Whiskey

Makers Old Fashioned

INGREDIENTS: 60ml Maker’s Mark Bourbon 2 dashes of bitters 1 teaspoon dry brown sugar Orange peel for garnish

METHOD: Dissolve or muddle sugar with bitters and a splash of Maker’s Mark in an Old Fashioned glass. Fill glass 3/4 full of ice. Add Maker’s Mark and stir. Express orange peel over your glass to release citrus oils.

ICE: Block ice

GARNISH: Orange peel

GLASS: Old Fashioned

PRO TIPS

DO THE TWIST Twist orange peel directly over your serving glass to express the oils and add a fresh essence and pleasing aroma to the drink.

A LITTLE BITTER With bitters, a little bit goes a long way. Two or three drops will add much depth to your Old Fashioned.

THE BIG CHILL Large ice cubes or an ice ball are more than just cool to look at. Large ice melts slower, allowing the flavors to stand up longer.

SUGAR, SUGAR Adding a teaspoon of dry brown sugar (such as Demerara), rather than a refined white sugar, will give your Old Fashioned a richer flavour.

Affinity

INGREDIENTS:

• 50ml Scotch • 15ml Hotel Starlino vermouth • 15ml Rosso vermouth • 2 Dashes Bitters METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass. GLASS: Martini

Artist’s Special

INGREDIENTS:

• 35ml Scotch • 30ml Sherry • 10ml Grenadine • 10ml Lemon juice • 5ml Sugar syrup METHOD: Shake and strain into a chilled glass. GLASS: Coupette

Black Mystery

INGREDIENTS:

• 50ml Scotch • 2 Lemon wedges • 2 1/2 Orange wheels • 2 Grapes • 20ml Honey syrup METHOD: Muddle fruit. Add remaining ingredients then shake and strain into an ice fi lled glass. GARNISH: Lemon wedge and grapes GLASS: Rocks

Bluegrass Sour

INGREDIENTS:

• 50ml Bourbon • 20ml Lemon juice • 10ml Apricot brandy • 10ml Orange curacao • 10ml Egg white METHOD: Shake hard for minimum four minutes to ensure the egg whites emulsify. Strain into a chilled cocktail glass. GARNISH: Orange zest GLASS: Martini

Boulevardier

INGREDIENTS:

• 30ml Bourbon • 20ml Antica Formula • 20ml Campari METHOD: Build ingredients over ice in a glass and stir gently. GARNISH: Orange twist GLASS: Rocks

BP Smash

INGREDIENTS:

• 50ml Bourbon • 3 Lemon wedges • 4 to 8 Mint leaves • 2 Peach slices • 20ml Sugar syrup METHOD: Muddle fruit. Add remaining ingredients then shake and strain into a glass fi lled with crushed ice. GARNISH: Mint sprig, lemon wedge and peach slice GLASS: Rocks

Bueller

INGREDIENTS:

• 40ml Old Foresters Whiskey • 20ml Lemon juice • 20ml Brown sugar syrup • 5ml Grand Marnier • 5ml VOK Peach Liqueur • Dash Angostura Bitters METHOD: Shake and strain into an ice filled glass. GARNISH: Orange slice, Lemon slice GLASS: Rocks

Compass Club

INGREDIENTS:

• 50ml Tullamore Dew Irish Whiskey • 20ml Lemon juice • 15ml Sugar syrup • 15ml Egg white • 1 Raspberry METHOD: Shake all ingredients hard for minimum four minutes to ensure the egg whites emulsify. Strain into a chilled cocktail glass. GLASS: Martini

Craigs List

INGREDIENTS:

• 40ml Bourbon • 40ml Grapefruit juice • 30ml Falernum syrup • 20ml Lime juice • 15ml Cointreau • 15ml Apricot liqueur • 2 Dashes Angostura Bitters METHOD: Shake and strain into an ice filled glass. GARNISH: Orange slice, Grapefruit slice, Lime wedge GLASS: Highball

De Rigueur

INGREDIENTS:

• 50ml Tullamore Dew Irish Whiskey • 20ml Honey syrup • 20ml Ginger juice • 1 Lemon twist METHOD: Shake and strain into a chilled glass. Zest lemon twist and discard. GLASS: Coupette

Eggnog

INGREDIENTS:

• 6 Eggs • 4 Cups milk • 500ml cream • 200ml Slane Irish Whiskey • 100ml Spiced rum • 3/4 Cup of sugar • 50ml Galliano METHOD: In saucepan, beat egg yolks with 1/2 cup of caster sugar. Add dairies and alcohols while stirring. In separate bowl, beat egg whites with sugar until stiff, fold 3/4 of this mixture into the saucepan and stir, ladle into cups and top with remaining stiffened whites. GARNISH: Grated nutmeg, Cinnamon stick GLASS: Punch Bowl With Cups

Ginger Lily

INGREDIENTS:

• 50ml Slane Irish Whiskey • 20ml Lemon juice • 10ml Ginger syrup • 15ml Sugar syrup • 3 Pineapple chunks • 4 to 8 Mint leaves • Top with Fever-Tree Ginger Beer METHOD: Muddle fruit and herbs, add all ingredients except ginger beer. Shake and strain into ice fi lled glass and top with ginger beer. GARNISH: Mint sprig GLASS: Rocks

Gentleman Sour

INGREDIENTS: 60ml Gentleman Jack Tennessee Whiskey 30ml fresh lemon juice 15ml sugar syrup (1:1) Dash Angostura bitters Half an egg white (optional)

METHOD: Shake and strain all ingredients over an ice-filled tumbler.

ICE: Cubed

GARNISH: Twist of lemon

GLASS: Tumbler

Old Fashioned by Old Forester

INGREDIENTS: 60ml Old Forester 80 Proof 15ml Demerara Sugar Syrup (2:1) 2 dashes Angostura™ Bitters

METHOD: Build and stir all ingredients over ice in an ice-filled tumbler

ICE: Cubed

GARNISH: Garnish with a twist of orange

GLASS: Tumbler

Gold Rush

INGREDIENTS:

• 50ml Makers Mark Whisky • 20ml Lemon juice • 20ml Honey syrup • 2 Dashes Bitters METHOD: Shake and strain into an ice filled glass. GARNISH: Lemon wedge GLASS: Rocks

Irish Coffee

INGREDIENTS:

• 50ml Tullamore Dew Irish Whiskey • 2-3 Sugar cubes • 2 Serves of espresso • 50ml Hot water • 30ml Cream (float) METHOD: Add all ingredients, except cream, in handled glass and stir. Float cream. GLASS: Coffee Glass

James Joyce

INGREDIENTS:

• 50ml Tullamore Dew Irish Whiskey • 15ml Rosso vermouth • 10ml Dry vermouth • 2 Dashes Angostura Bitters METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass. GARNISH: Lemon twist GLASS: Martini

Kings Gunner

INGREDIENTS:

• 30ml Gentleman Jack

Tennessee Whiskey • 20ml Kings Ginger • 30ml Ginger Ale • 30ml Ginger Beer • 2 Dashes Bitters METHOD: Build ingredients over ice, top with equal parts ginger ale and ginger beer, then stir gently. GARNISH: 2 Lime wedges GLASS: Highball

Little Old Reserve

INGREDIENTS:

• 40ml Gentleman Jack

Tennessee Whiskey • 15ml Grand Marnier • 3 Clapped mint leaves • 5ml Honey syrup • Dash orange bitters METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass. GARNISH: Mint leaf float GLASS: Martini

Loch Mex

INGREDIENTS:

• 25ml Mezcal • 25ml Vatted Malt Whisky • 20ml Lime juice • 10ml Honey syrup • 10ml Agave syrup METHOD: Shake and strain into a chilled glass. GARNISH: Lime wheel GLASS: Coupette

Louisianna Jam

INGREDIENTS:

• 50ml Michter’s Rye Whiskey • 20ml Apricot jam • 20ml Lemon juice • 20ml Sugar syrup • 8 Mint leaves METHOD: Muddle herbs and jam. Add remaining ingredients then shake and strain into an ice filled glass. GARNISH: Lemon wedge, mint leaf GLASS: Rocks

Lynchberg Lemonade

INGREDIENTS:

• 50ml Jack Daniel’s • 20ml Lemon juice • 20ml Cointreau • 1 Dash Bitters • Top with Lemonade METHOD: Add all ingredients except lemonade. Shake and strain into an ice filled glass and top with lemonade. GARNISH: Lemon wedge GLASS: Highball

Millionaires Manhattan

INGREDIENTS:

• 30ml Vatted malt • 15ml Cointreau • 10ml Orgeat syrup • 30ml Pineapple juice METHOD: Shake and strain into a chilled glass. GLASS: Martini

Morning Glory Fizz

INGREDIENTS:

• 50ml Michter’s Rye Whiskey • 20ml Lemon juice • 20ml Sugar syrup • 10ml Egg white • Top with Soda Water • 10ml Absinthe (to rinse glass) METHOD: Add all ingredients except soda water. Shake hard for minimum four minutes to ensure the egg whites emulsify. Strain into an ice fi lled, absinth rinsed glass. Top with soda. GLASS: Highball

New York Flip

INGREDIENTS:

• 40ml Old Forester Bourbon • 20ml LBV Port • 20ml Fresh cream • 10ml Sugar syrup • 1 Egg yolk METHOD: Shake hard for minimum four minutes to ensure the egg emulsifi es. Strain into a chilled glass. GARNISH: Nutmeg dust GLASS: Small Wine Glass

Power Sour

INGREDIENTS:

• 50ml Slane Irish Whiskey • 2 1/2 Orange wheel • 20ml Lemon juice • 20ml Sugar syrup • 2 Dashes orange bitters METHOD: Muddle fruit. Add remaining ingredients then shake and strain. GARNISH: Flamed orange twist GLASS: Martini

Slane & Ginger

INGREDIENTS: 30ml Slane Irish Whiskey 120ml quality ginger ale or ginger beer Top with fresh orange juice

METHOD: Build and stir the whiskey and ginger over a highball glass over lots of ice, stir well.

ICE: Cubed

GARNISH: Fresh wedge of orange

GLASS: Tall glass

Irish Coffee 2.0

INGREDIENTS: 40mL Tullamore D.E.W. Original 60mL Cold Brew Coffee 10mL Honey 10mL Mint Amaro Liqueur Double Cream

METHOD: Shake Tullamore D.E.W., chilled cold brew, honey and mint amaro. Double strain over fresh ice in highball glass. Shake double cream vigorously and layer on top. Grate fresh nutmeg over the top.

ICE: Cubed

GARNISH: Double Cream (with grated nutmeg)

GLASS: Highball

Presbyterian

INGREDIENTS:

• 50ml Old Foresters Bourbon • 20ml Lemon juice • 20ml Ginger syrup • 2 Dashes Bitters • Top with Soda Water METHOD: Add all ingredients except soda. Shake and strain into an ice fi lled glass and top with soda. GARNISH: Lemon wedge GLASS: Highball

Red Hook

INGREDIENTS:

• 50ml Michter’s Rye Whiskey • 10ml Rosso vermouth • 10ml Maraschino Liqueur • 1 dash Bitters METHOD: Add ingredients to a mixing glass with cubed ice, stir and strain into a chilled glass. GARNISH: Orange twist GLASS: Martini

Scofflaw

INGREDIENTS:

• 50ml Michter’s Rye Whiskey • 25ml Dry vermouth • 5ml Lemon juice • 10ml Monin Grenadine • 2 Dashes orange bitters METHOD: Shake and strain into a chilled glass. GARNISH: Orange twist Lemon twist

Scotch Sour

INGREDIENTS:

• 50ml Scotch • 25ml Lemon juice • 25ml Sugar syrup • 2 Dashes • 10ml Egg white (optional) METHOD: Shake hard for minimum four minutes to ensure the egg whites emulsify. Strain into a chilled cocktail glass. GARNISH: Lemon wedge GLASS: Rocks

Silver Lining

INGREDIENTS:

• 50ml Old Forester’s Bourbon • 20ml Lemon juice • 10ml Vanilla liqueur • 10ml Sugar syrup • 10ml Egg white • Top with Soda Water METHOD: Add all ingredients except soda water. Shake hard for minimum four minutes to ensure the egg whites emulsify. Strain into an ice fi lled glass. Top with soda. GLASS: Highball

St Lawrence

INGREDIENTS:

• 50ml Old Forester’s Bourbon • 20ml Cinnamon and vanilla • infused maple Syrup • 2 Dashes lemon juice • 1 Dash of Bitters METHOD: Shake and strain into an ice filled glass. GARNISH: Orange twist GLASS: Rocks

Michter’s US*1 Rye Manhattan

INGREDIENTS: 60ml Michter’s US*1 Rye 30ml sweet vermouth 2 dashes bitters

METHOD: Combine ingredients in a mixing glass with ice and stir until well chilled. Strain into a coupe glass and serve with brandied cherries.

ICE: Cubed for stirring, rock iced for drink

GARNISH: Cherries

GLASS: Rocks

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