1 part Boodles® Mulberry Gin
3 parts champagne
lemon twist

Combine ingredients in a champagne flute. Garnish with a lemon twist

1.5 oz Bourbon
0.5 oz White Crème de Cocoa Liqueur
0.5 oz Frangelico
Heavy Cream
1 Pinch Chocolate Shavings
Top with Whipped Cream

Add Bourbon, Crème de Cocoa, Hazelnut Liqueur and heavy cream to taste. Shake and serve up or on the rocks. Garnish with whipped cream and chocolate shavings.

Ingredients:
2 oz Bourbon
.75 oz Cherry Brandy
.5 oz Creme De Cacao Liqueur
.25 Kahlua
Cherries
 

Put a cherry into each cocktail glass. Put a handful of ice into a cocktail shaker or jug then add all of the alcohol. Stir for 20 seconds then strain into the glasses. Float a little double cream over the top of the cocktail. Sprinkle with grated chocolate or a little sieved cocoa powder.

Ingredients:
1½ parts Maker's Mark Bourbon
4 parts Tomato Juice
¼ parts Hot Sauce
4 dashes Worcestershire Sauce
2 dashes Celery Bitters
2 wedges Lemon
1 wedge Lime
1 tsp salt/pepper/paprika mix
 

Combine all ingredients in tin with ice and shake well. Strain into pint glass over fresh ice. Garnish with olives, cheese, banana peppers, cured meats, etc.

2 oz Maker's Mark Bourbon
1 oz Crème de Cocoa Dark Liqueur
1 oz Half and Half

1. Build in a martini glass.

Ingredients:

1 cup dried black tapioca pearls per serving (NOT quick-cooking boba)

10 cups water

1/2 cup water

1/2 cup sugar milk/almond milk/sweetened condensed milk

1 cup frozen peaches

1 cup frozen strawberries

2 cups bourbon

1 cup peach nectar

2 scoops peach sorbet, softened 

2 scoops strawberry ice cream

1 cup chilled mint tea

2 tablespoons agave

1 pinch of kosher salt

Directions:

Boil 10 cups of water with 3 bags of mint tea. Once boiling, add in a cup of boba and allow to boil until all the boba float to the surface. 

Once the boba have floated to the surface, cover the pot for 2 minutes. Then lower the stove heat to simmer and simmer the boba for 2 more minutes.

Strain the boba and place into a bowl of cold ice water for 30 seconds. Strain again and place in dry bowl.

Submerge the boba in 1 cup of bourbon for at least an hour.

Make a cup of mint tea and chill until cold.

Combine the frozen peaches, frozen strawberries, bourbon, and nectar in a blender and pulse 4 or 5 times to combine.

Add the peach sorbet, strawberry ice cream, mint tea, agave and salt and allow to blend for about a minute or until smooth.

Place about a ½ cup of boba into the bottom of a glass and slowly pour the mixture over.

1.5 oz Maker's Mark Bourbon
1.5 Cups Butter Pecan Ice Cream
0.5 Cup Whole Milk
2 tbsp Toasted Pecans
0.25 oz Vanilla Vodka
1 tbsp Maple Syrup

1. Place all ingredients in a blender.
2. Puree on the highest speed until smooth and creamy.
3. Pour into a large pint glass or two 8-ounce glasses.
4. Serve immediately.

Ingredients:

2oz Bourbon
1oz Chai Syrup
1oz Lemon Juice
2 oz Almond Milk
1 dash Aromatic Bitters

Directions:

• Make the chai syrup by bringing water to a boil in a small saucepan, then remove from heat and add the chai tea bags. Let steep for 5 minutes. Remove the tea bags and stir in the granulated sugar until it dissolves. Let cool completely.
• Fill a cocktail shaker with ice.
• Add bourbon, chai syrup, fresh lemon juice, unsweetened almond milk, and a dash of aromatic bitters to the shaker.
• Shake the ingredients until the shaker is cold to the touch.
• Fill a glass with ice.
• Strain the cocktail into the glass.
• Garnish with a cinnamon stick and a lemon twist.
• Serve and enjoy!

This cocktail has a similar creamy, spicy flavor profile to a Chai Milk Punch, but with a lighter texture and refreshing finish that's perfect for spring. The bourbon adds a warm, comforting note that's complemented by the chai syrup's spiciness. The almond milk provides a creamy base without being too heavy, and the fresh lemon juice and aromatic bitters balance out the sweetness of the chai syrup, making it a well-rounded and delicious cocktail.

Chai Syrup:
1 cup water
2 chai tea bags
1/2 cup granulated sugar

2 oz Jim Beam
3 oz Apple Cider
1.5 oz Orange Juice
0.75 oz Simple Syrup
1 Apple Slice

Combine the bourbon, apple cider, orange juice, and simple syrup. Stir. Serve over ice with an apple slice.

2 ounces Maker's Mark Bourbon
1 oz Simple Syrup
2 oz Fresh Lemon Juice
1 tbsp Fig Jam
1 dash bitters
1 splash of Sparkling Grapefruit Juice
1-2  Fresh Figs

Mix all ingredients except for fresh figs in a shaker filled with ice.
Pour into glass and garnish with figs.

1.5 Parts Knob Creek Bourbon
0.5 Part Lemon Juice
0.5 Part Simple Syrup* (See Below)
2 Parts Orangina Soda
5 Sprigs Thyme
1 Egg White

1. Muddle thyme and simple syrup thoroughly in the bottom of the shaker.
2. Combine with lemon juice, bourbon and egg white.
3. Add ice and shake vigorously for one minute.
4. Strain over ice and float with Orangina® Soda.
5. Garnish with a few sprigs of thyme.

3 Parts Whole Milk
2 Parts Half and Half
1.5 Parts Jim Beam
1 Part Powdered Sugar
Vanilla Extract
Fresh Grated Nutmeg
Cinnamon Stick (optional)

In a pitcher, whisk together milk, half-and-half, bourbon, sugar and vanilla. Freeze until slushy and ready to serve. Stir before serving it in a chilled glass, finished with a few gratings of fresh nutmeg.

Ingredients:

2oz. Bourbon

1oz. Apple Pumpkin Syrup*

.75oz. Lemon

Directions:

Combine everything and shake, then strain into a rocks glass with fresh ice, and garnish with a couple apple slices

*Apple Pumpkin Syrup:

8oz can of Pumpkin Puree

1 cup of Apple Cider

1 cup of granulated sugar

.5 teaspoon of Pumpkin Spice

.25 teaspoon of Chili Powder

Combine in a small pan on medium heat and stir until pumpkin puree and sugar is dissolved, let cool.

2 parts Bourbon
1 part Fresh Lemon Juice
0.5 part Crème de Cassis Liqueur
0.5 part Simple Syrup
1 dash Angostura Bitters

1. Combine all ingredients in an ice-filled shaker and shake until well
chilled.
2. Strain into a rocks glass over fresh ice.
3. Garnish with a lemon or blackberries.

Photo Credit: Caron & Co. Photography

Ingredients:

1 bottle (750ml) Aperol
12 oz Bourbon
6 oz Honey Syrup
6 oz Grapefruit Juice
1 bottle (750ml), to top Sparkling Wine
1 bottle (750ml), to top Soda Water
16 (for garnish) Rosemary

Directions:

Serves 16

Combine the rosemary-infused Aperol*, bourbon, honey syrup and grapefruit juice in a punch bowl and add large ice cubes.

For each serving, ladle 3 ounces of punch into a punch glass filled with ice cubes.

Top each glass with a splash of sparkling wine and a splash of soda water.

Garnish with a rosemary sprig.

*Rosemary-infused Aperol: Place 4 sprigs of rosemary in a 750 mL bottle of Aperol and let sit for 6 hours at room temperature, then strain out herbs.

(original recipe from liquor.com)

2 Parts Jim Beam Original
1 Part Lemon Juice
0.5 Part Lemon-Lime Soda
0.2 tsp Sugar
1 Lemon Wheel
Garnish Maraschino Cherries

Mix Jim Beam with lemon juice, sugar, and ice in shaker. Shake vigorously and strain into whiskey sour glass. Garnish with lemon and a cherry.

Ingredients:

3 ounces bourbon
6 ounces apple cider
3 ounces ginger beer
1 1/2 ounces fresh-squeezed lime juice
1/2 teaspoon ground cinnamon

Serves 2

Combine all ingredients in a cocktail shaker with ice. Strain into 2 glasses with ice. Garnish with apple slices and cinnamon sticks. Enjoy!

Ingredients:
2 oz Split Rock Bourbon
.75 oz Royal Rose 3 Chile Pepper infused Simple
Syrup (poblano, chili, or chipotle)
3 dashes of black walnut bitters
Muddled orange

Directions:
Stir
Garnish with a twist of orange

0.75 Part Maker's Mark Bourbon
0.75 Part Orange Juice
0.5 Part Lemon Juice
1 tsp Simple Syrup

Squeeze citrus juices into a tall glass. Add simple syrup and pack the glass with shaved ice. Add Maker’s Mark Bourbon and stir. Serve with a cocktail straw.

2 oz Jim Beam Bourbon
1 oz Fresh Lemon Juice
2 Large Strawberries
0.75 oz Rich Simple Syrup
Unsweetened Iced Tea

1. Add the strawberries and lemon juice into a shaker and gently muddle.
2. Add the bourbon and simple syrup, add ice, and shake until well-chilled.
3. Strain into a Collins glass over fresh ice.
4. Top with unsweetened iced tea.
5. Garnish with a mint sprig and skewered blueberries and strawberries.

-Recipe from Liquor.com

1.3 oz Bulleit Bourbon
1 oz Lemon Juice
0.75 oz Simple Syrup
0.25 oz Ginger Syrup
3 Sprigs Mint
3 Dashes Aromatic Bitters
3 Dashes Peychaud's Bitters

1. Dry shake, pour into a highball glass, top with ice and swizzle, keeping the mint on the bottom and top with more crushed ice.
2. Garnish with three dashes each of aromatics and Peychaud's bitters, a mint sprig and candied ginger.

2 Parts Maker's Mark Bourbon
1 Part Lime Juice
0.5 Part Agave Syrup
1 Pinch Salt
1 Cup Ice
4 Tarragon Sprig

Infuse bourbon with Serrano peppers (instructions follow). Place all ingredients in a blender and blend on high until the ice is pureed. Serve immediately.
*Serrano-infused Maker’s Mark Bourbon: 2 cups Maker’s Mark Bourbon and 1 piece Serrano pepper, cut in half and de-seeded. Combine the pepper and Maker’s Mark Bourbon in an airtight container and allow it to macerate until ready to serve. Store in the fridge and shake container gently twice a day.

2 Parts Bourbon
Half Lemon
1 tbsp Sugar
7 - 8 Mint Leaves
1 Cup Crushed Ice

Place the mint, lemon, and sugar in a cocktail shaker. Muddle together until the sugar has dissolved and the lemon has expressed its juices. Add the whiskey, cover, and shake for 30 seconds. Transfer mixture to an Old Fashioned glass. Top with crushed ice and garnish with a sprig of mint.