Serves 2016-11-25T16:29:01+00:00

I’ve Got 99 Bourbons, But A Beech Ain’t One

Ingredients

50ml Buffalo Trace
15ml Corn Syrup
6-7 Mint Leaves
2 Dashes Aztec Chocolate Bitters
Chocolate Soil*

Method

Add all ingredients into the Julep tin and half fill with crushed ice. Churn with a bar spoon. Top with crushed ice. Garnish with mint and chocolate soil. *Boil 100g sugar and 2 tbs water until golden brown, add 70g chocolate. Remove from heat, whisk for 2 minutes.

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How To Video

See our YouTube video on how to make “I’ve Got 99 Bourbons, But A Beech Ain’t One”
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What’s My Sage Again?

Ingredients

40ml Buffalo Trace
20ml Bénédictine
65ml Pineapple Juice
30ml Lemon Juice
25ml Sage and Pink Peppercorn Syrup*

Method

Add all ingredients into a Boston shaker and shake for 15 seconds, or until too cold to handle. Strain into a tall glass filled with cubed ice. Garnish with pineapple leaves. *Boil 2 parts sugar to 1 part water, add peppercorns and sage, cook for 5 minutes.

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How To Video

See our YouTube video on how to make “What’s My Sage Again?”
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No More Mist-of Spiced Rye

Ingredients

45ml Buffalo Trace
20ml Carpano Classico (Sweet Vermouth)
5ml Fernet Branca

Method

Add ingredients and cubed ice into a mixing glass. Stir until the liquid roughly doubles in volume. Strain into a coupette and garnish with a mint leaf. Squeeze orange peel over the top of the liquid, releasing the oils. Drop the peel into the liquid.

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How To Video

See our YouTube video on how to make “No More Mist-of Spiced Rye”
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Don’t Mug Yourself

Ingredients

30ml Buffalo Trace
20ml Caffè Borghetti (Coffee Liqueur)
25ml Espresso
25ml Cream
20ml Bourbon Biscuit Purée*

Method

Add all ingredients into a shaker, fill with cubed ice and shake for 10-20 seconds, or until too cold to handle. Strain into a Martini glass. Garnish with 3 coffee beans. *Boil 2 parts sugar to 1 part water. Add crushed bourbon biscuits and stir into a paste. Leave to cool.

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How To Video

See our YouTube video on how to make “Don’t Mug Yourself”
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Pretty Fly (for a Sprite-Rye)

Ingredients

40ml Buffalo Trace
10ml Vanilla Liqueur
20ml Lemon Juice
50ml Cranberry Juice
10ml Cinnamon Syrup
Handful of Mixed Berries
Splash of Lemonade

Method

Add all ingredients into a shaker. Dry shake (without ice) for 20 seconds. Add cubed ice and shake again for 10-20 seconds, or until too cold to handle. Strain into a rocks glass filled with cubed ice. Garnish with 2 dashes of Peychaud’s Bitters and a lemon slice.

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How To Video

See our YouTube video on how to make “Pretty Fly (for a Sprite-Rye)”
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If You Like It Then You Should Have Put A Sting On It

Ingredients

45ml Eagle Rare Single Barrel
10ml Carpano Bianco (Bianco Vermouth)
15ml Nettle Cordial
20ml Lemon Juice
Egg White
5ml Honey

Method

Put all of the ingredients into a Boston shaker. Fill with cubed ice and shake for 10-20 seconds. Strain into a tall glass with crushed ice and top with lemonade. Garnish with berries.

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How To Video

See our YouTube video on how to make “If You Like It Then You Should Have Put A Sting On It”
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The Sazerac

Ingredients

35ml Sazerac Rye (or Buffalo Trace)
1 Sugar Cube
10ml Herbsaint
3 Dashes Peychaud’s Bitters

Method

Fill an Old Fashioned glass with cubed ice. In a second glass, crush together the sugar cube and Peychaud’s Bitters. Add the Whiskey, fill with ice and stir. Empty the ice from the first glass and coat the glass with Herbsaint, then discard remaining Herbsaint. Using a strainer, pour the mixture from the second glass into the chilled Old Fashioned glass. Garnish with lemon peel.

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How To Video

See our YouTube video on how to make “The Sazerac”
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Sweet Manhattan

Ingredients

50ml Buffalo Trace
25ml Punt e Mes (Sweet Vermouth)
2 Dashes Peychaud’s Bitters

Method

Pour the Buffalo Trace, vermouth and bitters into a mixing glass. Fill with cubed ice. Stir until the liquid has roughly doubled in volume. Pour into a coupette. To garnish, add a Maraschino cherry and squeeze an orange peel to release the oils over the top of the liquid. Drop the peel into the liquid.

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How To Video

See our YouTube video on how to make “Sweet Manhattan”
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Old Fashioned

Ingredients

50ml Buffalo Trace
1 Sugar Cube
Peychaud’s Bitters

Method

In a rocks glass, coat sugar with bitters and muddle until dissolved. Add 20ml of Buffalo Trace and 3 ice cubes. Stir for one minute. Repeat process until all the Bourbon has been added. Fill the glass with ice. Rub the rim of the glass with orange peel, squeeze the peel to release the oils over the liquid. Drop the peel in the glass.

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How To Video

See our YouTube video on how to make “Old Fashioned”
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