Cocktails Featuring

Whiskey

  • NIGHTFALL HIGHBALL

    1 1/4 oz Baller Single Malt Whiskey
    1/2 oz St. George Raspberry Liqueur
    4 oz Q Club Soda
    lime oil

    Stir Baller and Raspberry Liqueur in a highball glass with ice for five seconds, add club soda and give one full stir. Squeeze a lime peel over the drink before dropping it into the glass.

    Recipe: Lauren Steele, Ramen Shop, Oakland
    Photo: Ashley Rose Conway/Craft & Cocktails

  • UNION ST. HIGHBALL

    1 3/4 oz Baller Single Malt Whiskey
    1/4 oz Bruto Americano
    Topo Chico

    Build over ice in a Collins glass, then garnish with dehydrated Oro Blanco grapefruit and lime.

    Recipe: Othón Nolasco, Va'La Hospitality, LA
    Photo: Karl Streuk/Spirit & Spoon

  • UMBRELLASCAPE

    1 1/2 oz Baller Single Malt Whiskey
    1 oz Manzanilla Sherry
    1/2 tsp Dupont Aigre Doux
    club soda

    Build cocktail in a Collins glass over ice, then top with club soda. Garnish with a lemon twist.

    Recipe: Alex Jump, Death & Co., Denver
    Photo: Elliott Clark/ Apartment Bartender

  • SHOP HIGHBALL

    1 1/2 oz Baller Single Malt Whiskey
    4 1/2 oz Q club soda
    lemon oil

    Stir Baller in a highball glass with ice for five seconds, add club soda and give one full stir. Squeeze lemon peel over drink and discard.

    Recipe: Chris Lane, Ramen Shop, Oakland
    Photo: Nicola Parisi

  • HIRO HIGHBALL

    2 oz Baller Single Malt Whiskey
    1 oz blueberry cordial
    1/2 oz fresh lemon juice
    1 pinch sea salt
    soda water

    Combine all ingredients except soda and garnishes in a shaking tin with ice. Shake vigorously then strain cocktail into a Collins glass over ice. Top with soda water, lightly stir before serving. Garnish with lemon twist and fresh blueberries.

    Recipe & photo: Miguel Buencamino/Holy City Handcraft

  • LAFAYETTE ST. HIGHBALL

    1 3/4 oz Baller Single Malt Whiskey
    1/4 oz St. George NOLA Coffee Liqueur
    Topo Chico

    Build on the rocks in a Collins glass, then garnish with Cara Cara orange and mandarin (dehydrated).

    Recipe: Othón Nolasco, Va'La Hospitality, LA
    Photo: Karl Streuk/Spirit & Spoon

  • DAYBREAK HIGHBALL

    1 1/4 oz Baller Single Malt Whiskey
    1/2 oz apricot eau de vie (Blume Marillen preferred)
    4 oz Q Club Soda
    orange oil

    Stir Baller and apricot eau de vie in a highball glass with ice for five seconds, add club soda and give one full stir. Squeeze a small orange disc over the drink before dropping it into the glass.

    Recipe: Lauren Steele, Ramen Shop, Oakland
    Photo: Ashley Rose Conway/Craft & Cocktails

  • GRAND BALLER

    1 1/4 oz Baller Single Malt Whiskey
    1/2 oz St. George Pear Brandy
    2 dashes Bittercube Blackstrap Bitters
    sparkling apple cider

    Build in a tall glass over ice. Top with sparkling apple cider. Garnish with a dehydrated apple chip or an apple slice.

    Recipe: Clint Spotleson, Herbs & Rye, Las Vegas
    Photo: Shanna Schad/Pineapple & Coconut

  • SWORDSMAN HIGHBALL

    1 1/2 oz Baller Single Malt Whiskey
    1/2 oz St. George Raspberry Brandy
    1/2 oz Yellow Chartreuse
    ginger beer (Fever Tree preferred)

    Build in a highball glass, the top with ginger beer and garnish with fresh raspberries.

    Recipe: Shannon Tebay, Death & Co., NYC
    Photo: Shannon Tebay

  • NOUVEAU HIGHBALL

    1 oz Baller Single Malt Whiskey
    1 oz Aperol
    1/2 oz Yellow Chartreuse
    tonic water (Q Tonic preferred)

    Build in chilled Collins glass then top with tonic water. Add ice and stir to integrate. Garnish with lemon wheel.

    Recipe: Will Isaza, Blossom Bar/Ivory Pearl, Boston
    Photo: Will Isaza

  • I'M A LITTLE BITTER

    1 1/2 oz Baller Single Malt Whiskey
    1/2 oz Bruto Americano
    1/2 oz lime juice
    ginger beer (Fever Tree preferred)

    Build in chilled Collins glass then top with tonic water. Garnish with lime.

    Recipe: Brian Nixon, McClellan's Retreat, D.C.
    Photo: Brian Nixon

  • MORI HIGHBALL

    1 1/2 oz Baller Single Malt Whiskey
    4 oz mugicha (cold barley tea)
    3/4 oz ume juice
    1/2 tsp brown sugar

    Build on the rocks in a Collins glass, then garnish with mint. If ume juice isn't available, substitue with apple juice.

    Recipe: Caer Maiko, Drink Well/Daijobu, Austin
    Photo: Sara Kim

  • Pear With Me

    1 1/2 oz Baller Single Malt Whiskey
    1/2 oz fresh squeezed grapefruit juice
    1/2 oz honey syrup (4:1)
    club soda

    Combine all ingredients into a shaker and shake. Pour into a Collins glass over ice and top with club soda. Garnish with dehydrated grapefruit slice.

    Recipe: Tamara Jovanovic, The Wilder, Fort Lauderdale
    Photo: Tamara Jovanovic

  • BALI HAI BALLER

    2 oz Baller Single Malt Whiskey
    4 oz Q club soda
    1 bar spoon Small Hand Foods Pineapple Gum Syrup

    Stir Baller and pineapple gum syrup in a highball glass with ice, add club soda and give one full stir. Garnish with fresh pineapple.

    Recipe: St. George Spirits
    Photo: Nicola Parisi

  • CLEMENT AVE. HIGHBALL

    1 3/4 oz Baller Single Malt Whiskey
    1/4 oz St. George NOLA Coffee Liqueur
    Topo Chico

    Build on the rocks in a Collins glass, then garnish with blood orange and dehydrated key lime.

    Recipe: Othón Nolasco, Va'La Hospitality, LA
    Photo: Karl Streuk/Spirit & Spoon

  • NIKKOU HIGHBALL

    1 1/2 oz Baller Single Malt Whiskey
    5 oz grapefruit soda (Suntory Gokuri preferred)
    3 dashes salt tincture (or a pinch of salt)
    club soda

    Build on the rocks in a Collins glass, then garnish with sweet daikon pickle.

    Recipe: Caer Maiko, Drink Well/Daijobu, Austin
    Photo: Sara Kim

  • BALLERVARDIER

    1–1 1/2 oz Baller Single Malt Whiskey
    1 oz Bruto Americano
    1 oz sweet vermouth

    Stir all ingredients with ice, then strain over one large ice cube.

    Recipe: Boulevardier variation
    Photo: Nicola Parisi

  • MR. BURNS

    2 oz Baller Single Malt Whiskey
    3/4 oz sweet vermouth
    1/2 oz Bénédictine

    Stir all ingredients with ice, then strain into a coupe.

    Recipe: Bobby Burns variation
    Photo: St. George Spirits

  • SPICED PEAR OLD FASHIONED

    2 oz Breaking & Entering American Whiskey
    3/4 oz St. George Spiced Pear Liqueur
    4 dashes Angostura Bitters

    Stir all ingredients with ice until chilled, then strain into an Old Fashioned glass over ice. Garnish with a flamed orange peel.

    Recipe: St. George Spirits
    Photo: Nicola Parisi

  • B&E MANHATTAN

    2 oz Breaking & Entering American Whiskey
    1/2 oz Dolin Sweet Vermouth
    1/2 oz Carpano Antica Vermouth
    2 dashes Angostura Bitters

    Add all ingredients to a mixing glass with ice and stir. Serve up with a cherry.

    Recipe: Variation on a classic
    Photo: Jon Santer

  • SMITHY’S OLD FASHIONED

    2 oz Breaking & Entering American Whiskey
    1/2 oz Luxardo Maraschino Liqueur
    4 dashes Angostura Bitters

    Add all ingredients to a mixing glass with ice and stir. Serve on a rock in a rocks glass garnished with a flamed orange peel.

    Recipe: Variation on a classic
    Photo: Jon Santer

  • WHISKEY SOUR #11

    2 oz Breaking & Entering American Whiskey
    3/4 oz fresh lemon juice
    1/2 oz simple syrup
    1/2 oz egg white

    Add all ingredients to a shaker and dry shake (no ice) for 30 seconds until frothy. Add ice to shaker and shake again for approximately 15 seconds. Serve in a coupe without ice, garnished with a few dashes of Angostura.

    Recipe: Jon Santer
    Photo: Jon Santer

  • SANTERAC

    1 1/2 oz Breaking & Entering American Whiskey
    1/2 oz St. George California Reserve Apple Brandy (or a Calvados)
    2 dashes Angostura Bitters
    2 dashes Peychaud's Bitters
    1 barspoon of simple syrup
    rinse of St. George Absinthe Verte

    Rinse a rocks glass with absinthe and set aside. Add all other ingredients to a mixing glass with ice and stir. Discard remainder of absinthe from rocks glass before pouring stirred cocktail into the glass. Garnish with a lemon peel.

    Recipe: Jon Santer
    Photo: Jon Santer

  • POINT BREAK

    1 1/2 oz Breaking & Entering American Whiskey
    1 oz Bruto Americano
    1/2 oz Dolin Sweet Vermouth

    Add all ingredients to a mixing glass with ice and stir. Serve up garnished with an orange peel.

    Recipe: Boulevardier variation
    Photo: Jon Santer