2 Basil Leaves1 part Jim Beam Black® Bourbon Whiskey 3 dashes Tabasco® Sauce
4 parts V8® Light Mix
4 dashes Worcestershire Sauce
In a mixing glass muddle the sauces, spices and basil.
Add all remaining ingredients and roll back and forth with ice in a mixing tin.
Pour over ice in glass rimmed with Tajin spice.
Shake all ingredients, except wine and strain
into a wine glass over ice.
Top with wine.
Garnish with half orange wheel and/or cinnamon stick.
1 part Butterscotch Schnapps
1 part Fireball Whiskey
1 part Irish Cream
Rim edge of shot glasses with cinnamon and sugar mix. Fill a cocktail shaker with ice and combine butterscotch schnapps, Fireball whiskey and Irish Cream. Shake Well. Strain into glasses and garnish with banana slice.
Recipe Courtesy: Tipsy Bartender
1 ½ parts Knob Creek Rye Whiskey
½ part smoked prickly pear puree
½ part freshly squeeze lime juice
½ part pomegranate juice
½ part simple syrup
1 ½ parts seltzer water
2 dashes smoked chili bitters
Add all ingredients, except seltzer, to shaker tin and shake with ice.
Strain over ice and top with seltzer water.
Garnish with fresh lime wheel.
1 liter Maker’s Mark Bourbon Whisky
1 quart 2% milk
1 quart heavy cream
2 dozen eggs-separate yolks and whites
1 ½ cups sugar
Nutmeg for garnish
In a large bowl, beat the egg yolks until they lighten in color.
Slowly add 1 cup sugar and continue to whip until dissolved.
Add cream, milk and bourbon and stir to combine.
In a separate bowl, beat whites until they stand in soft peaks.
Gradually add in ½ cup of sugar until stiff peaks form.
Whisk egg whites and yolk mixture together in a large punch or serving bowl.
Chill, garnish with nutmeg and serve.
½ part fresh squeezed Lime Juice
2 heaping tsps. Cherry Preserves
Splash of Ginger Beer
Rosemary Leaves to garnish
Add tequila, lime juice and cherry preserves to an ice-filled shaker.
Shake and strain over ice.
Top with Ginger Beer.
Garnish with Rosemary.
1 heaping tbsp Butter
0.25 Oz Maple Syrup
6 Oz Hot Water
1 Orange Peel
1 stick Cinnamon
Add butter, maple syrup, and Captain Morgan in a tea cup or mug
Add hot water and stir
Garnish with an orange peel and cinnamon stick
2 parts Courvoisier VSOP Cognac
1/2 part Lemon Juice
1/5 part Simple Syrup
Place all ingredients in a cocktail shaker and shake hard for a short time.
Strain into a chilled cocktail glass.
Garnish with a lemon twist.
1 1/2 parts Basil Hayden's Bourbon Whiskey
3/4 part fresh lemon juice
1/2 part blackberry liqueur
5 fresh basil leaves (one for garnish)
Combine all ingredients into a cocktail shaker with ice.
Hard shake and strain into a coupe glass.
Garnish with basil leaf.
1 1/2 parts Hornitos Black Barrel Tequila
1 part simple syrup
1/2 part Amaro Liqueur
2 dashes bitters
2 dashes orange bitters
Combine Hornitos Black Barrel Tequila, simple syrup, amaro and bitters.
Add ice and stir.
Strain over fresh ice and garnish with an orange peel.
½ part peach puree
½ part blackberry puree
1 part simple syrup
½ part lemon
Add ingredients to an ice-filled shaker.
Shake and strain over ice into a coupe glass.
Garnish by skewering a fresh blackberry and a slice of peach with a knot stick.
2 parts Basil Hayden's® Bourbon Whiskey
1/4 part Banana Liqueur
1 tsp of Brown Sugar
1 dash of Aromatic Bitters
8-10 Mint Leaves
Banana Chip for garnish
Muddle 8-10 mint leaves, dash of bitters and brown sugar in a double rocks glass.
Add Basil Hayden's® and banana liqueur and stir gently.
Fill the cup to the rim with crushed ice.
Garnish with a mint sprig and banana chip.
1 1/2 parts Knob Creek® Kentucky Straight Bourbon Whiskey
3 dashes Angostura® Bitters
Pinch of raw sugar
Cherry to garnish
In a rocks glass, muddle the sugar and bitters.
Add ice, then pour the bourbon on top.
Stir gently to mix.
Garnish with a cherry.