Women & Whiskies

Women & Whiskies Party

Last week, Love & Victory co-hosted a summer cocktail party with Women & Whiskies. We had the BEST weather and drank delicious whiskey cocktails in the garden of Tuffet in Williamsburg, Brooklyn. Thank you to all of the wonderful, whiskey-loving women who came out to party with us — we loved meeting you!

I was fortunate enough to collaborate with a group of very talented women: Natalie Jacob who wrote the cocktail list (you can find the recipes here if you'd like to try), photographer Amber Gress, Pola of Rosehip Floral, Alicia and her lovely staff from Tuffet — and last but not least, my co-worker and partner in crime & cocktails, Kerry Ann Stokes.

Here are some photos if you'd like to see. If you'd like to find out about future events, please join our mailing list, and we'll keep you in the loop. We had so much fun that I suspect we have more up our sleeve...


Women & Whiskies Cocktail Party Recipes

Tonight, we're co-hosting Women & Whiskies second NYC event, a summer cocktail party in the lovely garden at Tuffet. We've been planning, designing, and plucking edible flowers for cocktails and can't wait to party with over 50 whiskey loving women in Brooklyn.

Our friend Natalie Jacob — a bartender with a serious knack for the beautiful — came up with a menu of summery whiskey cocktails featuring Glen Grant Scotch, Wild Turkey Bourbon, and Forty Creek Whisky that I'm so excited to share.

We got together at the Love & Victory studio this week, gave the cocktails a test run and took some photos.

Here are the recipes if you'd like to give them a whirl for yourself!


Pretty in Pink

1 oz Glen Grant Scotch
1 oz Aperol
3/4 oz lemon juice
3/4 oz hibiscus tea syrup *
sparkling wine
edible flowers such as pansies or impatiens

Combine scotch, Aperol, lemon juice, and hibiscus tea syrup in a mixing glass with ice and stir. Strain into a wine glass or coupe, and top with sparkling wine. Garnish with flowers.

* To make Hibiscus Tea Syrup, steep 2 Hibiscus tea bags in 1 cup water for 5 minutes. Add 1 cup of sugar, and stir. Let cool, stirring periodically to dissolve sugar. Refrigerate.

Kentucky Morning

1 1/2 oz Wild Turkey Bourbon
1/4 oz Honey Syrup
1/4 oz Giffard Crème de Pêche de Vigne
2 dashes Angostura Bitters
lemon twist garnish

Build all ingredients in double rocks glass with ice, Old Fashioned style. Stir and garnish with a long lemon twist.

Triple Crown

3/4 oz Forty Creek Whisky
3/4 oz Giffard Pamplemousse Rose
3/4 oz Averna
3/4 oz lemon juice

Add ingredients to shaker with ice. Shake and strain into a coupe. Garnish with a lemon wheel.