Father's Day is Sunday, June 15. Make sure your bar or restaurant has a menu lined up for the dads and dad figures! We've rounded up a collection of Father's Day cocktail recipes to get you started.
Michelada al Pastor
Ingredients:
1 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed
½ oz. The Perfect Purée Passion Fruit Concentrate, thawed
¾ oz. The Perfect Purée Meyer Lemon Concentrate, thawed
¾ oz. hot sauce (Tapatío or Valentina)
bar spoon of salt
Monopolio Mexican Lager or Atlética Mexican lager-style non-alcoholic beer
fresh pineapple and cilantro sprig
Directions:
- Add all ingredients except beer to a pint glass, stirring for five seconds.
- Add the beer, garnish with a slice of pineapple and a cilantro sprig.
Smoke & a Pancake
Ingredients:
1.5oz Compass Box Glasgow Blend
.5oz Santa Teresa 1796 Solera Rum
.5oz Cynar
.5oz Manuel Aragon El Neto Amontillado Sherry
.5oz Carpano Antica Formula Sweet Vermouth
.25oz Jamaica Coffee infused Maple Syrup
2 dashes angostura bitters
Directions:
- Stir and double strain over a large format cube.
- Garnish with lemon peel and Amarena Fabbri cherry skewered on rosemary.
Fox Hollow
Ingredients:
Sugar, to rim the glass
1 1⁄2 ounces vodka
3⁄4 ounce grapefruit juice
1⁄2 ounce lime juice
1⁄2 ounce strawberry Campari
- 1 pint (2 1⁄2 cups) strawberries, hulled and sliced
- 2 cups Campari
1⁄2 ounce agave syrup (1:1 agave nectar to water)
Seltzer, to top
1 grapefruit twist, for garnish
Directions:
For the strawberry Campari:
- Combine the strawberries and Campari in a food-safe container.
- Put in the fridge and let sit for 2 to 3 days. Fine-strain. Store in the
fridge.
For the cocktail:
- Wet the side of a Collins glass with water or a citrus wedge, then roll in sugar and fill the glass with ice.
- Combine all the remaining ingredients except for the seltzer and garnish in a shaker tin with a few cubes of ice.
- Shake until chilled, then strain into the prepared glass.
- Top with seltzer, garnish with the grapefruit twist and serve.
Pat's Marsala Old Fashioned
Ingredients:
50ml Boann Marsala Cask Whiskey
10ml Fig/Muscovado syrup
2 dash Angostura bitters
Directions:
- Stir all ingredients in a rocks glass over ice.
- Garnish with orange zest.
The Bumbu Tidal Wave
Ingredients:
2 oz Bumbu Original
6 oz Ginger Beer
Lime Squeeze
Directions:
- Add ginger beer to rocks glass over ice
- Top with Bumbu float and a squeeze of lime
Flying Old Fashioned
Ingredients:
60ml Redbreast 15-Year-Old
10ml 1:1 Sugar Syrup
1 Aromatic Bitters
1 Chocolate Bitters
Directions:
- Add all ingredients to a mixing glass.
- Fill to the top with ice and gently stir for 10 seconds.
- Strain into a chilled rocks glass filled with cubed ice.
- Garnish with a large orange twist.
Dierks’ Lemonade
Ingredients:
1.5 oz ROW 94
0.75 oz simple syrup
0.75 oz lemon juice
3 raspberries shaken vigorously
Splash of lemonade
Splash of soda water
2 skewered raspberries
Lemon wheel
Directions:
- Combine all ingredients except soda water and lemonade in a shaker tin with ice.
- Shake vigorously to break up the 3 raspberries and dump into beer can glass (do not strain).
- Add additional ice if needed.
- Top off with equal parts lemonade and soda water.
- Garnish with two skewered raspberries and a lemon wheel.
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