The Old-Fashioned, Manhattan, and More: 15 Classic and New-Age Bourbon and Whiskey Cocktail Recipes

The bittersweet backbone of orange marmalade is a genius addition to what will become a go-to party pitcher. Pour it over plenty of ice for maximum sipping pleasure.

For a cold-weather party, double these quantities to make a batch of this vibrant, cider-bourbon cocktail. The sweetness of apples and the spice of ginger pair perfectly with the warm whiskey.  

Angostura bitters, a sugar cube, bourbon, and essential orange peel are a timeless, tested combination. The Old-Fashioned is as good after a long summer day as it is on a wintery evening in front a fire.

The reviving and thirst-quenching sweet-and-sour character of a switchel gets a kick of heat thanks to rye whiskey.

Cinnamon and cloves add rich warmth to bourbon, brightened with lemon and smoothed with honey. Add more or less hot water depending on how bracing you need this toddy to be.

An easy cinnamon syrup sets this cocktail apart from other whiskey sours and makes it perfect for a crisp autumn evening. Splurge on svelte Luxardo cherries for a garnish—there's nothing quite like them.

Bourbon and maple are soulmates in a glass. Angostura's herbal botanicals and a splash of red vermouth keep the cocktail true to its classic Manhattan origins.

An irreverent lemon zest syrup breathes intense, citrusy life into the most iconic of bourbon cocktails. Fresh mint and heaps of ice create one of the best summer drinks we know.

There may be revivalist versions of the classic Manhattan cocktail, but the original remains entirely quintessential.

Here's the Vermont version of an Irish coffee topped with whipped cream. Hot, strong coffee is fortified by whiskey and a dash of good vanilla extract for the perfect end to dinner.

A hot, buttered toddy is a simple, old-school indulgence. This recipe takes the classic drink to the next level; whipping butter into honey with brown sugar, cinnamon, nutmeg, salt, and vanilla adds a velvet finish. Keep a supply of the butter chilled for easy deployment in cold weather.

Cranberry sauce goes glam: It is the surprise ingredient in this sultry and scarlet cocktail, offering a hint of bracing tannins with its sweetness.

The refreshing anise of Pernod meets smoky bourbon in an unusual spritz that seems perfect for long, bright summer evenings.

An aromatic thyme and rosemary syrup creates a vibrant backdrop for rye and applejack with a few dashes of orange bitters to balance fresh lemon juice. Sparkling water adds essential fizz.

Iced tea, but better: Cross an Arnold Palmer with a mint julep and the result is a dewy carafe of pourable cocktail, ready to go. Frozen wedges of lemon stand in for ice (which melts while the drink waits) and simply improve its already good iced-tea and bourbon vibes.