Cocktails for End-of-Summer Sipping

Welcome the new season with three cocktails made from Noble Oak’s double-oak matured whiskies. They remain refreshing for the last few days of summer but are hearty for when the thermometer starts to drop.

Noble Oak is a whiskey brand that has been working with One Tree Planted—a 501(c)(3) non-profit on a mission to make it simple for everyone to help the planet we live in—to plant two trees with every bottle of their product sold.

This year, Noble Oak celebrates a significant milestone: They have planted one million trees since their partnership started. Fresh off this environmental stewardship high, they now aim to double that number in 2024.

Two of their bona fides make up the base of the drinks below. Although they are fantastic on their own—I like them with an ice cube in a lowball glass—they also work well as a cocktail.

The bourbon is finished using Spanish sherry oak cask staves, which impart vanilla and dried fruit notes. The rye, on the other hand, is finished using port wine oak cask staves, adding notes of toffee and allspice to the resulting product. Combined with the acerbic hit of the lemons, the rich sweetness of the maple syrup, and the tartness of the blueberries, they make for delicious drinks that you can enjoy with summer’s last vestiges.

Maple Old-Fashioned

I came back from a trip to Montréal armed with several cans of maple syrup. I can’t get enough of them, and the fact that they are inexpensive (Travelnibble tip: Grocery store maple syrup and souvenir shop maple syrup are exactly the same. You’re paying for the fancy packaging at the latter.) means I can use them liberally in my kitchen. The maple simple syrup comes out sweeter than regular simple syrup, which complements the spirit.

Maple Old-Fashioned

In a saucepan, combine 1/2 cup sugar, 1/2 cup maple syrup, and 1 cup water. Turn the heat on low and stir until the sugar is dissolved. Set aside to cool.

In a lowball glass, add 0.5 ounces of the maple simple syrup, three dashes of Angostura bitters, and 2 ounces of Noble Oak Double Oak Bourbon or Double Oak Rye. Stir gently and add a large ice cube. Garnish with an orange or lemon peel, and a cherry.

Whiskey Highball

A favorite after-work drink by many a Japanese laborfolk, the whiskey highball takes the rich mouthfeel of rye, and twists it into a refreshing, low-alcohol sipper. Hand one to the grillmaster as they fire up the steaks and the burgers, and enjoy one yourself once things have calmed down and every stomach is full.

Whiskey Highball

In a highball glass, combine 2 ounces of Noble Oak Double Oak Rye and the juice of half a lemon. Fill the glass two-thirds of the way through with ice, and top off with seltzer water. Garnish with a lemon slice.

Bourbon and Blueberry Mule

Taking its cues from a Moscow Mule, this delightful cocktail will replace the Russian classic as your to-go drink. If you do not have access to premade blueberry syrup, simply bring 1/2 cup sugar, 1 tablespoon cornstarch, 1 cup water, juice of half a lemon, and 2 cups frozen blueberries to a boil until the fruit bursts. Strain to a squeeze bottle after letting it cool.

Bourbon and Blueberry Mule

Fill a stainless steel cocktail cup halfway through with ice. Add 2 ounces of Noble Oak Double Oak Bourbon and 0.75 ounces of blueberry syrup. Stir gently before topping with ginger beer. Serve with a lemon or lime wedge.

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