond, citrus, or caramel.
Dark rum is also aged; it has a dark color and a rich, developed flavor with caramel, brown sugar, and vanilla notes.
Light rum or white rum is clear and has a smoother, more straightforward flavor than dark rum.
The Rum Cocktail I Start With
The Mojito is my favorite rum cocktail: it’s so refreshing, minty, and bubbly, and it’s simple to make right in the glass: no cocktail shaker required!
In a medium-sized lowball glass or highball, add the mint, lime, and sugar, adding ½ lime at a a time. Muddle until lime juice is released and mint is fragrant.
Add the rum and swirl. Add a handful of ice cubes and top with the soda water. Stir once or twice to incorporate and garnish with additional mint and lime wedges.
Rum pairs well with a variety of mixers, including fruit juices (lime, pineapple, orange), soda water, cola, ginger beer, tonic water, coconut cream, and various liqueurs.
Can I use any type of rum for any cocktail?
While you can experiment with different rum styles in cocktails, certain types are traditionally used for specific drinks. For example, a Mojito typically calls for white rum, while a Mai Tai is made with both white and dark rum.
What are some tips for making great rum cocktails at home?
Use fresh ingredients, quality rum, and follow the recipes exactly. Shake cocktails with ice to chill and dilute them properly. Garnish your drinks to enhance their visual appeal and aroma.
More cocktails!
Outside of these rum cocktails, there are so many great cocktail recipes! Here are some of our best cocktail collections:
Here are all the best whiskey cocktails for any occasion! Pick from these easy drinks using bourbon, Scotch, Irish and rye whiskey, from a classic Old Fashioned to a whiskey sour.
Got a bottle of whiskey? After making dozens of whiskey cocktails, I’ve learned it’s one of the most versatile spirits out there. There are easy drinks, and craft cocktails with unique ingredients. While it’s often used in fall and winter, there are summer whiskey drinks, too. The flavor ranges from sweet, sour, spicy, spirit-forward, and fruity: there’s truly something for everyone!
As a home cocktail expert and certified mixologist, I’ve gone through my list of the best whiskey cocktails, and I’ve realized it’s a true history lesson. These classic whiskey drinks span the ages: starting in 1688, through the 1800’s to the Prohibition Era and today.
The Whiskey Sour is the gateway drink that converts skeptics into whiskey lovers! This classic balances the spicy warmth of bourbon with bright lemon juice and just enough sweetness. I like using maple syrup instead of simple syrup to add depth. If you’re feeling fancy, top it with an egg white foam to make a Boston Sour.
Picture bartenders in the 1880s muddling fresh mint and lemon for this refreshing drink! The Whiskey Smash appeared in cocktail guides as early as 1887. Fresh mint is muddled with lemon and sweetener, then mixed with whiskey and served over crushed ice.
Here’s a refreshing whiskey cocktail: the classic Whiskey Highball! This two-ingredient cocktail originated around the turn of the 20th century and it’s still popular to this day. It’s so easy to make: no cocktail shakers or fancy ingredients required! It’s an intriguing way to enjoy the flavors in a sip of whiskey. Serve it in summer or anytime you need a bubbly refresher.
The Old Fashioned isn’t just a cocktail: it’s a piece of history dating back to the early 1800s. This drink is essentially just lightly sweetened whiskey, seasoned with bitters and garnished with an orange peel. For my recipe, I prefer letting the whiskey be the star, with just enough sugar and bitters to enhance the flavor.
Created at The Manhattan Club in New York City in the 1870s, this three-ingredient classic is an exercize in balance. The Manhattan combines spicy rye whiskey with sweet vermouth and herbal bitters. Every sip reveals new layers. It’s pure and simple: exactly what a great whiskey cocktail should be.
The Boulevardier is a classic cocktail that was invented in the 1920’s, a variation on the Negroni that swaps gin for whiskey. It’s thought to have been invented by an American writer who founded a monthly magazine in Paris called the Boulevardier. Think of it as the Negroni’s more approachable cousin: the bourbon’s caramel notes balance the bitterness of Campari.
The Irish mule takes a classic Moscow Mule and swaps the vodka for Irish whiskey, making a great intro drink to whiskey that’s light and bubbly! This is one of the easiest cocktails you’ll ever make: just Irish whiskey, ginger beer, and lime juice poured over ice.
The Mint Julep has been around since 1784, when it was actually prescribed as stomach medicine. By 1938, it became the official drink of the Kentucky Derby. Fresh mint gets muddled with sugar and bourbon, then served over crushed ice in a frosty silver cup. (I personally prefer the Whiskey Smash to this drink since it’s a little sweeter and tangier, but that’s just me!)
The Paper Plane was created in 2007 by bartender Sam Ross, proving that great whiskey cocktails can still be made today! This brilliant cocktail balances bourbon with bitter Aperol and herbal amaro, creating equal parts sweet, bitter, and tangy.
Despite its vintage-sounding name, the Gold Rush is another modern creation from the mid-2000s! This spin on the Whiskey Sour uses honey syrup instead of simple syrup. The honey brings out bourbon’s natural caramel notes and adds a nuance to the flavor. It’s become one of my most-requested drinks!
The New York Sour is a well-known variation on the whiskey sour (and a personal favorite) that floats a layer of red wine on top. It’s thought to have been invented by a bartender in the 1880’s in Chicago, then picked up and made popular in New York City (hence the name). The red wine adds intrigue, and a fruity acidity: and it looks simply stunning with the bright two-toned layer!
Bitter coffee meets buttery Irish whiskey and whipped cream in a classic Irish Coffee! It’s technically a coffee drink, but the whiskey transforms it into a cozy dessert cocktail that’s perfect for after dinner or cold winter nights.
The bourbon Sidecar is a variation on the classic Sidecar, one of the great sour cocktails. It was invented in the 1920s, and the name likely came from an American army captain who drove around in a motorcycle sidecar. Change the brandy to bourbon, and you’ve got a whole new drink! This one trades the fruitiness of brandy for the spicy sweet finish of bourbon whiskey.
Dating back to 1688 Scotland, Milk Punch is one of the oldest cocktails in existence. This New Orleans brunch favorite stars bourbon, brandy, milk, and vanilla. The first sip reveals the genius: it’s creamy and rich without being heavy, making it perfect for lazy weekends or holiday parties.
Here’s a whiskey cocktail that’s sweet, citrusy and just plain fun: the Brown Derby cocktail! This 1930’s retro drink was named after a restaurant chain in LA. It tones down spicy whiskey with sweet grapefruit juice. This drink uses honey syrup instead of the traditional simple syrup, which adds complexity and mellow undertones.
Let’s move on to rye whiskey cocktails! If you love a Manhattan, the Brooklyn is a must-try. This mixed drink is named after the Brooklyn neighborhood in New York City, a spin on the Manhattan using rye whiskey, dry vermouth and Maraschino liqueur. The first printed recipe for this drink appeared in 1908.
The Sazerac is a classic rye whiskey cocktail that’s the official drink of New Orleans. It’s made with Cognac, rye whiskey, absinthe, and Peychaud’s bitters. It’s a little like an Old Fashioned, with the addition a black licorice finish to each sip.
Do you love spirit-forward drinks like the Sazerac or a Manhattan? Try the La Louisiane! This unique drink is a classic cocktail from the 1800’s that most people have never heard of, similar to a Sazerac. It’s got more roundness and complexity in flavors: herbal from Benedictine, lightly sweet from vermouth, with a black licorice finish from absinthe.
Here’s a drink that’s complex and spirit-forward, a unique rye whiskey cocktail. The Old Pal pairs bitter Campari with dry vermouth and fiery rye whiskey into a drink that’s dry, bitter and spicy all at once. Some might say the Old Pal is a variation on a Negroni, but it’s actually closest to the Boulevardier.
Want a sophisticated rye whiskey cocktail to impress? Try the Toronto!A fancy spin on the Old Fashioned, the Toronto features whiskey and Fernet-Branca. It’s alcohol-forward, with a sophisticated, complex, and rich flavor. It balances the earthiness of the rye whiskey with the subtle bitterness of the Fernet-Branca.
Looking for a spirit-forward classic whiskey cocktail? Try the Vieux Carre! This unique classic cocktail comes from New Orleans and its name refers to the French Quarter (“Old Square” in French). It’s strong and alcohol forward, made with not one but two types of bitters. The complex flavor is ideal for whiskey lovers who love to relax with a slow sipper in hand.
Let’s move onto Scotch whisky drinks! The Blood and Sand cocktail is one of the few classic Scotch cocktails, and features blood orange juice and cherry liqueur. It was named after the 1922 silent movie about a bullfighter called Blood and Sand. Instead of spicy and boozy like most Scotch cocktails, it’s the exact opposite: light and semi-sweet, with a balanced and cherry-forward flavor.
Here’s a whisky cocktail for Scotch lovers and drinkers who need a little extra convincing: try the Godfather! This Scotch and amaretto cocktail is deliciously simple. With just two ingredients, it balances the nutty sweetness of amaretto with the spicy finish of whisky. The hint of amaretto gives the Scotch a unique intrigue that makes it more palatable than drinking straight up.
This modern classic cocktail highlights the peaty flavor of Scotch by combining it with lemon, honey and ginger into a spin on the Whiskey Sour. While it pleases even non-Scotch fans (me), you do need two types of Scoth, making it one for afficionados. While it sounds like a classic cocktail, this one was invented in the 2000’s in New York City.
The Rusty Nail was born back in the 1937 at a British Industries Fair. Then it disappeared, only to reappear in the 1960’s as the “in” drink of the moment. This slow sipper got popular in the 1960’s, pairing whisky with Drambuie, a Scotch-based liqueur. All you need is two ingredients and you get lots of flavor: honey, herb and sweet notes from the Drambuie, and a spicy finish from the Scotch.
What if you’re a Scotch lover and a Manhattan lover? The Rob Roy is a Manhattan made with Scotch whisky instead of bourbon or rye. This booze-forward drink is the perfect way to enjoy a good Scotch! It’s a retro slow-sipper that’s been around since 1894.
Made with: Scotch whisky
Choosing the Right Whiskey for Cocktails
Here are a few tips for selecting whiskey for these drinks:
Bourbon is the most versatile type of whiskey, and works in most whiskey cocktails from sour to fruity to spirit-forward. I prefer bourbon for most of my whiskey drinks, like the Gold Rush, Bourbon Smash, or my classic Whiskey Sour. I recommend bottles in the $25-40 range, Elijah Craig Small Batch, Four Roses Small Batch, or Woodford Reserve.
Rye whiskey brings spicy, peppery notes and works well in spirit-forward drinks. The Manhattan was designed for rye whiskey, and it shines in drinks like the Sazerac and Toronto. Rye stands up well to bold ingredients like Campari and Fernet-Branca.
Scotch whisky is not often used in cocktails, but its smoky character in drinks like the Blood and Sand or can be highlighted in the Penicillin.
Irish whiskey has a very smooth, approachable character, and should be used only for drinks like the Irish Mule and Irish Coffee.
Frequently Asked Questions
What’s the difference between bourbon and whiskey?
Bourbon is a type of whiskey made in America from at least 51% corn and aged in new charred oak barrels. All bourbon is whiskey, but not all whiskey is bourbon. For more details, check out my guide on bourbon vs whiskey.
Can I substitute one type of whiskey for another in cocktails?
Sometimes yes, sometimes no. In balanced cocktails like the Whiskey Sour or Whiskey Highball, you can use any whiskey style. But recipes designed for specific types—like a Manhattan (rye) or Penicillin (Scotch)—really benefit from using the called-for spirit. The flavor profiles are quite different.
What are the best whiskey cocktails for beginners?
Start with the Whiskey Highball, Irish Mule, or Whiskey Sour. These drinks balance the whiskey with other flavors, making them approachable if you’re still developing a taste for straight spirits. The Gold Rush is also excellent for beginners who enjoy honey flavors.
How should I store my whiskey for cocktails?
Unlike wine, whiskey doesn’t age in the bottle. Store it upright at room temperature away from direct sunlight. Once opened, bourbon and rye stay fresh for years. Keep vermouth and other cocktail ingredients refrigerated after opening.
The Whiskey Cocktail I Start With
When people ask me where to start with whiskey, I recommend my classic whiskey sour. It’s the perfect balance of sweet and tart, and you can add an egg white foam if you like (see my Bourbon Sour recipe).
My favorite whiskey cocktail is the classic whiskey sour! This drink is easy to make at home with a few simple ingredients for a balance of sweet, tart, and boozy. For an egg white foam, see my Bourbon Sour.
Add the whiskey, lemon juice, and simple syrup to a cocktail shaker. Fill with a handful of ice and shake until very cold.
Strain the drink into a lowball or Old Fashioned glass. Serve with ice, an orange peel and a cocktail cherry.
Notes
To convert to tablespoons, 1 ounce = 2 tablespoons.
* Adjust the sweetness level in a whiskey sour to fit your tastes. I also like substituting maple syrup for the simple syrup, which adds subtle caramel notes to the flavor profile.
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