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Spring Floral Cocktails from Clyde May’s Whiskey

By Ann Binlot Apr 2, 2016 8:57 AM

Clyde May was a rebel. During prohibition May used copper stills, Alabama spring water and local grains to make one of the best whiskeys in the state. He made aged, small batches before that was even a thing, using charred oak barrels to get that smoky taste. May even served eight months in prison for making his whiskey, but that didn’t stop him. He went straight back to making making whiskey, adding oven-dried apples to his barrels, creating a whiskey with hints of green apple and cinnamon that made his whiskey stand out from the rest.

With spring time here, it’s the perfect time of year to mix Clyde May’s Whiskey with fresh flowers and in-season fruits. Here are two cocktails using Clyde May’s Whiskey for you to enjoy. They’re refreshing with just a touch of sweet — the perfect thing to enjoy as it starts to get warmer outside.

“Mason Dixon Sour”

From Michael Lay, Faith & Flower

2oz CMW
1oz Mandarin Napoleon
1oz egg white
1oz lemon juice
.5oz simple syrup
1 dash Angostura bitters
1 dash cardamom bitters
1 edible flower fennel blossom

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Dry shake all ingredients. Add ice and shake well. Strain into a cocktail glass. Garnish with edible flower.

“Benny & Clyde”

From L & W Oyster Co.

1.5oz Clyde May’s
.5oz Benedictine
.75oz Pomm Ginger Syrup
.75oz Lemon Juice
1 Marigold edible flower

Combine all ingredients. Shake and serve up in a cocktail glass. Garnish with edible flower.

For more information, visit mayswhiskey.com.

Ann Binlot is a New York-based freelance writer who contributes to publications like The Economist, Wallpaper*, Monocle… Read Full Bio

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