Backyard BBQ Cocktails

The Best Whiskey Cocktail Recipes to Pair with Your Summer Barbecue

Summer weekends have a special kind of energy—long afternoons that stretch out a little further than you planned, someone hovering near the grill at a backyard gathering of friends, and drinks that shouldn’t require a whole production to make.

That’s the vibe with these three whiskey cocktails: nothing fussy, nothing that turns into a project. These are easy, relaxed sips that still feel a little elevated. Like, you put in the effort, even if you absolutely didn’t. Think fresh, bright, and built for repeat rounds. They’re also easily made into batch cocktails for entertaining larger crowds; just make sure you’re tasting as you go and diluting adequately with ice.

More importantly, they’re grill-friendly barbecue pairings by design, without you having to do the work. At their core, whiskey and barbecue share a fundamental foundation: the influence of fire and wood. Whether it’s hickory-smoked ribs or a bourbon finished in toasted oak barrels, the common thread is the transformative power of heat.

Stir one of these whiskey cocktail pairings together while you’re flipping burgers or smoking ribs, no complicated bar set-up required. Cheers to the weekend!

The Aviary

The Cutter: Using Acidity to Break Through Fatty Meats

Cocktails using citrus juices or vinegars act as a cutter, slicing through the heaviness of dense meats like charred brisket or caramelized pork belly. By introducing a high-acid ingredient like pineapple juice and lime juice, you reset your tastebuds to allow the complex flavor of the meat to shine with every mouthful.

Ingredients:

• 1 oz Brother Justus American Whiskey

• ¾ oz Campari or similar red bitter liqueur

• 2 oz pineapple juice

• ½ oz simple syrup

• ¼ oz fresh lime juice

• Fresh mint sprig to garnish

Shake all ingredients with ice to combine, then strain into a chilled Collins glass over ice. Garnish with fresh mint and serve.

Rhubarb Kentucky Mule

The Complement: Enhancing Smoky Rubs with Wood-Forward Spirits

When your barbecue rub features heavy notes of paprika, garlic, or black pepper, choose a spirit that leans into its wood-forward qualities that matches the intensity of your food. Tart rhubarb backs up this whiskey-forward take on a traditional mule, with a touch of ginger beer to amplify your sipping experience.

Ingredients

• 1 ½ oz Brother Justus American Whiskey

• 2 dashes rhubarb bitters (Fee Brothers or similar)

• Ginger Beer (Reed’s or similar, with natural ginger and no artificial sweetener)

• Lime wedge and mint (optional) to garnish

Add whiskey and bitters to copper mug or glass over ice. Mix together, top with ginger beer to your liking, and garnish.

Single Malt Spritz

The Contrast: Balancing Spicy Heat with Honey and Sugar

If your barbecue sauce carries a significant kick (perhaps from habanero, or chili flakes), a cocktail with a touch of sweetness is essential. The ultimate crushable on this list, the sugar from the fruit juices and agave syrup tame the heat with a soothing, velvet-like finish that balances the aggressive burn of a spicy sauce. And, if there happens to a be pool nearby, this is the drink you want to sip in your unicorn floatie.

Ingredients

• 1 ½ oz Brother Justus American Whiskey

• 1 oz watermelon juice

• ¾ oz fresh lime juice

• ¼ oz agave syrup

• Tonic or soda water

• Lime wedge to garnish

Shake whiskey, watermelon juice, lime juice, and agave syrup together in a shaking tin until well combined. Pour into a glass over ice and top with tonic or soda water, depending on your taste preference. Garnish with a lime wedge, sit back, relax, and enjoy.

BONUS LOW-PROOF OPTION:

And A Peck

For a lower-proof option, or one that shines even if you skip the whiskey entirely, the sweetness of this drink is exceptionally good at taming the heat (both ambient and edible). Garnishing with a bushel of basil (see what we did there?) from the garden is a must for the ultimate aromatic experience.

Ingredients

• 1 oz Brother Justus American Whiskey (leave out for N/A)

• 1 oz raspberry simple syrup

• 1 oz chilled green tea

• 1 oz fresh lemon juice

• Basil to garnish

Brew green tea and allow to fully cool before serving; refrigerate up to two weeks and remove tea bags before use.

Make raspberry simple syrup by boiling ½ cup raspberries, 1 cup water, and 2 cups sugar. Soft boil for 15 minutes, stirring to incorporate, then remove from heat. Allow to cool and strain raspberries through a fine mesh strainer or chinois, using a spatula to press the berries for maximum yield. Refrigerate up to two weeks.

To make the cocktail, combine whiskey (optional), lemon juice, raspberry simple syrup, and chilled green tea in a tall glass over ice. Stir to combine, add a bushel of basil to garnish, and enjoy!

Find Brother Justus American Whiskey in stores near you, online, or at our Bottle Shop (open Thursday and Friday, 2-6pm).

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