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Whiskey cocktail recipes: Five cocktails to try tonight for World Whisky Day

Whisky or Whiskey – wherever it’s from, this is a delicious spirit that can be enjoyed on its own or in a cokctail. In modern usage, whisky is from Scotland and whiskey is from Ireland. The difference comes from the translation of words from the Scottish and Irish Gaelic forms.

But whether you’re a Talisker lady or a Jamesons gent, there’s a great selection of easy to make cocktail recipes you can try.

It’s important to enjoy whiskies in their prime, but whether you fancy a salty Old Fashioned or a simple Boilermaker, there’s something for everyone.

And this World Whisky Day gives you the perfect excuse to dust off that cocktail shaker.

Express.co.uk brings you five of our favourite whiskey recipes you can try at home today.

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Talisker Highball

Ingredients:

  • 50ml Talisker 10 Year Old
  • 200ml London Essence Peach and Jasmine Soda
  • A pinch of salt
  • 1 slice of peach

Method:

Add Talisker into a glass with ice cubes

Add London Essence and Jasmine Soda

Stir and add a pinch of salt

Garnish a slice of peach

Johnnie Walk Ol’ Blue Eyes

Ingredients:

  • 40ml Johnnie Walker Blue Label
  • 5ml PX Sherry
  • 5ml 1:1 Sugar syrup
  • Orange Twist
  • Mint Sprig

Method:

Stir all ingredients and strain over cubed ice

Garnish with an orange twist and sprig of mint

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Bulleit Boilermaker

Ingredients:

  • 45ml Bulleit Bourbon
  • 1 bottle of craft beer such as Hop House

Method:

Pour Bulleit into a tasting glass

Serve with beer and enjoy responsibly

Mint Julep

Ingredients:

  • 65ml bourbon
  • 10 mint leaves
  • 12½ ml 2:1 sugar syrup 
  • ice, cubes and crushed
  • For the garnish
  • a big mint
  • sprig and a straw

Method:

Shake the bourbon, mint leaves and sugar syrup with ice and strain into a highball glass or julep tin filled with crushed ice.

Churn with a long-handled spoon and top with more crushed ice. Garnish and serve.

Whisky sour

Ingredients:

  • 50ml bourbon
  • 35ml lemon juice
  • 12½ ml 2:1 sugar syrup
  • 2 dashes Angostura bitters
  • ½ fresh egg white
  • ice
  • 50p-sized piece of lemon zest
  • For the garnish
  • slice of orange and a cherry on a stick

Method:

Shake all of the ingredients (except for the lemon zest) hard with ice and strain into an ice-filled rocks glass.

Squeeze the lemon zest, shiny side down over the drink so the scented oils spray across the surface. Discard the zest, add the garnish and serve.

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