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Archive for the ‘Cocktail Recipes’ Category

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.

Are you a bourbon drinker who wants something different—but not too different? Pick up a bottle of rye. Drier-tasting than bourbon but with the same fall-friendly richness, rye whiskey is a great way to revitalize your drinking repertoire. In fact, rye whiskey is increasingly often the drink of choice for many whiskey connoisseurs. Up until recently, this historic American spirit was fading into obscurity. Liquor stores and bars usually stocked just a few old, dusty bottles. However, there has been a miraculous rebirth of the rye category, and drinkers now prize its big, spicy and brash flavors. So much, in fact, that today’s distillers are struggling to keep up with demand.

Rye has a lot in common with that other American whiskey, bourbon, and the two spirits are usually produced in the same Kentucky distilleries using similar methods. Both are typically made from corn and rye, but the ratio of ingredients is very different. Rye whiskey is made from at least 51%—you guessed it—rye, while bourbon is made from at least 51% corn. The higher percentage of corn makes bourbon sweeter and smoother. Both spirits are aged in new, charred, American-oak barrels.

The charred barrels and the spicy flavor of rye always make us think of fall, and now that the season is coming closer it is time to talk rye whiskey cocktails for fall. While you are making the necessary transitions toward the colder months, one thing that needs no alteration is your whiskey consumption. Surely you can imagine the leaves of the trees turning vibrant colors while you exchange your shorts for light and cozy sweaters. Just don’t forget to do it with a nice rye whiskey cocktail in your hand this fall.

Perfect Fall Cocktail Companion

Here are 3 Rye Whiskey Cocktails for Fall:

#1 – The Whiskey Chai


  • 2 cinnamon sticks, broken into pieces
  • 20 black peppercorns
  • 16 whole cloves
  • 8 cardamom pods, seeds removed from the pod
  • 1 teaspoon ground ginger
  • Pinch of freshly grated nutmeg
  • 1 quart whole milk
  • 1/4 cup light brown sugar
  • 1 tablespoon loose black tea
  • 3 ounces rye whiskey


  1. In a spice grinder, pulse all of the spices to a powder.
  2. In a saucepan, bring the milk to a simmer. Remove from the heat. Add the spices, sugar, and tea and let stand for 10 minutes. Strain the chai into a bowl. Wipe out the saucepan.
  3. Return the chai to the saucepan and rewarm over moderate heat. Stir in the whiskey and serve hot.

#2 – The Boulevardier


  • 1 ounce Campari
  • 1 ounce sweet vermouth
  • 1 1⁄4 ounces rye whiskey


  1. Add all the ingredients to a rocks glass filled with ice and stir to combine.
  2. Garnish with an orange twist.
  3. To serve the drink up, add all the ingredients to a mixing glass and fill with ice.
  4. Stir, and strain into a cocktail glass.
  5. Garnish with an orange twist.

#3 – Rye Whiskey and Marshmallow Simple Syrup


  • 1 cup sugar
  • 1 cup water
  • 8-10 marshmallows
  • 6 ounces rye whiskey
  • A splash of single malt whiskey


  1. In a saucepan, heat water and sugar until sugar is dissolved. Add marshmallows and increase the heat to medium-high, stirring the marshmallows frequently until they are dissolved, about 5 minutes.
  2. Strain the marshmallow simple syrup into an airtight container (a bottle or mason jar work great here), removing the leftover marshmallow solids. Set aside to cool. Simple syrup will keep for 2 weeks and should be refrigerated.
  3. In a glass, add rye whiskey and a splash of single malt. Stir in 2 oz. of marshmallow simple syrup, or more to taste.
  4. Add ice, garnish with a toasted marshmallow, and enjoy!

Want to infuse more whiskey into the fall? Check out Brooks Grain’s favorite recipes here

Rye the Brew and the Sandwich, Too

It’s not a lie, incorporating more rye into your diet is a smart decision. Rye products are rich in fiber. Rye flour has a lower glycemic index than white flour. Rye can lower cholesterol. Rye can improve the function of your digestive system. Rye is rich in minerals and vitamins. Rye has an antioxidant effect. Moreover, rye can reduce the risk of cardiovascular disease and the occurrence of gallstones. With that in mind, local rye grain suppliers are like Brooks Grain are doing what they can to help you incorporate more rye into your diet today.

Nothing quite says summer like BBQ and beer. Have you ever considered incorporating rye into your favorite food and beverage though? These days, rye has become a popular addition to microbrews and homebrews thanks to local rye grain suppliers like Brooks Grain. Most commonly popping up in specialty batches of pale ales and IPAs, rye is capable of embellishing virtually any brew, whether you want the rye to blend into the background or take center stage.

Consider my take on this recipe by Amahl Turczyn

Try the Rye IPA

Ingredients (For 5 gallons):

  • 9.5 lb pale malt
  • 1.5 lb Brooks Grain rye malt
  • 12.0 oz medium caramel/crystal malt
  • 1.0 oz chocolate malt
  • 8-16 oz rice hulls (in mash – optional)
  • 1.0 oz whole Bravo or Zeus hops, 15% a.a. (first wort hops)
  • 1.0 oz whole Chinook hops (0 min)
  • 0.5 oz whole Cascade hops (0 min)
  • 0.5 oz whole Columbus hops (0 min)
  • 1.5 oz whole Citra hops (dry)
  • 0.5 oz whole Columbus hops (dry)
  • 1.0 oz whole Chinook hops (dry)
  • 0.5 oz whole Cascade hops (dry)
  • White Labs WLP001 California Ale yeast or WLP002 English Ale yeast
  1. Mash grains at 154°F (68°C) for one hour.
  2. Mash out at 162°F (72°C) for 10 minutes, then raise to 172°F (78°C) and commence sparge.
  3. Boil for 90 minutes.
  4. Use rice hulls if a rye-induced stuck sparge is a concern.
  5. Steep aroma hops for five minutes at knockout, and then proceed with wort chilling.
  6. Ferment at 68°F (20°C) until finished, rack on to bagged, weighted dry hops and hold for three days.
  7. Remove dry hops.
  8. Crash cool and condition the beer for at least a week before bottling.

And pair it with my version of this sandwich by Traeger:

BBQ Brisket Reuben


  • 12 oz. cooked brisket
  • ½ cup BBQ sauce
  • Thousand Island dressing
  • Swiss cheese
  • Kraut
  • Your favorite rye bread

To make the kraut, you will need:

  • 1 tbsp. canola oil
  • ½ head shredded red cabbage
  • 1 medium yellow onion
  • 1 ¼ cup apple cider vinegar
  • ½ cup of your newly brewed Rye IPA
  • ¼ cup water
  • 1 tbsp. salt
  • 1 tsp. caraway seeds
  1. In a cast iron skillet, heat the canola oil.
  2. Add the sliced onions, and cook for 2-3 minutes.
  3. Next, add the shredded cabbage and stir for 2-3 minutes.
  4. Add the remaining ingredients: cider vinegar, beer, water, salt, and caraway seeds

Assemble the sandwich as follows: bread, dressing, brisket, kraut, Swiss cheese, bread. Load it up and enjoy!

Give these delicious recipes a try! For more great recipes check out our recipe page. For all your rye grain needs, remember that Brooks Grain provides high-quality grain services for the craft distilling and brewing industry backed by 50 years of experience.


The savior of many a hangover, the Bloody Mary has become a brunch staple and a well-loved drink for the earlier hours of the day. But where did the Bloody Mary come from?

The origins of the Bloody Mary are questionable, but there is one story that is generally accepted as truth. In the 1920s, an American bartender named Fernand Petiot worked at Harry’s New York Bar in Paris. Petiot decided to mix vodka with tomato juice and some spices to jazz it up, and voila, the Bloody Mary is born.

He later moved back to the U.S. and worked in the King Cole Bar at the St. Regis Hotel in New York City. His new recipe followed him, and slowly evolved into what it is today.

Traditionally, Bloody Mary’s contain Worcestershire sauce, lemon juice, black pepper, paprika, Tabasco Sauce, horseradish, and Celery salt. However, many people have put their own spin on the classic Bloody Mary, including some crazy garnishes.

Have you ever had a Bloody Mary with bourbon? If not, here is one of our favorite recipes, the Dark and Bloody Bourbon Mary.

Dark and Bloody Bourbon Mary

1 teaspoon each salt, pepper, and 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

Give this delicious Bloody Mary a try and let us know what you think! Want to check out more recipes from Brooks Grain? Explore our favorite cocktails or take a look at our blog for more tasty drinks, glazes, and desserts!

Love bourbon? Love burgers? We would like to introduce you to your new favorite entree, the Bourbon Burger. Start planning your next get together because this delicious burger needs to be shared. But be warned, your friends and family may never volunteer to host another BBQ ever again after savoring this juicy burger.

Ready to start grilling? Here’s what you’re going to need.


The Bourbon Burger

Bourbon Burger

Burger Patties and Cheese:


  • 30 ounces of ground chuck (20% fat)
  • 1 1/2 tablespoons bourbon (We recommend 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
  • Top burgers with 6 ounces Dubliner cheese (Kerrygold brand), thinly sliced and divided into 6 (1-ounce) servings


Next comes the mouthwatering Sauteed Onions to add a little sweetness. Here’s the ingredients:


  • 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 (we recommend Bulleit brand)


And finally, the perfect bun to embrace your awesome burger.


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


Pair with your favorite grilled sides, refreshing salads and yummy desserts. Looking for a heavenly cocktail to pair with your Bourbon Burger? Check out these whiskey cocktails on Brooks Grain. Searching for more recipes? Explore these rye desserts and amazing whiskey glazes.

Moonshine:  the white whiskey most infamously known for its illicit nature and high-proof.  The folklore behind the making and selling of moonshine is thick with both truth and exaggeration, but the fact remains that moonshine abides still and the distilling of the drink is frequently attempted by amateurs.  Although moonshine typically refers to the illegal version of the beverage, there are legal versions produced in order to provide the reveler with a similar white-hot liquor experience.  For an illicit as well as a legal moonshine recipe, follow along.

We should mention first of all that we aren’t endorsing the illegal production of liquor.  Secondly, most home brewed shine tends to be poisonous due its heavy metal concentration (lead) and the oft found presence of ethyl carbamate (also nasty stuff), and any moonshine recipe advertising a product of 50% alcohol volume concentration or more is highly flammable.  Be ye warned.

Without further adieu…


Popcorn Sutton’s Moonshine Recipe

25 lbs coarse ground white cornmeal, or enough to fill half of your barrel/container
50 lbs of sugar (1 pound of sugar per gallon of water or total volume)
1 gallon of malt (can be corn, barley, rye or a combination)

The way this was typically done was to boil the water, cook in the cornmeal, and then allow it to cool.  After cooling, the moonshiner would add the sugar and malt and stir it in until thoroughly combined.  They would then leave the mixture for a day and come back to (hopefully) find it bubbling, stir one last time, and then let it rest.  The next step would be to either siphon off the liquor or distill it for a higher quality shine.

And then for the legal stuff…


Caramel Apple Moonshine Recipe

2 qts apple juice
2 qts apple cider
4 cinnamon sticks
8 whole cloves
1 cup light brown sugar
1 cup white sugar
10 soft caramel candies
500 ml Junior Johnson Moonshine
250 ml Caramel Vodka

Mix everything except the liquor and bring to a boil, then reduce to a simmer, cover, and let simmer for at least an hour.  Remove from heat, cool to room temp, strain out cinnamon sticks and cloves, and add in the moonshine and vodka.  Stir, bottle, and chill.

Moonshine recipe, Moonshine recipe


Recipes adapted from:




Rye isn’t usually the first ingredient people think of when it comes to tasty desserts, but pairing this ultra healthy grain with delicious ingredients like chocolate creates a whole new world of flavor.

These 4 rye desserts will keep your taste buds happy while providing your body with much needed vitamins, fiber, and antioxidants to keep you healthy throughout the winter months.

1. Whiskey and Rye Chocolate Chip Cookies

Source: bon appetit


A new twist on the beloved chocolate chip cookie. Use rye whiskey instead of bourbon to really bring out the flavor of the rye flour.

Makes: 16 cookies


  • 1/2 cup rye flour
  • 2 cups all-purpose flour
  • 1 ½  cups chocolate wafers
  • 1 ½ teaspoons kosher salt
  • 1/2 teaspoon baking soda
  • 3/4 cup dark brown sugar
  • 3/4 cup granulated sugar
  • 1 ½ sticks  unsalted butter, plus 1 tablespoon
  • 1 large egg
  • 1 ½ teaspoons vanilla extract

Get the full recipe here.

2. Rye and Pear Muffins With Dark Chocolate

Source: Isabelle Boucher


No time for breakfast? Start your morning off with these delicious muffins! Sweet and nutty, these little babies will give you something to look forward to when you roll out of bed.

Makes: 12 muffins


  • 1 cup rye flour
  • 1 cup all-purpose flour
  • 2 ½ teaspoon baking powder
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup yogurt
  • 1/3 cup canola oil
  • 2 medium pears, diced
  • 1/2 teaspoon vanilla extract
  • 1/2 cup dark chocolate
  • 1/4 cup cocoa nibs (optional)

Check out the full recipe here.

3. Fudgy Hazelnut Rye Brownies

Source: Megan Gordon


If you’re craving chocolate, these gooey brownies may be just what you need. The mixture of chocolate and coffee is spectacular, and these sweet treats go great with a hot cup of joe or tea.

Makes: 12 brownies


  • 1 cup rye flour
  • 2 sticks unsalted butter
  • 1 teaspoon baking powder
  • 1/2 pound dark chocolate
  • 1/4 cup unsweetened dutch processed cocoa powder
  • 1 teaspoon kosher salt
  • 1 cup natural cane sugar
  • 4 large eggs
  • 1/4 cup strong brewed coffee
  • 2 teaspoons vanilla extract
  • 1 cup hazelnuts (optional)

You can view the full recipe here.

Bonus Dessert

This recipe doesn’t include rye flour, but it does use rye whiskey. Yum!

Manhattan Cocktail Truffles

Source: Erin Phraner


If you love Manhattan cocktails, you will adore these scrumptious truffles. Rye whiskey, chocolate, cherries – what more could you want in a dessert?

Makes: About 20 truffles


  • 3 tablespoons rye whiskey
  • 8 ounces bittersweet chocolate
  • 1/2 cup heavy cream
  • 1 tablespoon, plus 2 teaspoons sweet vermouth
  • 18-20 maraschino cherries, stem removed

Optional Ingredients:

  • 6 dashes angostura bitters
  • Cocoa powder

Click here for the full recipe.

Looking for whiskey cocktails to pair with your scrumptious rye desserts? Check out Brooks Grains favorite recipes.

The holidays have arrived, and while this is a festive time of year, it doesn’t come without its stressors. From awkward family dinners to last minute shopping, there’s nothing like relaxing with a delicious whiskey cocktail to get you through the holidays.

Here are 5 whiskey drinks you can share with family and friends this year to bring holiday cheer.

1. Bourbon Punch #1

Source: The Domestic Mixologist

Cranberries, orange juice, and bourbon create the perfect blend of tangy and sweet in this tasty punch.


What you need:

  • 1 cup bourbon
  • 1 1/2 cups cranberry juice
  • 2 ounces fresh-squeezed orange juice
  • 4 ounces Cointreau
  • 1 cup club soda
  • 2 ounces ginger-lime syrup
  • Fresh cranberries and orange slices for garnish

You can view the full recipe here.

2. Spiked Mulled Cider

Source: Lynsey Loves Food

A twist on traditional hot cider, this spiked cocktail is winter in a cup.

What you need:

  • 4 cups apple cider
  • 4 clove
  • 1 orange peel
  • 1/4 teaspoon nutmeg
  • 3 cinnamon sticks
  • 2 ginger
  • 8 ounces rye whiskey

View the full recipe here.

3. Hot Chocolate With Cinnamon and Whisky

Source: A Brown Table

Get cozy by the fire and warm up with this delectable whisky infused hot chocolate.


What you need:

  • 4 cups whole milk
  • 1/4 cup whisky
  • 1 cup milk chocolate chips
  • 1 cup dark chocolate chips
  • 1 teaspoon cinnamon
  • Marshmallows and peppermint sticks for garnish

Check out the full recipe here.

4. Best Eggnog


There’s nothing better than eggnog to get you and your guests into the holiday spirit. This rich drink may be loaded with calories, but it’s worth every sinful sip.

What you need:

  • 12 large egg yolks
  • 1 liter bourbon
  • 2 cups granulated sugar
  • 1 quart whole milk
  • 3/4 cup cognac (or brandy)
  • 1 cup heavy cream
  • 1/2 cup dark rum
  • 12 egg whites
  • 1 pinch fine salt
  • 1 1/2 cups heavy cream
  • Grated nutmeg

View the recipe in its entirety here.

5. Maple Bourbon Coffee

Source: Busy Being Jennifer

This boozy coffee will have you looking forward to Christmas morning. Sweet and acidic, it’s the perfect addition to Christmas morning.


What you need:

  • 8 ounces coffee
  • 1 ounce bourbon
  • 1/4 cup maple syrup
  • 1 tablespoon brown sugar
  • 2 teaspoons vanilla
  • 1 cup whipping cream

View the full recipe here.

Need more whiskey to get you through the holidays? Check out Brooks Grain’s favorite recipes here.

National Bourbon Heritage Month, created in 2007 by an act of congress, celebrates America’s “Native Spirit.” Recognized every September, bourbon lovers across the US share their love and appreciation for this delicious spirit.

From rich family heritage to traditions and legacy, the bourbon industry has always been intertwined with our country’s history. September is about honoring this spirit and all of the people who have contributed to and continue to carry on this great American tradition.

To celebrate National Bourbon Heritage Month, we’ve put together this list of tasty bourbon recipes.


Classic Mint Julep – Kentucky Style


  • 2 Cups sugar
  • 2 Cups water
  • Sprigs of fresh mint
  • Crushed ice
  • Kentucky Bourbon
  • Silver Julep Cups
  1. Make a simple syrup by boiling sugar and water together for five minutes.
  2. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight.
  3. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup
  4. and two ounces of Kentucky Bourbon.
  5. Stir rapidly with a spoon to frost the outside of the cup.
  6. Garnish with a sprig of fresh mint.

No Derby Party is complete without the Mint Julep which has been the traditional beverage of Churchill Downs and the Kentucky Derby for nearly a century. Each year, almost 120,000 Mint Juleps are served over the two-day period of the Kentucky Oaks and Kentucky Derby. Visit Kentucky Derby website.


Classic Manhattan


  • ¾ oz sweet vermouth
  • 2 ½ oz bourbon whiskey
  • 1 dash bitters
  • 1 maraschino cherry
  • 1 twist orange peel
  1. Combine the vermouth, bourbon whiskey, and bitters with 2-3 ice cubes in a mixing glass.
  2. Stir or shake gently so you won’t cloud the drink.
  3. Place the cherry in a chilled cocktail glass and strain the whiskey mixture over the cherry.

Mitch Morgan


  • 1 shot of bourbon
  • 1 half slice of cooked bacon

Combine ingredients and 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.

Looking for more delicious recipes? Click here!

BBQ season has arrived.

It’s time to get outside, fire up the grill, and enjoy the warm summer weather.

If you’re ready to experiment and bring a whole new world of flavor to your backyard BBQ, check out these three delicious whiskey glazes for summer grilling.





Mouthwatering whiskey Grill Glaze

By Kelly Gasparini

This glaze is packed full of flavor and goes perfectly with ribs, pork, steak, chicken, or fish.


1 tablespoon onion powder

1 tablespoon hot pepper sauce

1 tablespoon garlic powder

4 tablespoons Worcestershire sauce

2 cubes beef bouillon

½ cup rye whiskey

1 cup pineapple juice

2 cups packed brown sugar


Place all ingredients in a medium saucepan and bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.


Bourbon Glazed Salmon

By Esther Maples

A tasty glaze that is sure to please everyone, including those who claim they don’t like salmon.


3 tablespoons brown sugar

2 tablespoons low-sodium soy sauce

3 tablespoons bourbon

1 tablespoon fresh lime juice

1/4 teaspoon freshly ground black pepper

1 tablespoon grated peeled fresh ginger

3 garlic cloves, minced

4 (6-ounce) skinless salmon fillets

¼ cup thinly sliced green onions

Cooking spray

1 tablespoon toasted sesame seeds


Combine brown sugar, bourbon, soy sauce, ginger, lime juice, garlic, and black pepper in a large plastic bag (zip top). Add the fish, seal, and let marinate in the refrigerator for 1 ½ hours. After the salmon is grilled, sprinkle with green onions and sesame seeds (optional).


Bourbon Whiskey BBQ Sauce

By Kevin

This insanely delicious BBQ Sauce goes great with everything. Be sure to let it sit overnight in the refrigerator for ultimate flavor.


1/2 onion, minced

4 cloves garlic, minced

3/4 cup whiskey

1/4 cup tomato paste

1/2 teaspoon ground black pepper

1/2 tablespoon salt

1/3 cup cider vinegar

2 cups ketchup

1/4 cup Worcestershire sauce

2 tablespoons liquid smoke flavoring

1/2 cup packed brown sugar

1/3 teaspoon hot pepper sauce (to taste)


Combine garlic, onion, and whiskey in large skillet over medium heat and simmer for 10 minutes. Mix in remaining ingredients, bring to a boil, and then reduce to medium-low simmering for 20 minutes. If you want smoother sauce, run through a strainer.

Want more whiskey? Check out our great whiskey cocktail recipes.


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**