BOURBON BARREL MICHELADA
Makes 1 serving
Juice of 1 lime
1/3 cup tomato juice
1 teaspoon Bluegrass Soy Sauce
2 teaspoons Bourbon Barrel Aged Worcestershire Sauce
1 teaspoon hot sauce (or to taste)
12 ounces Mexican beer
Bourbon Smoked Pepper, for garnish
lime wedges, for garnish and rimming glass
Bourbon Smoked Salt, for rimming the glass
Method
Rub the rim of a pint glass with a wedge of lime, then dip into smoked salt. Pour in the lime juice, tomato juice, soy sauce, Worcestershire and hot sauce. Stir to combine. Add ice, then slowly top off with beer. Garnish with a wedge of lime and a sprinkling of smoked pepper.
SPICED AND BUTTERED HOT CIDER AND BOURBON
4 cups apple cider
1 cup water
6 tbsp Bourbon Smoked Sugar
6 whole cloves
2 cinnamon sticks
5 tbsp unsalted butter chilled
1 1/2 cups Kentucky Bourbon
1/4 cup fresh squeezed lemon
ground nutmeg for garnish
Instructions
-
Combine first five ingredients in a large saucepan.
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Bring to a boil.
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Cover with a lid and allow to steep for 15 minutes.
-
Add 4 tbsp of the butter to the an and bring back to a boil.
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Remove from heat and add bourbon and lemon juice.
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Strain cider into a large pitcher or measuring cup.
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Cut remaining tsp. of butter into four pieces
-
Divide between four mugs or cups and add a piece of butter to each mug.
- Garnish with a sprinkle of nutmeg and serve.
THE SUNRISE
Makes 1 cocktail
1½ ounces Woodford Reserve® Distiller’s Select Bourbon
2 Drops Woodford Reserve® Sassafras & Sorghum Bitters
orange juice, to fill
1-ounce bourbon cherry syrup (the syrup from Woodford Reserve® Bourbon Cherries)
Woodford Reserve® Bourbon Cherries, to garnish
Method
In a highball glass, add Woodford Reserve®, bitters, and orange juice. Finish by pouring cherry syrup in the center of the drink. Garnish with a Woodford Reserve® Bourbon Cherry.
NUTS AND BERRIES
Makes 1 Cocktail
½ ounce Woodford Reserve® Kentucky Straight Rye Whiskey
¾ ounce pecan liqueur
¾ ounce Chambord®
4 drops Woodford Reserve® Spiced Cherry Bitters
1 ounce half and half
Method
In a mixing glass, add all ingredients. Toss between glass and mixing tin 3-4 times. Pour into a highball glass and serve.
CHAMPAGNE COCKTAIL VARIATION
Makes 1 Cocktail
1 ounce Woodford Reserve® Distiller’s Select Bourbon
1 sugar cube
2 drops Woodford Reserve® Spiced Cherry Bitters
½ ounce apricot brandy
Prosecco or Champagne, to fill
lemon twist, to garnish
Method
Place sugar cube in a champagne flute and add bitters. Add Woodford Reserve® and brandy. Top with Prosecco or Champagne and garnish with a lemon twist.
Add a Woodford Reserve Bourbon Cherry to garnish!
BOURBON EGGNOG
4 cups milk
5 whole cloves
1 teaspoon ground cinnamon
12 egg yolks
1½ cups Bourbon Smoked Sugar
2½ cups Kentucky Bourbon
4 cups light cream
2 teaspoons Madagascar Vanilla Extract
½ teaspoon ground nutmeg, plus extra for garnishing
Preparation:
1) Combine milk, cloves, and cinnamon in a large saucepan. Slowly bring to a boil over medium-low heat, stirring occasionally. Once boiling, remove from heat.
2) In a large bowl, whisk together egg yolks and smoked sugar. While whisking, slowly pour in a ladleful of hot milk and repeat. Pour milk and egg mixture into the saucepan of remaining milk. Return pan to medium or medium-low heat and cook, whisking constantly for about 3 minutes until mixture thickens slightly. Do not allow mixture to boilor it will curdle. Strain into a large container and allow to cool for an hour.
3) Stir in bourbon, cream, vanilla, and nutmeg. Refrigerate overnight. Serve in small cups garnished with a sprinkle of nutmeg.
THE CLASSIC RYE
Makes 1 cocktail
2 ounces Woodford Reserve® Kentucky Straight Rye Whiskey
½ ounce raw sugar simple syrup (*see below)
4 drops Woodford Reserve Orange Bitters
1 lemon peel, to garnish
1 star anise, to garnish
Method
1. In a mixing glass, combine ingredients, add ice and stir. Strain into a highball glass. Garnish with the star anise and lightly expressed lemon peel.
* Raw sugar simple syrup: combine equal amounts of raw sugar and water in a pot and bring to a light boil. Remove from heat and stir until sugar is dissolved. Cool before use.
THE FIREMAN
Makes 1 Cocktail
2 ounces Woodford Reserve® Double Oak Bourbon
Rinse of mezcal
2 drops Woodford Reserve® Aromatic Bitters
½ ounce Punt e Mes Sweet Vermouth
Woodford Reserve® Bourbon Cherries, for garnish
ice
Method
Rinse the inside of a cocktail or coupe glass with mezcal. In a mixing glass, add bourbon, bitters, vermouth, and ice. Stir and strain into cocktail/coupe glass. Garnish with a bourbon cherry.
BOURBON CHAMPAGNE COCKTAIL
Makes 1 serving
2 tablespoons vanilla simple syrup (see recipe)
2 dashes Woodford Reserve® Aromatic Bitters
2 ounces Kentucky Bourbon
Champagne or Prosecco
Woodford Reserve® Bourbon Cherries, for garnish
Procedure:
1) In a chilled champagne flute, add the vanilla simple syrup and bitters. Pour in the bourbon and mix well. Top off with champagne or prosecco and garnish with a cherry.
Vanilla Simple Syrup
Makes 1 cup
1 cup Bourbon Barrel Vanilla Sugar
1 cup water
1 teaspoon Bourbon Barrel Aged Madagascar Vanilla Extract
Procedure:
1) In a small saucepan, combine the vanilla sugar and water. Bring to a boil, stirring to dissolve the sugar. Once dissolved, remove from heat. Stir in the vanilla. Allow to cool completely. Store in an airtight container in the refrigerator. Syrup keeps for 1 month.
BITTERS AND SODA
Makes 1 cocktail
1½ ounces Woodford Reserve® Distiller’s Select Bourbon
4 drops Woodford Reserve® Orange Bitters
soda water, to fill
lemon wedge, to garnish
Method
1. In a highball glass, add the bourbon and orange bitters. Top with soda and garnish with a lemon wedge.
