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Whisky. Straight Up.

Orange Pekoe Sour

2 oz Forty Creek Copper Pot
3/4 oz Lemon Juice
3/4 oz Orange Pekoe Tea Syrup*
Egg White

Combine all ingredients in shaker tin and dry shake for 5 seconds. Add ice and shake again for 10 seconds. Strain into chilled cocktail glass. Garnish with drops of Angostura bitters.

*Orange Pekoe Tea syrup:
Brew one cup of Orange Pekoe Tea. Add onecup of white sugar and stir until dissolved.
Let cool and keep it in the fridge for a week.

Copper Pot Isolation

1-1/2 oz Copper Pot
1/2 oz Amaro Averna
1/4 oz Maple syrup
6 to 8 mint leaves
Crushed ice

Add maple syrup and mint leaves into an empty julep or mule mug (or anything).

Lightly muddle the mint trying not to tear the leaves. Add Averna and Forty Creek Copper Pot into glass, top with crushed ice and stir until the tin is frosted.

Forty Creek Hot Toddy

1.5 oz Barrel Select
1/2 oz honey
1 oz lemon juice
1/4 cup of hot water

Combine whisky, honey, and lemon in a mug. Top off with hot water and stir until honey is dissolved.

Black Manhattan Variation

2 oz Forty Creek Double Barrel
1/2 oz Amaro Averna
2 dashes Angostura bitters.

Combine all ingredients and stir on ice for 25-30 seconds. Strain into rocks glass, on a big cube if you have one.

Perfect Manhattan Variation

2 oz Forty Creek Forager
1/4 oz Dry Vermouth
1/4 oz Sweet Vermouth
Dash Orange Bitters

Stir on ice for 25-30 seconds and strain into a chilled cocktail glass. Garnish with a lemon zest.

Forty Creek Caesar

2 oz whiskey
2 oz Clamato juice
2 oz tomato juice
1 dash hot sauce
1 dash Worcestershire sauce
1/2 oz Italian dressing

Garnish: Montreal steak spice (for rim)
Garnish: celery salt (for rim)
Garnish: 1/2 teaspoon apricot jam (for rim
Garnish: grilled shrimp or prawn, cheese cubes, hot pepper, BBQ sausage, pepperoni, dill pickle, celery stalk, cucumber, cherry tomato, lime slice

Using the apricot jam as an adhesive, rim a tall glass with a mixture of equal parts Montreal steak spice and celery salt. Fill the glass halfway with ice. Add the hot sauce, Worcestershire sauce, and Italian dressing. Top with whisky, Clamato, and tomato juice. Stir gently to mix and garnish with a creative skewer of your choice.

Forty Creek Double Barrel Shaft

1 1/2 oz Forty Creek Double Barrel
1 oz Averna Amaro
Top with cold brew coffee
1/2 oz Forty Creek Cream, drizzle

Build in camping mug or highball glass. Fill ¾ of the glass with ice. Add all the above ingredients and stir thoroughly.

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