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Leatherneck Cocktail

The Leatherneck Cocktail is a striking drink that pairs the robust character of whiskey with the citrusy brightness of lime juice and a subtle orange twist from blue curaçao. Its vibrant hue and bold flavor make it a standout choice for any occasion.

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Leatherneck Cocktail

Leatherneck Cocktail

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: Blue Curacao, blue curacao cocktails, Lime Juice, Whiskey, whiskey cocktails
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 oz whiskey
  • 0.75 oz blue curaçao
  • 0.5 oz lime juice
  • Lime wheel for garnish

Instructions

  • In a cocktail shaker filled with ice, add the whiskey, blue curaçao, and lime juice.
  • Shake vigorously for about 15 seconds to ensure the drink is well-mixed and properly chilled.
  • Strain the mixture into a chilled martini or coupe glass.
  • Place a lime wheel on the rim of the glass or float it in the drink for a simple yet elegant presentation.

Notes

Pro Tips

  • Whiskey choice: Use a smooth bourbon or rye to complement the citrus flavors while maintaining the whiskey’s depth.
  • Lime juice: Freshly squeezed lime juice enhances the drink’s brightness and balance.
  • Glass chilling: Chill your glass in the freezer for a few minutes to keep the cocktail crisp and refreshing.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Leatherneck Cocktail features a harmonious balance of whiskey’s warmth, lime juice’s tartness, and the subtle sweetness of blue curaçao. The vibrant color and citrusy garnish add visual appeal to this bold and refreshing drink.

See also  Watermelon Tequila Spritzer
Leatherneck Cocktail
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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