When the heat of summer is at its peak, there’s nothing better than the cool, crisp taste of a cocktail crafted with Breckenridge Whiskey to elevate your sipping game. Discover 8 refreshing libations using seasonal ingredients and see why whiskey deserves a spot in your drink rotation this summer from Breckenridge Distillery.
Breckenridge Bourbon Whiskey – celebrated for its rich and intricate flavor profile, makes the perfect companion for delicious summer cocktails. Breckenridge Bourbon Whiskey boasts tantalizing aromas such as butterscotch, candied orange, and apple – each blending seamlessly with summer’s freshest ingredients. The natural sweetness of this award-winning Bourbon pairs beautifully with citrus fruits like lemon and lime, enhancing its candied orange notes. Fresh berries, such as strawberries and blueberries, complement the whiskey’s apple undertones, creating a harmonious balance of flavors. Mint, a staple in summer cocktails, adds a refreshing contrast to their rich, caramel notes, making drinks like the Mint Julep or Bourbon Smash incredibly invigorating.
Whether you’re cooling off with a Pineapple Julep at the beach, sipping a Coconut Old Fashioned by the bonfire, or crafting Waves of Watermelon at the BBQ – the versatility of Breckenridge Whiskey shines through, offering a harmonious balance of flavors that are both refreshing and satisfying.
Cheers to Good Vibes, and Great Whiskey all summer long with Breckenridge Distillery.
COCONUT OLD FASHIONED
Coconut Old Fashioned
2-1/2 oz Breckenridge Whiskey Port Cask Finish
¼ oz balsamic coconut syrup*
2 dashes Bittercube Chipotle Cacao Bitters
Stir ingredients with ice. Strain and serve over ice sphere.
Garnish: coconut pieces, brandied cherry, zest of orange.
*Balsamic coconut syrup: over medium heat add 1 cup water, 6 oz Turbinado sugar and 3/4 oz coconut balsamic vinegar. Stir until sugar is dissolved. Let cool, bottle and refrigerate.
PINEAPPLE SUMMER JULEP
Pineapple Summer Julep
2 oz Breckenridge High Proof Bourbon Whiskey
¾ oz pineapple, vanilla Jamaican allspice brown sugar syrup*
8 mint leaves
In a Julep cup, add mint and pineapple syrup. Muddle lightly. Add Breckenridge High Proof, fill cup with crushed ice. Stir to incorporate and frost appears on the cup. Top with more crushed ice.
Garnish: pineapple and mint bouquet.
*Pineapple, vanilla brown sugar syrup: over med heat add 1 cup organic pineapple juice, 6 oz brown sugar, ½ oz Jamaican allspice (muddled) and 1 tsp vanilla bean paste. Stir until sugar is dissolved. Let cool, strain, bottle and refrigerate.
LYCHEE STRAWBERRY SELTZER
Lychee Strawberry Seltzer
1-1/2 oz Breckenridge Bourbon Whiskey
5 oz homemade strawberry lemonade*
2 oz lychee juice
Lemon sparkling
Pour top three ingredients over ice. Top with Lemon sparkling.
Garnish: lychee, strawberry
*Strawberry lemonade: over medium heat, add 2 cups water, 12 oz sugar and 12 muddled medium strawberries. Stir until sugar is dissolved. Let cool and strain.
Strawberry lemonade is a 1:1 ratio citrus to syrup. 1 cup syrup, 1 cup fresh lemon juice.
PEACH CIDER SLUSHIE
Peach Cider Slushie
Serves 4
6 oz Breckenridge Bourbon Whiskey
32 oz peach cider frozen*
Break pieces of frozen peach cider and place in a blender with Breckenridge Bourbon. Blend until slushie consistency.
Garnish: sliced peaches
*Peach cider: in a Tupperware container, add 2 cups apple cider and 2 cups of peach nectar. Seal with a lid and freeze.
CHERRY CIDER SLUSHIE
Cherry Cider Slushie
Serves 4
6 oz Breckenridge Bourbon Whiskey
32 oz cherry cider frozen*
Break pieces of frozen cherry cider and place in a blender with Breckenridge Bourbon. Blend until slushie consistency.
Garnish: Cherries, cherry blossoms.
*Cherry cider.: in a Tupperware container, add 2 cups apple cider and 2 cups tart cherry juice. Seal with a lid and freeze.
MY GRANDPA’S RECIPE
My Grandpa’s Recipe
1-1/2 oz Breckenridge Rum Cask Finish
1 oz Celestial Seasonings Jammin’ Lemon Ginger tea syrup*
3/4 oz lemon juice
½ oz egg white
Shake all ingredients with ice. Strain and dry shake (without ice) Double strain over ice.
Garnish: citrus, ginger
*Tea syrup: bring to a rolling boil 2 cups water and 4 tea sachets for 8 minutes. Let rest for 10 min. Abstract the tea sachets, turn heat back on and add 1 cup sugar. Stir until sugar is dissolved. Let cool, bottle and refrigerate.
FRUITS OF SUMMER SPRITZ
Fruits of Summer Spritz
1-1/2 oz Breckenridge PX Sherry Cask Finish
1 oz blackberry syrup*
½ oz lemon juice
Prosecco
Soda
3 dashes rhubarb bitters
Add top 3 ingredients into large wine glass with ice. Top with Prosecco, soda and bitters.
Garnish: blackberries, rhubarb, kiwi (I’ll dye celery tomorrow since rhubarb isn’t in season)
*Blackberry syrup: over medium heat add 2 cups water, 14 oz sugar and 6 oz blackberries. Stir until sugar is dissolved. Muddle blackberries. Let cool, strain, bottle and refrigerate
WAVES OF WATERMELON
Waves Of Watermelon
1-1/2 Breckenridge Bourbon Whiskey
1 oz honey simple syrup*
6 – one inch cubes fresh sliced watermelon
1 oz lemon juice
Pinch of Murray River sea salt
Muddle watermelon cubes, honey simple, lemon juice and salt into a shaker tin. Add ice and Breckenridge Bourbon. Shake and double strain over ice.
Garnish: watermelon
Honey simple syrup: over medium heat, add 1 cup water, 4 oz sugar and 4 oz honey. Stir until sugar is dissolved. Let cool, bottle and refrigerate.
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