I first stumbled onto the Ward Eight cocktail during a bourbon tasting tour in Kentucky last year. I remember feeling secretly smug about ordering something a little different from everyone else, only to find out it’s actually a Boston classic, not southern at all – a pleasant surprise! Of course I had to try making my own version at home, and after a fair amount of “research” (the fun kind), I think I’ve found my sweet spot for balance: citrusy, whiskey-forward, and not syrupy.
What hooks me about the Ward Eight is that lively pop of citrus that slices through the spicy bite of rye whiskey. The grenadine ties everything together with just enough sweetness (but not in that cloying fruit punch way). It quickly became my ace-in-the-hole for when friends show up unannounced – interesting enough to look a bit impressive, simple enough that I can keep the conversation going.
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There’s some real cocktail lore here, too. Legend goes, the Ward Eight was thrown together at the old Locke-Ober Café in Boston, way back in 1898, to mark a big political win in the city’s eighth ward. Bartender Tom Hussion whipped it up for the victory party – and if you ask me, stories like that make drinks taste better.
Here’s my go-to recipe (with plenty of wiggle room):
Ingredients:
- 2 oz rye whiskey (I like Rittenhouse if I have it in the cabinet)
- ¾ oz fresh lemon juice
- ¾ oz fresh orange juice
- 1 tsp grenadine
- Ice
- Luxardo cherry (or whatever maraschino you have) for garnish
As far as glassware goes, I pour mine into a highball – a rocks glass works, too, if you want more throwback vibes. The color is gorgeous – a deep amber sunset if you get the recipe just right.
How to Mix It:
- Fill your shaker about three-quarters with ice.
- Add the rye, lemon juice, and orange juice.
- Pour in the grenadine.
- Shake it like you mean it for 15 seconds – don’t skimp here.
- Strain over fresh ice in your glass.
- Top it off with a cherry (if you’re feeling fancy, spring for Luxardo).
My mother-in-law’s never been much for booze, but she loves the mix of flavors – so I make her a “virgin” version with ginger ale in place of whiskey. It’s not the same drink at all, but it’s still fun and refreshing.
I’m always tinkering with the recipe. If you’re cutting back on sugar (who isn’t, these days?), fresh-squeezed juice helps a ton, and you can dial the grenadine up or down. I’ve swapped in a quick dash of maple syrup when I ran out of grenadine – actually delicious, though a bit off the beaten path. One time, blood oranges from the farmers market turned the whole thing a show-stopping ruby color. I even found this pomegranate molasses at a specialty shop and used that instead – highly recommended if you’re feeling extra.
Pairing this cocktail with food is underrated. I’ve served Ward Eights next to grilled chicken at a backyard BBQ (the smoky notes work beautifully), and once with a seriously sharp cheddar cheese board. My seafood-obsessed friends claim it’s amazing with scallops. Give it a shot – you’d never think citrusy whiskey would be so food-friendly.
A few little tricks I’ve picked up: always chill your glass first (totally worth the minute), go for fresh juice, and don’t be shy with the shaking – the foaminess and extra-cold sip are worth it.
There are riffs out there if you want to mix it up: the Boston Breeze swaps in cranberry for OJ, and the Citrus Twist does bourbon and lime. If you like a spicy kick, try a splash of chili-infused simple syrup – surprising and seriously moreish.
Honestly, the Ward Eight seemed a little intimidating at first (so much history!), but now it’s a total crowd-pleaser in my house. I keep coming back for that bright, balanced hit – whiskey, citrus, and just enough sweet to make you pour a second round.
