There are many reasons to make a cocktail on Father’s Day. Maybe you’re cooking the father in your life a steak dinner and need a last bit of panache to make it really special. Maybe you need a delicious thing of liquid courage to call him and say, Happy Father’s Day. Or maybe you’re yourself a father and want to celebrate your parental responsibilities. Whatever the reason, one thing is clear: the cocktail should not take more than a couple of minutes and a few ingredients to whip up fresh as needed. Whether you’re playing catch with your son with a drink in hand or whether you’re imagining the impact of never having played catch with your dad, Novella’s Torontonian bartender connects got you covered.
Figures’s Mixologist James Bailey’s ‘Dad and Jokey’
1.5oz Monkey Shoulder Scotch
.75oz Lemon Juice
.75oz Rosemary Syrup
1oz Orange Juice
Ginger Beer to top
Garnish: Lemon or lime wheel, fresh rosemary
Pour all liquid ingredients into a Collins glass, filled with ice. Stir and garnish with a fresh rosemary sprig and lemon or lime wheel. Serve immediately.
Parts and Labour’s Chantelle Gabino-inspired Simple — No Muddling of Sugar Cubes – Classic Old Fashioned
2oz rye, bourbon, or peated scotch, if you’re feeling a bit adventurous
1/2 oz of simple syrup
Dashes of aromatic bitters — Bittered Sling’s Kensington Bitter, if you can get it, and Angostura, if you can’t.
One large cube of good, cold ice.
Before starting the drink itself, make sure you have good ice. Keep the ice away from frozen meats and vegetables, because the ice will otherwise take on their odors, which may very well ruin the cocktail. Keep in mind, simple is best but simple takes good quality ingredients to truly shine. Now, let’s make that drink. Make sure the receptacle — an Old Fashioned glass, if possible — is cold. Combine simple syrup and dashes of bitters in the glass. Add one large cube of ice — or enough ice to fill the glass – and stir to mix. Add whiskey and stir until the liquid levels with the ice cube. Before serving, add a small splash of oil from an orange zest and, if you’re so inclined, throw in the zest. (Less is more here as many people find the pith of the orange to be entirely distasteful.)