Fill a highball or Collins glass 3/4 full with ice. Add 2 oz whiskey, 1/2 oz fresh lemon juice and 1/2 oz simple syrup. Add 2 dashes of Angostura bitters. Stir once or twice to combine and chill (about 8–10 seconds). Top with 4 oz chilled ginger beer, gently stir once to marry flavors without flattening the carbonation. Garnish with a lemon wheel and optional mint sprig. Serve with a straw and a small napkin.

Notes on balance

If the cocktail tastes too sweet, add another 1/4 oz lemon juice. If it's too tart, add 1/4 oz simple syrup. For more spice, swap ginger beer for a spicier brand or add an extra dash of bitters.

Happy Hour Batch Pitcher (serves 6)

Mix the Batch

In a clean 1.5–2 quart pitcher, combine 12 oz whiskey, 3 oz fresh lemon juice and 3 oz simple syrup. Add 12 dashes Angostura bitters and stir vigorously until combined (about 20–30 seconds).

Chill & Finish

Refrigerate the spirit base for at least 30 minutes or chill over a large block of ice briefly. Immediately before serving, add 24 oz cold ginger beer to the pitcher and stir gently to preserve carbonation. Alternatively, pour the spirit base over ice in individual glasses and top each with 4 oz ginger beer.

Plate & Garnish

Fill six highball glasses with ice. Divide the mixed cocktail among the glasses (about 6 oz each). Garnish each with a lemon wheel and a mint sprig. Serve promptly while fizzy.