How To Get Dad’s Drink Right This Father’s Day

Father’s Day has never demanded much pageantry. Good meat, a respectable gift, and a solid 24 hours where nobody asks Dad to diagnose a mysterious rattling in the car or explain negative gearing. But the drinks? That’s where a modicum of effort pays absolute dividends.

Put in some extra thought this year, stock up on Maker’s Mark and consider this your tactical guide to manning the home bar on the big day.

The Easy Start: Maker’s Collins

Every great session needs an opening act. Tall, cold, and gently effervescent, the Maker’s Collins is the undisputed champion for the bloke who insists he’s "taking it easy today" while holding an empty glass by 12:30 PM. The whisky's soft, approachable character keeps this drink refreshing while still providing enough backbone for your dad to love.

The Build:

• 2 parts Maker’s Mark Kentucky Straight Bourbon
• ¾ part fresh lemon juice
• ¼ part sugar syrup

• 4 parts premium soda water
• Cherry and lemon peel, to garnish

The Method:

Shake the bourbon, lemon juice and sugar syrup together with ice. Strain into a tall glass filled with fresh ice, top with soda water and garnish with a cherry and lemon peel.

The Crowd-Pleaser: Maker’s Sour

The Whisky Sour has held its ground since the 19th century – roughly the same tenure as most of Dad’s political opinions. It’s honest, refreshing, and sophisticated without demanding you pretend you've been to bartending school. The wheated style of Maker’s Mark brings in a softer, rounded character that works particularly well with the lemon.

The Build:

• 2 parts Maker’s Mark Kentucky Straight Bourbon

• ¾ part simple syrup
• ¾ part lemon juice
• Cherry and lemon peel, to garnish

The Method:

Add all ingredients to a shaker with ice and shake well. Strain over fresh ice into an Old Fashioned glass and garnish with a cherry and lemon peel.

The Slow Sipper: Manhattan

Built to be nursed through a long story you’ve definitely heard before. Relying on the toasted oak and caramel of Maker’s Mark 46, it's the most contemplative pour in the lineup.

The Build:

• 2 parts Maker’s Mark 46 French Oaked Bourbon
• 1 part sweet vermouth
• 2 dashes Angostura aromatic bitters
• Orange peel
• Luxardo cherry

The Method:

Add the bourbon, vermouth and bitters to a mixing glass filled with ice. Stir until chilled, then strain into a chilled coupe or Nick & Nora glass. Garnish with an orange peel and Luxardo cherry.

The Main Event: Old Fashioned

If there’s one drink that needs no introduction, it’s the Old Fashioned. Stripped back to just bourbon, sugar, and bitters, it’s a drink that lets its ingredients speak for themselves – unlike Dad, who rarely needs an excuse to hold court. Maker’s Mark Cask Strength is the play here. Perfect for the dad who likes his bourbon with a little more authority, Cask Strength brings the intensity while keeping Maker’s signature richness.

The Build:

• 2 parts Maker’s Mark Cask Strength Bourbon
• ½ part 2:1 rich demerara syrup
• 2 dashes Angostura aromatic bitters

The Method:

Add the bourbon, demerara syrup and bitters to a mixing glass with ice. Stir until chilled and diluted, then strain over a large cube of ice in an Old Fashioned glass. Garnish with an orange peel.

The Outsourcer: Lunch At Chophouse

Of course, there’s an alternative timeline where you avoid sticky countertops altogether. Hand him a menu, take him to an institution that knows its way around a grill, and let someone else worry about washing the glassware.

On Sunday, 6 September 2026 (12:00 PM – 3:00 PM), Chophouse in Sydney is marking the occasion with an 800g F1 Rib on the Bone for $250. Better yet, every Dad on the floor scores a complimentary Wagyu slider, a Maker’s Mark Star Hill Farm tasting, and a pair of limited-edition Chophouse socks. If sourcing demerara syrup feels a touch ambitious this year, consider this your silver bullet.

Father’s Day Lunch at Chophouse

Sunday 6 September 2026 | 12pm–3pm

Bookings are recommended.