The cocktail renaissance of the early 2000s did a lot for the world of bartending. Not only did it bring the artistry and creativity of bartending to the forefront, but it paved the way for a new generation of innovative, exciting bartenders all over the U.S. (and beyond).
It also returned some classic cocktails from the Prohibition era and before to prominence, including the Sazerac, Daiquiri, Martinez, Bee’s Knees, Negroni, and more. We often think of Prohibition as a time when alcohol was prohibited, but countless iconic drinks were created during this time. Just because some Prohibition-era cocktails returned to popularity during the cocktail renaissance, that doesn’t mean they all did.
There is a slew of lesser-known classic cocktails that deserve your attention — especially whiskey-based cocktails. In my two decades of writing about alcohol, I’ve been lucky enough to try some drinks that were seemingly forgotten (by many modern drinkers) in time. The fact that many of them aren’t more popular is a shame.
Forgotten whiskey cocktails
When I talk about “forgotten” whiskey cocktails, I don’t mean they’re recipes are collecting dust in some random drawer somewhere with no bartenders mixing them up anywhere. I mean, compared to the likes of the Manhattan, Old Fashioned, and the aforementioned Negroni, they aren’t getting as much time in the spotlight as they deserve.
Below, you’ll find a list of some of the best lesser-known whiskey-based cocktails. Each is complex, flavorful, and deserves to be added to your home bartender repertoire. Keep scrolling, see them all, learn a little bit about their history, and discover why they shouldn’t be forgotten.
The A La Louisiane
The A La Louisiane isn’t completely forgotten, but this take on the popular Vieux Carre should be more popular than it is. This drink, which was first published in 1937 in Famous New Orleans Drinks and How to Mix ’Em by Stanley Clisby Arthur, was the house drink at the well-known New Orleans restaurant La Louisiane.
With the rise of the cocktail renaissance, it’s gaining in popularity. I just wish more drinkers knew about this combination of rye whiskey, sweet vermouth, Benedictine, absinthe, and Peychaud’s bitter.
Ingredients:
- 1 oz rye whiskey
- 1 oz sweet vermouth
- 1.2 oz Benedictine
- 1 dash of absinthe
- 1-2 dashes of Peychaud’s bitters
- Cocktail cherry
Method:
In an ice-filled mixing glass, add the rye whiskey, sweet vermouth, Benedictine, absinthe, and Peychaud’s bitters. Stir to combine and chill. Strain into a chilled coupe glass. Garnish with a cocktail cherry.
Rusty Nail
The Rusty Nail is another cocktail that’s not completely unknown, just very underrated and undervalued by many contemporary drinkers. This drink couldn’t be simpler, as it’s a combination of Scotch whisky and Drambuie. Really, that’s it.
This boozy, flavorful cocktail has a bit of murky history. Some say it was created at the 1937 British Industries Fair trade show, while others believe it was invented in Hawaii in the 1940s. While there are differing stories about its creation, there’s no debate about its popularity among Frank Sinatra and the Rat Pack in the 1960s. If it was good enough for “The Chairman of the Board,” it’s good enough for us.
Ingredients:
- 1 and 1/2 oz Scotch whisky
- ¾ oz Drambuie
Method:
Add ice to an Old Fashioned glass. Pour in the Scotch whisky and Drambuie. Gently stir to combine and chill. Garnish with a lemon peel.
Churchill Manhattan
We all know about the Manhattan, but do you know anything about its smoky relative, the Churchill Manhattan? Named for Winston Churchill, this largely forgotten drink was created by famed bartender Joe Gilmore at the Savoy Hotel’s American Bar in London sometime in the 1930s. A take on the Manhattan, this version is made with Scotch whisky, sweet vermouth, fresh lime juice, and Cointreau.
Ingredients:
- 1 and ½ oz Scotch whisky
- ½ oz sweet vermouth
- ½ oz Cointreau
- ½ oz fresh lime juice
Method:
Add ice to a mixing glass. Pour in Scotch whisky, sweet vermouth, Cointreau, and fresh lime juice. Stir to combine and chill. Strain into a coupe glass.
Blackthorn
While you might have at least heard the names of some of the cocktails on this list (even if you don’t know what’s in them), there’s a decent chance you’ve never heard of the Blackthorn. Some of the drinkers on this list are from the Prohibition era. Blackthorn was first mentioned by bartender Harry Johnson in the 1900 edition of his Bartender’s Manual.
This classic drink is made with Irish whiskey, sweet vermouth, bitters, and absinthe.
Ingredients:
- 2 oz Irish whiskey
- 1 oz sweet vermouth
- 1-2 dashes Angostura bitters
- 1 dash of absinthe
Method:
Add ice to a mixing glass. Pour in Irish whiskey, sweet vermouth, bitters, and absinthe. Stir gently to combine and chill. Strain into a chilled Old Fashioned glass. Garnish with a lemon twist.
Twelve Mile Limit
The name of this Prohibition-era cocktail is a reference to the distance from shore that still counts as a country’s territory. A war correspondent named Thomas Franklin Fairfax Millard is named as the creator of this unique combination of white rum, rye whiskey, cognac, fresh lemon juice, and grenadine. You don’t need to travel to international waters to realize this is a drink you should try at home.
Ingredients:
- 1 oz white rum
- ½ oz rye whiskey
- ½ oz cognac
- ½ oz fresh lemon juice
- ½ oz grenadine
Method:
Add ice to a shaker. Pour in white rum, rye whiskey, cognac, fresh lemon juice, and grenadine. Shake vigorously to combine. Strain into a chilled Old Fashioned glass. Garnish with a cocktail cherry.
