The Love List

est. 2006

6 Whiskey Drinks To Warm Your Bones This Fall

BOOZE, OCT15, RECIPES, RESTAURANTSJess Graves
The bar at Ford Fry's St. Cecilia. Photo: Andrew Thomas Lee

The bar at Ford Fry's St. Cecilia. Photo: Andrew Thomas Lee

There are few things our gang at The Love List enjoy more than a great whiskey drink, which is why we're a teensy bit beside ourselves to take in Atlanta's Whiskies of the World festival. To celebrate in proper fashion, we asked our friends at Ford Fry's family of restaurants to shake up a few boozy whiskey creations using spirits participating in the festival. 

No. 246's No Sleep 'Til Brooklyn, made with Rittenhouse rye whiskey. Photo: Caroline Fontenot

No. 246's No Sleep 'Til Brooklyn, made with Rittenhouse rye whiskey. Photo: Caroline Fontenot

No Sleep ‘Til Brooklyn

Clarke Anderson, No. 246

Named for the infamous Beastie Boys jam.

2 oz. Rittenhouse rye whiskey

.25 oz. House Espresso liqueur

.25 oz. Amaro Nonino

1 oz. dry vermouth

1 bar spoon Luxardo

Stir, serve in a footed rocks glass.

King + Duke's Rose for Emily, made with Bulleit bourbon. Photo: Emily Schultz

King + Duke's Rose for Emily, made with Bulleit bourbon. Photo: Emily Schultz

Rose for Emily

Clarke Anderson, King + Duke

A classic King + Duke go-to gets an update with praline flavors.

In a cocktail shaker...

1.5 oz. Bulleit bourbon

.5 oz. Cynar

.25 oz. Allspice Dram

.5 oz. lemon juice, freshly-squeezed

.5 oz. Praline

Shake, serve on the rocks.

St. Cecelia's Start Spreading the News, made with Knob Creek bonded bourbon. Photo: Emily Schultz

St. Cecelia's Start Spreading the News, made with Knob Creek bonded bourbon. Photo: Emily Schultz

Start Spreading the News

Clarke Anderson, St. Cecilia

A stirred variation on the classic Brooklyn.

2 oz. Knob Creek bonded bourbon

1 oz. dry vermouth

.5 oz. Luxardo maraschino

.25 oz. Golden Moon amer dit picon.

Stir, serve in a coupe glass.

The Apline, from JCT Kitchen, made with Virgil Kane bourbon. Photo: Emily Schultz

The Apline, from JCT Kitchen, made with Virgil Kane bourbon. Photo: Emily Schultz

The Alpine

Eduardo Guzman, JCT Kitchen

A JCT staple makes a comeback.

In a cocktail shaker...

1.5 oz. Virgil Kaine bourbon

.5 oz. fresh-squeezed lemon juice

.5 oz. Zirbenz pine liqueur

.5 oz. simple syrup

2 dashes Regard orange bitters

2 dashes Fee Brothers aromatic bitters

Shake all ingredients together, pour over fresh ice in an old fashioned glass. Garnish with a sprig of rosemary.

BeetleCat's Tiki Torched, made with Woodford Reserve bourbon. Photo: Emily Schultz

BeetleCat's Tiki Torched, made with Woodford Reserve bourbon. Photo: Emily Schultz

Tiki Torched

Eduardo Guzman, BeetleCat

For getting lit.

In a cocktail shaker...

1.5 oz. Woodford Reserve bourbon

.5 oz. orange juice

.5 oz. fresh pineapple juice

.5 oz. fresh-squeezed lemon

.5 oz. Jack Rudy grenadine

2 dashes Angostura aromatic bitters

Shake, pour over fresh ice in a old fashioned glass. Garnish with a flamed orange.

The Optimist's From Nowhere, made with Virgil Kane baron rye whiskey. Photo: Caroline Fontenot

The Optimist's From Nowhere, made with Virgil Kane baron rye whiskey. Photo: Caroline Fontenot

From Nowhere

Eduardo Guzman, The Optimist

A drink made to suit Executive Chef Wesley True's new menu change-ups at The Optimist.

In a cocktail shaker...

1.5 oz. Virgil Kaine baron rye

.5 oz. fresh-squeezed lemon

1 oz. Lillet Rouge

.75 oz. chai tea syrup

2 dashes of angostura bitters

Shake all ingredients, pour over fresh ice in a Collins glass. Garnish with a mint leaf.