Springtime Cocktails with HIRSCH Selected Whiskeys and Nikka Distilling Co

Spring has sprung and we know everyone is ready for some refreshing cocktails to help usher in the warmer weather. Whether you enjoy whiskey with a splash of citrus or a gin cocktail with some sweet honey, there is something for everyone with these cocktails from HIRSCH Selected Whiskeys and Nikka Distilling Co. from the Hotaling & Co. portfolio.

The distiller was kind enough to share some favorite recipes:

HIRSCH Spiked Tea


2 parts HIRSCH The Horizon

Lemon, sliced

Unsweetened Iced Tea, to top off

Method: Slice your lemon into round slices and set aside. Add the slices into your glasses and pour in a shot of HIRSCH. Top with your favorite lemon iced tea — or any unsweetened iced tea. Toss in some ice, shake, and serve in a highball glass.

HIRSCH Kentucky Buck


2 parts HIRSCH The Horizon

1 chopped strawberry

.75 parts lemon juice

.5 parts simple syrup

2 dashes Angostura bitters

2 parts ginger beer

Strawberry slice, for garnish

Method: Muddle chopped strawberry, lemon juice, and simple syrup in a cocktail shaker. Add HIRSCH, 2 dashes of bitters, and ice. Shake and strain into an ice-filled highball glass. Top with ginger beer and garnish with a strawberry slice.



3 parts HIRSCH The Horizon

2 slices orange slices​

2–3 dashes Angostura bitters​

1 teaspoon palm sugar or ½ teaspoon granulated sugar​

1 lychee

Method: Muddle orange slices, bitters, and sugar in an Old-Fashioned glass. Fill with ice and add whiskey. Garnish with lychee.

HIRSCH Kombucha Whiskey Sour:


2 parts HIRSCH The Horizon

3-4 parts Ginger Lemon flavored Kombucha

Angostura aromatic bitters, to taste

1 Slice of fresh orange

Luxardo Maraschino cherry, for garnish

Method: Pour HIRSCH and Ginger Lemon Kombucha over ice into a 10-ounce Old-Fashioned glass. Add 2-3 drops Angostura aromatic bitters (or to taste). Stir and garnish with sliced oranges and a maraschino cherry.

Nikka Red Bee by Julia Momosé


1.5 parts Nikka Coffey Gin

.25 parts Campari

.5 parts Chamomile Honey Syrup

.5 parts Lemon Juice

Method: Shaken until well chilled and frothy, and served up with a sage leaf for garnish.

Nikka Kinomé Martini by Julia Momosé


1.5 parts of Nikka Coffey Gin

1.5 parts of Japanese Bermutto or dry vermouth

Garnish with Kinomé sprig

Method: In a mixing glass, combine the gin and Japanese Bermutto. Add ice and stir to chill. Strain into a chilled cocktail glass. It’s recommended to prepare a sidecar on ice so the martini is as cold as possible as you sip and savor. To garnish, press the kinomé leaves briefly with tongs to awaken the oils—the leaves are hearty (more so than mint) and withstand some agitation. Then place them on top of the drink as garnish. The leaves are edible, though it’s suggested to taste one at a time to get a sense for the potency.

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