Whitetail Hunting photo

I don’t know about your neck of the woods, but here in New York it hardly feels like spring yet. It’s freezing today. It’s supposed to be freezing all weekend. And Monday’s forecast calls for snow. Nonetheless, I’m ready for spring–ready for the trout, the gobblers, and some fresh, seasonal flavors–and if that means I have to live in denial for another week or so, so be it.

As root vegetables and apples begin to give way to asparagus and strawberries in my kitchen, it’s also time to refresh the cocktail menu with drinks that help me cool off rather than stay warm. Typically, gin is my go-to warm-weather spirit, but the good folks at George Dickel have shared a couple whiskey drinks that are perfect for spring.

Both cocktails called for Dickel No. 8, but I used Dickel Rye–because that’s what I had in my cabinet, and because I love rye. If you’re a fan of 7&7’s, then you’ll really like the Captain Obvious. The pinch of salt and the lime juice are a fine touch. This would be a wildly refreshing drink after a hot day on the bass lake. As for the “shake,” the coupe–which the recipe calls for–is not doing it any favors. I think it makes the drink look fancier than it needs to be. Basically, this is a spin on a Mint Julep–a good one, I should add. And while I can’t suggest you serve it in a julep cup–that’d be unforgivable–feel free to dress it down with some more casual barware.

Captain Obvious
– 1.5 oz. Dickel whiskey or rye
– Pinch kosher salt (or a pickle)
– 6 oz. 7-Up
– 2 lime wedges squeezed in

Build in a mixing glass with ice, stir, and pour in a Collins glass filled with ice.

Frozen Mint “Shake”
– 1.5 oz. Dickel whiskey or rye
– .75 oz. Lime juice
– 1 oz. simple syrup
– Mint leaves
– 1 dash of Angostura bitters

Build in a blender, add ice cubes, and blend until think. Pour into a chilled coup and garnish with mint.

We’re going to start covering more drinks on the blog. If there’s anything you’d especially like to read and learn about, let us know in the comments.