BOURBON MULE
Ingredients:
Directions:
ADD BOURBON AND LIME JUICE TO A COPPER MUG OVER ICE. TOP WITH GINGER BEER AND GARNISH WITH A LIME WHEEL.
BBQ BOURBON WINGS
Ingredients
Directions: IN A SAUCE POT, COMBINE BOURBON, VINEGAR, AND SUGAR OVER MEDIUM-HIGH HEAT, WHISKING TO DISSOLVE THE SUGAR. WHEN THE MIXTURE BEGINS TO BUBBLE GENTLY, DROP HEAT TO MEDIUM AND REDUCE FOR 3-5 MINUTES. MIX IN BBQ SAUCE AND PEPPER FLAKES. COOK ANOTHER 2-3 MINUTES. ADD A SPLASH OF BOURBON AT THE END FOR AN EXTRA KICK.
Sazerac
Ingredients
Directions:
In a mixing tin, add rye, Peychaud’s bitters, Angostura bitters, Turbinado simple syrup, and a lemon swath. Add ice and stir until chilled. Double strain into a single rocks glass. Serve neat. Garnish with expressed lemon.
HOT TODDY
Ingredients:
Directions:
COMBINE INGREDIENTS INTO A MUG AND STIR UNTIL FULLY MIXED. GARNISH WITH CINNAMON, STAR ANISE, AND LEMON.
Vodka Basilade
Ingredients:
Directions:
In a shaker tin, muddle 2-3 leaves of basil and 2-3 chopped strawberries. Add in vodka, lemon juice, simple syrup, and ice. Shake until chilled. Double strain over ice into a double rocks glass. Garnish with basil, a lemon wheel, and a strawberry.
Strawberry Lemon Shakeup
Ingredients:
Directions:
In a shaker tin, muddle 2 chopped strawberries and 3-4 lemon wedges. Add vodka and simple syrup. Add ice and shake until chilled. Double strain over ice into a Collins glass. Garnish with strawberries and a lemon wedge.
