BOURBON and WHISKEY
Jameson Black Barrel Old Fashioned courtesy of Pernod Ricard
Ingredients
2 parts Jameson Black Barrel
0.75 Benedictine liqueur
2 dashes Angostura Bitters
2 dashes Orange Bitters
Directions
Combine ingredients in a mixing glass, add ice and stir until ice cold.
Strain into an ice-filled rocks glass.
Garnish with an orange slice.
The Great Pumpkin courtesy of Irvington Restaurant, NYC
Ingredients
.75 oz. Buffalo Trace Bourbon
.75 oz. Myers Rum
.5 oz. Pierre Ferrand Cognac
.75 oz. Cinnamon-Vanilla Simple Syrup
.75 oz. Egg White
1 oz. Pumpkin Puree
Method:
Dry shake. Wet shake. Coup. Grated nutmeg.
Laphroaig Peat Feast
Ingredients:
1 1/2 parts Laphroaig® 10 Year Old Scotch Whisky
1 part Amaretto
3/4 part lemon juice
1/4 part simple syrup
1 medium egg white
Fresh cinnamon (for garnish)
Method:
1. Combine all ingredients in a shaker tin and shake first without ice to emulsify the egg white.
2. Open tin, carefully add ice and shake hard until cold and frothy.
3. Double strain into a stemmed cocktail glass.
4. Garnish with freshly grated cinnamon.
Kentucky Mulled Cider courtesy of Chef and Maker’s Mark Cookbook Editor
For those that would prefer to drink their warm apple pie, this Kentucky Cider has you covered.
4½ parts Maker’s 46® Bourbon
4 cups apple cider
2 pieces cinnamon stick
1 teaspoon whole cloves
1 teaspoon whole allspice
½ piece vanilla bean
1 tablespoon brown sugar
3 thin slices of orange
Juice of ¼ lemon
Method
Combine the cider, cinnamon sticks, cloves, allspice berries, the scraped vanilla bean and pod, and the brown sugar in a medium pot. Stir to combine. Bring to a simmer over medium-high heat, then reduce the heat to low. Simmer for 10 minutes. Add the orange slices, lemon juice, and Maker’s 46® Bourbon. Stir to combine and allow the cider to steep over low heat for another 5 minutes. Serve hot. Serves 4 -6.