Big Batch Whiskey Cocktails | Wine Enthusiast
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Big Batch Whiskey Cocktails

From Here to Eternity

Courtesy Nicky Beyries, bar manager, Foreign Cinema and Laszlo Bar, San Francisco

Beyries recommends San Francisco purveyor Small Hand Foods’ Passion Fruit Syrup for this drink, but “if someone is going to make [passion fruit syrup] on their own, they need to be sure it is rather tart, rather than sweet.”

American in Rome

Courtesy Leo Robitschek, bar director, NoMad Bar, Las Vegas

This is a streamlined version of one of the NoMad Bar’s cheeky, over-the-top concoctions, or “cocktail explosions.” The recipe features Foro Amaro, a collaboration between Robitschek and Joe Magliocco of Michter’s Distillery, which has a citrus and burnt sugar profile. If you can’t find it, substitute with Amaro Montenegro.


1¾ cups rye whiskey
10 dashes Angostura Bitters
1 cup Small Hand Foods Passion Fruit Syrup
1 cup lemon juice
4 ounces lime juice
Pinch of Maldon salt, or other fine-flake sea salt
Lemon wheels, for garnish
Mint sprigs, for garnish
Brut sparkling wine, to top


Up to 2 hours prior, combine all ingredients except garnishes and sparkling wine. Store in refrigerator.

To serve, place large mold or block of ice in punchbowl, then add mixture. Garnish with lemon wheels and mint sprigs. As you serve, top each glass with splash of dry sparkling wine. Serves 6–8.

American in Rome

8 orange slices, plus more for garnish
½ cup simple syrup
¾ ounce lemon juice
1 cup Foro Amaro
1 cup Michter’s US*1 Kentucky Straight Bourbon
Mint sprigs, for garnish


In large spouted jar or pitcher, muddle 8 orange slices with simple syrup and lemon juice. Add amaro and Bourbon, and stir to combine. Add ice, and float additional orange slices and mint sprigs atop. Serve in rocks glasses or punch cups. Serves 4–8.

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