Blog, Recipes

Bourbon Barrel’s Holiday Cocktail Menu

Glasses of Champagne

The holidays are here, and that means boozy entertaining, brunching, getting together, and party! We have a full menu of holiday cocktails perfect for all of the above.



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



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.


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


  1. Combine first five ingredients in a large saucepan.

  2. Bring to a boil.

  3. Cover with a lid and allow to steep for 15 minutes.

  4. Add 4 tbsp of the butter to the an and bring back to a boil.

  5. Remove from heat and add bourbon and lemon juice.

  6. Strain cider into a large pitcher or measuring cup.

  7. Cut remaining tsp. of butter into four pieces

  8. Divide between four mugs or cups and add a piece of butter to each mug.

  1. Garnish with a sprinkle of nutmeg and serve.


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


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.


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

In a mixing glass, add all ingredients. Toss between glass and mixing tin 3-4 times. Pour into a highball glass and serve.


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

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!


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



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.


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

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.


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

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.


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



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



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.



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

1. In a highball glass, add the bourbon and orange bitters. Top with soda and garnish with a lemon wedge.