Okay, so you’ve seen some of our Father’s Day recommendations, but you’re still unsure about what to purchase. You don’t want to disappoint, but you need a bit more guidance than just a list of suggestions. With this in mind, we’ve put together a few more booze ideas for your pop…this time trying to be a bit more specific to his needs. He’ll appreciate one of these bottles a thousand times more than he will that silly tie.
MY DAD LIKES TO COOKOUT
Suntory Toki / Photo Credit: Suntory
Booker’s Bourbon Batch 02-2018 Backyard BBQ
Bourbon is bold enough to stand up to barbecued flavors as it too has the sweet, the spice and the char smoke itself. There’s no better choice for this task than the latest Booker’s Bourbon named in honor of Booker Noe’s famous “bourbon-ques” that he’d host in Kentucky. Today, Fred Noe and his son Freddie carry on this tradition all summer long, complete with bourbon and Booker’s famous flambéed pork chops.
Suntory Toki
Of course, cookouts are often coupled with high temperatures, so you may want to cool things down with a Highball. Toki from Suntory is made expressly for this purpose. Make dad a drink while he’s manning those hot coals. A traditional Japanese highball couldn’t be more easy: 3 parts soda water and 1 part whisky added to clear ice in a tall glass.
MY DAD LIKES HIS NIGHTCAPS
Glenfiddich 21 Year Reserva Rum Cask / Photo Credit: Glenfiddich
Glenfiddich 21 Year Reserva Rum Cask
As you might well imagine, this single malt does reflect the rum cask in which it spends a few months in. But its first 21 years in used American barrels gives this whisky depth. Something with which to reflect the day’s events before a much deserved slumber.
Martell Cordon Bleu
Made up of eaux de vie aged from 10-25 years, this was first created in 1912 by Edouard Martell. Although grapes used in this creation hail from four different areas within Cognac, the majority are selected from the Borderies region. A complex array of flavors are shown including dried fruits, chocolate and almonds, making this quite a treat before bedtime.
MY DAD LIKES SMOKE
Del Maguey Tobalá / Photo Credit: Del Maguey
Laphroaig 10 Year
True, this single malt from Islay isn’t for everyone. But for those who love peated whiskies, it feels like home. Medicinal and smoky, yes, but also fruity and spicy. If your dad is a peat fan, this will not disappoint.
Del Maguey Tobalá
It’s hard to keep up with all the mezcal brands that seem to pop up on a weekly basis. But one brand you can always count on is the one that started it all over 20 years ago: Del Maguey. This bottling is made from 100% tobalá, a wild agave much smaller at harvest than the standard espadín. That said, it takes from 12-18 years to be ready to harvest, which is almost twice as long as espadín. It’s a lovely mix of smoky, earthy and fruity, and one to spend time sipping.
MY DAD IS AN ADVENTURER
Bowmore 12 Year + Oysters / Photo Credit: Gabi Porter
Bowmore 12 Year + Oysters
One may not think of Islay single malt and seafood as working well together, but if you’ve ever visited the island, you’d understand. The sea breeze and seaweed is in the air and the flavors of a briny, smoky whisky work well here. The 12-year-old whisky displays flavors of salty caramel, vanilla and gentle peat smoke. As one who has tried this pairing, I can vouch for its success. Oysters sold separately.
St. George Green Chile Vodka
Well, the name says it all, doesn’t it. A variety of California-grown hot and sweet peppers are used here (jalapeño, serranos, red and green bell peppers) along with cilantro and lime. It is a no-brainer for a Bloody Mary, but sub it in any vodka cocktail to get your blood flowing.
MY DAD IS A COCKTAIL MAN
Caorunn Gin / Photo Credit: Caorunn
DENIZEN MERCHANT’S RESERVE
If your dad likes to make cocktails, make sure he’s got this one in his arsenal. Although this rum was made with Trader Vic’s Mai Tai in mind, tiki drinks aren’t required. Try this in a Rum Old Fashioned or sub it in for the whiskey in a Manhattan.
Caorunn Gin
Caorunn recently updated its bottle with a pentagonal form to better highlight the five Scottish ingredients used in its production. These botanicals—coul blush apple, heather, dandelion, bog myrtle and rowan berry—are used in conjunction with six traditional gin botanicals. The juniper note is fairly low, making this one to try in a variety of cocktails. Pictured above is a Frozen Negroni created by Matt Friedlander.
Recipe:
-2 oz Caorunn Gin
-.75 Aperol
-.75 Sweet Vermouth
-3 drops Bittermens Hopped Grapefruit Bitters
-pinch of salt
-glass of pebble ice
Blend all ingredients until incorporated. Serve in a double Old Fashioned glass. Garnish with orange & grapefruit peel.
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