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Archive for October, 2017

Fun & Ghoulish Halloween Whiskey Cocktails

For children, Halloween is a time to dress up and run around outside causing mischief.  For adults, Halloween can be about dressing up to staying inside and causing mischief.  Leave the candy for the ghosts and goblins, we are looking for the best Halloween Whiskey cocktails for you and your ghoulish gang.

Our friends at Intoxicologist have a few suggestions to make your Halloween party something the neighbors will be talking about until well after Thanksgiving.  Mix yourself a gory and gorgeous  Bloody Venom created by Cheri Loughlin :  Pour 1 ½ ounces of Bourbon over ice into a highball glass.  Squeeze ¼ of a fresh lime over the top and then mix in a little Mountain Dew to taste.  Drizzle ¼ ounce of Grenadine over the top and take it with you as you search out your next victims.

If you’re looking for something a little more calm this Halloween, try this tea Infusion inspired by Cheri Loughlin:  Fill a highball glass with ice and garnish with a lemon wedge.  Pour in 1 ½ ounces of bourbon along with raspberry iced tea, and you’re ready for a long night of trick-or-treaters.

Our friends at Holly and Flora have this great recipe for their Blood Orange Whiskey Cocktail:  Fill a cocktail shaker with ice.  Squeeze in the juice of two blood oranges.  Add 1 /12 ounces of your favorite Whiskey as well as  ½ ounce of Amaro Nonino Quintessentia, ¼ ounce of lemon juice, ½ ounce of Agave Nectar and 2 or 3 dashes of bitters.  Shake until mixed and well chilled.  Pour into cocktail glasses and squeeze a sprig of thyme atop to garnish and enjoy.

Cosmopolitan Magazine makes this suggestion for a Ghoulish Ginger Ale created by Trisha Antonsen: First, skin a few radishes and cut out the middle just large enough to stuff an olive inside.  This will make a tasty and eerie looking ever starring eye.  Place these in an ice cube tray.  Fill the rest of the way with water and freeze. You will end up with ice cubes with floating eyeballs for your drinks. Now take a tall glass and gently pour 1 ounce of grenadine around the edges.  Fill with your icey eyeballs and combine 4 ounces of ginger ale with 2 ounces of your favorite whiskey.  This will make you the envy of your party with a strange and scrumptious drink.

So, put on your pirate costume, set out a bowl of candy, and mix up a frightening and fun Halloween party for the whole neighborhood. Explore more great whiskey cocktail recipes on Brooks Grain.

As the weather turns cold we all spend more time inside, huddled up with our friends and families. As we come together to celebrate the holidays, a number of fantastic rye whiskeys are being released to aid us in our libations. Here are 5 new rye whiskeys you need to try this fall.

rye whiskeys

Former Maker’s Mark Master distiller Dave Pickerell has set out to create the best rye whiskey the world has ever seen.  He may have done just that with his new bottles of WhistlePig.  Made with choice Canadian rye grains and aged in barrels for 10 long years, this deep amber whiskey tastes of the care and age that went into its making.  Founder Raj Peter Bhakta grows the rye for the whiskey, and the oak trees for the barrels, on his farm to create the tastiest farm-to-barrel experience you can buy in a single bottle.

For those that want proof that America still makes great Whiskey, look for Michter’s US *1 Single Barrel Rye.  Michter’s began making Whiskey in the 1750’s when the people were authentic and so was their liquor.  A rustic tasting whiskey with a brown amber color, it provides a tasty kick you wouldn’t expect from an 84 proof whiskey.  It is finished in toasted, not charred, barrels to give this whiskey an added spiciness that you are sure to love all the way to the bottom of the glass.  

After the fuss last year of releasing a batch of barrel-to-tank whiskeys, this year’s Sazerac 18 year Kentucky Straight Whiskey has been drawn directly from the barrels. Aged for 18 years this is the whiskey that came to fame in the Sazerac Coffee House in New Orleans and become the first genuinely American cocktail as it was used instead of French Brandy when it was added with a dash of bitters and herbsaint.  This should be seen as historic evidence that it is your patriotic duty to use it in all of your holiday cocktails.  

Jefferson’s Journey is following up their series of Ocean Aged Whiskeys in 2017 with whiskey that had been stored away on board a 23 foot motor boat that cruised the great rivers of America’s East coast, including the Ohio and Mississippi.  This well traveled rye whiskey follows  the path that bourbon was transported from Kentucky to New York throughout the 19th and 20th centuries.  The idea is that sloshing around in the boat allows the whiskey to make more contact with the barrel and that exposure to changes in weather and temperature speeds up the aging process to give this whiskey a great taste and a wonderful story to tell while you drink it.

George Remus Repeal Reserve is being released in November just in time to celebrate the anniversary of Prohibition on December 5th. A blend of two different high-rye mashbills from 2005 and 2006, the combination of the two gives this whiskey a surprisingly complex taste.  Proof that Prohibition was a bad idea, this is a limited edition whiskey, so make sure you don’t miss it before it’s taken away from us again.  

The weather may turn cold, but our attitudes won’t with this fine selection of Whiskey’s coming to us this fall. Working on your own batch of rye whiskey? Brooks Grain is here to support you every step of the way, contact us today to learn more about our high quality grains!

Orange Manhattan

Christmas Burwell Manhattan

These are great…actually one of the house fav’s.

Here is what you will need

  • cocktail shaker
  • ice
  • dash of sweet vermouth
  • 1.5 oz bourbon whiskey
  • 1.5 oz Cointreau
  • dash orange bitters
  • dash maraschino cherry juice
  • 1 maraschino cherry, to garnish – well, make it 2

Mitch Morgan


The Mitch Morgan

-One shot of bourbon;

-One-half slice of cooked bacon;

-Combine ingredients, enjoy.

Yep.  That’s it.  The smoky bacon pairs wonderfully with the wood in the bourbon and makes a delicious garnish, and its fat cuts the bite of the alcohol with ease.  Put them together and you’ve found the perfect way to stay warm this winter.

The drink originates from Telluride, Colorado, specifically a BBQ and Bourbon joint called “Oak…The New Fat Alley.”  Telluride makes sense for this cocktails’ birthplace: know for cold, snow and mountains, the one-time silver mining camp has emerged as a destination ski resort town.  The Mitch Morgan speaks to the town’s hardscrabble roots (it’s easy to see a drink like this counting as breakfast for a miner) and it’s foodie/ski resort present.

One thing, however, is certain: The Mitch Morgan will warm your belly and put a smile on your face at the same time.  Time to stock up on ingredients before the snow cuts you off from the store.

Mint Julep

Mint julep

4 cups bourbon
2 bunches fresh spearmint
1 cup distilled water
1 cup granulated sugar
Powdered sugar

To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of whisky. Dip the bundle again and repeat the process several times.

To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool.

To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon.

Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it’s right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to “marry” the flavors.

To serve the julep, fill each glass (preferably a silver mint julep cup) 1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep.

When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice.

Serve immediately.

Manhattan Italiano

Manhattan Italiano

2 ounces bourbon reserve
1/2 once Tuaca
1/2 ounce triple sec
6 dashes of Orange bitters
1/2 ounce of white sweet vermouth


Dark and Bloody Bourbon Mary

Bloody Mary

Dark and Bloody Bourbon Mary

1 teaspoon salt / pepper / paprika mix
2 ounces Kentucky Bourbon
2 large lemon wedges
1 tablespoon Bourbon Barrel Aged Worcestershire Sauce
1 can (6 ounces) campbell’s tomato juice

Blackberry Soda


Blackberry Soda

1.5 oz Ole Smokey Blackberry Moonshine
top off with soda water on ice

Rye Rocks

Rye Rocks

Locate your favorite whiskey glass
add ice
pour Rye


Bourbon Iced Tea

Rye Iced Tea
  • 3 cups fresh blackberries
  • 3/4 cup sugar
  • 2 tablespoons chopped fresh mint, plus mint sprigs for garnish
  • 6 good-quality black tea bags

Good-quality bourbon

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Bourbon Burger

Rye Burger

Burger Patties and Cheese:
30 ounces ground chuck (20 percent fat)
2 1/2 tablespoons bourbon (recommended: Bulleit brand)
1 1/2 tablespoons Worcestershire sauce
1 1/4 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/4 teaspoons table salt
30 grinds fresh black pepper
6 ounces Dubliner cheese (Kerrygold brand), thinly sliced and divided into 6 (1-ounce) servings

Sauteed Onions:
1 tablespoon olive oil
1 tablespoon unsalted butter (European style)
1 large Vidalia onion, halved (through the core) and thinly sliced (1/4-inch)
1/4 teaspoon table salt
8 grinds fresh black pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup bourbon (recommended: Bulleit brand)

Brioche hamburger-sized buns, halved
3 tablespoons unsalted butter (European style), at room temperature

Rye Sour

Bourbon Sour

2 oz bourbon whiskey
1 oz lemon juice
1/2 tsp superfine sugar
1 slice orange
1 maraschino cherry

Bourbon on the Rocks


The Plan

Find a good bourbon
Select your favorite glass from your bar
Drop in a couple of cubes
Pour over ice



Classic Manhattan


3/4 oz sweet vermouth
2 1/2 oz bourbon whiskey
1 dash  bitters
1 maraschino cherry
1 twist orange peel

Combine the vermouth, bourbon whiskey, and bitters with 2 – 3 ice cubes in a mixing glass. Stir or shake gently so you won’t cloud the drink. Place the cherry in a chilled cocktail glass and strain the whiskey mixture over the cherry.

Perfect Manhattan


2 oz blended whiskey
1/2 oz sweet vermouth
1/2 oz dry vermouth
1 dash bitters

Shake with ice to chill, pour into a low ball cocktail glass, and garnish with a maraschino cherry.


Cara’s Feature


750 JB White
1 can Concentrated OJ (Do not add water)
1 can Concentrated Limeade or Lemonade (Do not add water)
1 jar Maraschino Cherries. (I use DK Michigan Cherry since I don’t care for the Cherries)
2 Ltr Lemon-Lime Soda

Blend all ingredients together-place in freezer minimum 24 hrs.

**Once you remove from freezer, stir mixture from the bottom. Slight separation may have occurred during the freezing**