Tennessee Whiskey Recipe

Make simple syrup (if using prepared, skip)

Combine 0.5 cup granulated sugar and 0.5 cup water in a small saucepan over medium heat. Stir until the sugar fully dissolves and the mixture is clear. Remove from heat and cool to room temperature before using. Refrigerate any leftover syrup in a sealed container for up to 2 weeks.

Chill glass (optional)

Place a rocks glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to chill the glass. Discard ice water before serving.

Combine ingredients

Add 2 oz Tennessee whiskey, 0.75 oz fresh lemon juice, 0.5 oz simple syrup, 0.25 oz orange liqueur (if using), and 2 dashes of Angostura bitters into a cocktail shaker.

Add ice and shake

Fill the shaker about two-thirds full with ice (roughly 1 cup). Secure the lid and shake vigorously for 10–15 seconds until the outside of the shaker is cold and slightly frosted.

Strain and serve

Double-strain the cocktail into the chilled rocks glass over one large ice cube or a few fresh ice cubes. Double-straining (using a Hawthorne and fine mesh strainer) removes small ice shards and pulp from the lemon juice for a smoother drink.

Garnish and finish

Express a lemon twist over the drink by holding the twist skin-side down above the glass and giving it a quick squeeze to release oils, then rub the rim with the peel and drop it into the glass or place a lemon wheel on the rim. Add a Luxardo or maraschino cherry if desired. Serve immediately.