Mulled Spice Cheribundi

Ingredients:

    * 32 oz Cheribundi cherry juice
    * 8 oz bourbon whiskey
    * 1/4 tsp cinnamon
    * 1/8 tsp nutmeg
    * pinch allspice
    * 1/2 oz root beer

Preparation:

   1. Heat all ingredients in a saucepan over medium heat until the liquid begins to simmer.
   2. Ladle into heated coffee cups, and garnish with a cinnamon stick and orange slice.
   3. Serve.

Mile High Manhattan

Ingredients:

    * 4 parts Maker's Mark bourbon
    * 1 part Navan Vanilla Liqueur
    * 1 part Grand Marnier
    * 3 or 4 drops of anise-flavored liqueur

Preparation:

   1. Pour the ingredients into a cocktail shaker filled with ice.
   2. Shake well.
   3. Strain into a chilled cocktail glass.

Merry Irishman

 

  
Ingredients:

    * 2 parts Tullamore Dew Irish Whiskey
    * 1 part Kahlua
    * 1/2 part mint schnapps
    * candy cane for garnish

Preparation:

   1. Build ingredients in a rocks glass filled with ice.
   2. Garnish and stir with a candy cane.

Melon Splash

Ingredients:

    * 1 1/2 oz Woodford Reserve Bourbon Whiskey
    * 1 oz lemon-lime soda
    * 1/2 oz Midori melon liqueur
    * lime slice for garnish

Preparation:

   1. Mix the bourbon, soda and liqueur in a mixing glass.
   2. Pour over ice in an old-fashioned glass.
   3. Garnish with a slice of lime.

Manhattan Love Story

 Ingredients:

    * 1 1/2 oz New York Whiskey
    * 1 oz Dry Sake
    * 1/2 oz ginger liqueur
    * 2 dash Peychaud bitters

Preparation:

   1. Combine all ingredients in a glass martini glass.
   2. Garnish with an orange peel.

The Makers Heart Cocktail

Ingredients:

    * 3 whole blackberries
    * 1 oz POM 100% pomegranate juice
    * ¼ oz lemon juice
    * 2 oz Maker’s 46
    * ¾ oz sweet vermouth (preferably Carpano Antica)
    * 1 oz simple syrup
    * 1 dash of Fee Bros. orange bitters
    * navel orange infused sugar for rimming (1 oz plain white sugar infused with the oil from 4 zested navel oranges)

Preparation:

   1. In a mixing glass, combine first 3 ingredients.
   2. Muddle the ingredients, then fill mixing glass with ice.
   3. Add next three ingredients.
   4. Shake vigorously and strain into a sugar rimmed cocktail glass. Garnish with dash of orange bitters and orange peel.

Liquid Bourbon Ball

Ingredients:

    * 2 oz Woodford Reserve Bourbon
    * 1 oz white creme de cacao
    * 1/4 oz hazelnut liqueur
    * chocolate shavings for garnish

Preparation:

   1. Pour the bourbon and liqueurs over ice in a mixing glass.
   2. Stir.
   3. Strain into a chilled cocktail glass.
   4. Garnish with chocolate shavings.

The LiberTea

 

Ingredients:

    * 4 cups water
    * 4 cups lemonade
    * 4 black tea bags
    * 1 cup fresh basil leaves
    * 1/2 cup Wild Turkey Bourbon
    * 1 1/2 cups American Honey

Preparation:

   1. In a large saucepan, boil 2 cups water.
   2. Remove from heat; add 4 teabags of black tea.
   3. Steep 8 minutes; discard teabags.
   4. Add 2 cups cold water and lemonade; transfer to pitcher and chill.
   5. Add fresh basil leaves. Using a wooden spoon, crush basil until fragrant.
   6. Stir in Wild Turkey Bourbon and American Honey.
   7. Serve over ice.

Koi

Ingredients:

    * 1 oz TY KU liqueur
    * 2 oz Irish whiskey
    * 2 drops peach bitters
    * lemon twist

Preparation:

   1. Place the lemon twist and peach bitters in a cocktail shaker or mixing glass.
   2. Muddle well to release and mix the lemon essence and bitters.
   3. Add ice, Irish whiskey and TY KU.
   4. Shake well.
   5. Strain into a champagne flute.

Jim Beam Fruit Punch

Ingredients:

    * 2 parts Red Stag by Jim Beam™ Bourbon
    * 1 part Strawberry Liqueur
    * 0.5 part Passion Fruit Coulis or 1 part Passion Fruit Juice
    * Champagne

Preparation:

   1. Pour all but champagne into a punch bowl with large balls of ice* have champagne on ice beside punch bowl.
   2. To serve, ladle mixture into Champagne Flutes and top with Champagne.
   3. Garnish with a strawberry or lemon twist on the rim.

Jersey Cocktail

Ingredients:

    * 2 oz apple whiskey
    * 2 dashes simple syrup
    * dash of aromatic bitters

Preparation:

   1. Pour the whiskey and syrup into an old-fashioned glass filled with ice.
   2. Add the bitters and stir well.

Island Voodoo

Ingredients:

    * 1 1/2 oz rye whiskey
    * 1 oz Averna
    * 1/2 oz limoncello
    * flamed orange peel for garnish

Preparation:
   1. Combine all ingredients in a cocktail shaker filled with ice.
   2. Stir 30 times.
   3. Strain into a cocktail glass.
   4. Garnish with a flamed orange peel.

Irish Winter

 

Ingredients:

    * 1 part Kahlúa Coffee Cream
    * 1 part Jameson Irish Whiskey
    * Freshly brewed coffee
    * whipped cream for garnish

Preparation:

   1. Combine ingredients in a mug or Irish coffee glass.
   2. Stir to combine.
   3. Top with whipped cream.

Irish Tea Party

Ingredients:

    * 4 parts Sweetened Green Tea (chilled)
    * 1 part Jameson Irish Whiskey
    * 1/2 part Pernod Absinthe
    * Lime slice for garnish

Preparation:

   1. Rinse rocks glass with Pernod Absinthe.
   2. Add ice.
   3. Pour Jameson over the ice.
   4. Add Green tea and garnish with a lime slice.

Irish Gold

 

Ingredients:

    * 2 parts Tullamore Dew Irish Whiskey
    * 2 parts Ginger ale
    * 1/2 part peach schnapps
    * splash of orange juice
    * lime wheel for garnish

Preparation:

   1. Build the whiskey, schnapps and juice in a Collins glass filled with ice.
   2. Top with ginger ale.
   3. Garnish with a lime wheel.

Irish Ale Cocktail

Ingredients:

    * 2 oz Michael Collins Irish whiskey
    * 3 lime wedges
    * 3 oz ginger beer

Preparation:

   1. In a highball glass, add whiskey and squeeze lime wedges into glass.
   2. Fill with ice, top with ginger beer and stir to incorporate.

Hot Cinn Apple Toddy

 

Ingredients:

    * 1 1/2 parts bourbon
    * 1 1/2 parts Hiram Walker Original Cinn Schnapps
    * 1/2 oz fresh squeezed lemon juice
    * 1 tsp agave nectar
    * Fill with hot apple cider
    * Green apple slice dipped in hot caramel or cinnamon stick for garnish

Preparation:

   1. Pour the bourbon, schnapps, and lemon juice into an Irish coffee glass or mug.
   2. Stir well.
   3. Fill with hot apple cider.
   4. Garnish with the green apple or a cinnamon stick.

Hot Buttered Whiskey

Ingredients:

    * 2 oz whiskey
    * 1 stick butter, room temp
    * 3/4 c brown sugar
    * 1/4 cup agave nectar
    * 1/2 tsp cinnamon
    * pinch salt
    * 1/8 tsp nutmeg
    * 1/8 tsp allspice
    * 1/8 tsp clove

Preparation:

   1. For the rum batter: In a mixer using the paddle attachment, add all ingredients. Mix well for 1-2 minutes until all ingredients are incorporated. Turn out onto a sheet of plastic wrap. Wrap tightly and refrigerate for at least 1 hour or until firm.
   2. To make a hot buttered whiskey, simply slice a good dollop off of the batter (about 1 ounce), add to a mug with 2 oz whiskey fill with hot water, stir to incorporate, and enjoy.

Green Dublin Apple Cocktail

Ingredients:

    * 2 oz Michael Collins Irish whiskey
    * 1 oz sour apple schnapps
    * 2 oz white cranberry juice

Preparation:

   1. Add all three ingredients in a cocktail shaker.
   2. Add ice, shake vigorously for 30 seconds.
   3. Strain into a chilled martini glass.
   4. Garnish with a fresh apple slice.

Golden Green Apple Cocktail

Ingredients:

    * 2 oz Michael Collins Irish Whiskey
    * 1 oz Sour Apple Schnapps
    * 2 oz White Cranberry Juice

Preparation:

   1. Add all three ingredients in a cocktail shaker.
   2. Add ice, shake vigorously for 30 seconds.
   3. Strain into a chilled martini glass.

The Global Warmer

Ingredients:

    * 6 torn mint leaves
    * 1/4 part DeKuyper Tropical Mango liqueur
    * 1 1/2 part lime sour mix
    * 1/2 part DeKuyper Triple Sec liqueur
    * 1 1/2 part Basil Hayden's Bourbon
    * mint leaf for garnish
    * lime twist for garnish

Preparation:

   1. Pour the ingredients into a cocktail shaker filled with ice.
   2. Shake well.
   3. Strain into a cocktail glass.
   4. Garnish with a lime twist and mint leaf.

Georgia On My Mind

Ingredients:

    * 2 oz Four Roses Bourbon
    * 0.5 oz Domaine de Canton Ginger Liqueur
    * 1.5 oz peach nectar (Looza brand)
    * 2-3 dashes of Bitter Truth Celery Bitters
    * basil

Preparation:

   1. Place 4 medium-sized fresh basil leaves in a shaker and muddle well.
   2. Add the liquids.
   3. Add ice and shake vigorously to chill and blend the flavors.
   4. Strain into an ice-filled short glass and garnish with a fresh sprig of basil and two thin straws.

The Foot Tapper Sting

Ingredients:

    * 2 parts Canadian Club Whisky
    * 1 part DeKuyper Creme de Menthe (clear)
    * 1 part DeKuyper Peppermint Schnapps

Preparation:
   1. Combine ingredients in a mixing glass filled with ice.
   2. Fill an old-fashioned glass with shaved ice.
   3. Strain spirits over ice.
   4. Serve with straw.

Fall Spice Cordial

Ingredients:

    * 1 oz Navan Natural Vanilla Liqueur
    * 1 oz Bourbon
    * 3/4 oz Chipotle-orange syrup (recipe below)
    * 2 Dashes Regan's Orange Bitters
    * Orange peel, for garnish
    * Additional ingredients needed:
    * water
    * Chipotle pepper
    * fresh orange peel
    * sugar

Preparation:

   1. Mix together all ingredients except for the orange peel.
   2. Shake together with ice and strain into a martini glass.
   3. Garnish with the orange peel.

Chipotle-Orange Syrup:

    * 2 Cups water
    * 1 Chipotle pepper
    * 2 Strips fresh orange peel
    * 3/4 Cup sugar

   1. Bring the water to a boil in a small saucepan.
   2. Reduce to a simmer and add the chipotle pepper and orange peel.
   3. Cover and let simmer for 15 to 20 minutes. Strain with a fine-mesh sieve and add the sugar.
   4. Return to a boil and stir until the sugar dissolves.
   5. Remove from the heat and let cool.
   6. Pour the syrup into a container and keep in the refrigerator.

Basil Hayden's Double Eagle Cocktail

Ingredients:

    * 2 ounces Basil Hayden’s bourbon
    * 1/2 lemon muddled with 1 sprig Thai Basil
    * 1 ounce Aperol
    * 3/4 ounce simple syrup (1:1 ratio of equal parts sugar and water)
    * grapefruit peel (for garnish)

Preparation:

   1. Muddle lemon half with Thai basil sprig in the bottom of a mixing glass.
   2. Combine all other ingredients in glass.
   3. Add ice and shake for 6 seconds.
   4. Double strain into a chilled stemmed cocktail glass.
   5. Garnish with a sprig of Thai basil and a grapefruit peel twist.

Distracted Cocktail

Ingredients:

    * 2 oz bourbon whiskey
    * 3/4 oz Chambord liqueur
    * 1/2 oz cranberry juice
    * dash of lemon bitters or a lemon twist for garnish

Preparation:

   1. Build the ingredients in a cocktail glass over two ice cubes.
   2. Add a few dashes of lemon bitters or garnish with a lemon twist.

Cocoa Old Fashioned

Ingredients:

    * Taza Cocoa Nib Infused Old Overholt Rye Whiskey
    * Brandied cherry
    * Orange slice
    * Demerara syrup
    * The Bitter Truth Bittermens Xocolatl Mole bitters

Preparation:

   1. In an old fashioned glass muddle together 1 half wheel of orange, 1 brandied cherry, .5 oz demerara syrup, and 3 dashes man's Xocolatl Mole bitters.
   2. Fill with ice, add 2.5 oz Taza Cocoa Nib infused Old Overholt, lightly stir and serve.

Burning Bush

Ingredients:

    * 1 1/2 oz Bushmills Original Irish Whiskey
    * 1 oz honey
    * 3 oz hot water
    * Garnish with lemon wedge

Preparation:

   1. Place lemon wedge in Toddy Glass or Irish coffee glass.
   2. Pour whiskey and honey over lemon.
   3. Fill with water.

Bourbon Eggnog

Ingredients:

    * 4 large eggs
    * 6 oz  granulated sugar
    * 1 tsp freshly-grated nutmeg
    * 1/8 tsp allspice
    * 1/8 tsp clove
    * 1/2 tsp cinnamon
    * 2 oz Hennessy VSOP cognac
    * 2 oz Grand Marnier (Navan can be substituted for a more pronounced vanilla flavor)
    * 4 oz Bullleit bourbon
    * 12 oz whole milk
    * 8 oz heavy cream

Preparation:

   1. In a mixer fitted with a whip attachment or a blender, blend the eggs for 1 minute.
   2. Add sugar and spices and blend for an additional 30 seconds to incorporate.
   3. Slowly add the cognac, bourbon and Grand Marnier, blend another 30 seconds.
   4. Add the milk and cream and blend 1 minute more. Cover and refrigerate.

This recipe is better made a day ahead to allow the flavors to combine.

To serve, portion 4 oz of eggnog in a champagne flute or teacup, grate fresh nutmeg or cinnamon over the top (optional) and serve.

Blood Orange Sazerac Cocktail

Ingredients:

    * 3 oz Rittenhouse rye whiskey
    * 3/4 oz simple syrup
    * 3-4 dashes Regans orange bitters
    * Solerno Blood Orange Liqueur
    * orange twist for garnish

Preparation:

   1. Chill an old-fashioned glass by filling it with ice and letting it sit while preparing the rest of the drink.
   2. In a separate mixing glass, muddle the simple syrup and orange bitters together.
   3. Add the rye whiskey and ice to the bitters mixture and stir.
   4. Discard the ice in the chilled glass and rinse it with Solerno Blood Orange liqueur by pouring a small amount into the glass, swirling it around and discarding the liquid.
   5. Strain the whiskey mixture from the mixing glass into the old fashioned glass.
   6. Garnish with an orange twist expressed directly over the surface of the cocktail.

The Black Nail

Ingredients:

    * 3/4 oz Bushmills Irish whiskey
    * 3/4 oz Irish Mist liqueur
    * orange peel for garnish

Preparation:

   1. Build the ingredients in an old-fashioned glass filled with ice.
   2. Garnish with an orange peel.

Black and Red

Ingredients:

    * 1 oz Black Bush Irish whiskey
    * 1/2 oz sweet vermouth
    * 2 dashes bitters
    * maraschino cherry for garnish

Preparation:

   1. Pour the ingredients into a mixing glass filled with ice.
   2. Stir well.
   3. Strain into an old-fashioned glass.
   4. Garnish with a cherry.

The Black Friday Cocktail

Ingredients:

    * 1.5 oz Old Forester Bourbon
    * 1 oz Ginger ale
    * 2 oz Cola
    * Squeeze of lime
    * Garnish with crushed lime wedge

Preparation:

   1. In a highball glass, add first three ingredients
   2. Squeeze lime wedge into glass and garnish with crushed lime wedge
   3. Serve

Yamazaki Autumn Delight

Ingredients:
    * 2 oz Yamazaki 12 year old whiskey
    * 6 oz Apple Cider
    * Fresh cinnamon

Preparation:

    * Pour the ingredients into a cocktail shaker filled with ice.
    * Shake and strain into an ice filled old-fashioned glass.
    * Dust with fresh cinnamon.
    * Garnish with 2 apple slices and a cinnamon stick.

Apple Sour

 

Ingredients:

    * 1 1/2 oz bourbon
    * 1 1/4 oz apple juice
    * 3/4 oz triple sec
    * 1/4 oz lemon juice
    * 2 dashes orange bitters

Preparation:

   1. Pour the ingredients into a cocktail shaker with ice cubes.
   2. Shake well.
   3. Strain into a chilled old-fashioned glass over ice.

The 56 Julep

 

Ingredients:
    * 2 1/2 oz. Wild Turkey 101 bourbon
    * 3 sprigs of mint (six to eight mature-sized leaves)
    * 1 1/2 teaspoons brown sugar
    * 1/2 cup crushed ice

Preparation:

   1. In a silver julep glass or a double old-fashioned glass, muddle two sprigs of mint with the brown sugar and one ounce of Wild Turkey 101 for a few minutes, crushing the mint leaves with a spoon.
   2. Add the crushed ice, the remaining bourbon and garnish with a sprig of freshly spanked mint (take a mint sprig, put it between your hands and clap to release the aromas). Enjoy!

Washington Apple

 

Ingredients:

    * 1 oz Crown Royal Canadian Whiskey
    * 1 oz sour apple schnapps
    * 1 oz cranberry juice
    * apple slice for garnish

Preparation:

   1. Pour the ingredients into a cocktail shaker filled with ice.
   2. Shake well.
   3. Strain into a chilled cocktail glass or shot glass.
   4. Garnish neat version with an apple slice.
On the rocks: Build in an ice-filled old-fashioned or highball glass and stir. Add an apple slice or more cranberry juice if desired.

Sazerac

Ingredients:

    * 3 oz rye whiskey
    * 3/4 oz simple syrup
    * Peychaud bitters to taste
    * absinthe or absinthe substitute
    * lemon twist for garnish

Preparation:

   1. Chill an old-fashioned glass by filling it with ice and letting it sit while preparing the rest of the drink.
   2. In a separate mixing glass, muddle the simple syrup and Peychaud bitters together.
   3. Add the rye whiskey and ice to the bitters mixture and stir.
   4. Discard the ice in the chilled glass and rinse it with absinthe (or substitute) by pouring a small amount into the glass, swirling it around and discarding the liquid.
   5. Strain the whiskey mixture from the mixing glass into the old fashioned glass.
   6. Garnish with a lemon twist. Traditionalists will say that the lemon twist should be squeezed over the drink to release its essences but that the twist should not be dropped into the glass itself.