WHISKEY

Harper’s Bet (Cocktail by Mark Corley of The Silver Dollar in Louisville, Kentucky)
1.5 oz. I.W. Harper Kentucky Straight Bourbon Whiskey
0.5 oz. Grenadine
0.5 oz. Lemon juice
0.5 oz. Grapefruit juice
3 Dashes Orange bitters

Shake and Strain over fresh ice in an old fashioned glass. Garnish with a lemon wheel.

Vinceremos Julep (Cocktail by Marie Zahn of the Hawthorn Beverage Group)
1.25 oz. I.W. Harper Kentucky Straight Bourbon Whiskey
0.75 oz. Amontillado Sherry
1 tsp. Ginger Syrup
8 Mint leaves and 3 fresh mint sprigs

Glassware: Julep Tin
Instructions: Lightly muddle mint and ginger syrup, add other ingredients and top with pebble/crushed ice. Swizzle briefly and top with more ice. Garnish with three mint sprigs and straw.

Blade in the Bluegrass
(Cocktail by Michael Harper of OBC Kitchen in Lexington, Kentucky)
1.3 oz. Blade and Bow Kentucky Straight Bourbon Whiskey
1 oz. Roasted peach-infused simple syrup
6-8 mint leaves
crushed ice

In shaker, add mint leaves and roasted peach-infused simple syrup. Gently muddle ingredients to express essence of mint. Add freshly cracked ice and Blade and Bow. Shake well. Crush fresh ice and pack into Julep Cup. Fine strain drink over crushed ice in Julep Cup. Garnish with fresh mint sprig and bruleed slice of peach.

Thoroughbred Special (Cocktail by Adam McCraith of OBC Kitchen in Lexington, Kentucky)
1.3 oz. Blade and Bow Kentucky Straight Bourbon Whiskey 22 Year Old
0.5 oz. Honey simple syrup
5-7 Mint leaves
Sparkling brut to finish

In mixing glass, add mint leaves and honey simple syrup. Gently muddle ingredients to express essence of mint. Add freshly cracked ice and Blade and Bow 22 Year Old. Stir well. Crush lavender infused ice, and pack into Julep Cup. Fine strain spirit over crushed lavender ice in Julep Cup. Top with sparkling brut. Garnish with sprig of lavender and mint.

The Bulleit Mint Julep
1 1/3 oz. Bulleit® Bourbon (or Bulleit® Rye for a different twist)
1 tsp. Sugar
5-6 Mint leaves
Crushed ice
Julep cups or rocks glasses

Muddle mint leaves, sugar, and splash of water in a julep cup or rocks glass. Add Bulleit Bourbon, water, and fill cup with crushed ice (10-20% above rim of cup, like a snow cone) and stir. Garnish with a sprig of fresh mint, add a small drinking straw, and serve with a napkin.

The Paddock (Cocktail by Destinee Almonte of No Vacancy LA*)
1 oz. The Gifted Horse American Whiskey
0.25 oz. Velvet Falernum
1 Quarter roasted pear
2 Bar spoons sugar
1 Dash Cardamom Bitters
Topped with soda
Garnish with a sugared pear

Southern Charm (Recipe courtesy of Tommy Bahama Restaurant & Bar in NYC)
1 part Buffalo Trace Bourbon
1 part Southern Comfort
1 part Licor 43
1 ½ parts fresh pineapple juice
½ part fresh lime juice
2 dashes of Peychaud’s Bitters
Garnish: Pineapple frond

 Build in a shaker, add ice, shake well until chilled and strain over fresh ice.  Glassware: Collins, Ice: Cubes

SCOTCH

The Glenrothes Julep
2 oz The Glenrothes 12 Year Old
1 teaspoon powdered sugar
2 teaspoons water
4 fresh mint leaves (additional for garnish)

In an Old Fashioned glass- muddle the mint, sugar and water. Add Glenrothes 12 Year Old. Stir to combine. Fill remainder of glass with pebbled ice until a mound of ice forms. Garnish with additional mint.

The Golden Dram
1 oz The Glenrothes 12 Year Old
1 sugar cube soaked in bitters
Prosecco

In a champagne flute, soak sugar cube with 3 dashes of bitters. Add 12 Year Old and top with Prosecco.

The Glenrothes Punch
1 2/3 cups The Glenrothes 10 Year Old
1/ 2/3 cups strong black tea
1/2 cup fresh orange juice
1/2 cup fresh lemon juice
1/2 cup Oleo-Saccharum
7 dashes bitters
1 1/2 teaspoons ground nutmeg
Orange and lemon wheels for serving

Combine ingredients in a large bowl or pitcher; cover and chill for 3-8 hours. Add 4 cups of ice and several lemon and orange wheels. Serve in cups over ice garnished with nutmeg. *serves 8*

TEQUILA

Mexican Mint Julep
1 ¼ parts Hornitos® Black Barrel® Tequila
½ part fresh lime juice
¾ part simple syrup
Fresh mint leaves

Lightly muddle mint leaves in a shaker, add ice and combine remainder of ingredients. Shake vigorously and strain into a rocks glass over fresh ice. Garnish with a sprig of mint leaves and serve.

RUM

BACARDÍ Citrus Party Punch
1 part BACARDÍ Grapefruit
1 part BACARDÍ Limon
2 parts Orange Juice
1 part Grapefruit Juice
2 Lime wedges

Pour all ingredients into a serving glass filled with ice. Squeeze lime wedges into drink. Stir with a bar spoon. Garnish with an orange slice.

BACARDÍ Red Rum Punch
1.5 parts BACARDÍ Raspberry
1.5 parts BACARDÍ Limon
1.5 parts BACARDÍ Superior
1 part Grenadine
4 parts Sweet & Sour
1 part Cranberry Juice

Pour all ingredients into a mixing glass and fill with ice. Cap with a tin and shake. Strain into a serving glass filled with ice. Garnish with a mint sprig and lemon wedge.

VODKA

GREY GOOSE OAKS LILY
1 part Grey Goose Vodka
½ part orange liqueur
½ part fresh lemon juice
2 parts cranberry juice

Fill glass slightly above rim with cubed ice. Pour ingredients in order listed to ½ inch from top of glass. Stir slowly and present with a fresh blackberry and a slice of lemon.

OTHER SPIRITS

GIDDY UP
3-4 fresh figs, sliced (or 1 cup dried figs)
1-2 fresh gala apples, sliced
1 cup of cherries
2-3 oranges, sliced (not peeled)
1 lemon, sliced
2 bottles VOGA Italia Merlot
3 cups sparkling apple cider
1 cup orange juice
½ cup brandy
½ cup dark spiced rum
4 cinnamon sticks
5 whole cloves