Lincoln Park [Cocktail Recipe]

Like many summer whisky cocktails, the Lincoln Park—created by Julia Momose of Chicago’s GreenRiver—is a two-way street: a vehicle for whisky in the summer, and equally appropriate as a tropical escape on a cold winter night.


  • ¾ oz. Cappelletti bitter
  • ¾ oz. lemon juice
  • ¾ oz. pineapple juice
  • 1 oz. Coco Lopez
  • 1½ oz. jasmine-infused Glenlivet 12 year old (see below)
  • ¼ oz. Laphroaig 10 year old
  • fresh mint
  • lime twist


Combine Cappelletti bitter, lemon juice, pineapple juice, Coco Lopez, and jasmine-infused Glenlivet 12 year old in a cocktail shaker with ice. Shake and strain into an ale glass over fresh cracked ice. Garnish with a mint sprig in a lime twist and spray Laphroaig 10 year old over the top of the drink using a fine mister.

For jasmine-infused Glenlivet:

1 liter Glenlivet 12 year old
7 grams jasmine Earl Grey tea

Soak tea in whisky for 45 minutes at room temperature. Strain to remove leaves.

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