3 Warm-Weather Whiskey Cocktails

Hello everyone, I’m back again with the last installment of our three-part summer whiskey blog series. Now that you’ve learned some fun facts about one of America's most beloved spirits and you’ve acquired an arsenal of tips for drinking whiskey in the summer months, it’s time to get a cold drink in your hand.

Here are three simple and delicious summertime cocktails you can make with whiskey. For a first-hand demonstration, stop by Level2, where I'm always willing to discuss cocktail theory or mix you a delicious beverage. Cheers!

Stephen Kurpinsky
​Spirits & Beer Director/Barman

Dog Beach Punch

  • 2 ounces Ballast Point Devil's Share Moonshine
  • 2 ounces pineapple juice (You can either puree fresh pineapple with a little water and strain through a sieve as we do at George's Modern Bar or pick up a few cans of Dole 100% Pineapple Juice. I've found that in a pinch, Dole's product is actually quite good.)
  • 1 ounce fresh lime juice
  • 1 teaspoon Turbinado or Demerara sugar
  • Mint sprig and/or fresh pineapple for garnish

Add sugar and lime juice to a mixing glass with a splash of water, stir until dissolved then add juice and whiskey. Add ice, shake and pour into your favorite glass. Garnish with a wedge of pineapple and/or a mint sprig.

The Mint Julep

  • 3 ounces Kentucky Straight Bourbon
  • 1 ounce mint syrup*
  • Mint sprig for garnish

Fill a glass (or metal julep cup) with crushed ice. Pour in bourbon and mint syrup. Stir carefully until the drink is ice cold. Serve with a generous amount of mint sprigs and a straw.

*For the mint syrup: Bring 1/2 cup of water and 1/2 cup of sugar to boil on the stove top until completely dissolved. Pour syrup into a heat proof container filled with 1 cup crushed mint. Cover and store in the fridge overnight. Syrup should last about 2 weeks if kept chilled.

Sweet Peach Tea


  • 1.5 ounces Kentucky Straight Bourbon
  • 1 ounce Lillet Blanc
  • .75 ounces fresh lemon juice
  • 1/4 ripe peach, cut into slices
  • 1 ounce yerba mate tea syrup*
  • Mint sprig for garnish

Add peach slices, lemon and yerba mate tea syrup into a mixing tin, muddle until peach juice is expressed. Add bourbon and Lillet with ice and shake vigorously. Strain over ice and garnish with a mint sprig.

*For the Yerba Mate Tea Syrup: Steep tea bag in 1 cup of water, then mix in 1 cup of sugar. Syrup will keep in fridge for about 2 weeks.