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Now That It’s National Bourbon Heritage Month, Let’s Celebrate!

In case you didn’t know, by an act of Congress in 2007, September was declared National Bourbon Heritage Month. So we here at Brooks Grain are pretty excited when the calendar turns. This year, we encourage you to celebrate our favorite historic spirit with a tour and a new take on whiskey.

No matter the intention of Congress ten years ago, September has become synonymous with whiskey. Distillers roll out their newest whiskies. Festivals abound. So why not take advantage, right? One of the best ways we can think of observing such an occasion is by touring the Kentucky Bourbon Trail. Here’s a list we found years ago and tried ourselves. This list is by no mean comprehensive, but it certainly offers five places worth your time if you’re able to make the pilgrimage.

Kentucky Bourbon Trail


526 HAPPY HOLLOW ROAD, CLERMONT, (502) 543-9877:

  • Now offering a comprehensive tour of its distillery to the public. There’s a basic guided tour and a VIP experience, which lasts all day and includes a bourbon-themed lunch.


401 CROSS STREET, LEXINGTON, (859) 255-2337:

  • There’s an hour-long tour split between the distillery and its sister brewery. And after you taste some whiskey, you can also try the house beers, like the cask-aged Kentucky Bourbon Barrel Ale and Kentucky Bourbon Barrel Stout, which is an absolute YUM!


1224 BONDS MILL ROAD, LAWRENCEBURG, (502) 839-3436:

  • Historic exhibits and a complimentary, that’s right… complimentary, one-hour tour. Oh, and travelers can slake their thirst at two different bars pouring samples of the brand’s delicious bourbons. If you’re a super-fan, you can stop by the Four Roses warehouse and bottling plant near Bardstown by appointment.


528 WEST MAIN STREET, LOUISVILLE, (502) 584-2114:

  • The Evan Williams Bourbon Experience is located in downtown Louisville on the city’s old Whiskey Row, where it boasts two stills, a fermenter and a mash cooker, as well as exhibits, two tasting rooms and a shop.



  • Just off the beaten path of the official Kentucky Bourbon Trail you can find the gorgeous grounds of Buffalo Trace. This distillery was even declared a National Historic Landmark, and there’s a tour focusing on buildings, architecture and history. The facility also added a new Bourbon Barrel Tour, which follows casks from their arrival and filling until they’re dumped. That brings the total number of tours available to five—all are free, but anything beyond the basic tour requires advance reservations.

And While You’re Out… Try a Pumpkin Old Fashioned

People may think fall was made for Pumpkin Spiced Lattes, but this is just as worthy an autumn drink. It’s a delightful pumpkin cocktail, and it even requires no muddling, which makes it easier to mix up than the classic Old-Fashioned. The Finch’s Pumpkin Old-Fashioned is a simple mix of bourbon and Grand Marnier with pumpkin puree and maple syrup. You can easily make your own puree just like they do at Finch, and a fresh puree makes this drink really special and tasty.

What You’ll Need:

  • 1 1/2 ounces bourbon whiskey
  • 1/2 ounce Grand Marnier
  • 2 tablespoons pumpkin puree
  • 1 ounce maple syrup
  • Orange peel twist or rosemary sprig for garnish

How to Make It:

  1. Combine pumpkin puree, bourbon, syrup, Grand Marnier and bitters in a cocktail shaker filled with ice.
  2. Shake well and strain through a fine mesh strainer into a chilled old-fashioned glass filled with fresh ice.
  3. Garnish with a rosemary sprig or orange peel.

Need more whiskey recipes to complete your tour? Check out Brooks Grain’s favorite recipes here.

It doesn’t get much more American than bourbon. Whether you love it or hate it (but who really hates bourbon?), it has become a part of America’s rich history. Here are 7 bourbon facts you can share next time you are having a whiskey amongst friends.

1. Bourbon was born in Kentucky, and the state continues to craft 95% of the world’s supply today. Why? Kentucky’s climate, water, and conditions are ideal for concocting the perfect bourbon.

2. In the year 1964, Congress declared that bourbon is America’s only native spirit. To be classified as bourbon, it needs to be made in the USA, include a minimum of 51% corn, it needs to be aged in new charred oak barrels, distilled to no more than 160 proof, stored at no more than 125 proof, and bottled at no less than 80 proof.

3. Not surprisingly, there are more barrels of bourbon in Kentucky than there are people.

4, During World War II, many Kentucky distilleries were used to produce penicillin. Why? Like bourbon, penicillin is a product of fermentation.

5. It is illegal to add additives or color to bourbon. The only ingredients that are legally allowed to influence this tasty spirit are water, corn, wheat, rye, malt, and the barrel.

6. The origins of the name “bourbon” are up for debate and can lead to some pretty heated discussions. One of the more common theories is that the name comes from a small region called Bourbon County in Kentucky. Others may argue that it comes from Bourbon Street in New Orleans.

7. To be considered a straight bourbon, the bourbon must be aged for at least two years.

Find Your New Favorite Cocktail

Now that you have read up on your bourbon facts, go ahead and treat yourself to one of these tasty cocktail recipes. After that, head over to Brooks Grain to read up on your whiskey knowledge.

Bourbon Facts

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.


The holidays are upon us which means a few drinks may be in order.

Regardless of whether you are entertaining or just trying to make it through that awkward family dinner, you can never go wrong with a little rye whiskey. Need a few drink ideas? Check out the delicious options below.

Cadet Punch

When most people think of punch, they think of their high-school prom or uncomfortable office parties. Cadet Punch steps it up a notch bringing punch to a whole new level. This tasty drink includes oleo-saccharum (magical sugar), Angostura bitters, and of course, a bottle of rye whiskey. You can view this sophisticated punch recipe here.

Mott and Mulberry

This elevated apple cider, created by Leo Robitschek, is richness, spice, and sweet all rolled into one. Ingredients include apple cider, rye whiskey, Demarara, and lemon. Sound amazing? Check out the full recipe here.


Are you a fan of maple syrup? If so, this sweet cocktail brought to you by Erik Adkins will be sure to tickle your fancy. Made with rye whiskey, maple syrup, egg white, and Angostura bitters, this drink is perfect for anyone who is partial to the Sours family. Find out how to make the Filibuster here.

Rye and Ginger Hot Toddy

If you are looking for something warm this holiday season, try pairing this soothing drink with some cookies or other scrumptious treats. Also great as a night-cap, this hot toddy is made with rye whiskey, ginger, and honey. The complete recipe can be found here.

Hot Buttered Rye

With the holidays comes colder weather, but this creamy drink will keep you happy and toasty inside by the fire. The main ingredients are rye whiskey, maple syrup, heavy cream, and nutmeg. Interested? Take a look at the full recipe here.

Bourbon is as classic as it gets. The unique taste of the drink emerges from the grains used in making it, the aging process, the char on the barrel used for storing, humidity, temperature, and many other factors. What if it was possible to make a craft bourbon, where the customer can control right from the grains used in making the liquor, to the process of proofing, and everything in between? Wouldn’t it be simply marvelous? This is exactly what the new online tool from Buffalo Trace Distillery allows people to do with their “Craft Your Perfect Bourbon” Program.

It starts from the grains itself. Shoppers (or dare we say distillers) can choose from corn, rye, barley and wheat to make their favorite bourbon. However, it is essential that they keep the percentage of corn to a minimum of 51%, if they are looking to make a bourbon. The tool also tells the effect each type of grain will have on the taste of the final product, so that the users can take their pick accordingly.

Shoppers have complete control, and no step in the Bourbon making process is left out. Processes such as milling the grains, cooking them with pure Kentucky limestone water, fermenting the sweet and sour mash, and distilling the whiskey are also included. These are information intensive steps, where the user does not necessarily do anything actively. But, these steps definitely teach a great deal about the excellent quality liquor they will be consuming soon.

Then there is the fun step of charring the barrels in which the concoction will be stored. Now, the char on the barrel lends the bourbon a deep, rich flavor, and the overtones of burnt caramel. Then there is the choice of the time period for which to age the liquor. With time, the taste of the bourbon changes dramatically. Then the tool takes the user to the warehousing options available and also sheds light on the kind of effect the various factors, be it temperature, humidity or anything else, would have on the flavor of the bourbon. Then, of course, there is the aging and there is an option to choose from zero to as long as twenty three years. Not only this, it will also tell you the corresponding change in the taste of the liquor as the time increases.

Once the shoppers picked their choice blend of bourbon, they now have the option to proof it as they like. The step would let them dilute the concentrate to suit their style from bold to robust to smooth to mellow.
At the end of the ride, the results of the process would be displayed. This would include a detailed flavor profile of the finished bourbon and the time by which it would be ready if it was blended today. What’s more? Customers can actually get a suggestion for an existing bourbon that matches their requirements. This is the dream!

What would your perfect craft Bourbon be?

Barrels in which bourbon is aged, can make or break the flavor of the final product. The color and flavor of the bourbon are immensely affected by it. So, it is important to understand a thing or two about these barrels. A number of factors such as the wood, the process of charring it, and its very size, have a great influence on how barrels affect the flavor. We have quite a thorough knowledge of how the ageing process works, and how the barrel size can affect it. Here, we will share them with you.

Flavor profile
In smaller barrels, more of the barrel is in contact with the bourbon. Thus, the liquid can extract more of the flavor from the wood. The flip side of this is that bourbon can actually taste too much of the wood, if not monitored regularly. While the small barrel bourbons produce the same kind of dark color and charred taste, the difference in taste is quite significant. At times, true connoisseurs may actually be underwhelmed by the lack of character and depth.

Time period
Since the liquid takes on the flavor of the smaller charred small barrels quickly, it requires much less time to steep. In other words, the whiskeys are produced much quicker. This reduction in time is quite significant. While whiskeys in a big barrel can take up to a decade to age, small barrels can churn them out in a year or two. This can result in huge cost savings for businesses. However, not all distilleries prefer to use small barrels and they must have good reason for that. It is about the change in flavor.

Better for small businesses
Small barrels are undoubtedly good news for smaller distilleries. They can make more of their product without having to go through a long gestation period. Neither do they have to spend thousands of dollars in maintaining the facilities. From our experience, it appears that it is good news for consumers too. But it is important to choose the right distillery to get a good product. These will monitor their barrels regularly to check for the change in flavor. It will not be wrong to say that small barrel whiskeys are still in the experimentation stage. There are products out there that taste absolutely horrible, while some of the results are delightful. The hit and trial method does not always work.

So, which is better?
This is a difficult one for sure. On one hand, we have the traditional bourbon that follows the age old practice of aging the liquor in big barrels and then there is this new found trend of using small barrels. All we can say for now is that it is really a personal choice, depending on whether you wish to find a textbook bourbon or just a good whiskey. If you are looking for the traditional bourbon taste, small barrel may not be for you. It is a big barrel thing. You see, it is not only about the looks or the charred taste. The long aging process in big barrels also introduces wood sugars and a much deeper flavor to its contents. On the other hand, some of the small barrel whiskeys are known to taste great too. They are not exactly the same, but have quite a distinct taste that feels good to some. Take your pick.

Now that McDonalds is open for breakfast all day we should consider the best companion whisky drink to enjoy with your McMuffin. Check out this video for the perfect cocktail.




Shabby chic – we see it in decor, we see it in clothing and now we’re seeing it in alcohol. All hail the mason jar!

First, it was the hipsters drinking tall boys of PBR. That was, like, the coolest thing to do aside from growing facial hair that rivals the fanciest of topiaries or walking a pet cat on a leash. Now, its sharing a jar of legal moonshine among friends or garnishing a craft cocktail with a moonshine soaked fruit. Why is it popular?

Because it is something different, something new, and it has an air of bad-assery associated with acquiring a mason jar full of booze, regardless of legality.

Legal moonshine on the shelf at your local package liquor store runs anywhere from 40 proof (20% abv) to 128 proof (64% abv), and in flavors ranging from the ubiquitous apple pie to the more refined butterscotch. And while there are still those who seek out the illegal stuff from a friend of a friend’s uncle who lives down yonder in a holler, legal moonshine has definite advantages over the illegal stuff, above the legality issue. These include knowing the proof of what you’re buying (contrary to popular belief spread through a now-cancelled television show, you cannot tell the proof of liquor by shaking it) and knowing you will definitely not go blind by drinking the product. That, and you are guaranteed the same flavor from jar to jar.

Will we see moonshine stick around? Likely. We will see more moonshine fruit, moonshine flavors, moonshine cocktails, etc. But don’t count on sustained domestic growth; tastes in the US are continually changing and seeking the cool-new-thing. Just as mason-jar-decor is becoming tired, so too shall moonshine.


Once a “dead drink” – a whiskey largely passed over by post-prohibition drinkers as inferior to its sweeter cousin Bourbon – rye whiskey has been making an incredible comeback in the past few years as the trend for classic cocktails has brought rye back to prominence.

In fact, US sales of the spirit have increased six fold in the last six years, from slightly over $15 million in supplier revenues in 2009 to more than $106 million in 2014. That translates to about $300 million in retail sales. And it’s not just Americans leading the trend. “It’s now a global phenomenon,” DISCUS Vice President Frank Coleman told NBC News. “Bartenders in London are crazy to get their hands on American Rye.”

The overall whiskey market has been dominant in the US for the past several years, with sales of whiskey besting the performance of tequila, vodka, gin and all other key categories of spirits. But rye’s rise has been nothing short of stratospheric. “Rye whiskey should be America’s historic spirit,” says distiller Dave Pickerell. “Rye is a gloriously spicy grain. It’s big and full-bodied. It’s what you want to graduate to if you’re an American whiskey drinker.”

Rye has a good claim on the label “America’s historic spirit.” When the colonists threw their tea overboard it wasn’t just tea that went; it was the British way of life as well, and at that time that meant rum. But Americans weren’t ready to quit drinking altogether. With rye adapting well to the climate of the new colonies, there were thousands of rye distilleries up and down the east coast by 1810. George Washington himself made a good living making rye whiskey at Mt Vernon. Now Rye is back, restored to its rightful place in classic cocktails like the Manhattan.

At times, the rising demand for rye whiskey has caught producers off guard. Wild Turkey, for example, essentially ran out of its rye whiskey at one point a few years ago. Now with big brands like Jack Daniel’s, Jim Beam, Knob Creek and Bulleit getting in on the rye action (and more than a hundred craft distilleries across the country producing rye) there’s not likely to be another shortage anytime soon. But can rye maintain its popularity? Pickerell certainly thinks so. “Whiskey is exploding,” he says. “So it’s not about carving the pie. It’s about making more pie.”

Many whiskey drinkers (and even some bartenders!) have a misbelief that a single-malt Scotch whiskey is not a blended whiskey, but this is simply not the truth. In fact, single-malt Scotch is a blend, as are nearly all the whiskies on the market in the US today – including bourbons, rye’s, Tennessee’s, and scotches.

The formal definition of a blended whiskey is one that contains a mix of barrel-aged malt and grain whiskeys, although informally, any blend of more than one whiskey is a blend. Many blends are made by mixing higher-quality single batch whiskeys with cheaper whiskeys to make a more inexpensive product.

American ‘blended whiskey’ must contain a minimum of 20% straight whiskey. Blended whiskey that contains a minimum of 51% straight whiskey of one particular grain type (i.e., rye, malt, wheat or bourbon whiskey) includes the grain type in its label description – e.g., ‘blended rye whiskey’ or ‘blended bourbon whiskey.’

When a whiskey is labeled ‘single malt’ or ‘single grain,’ it simply means that the whiskey is the product of a single distillery. Again, it does not mean the whiskey is the product of a single batch or a single barrel, but merely of a single distillery.

Most whiskeys available on the market are blends, because when whiskey is aged in oak barrels, a number of variable factors influence the final taste of the spirit in each barrel. These include changes in weather and climate, where a barrel is placed in a warehouse, and even variables in the oak used to make the barrels. Therefore, most whiskeys are blended to produce a product that is consistent from one release to the next. The distillery’s master blender is in charge of mixing barrels together to create a whiskey that is consistent with the brand’s flavor profile – which is why all bottles of Jack Daniels’ Old No. 7, for example, taste essentially the same.

So what about single batch whiskeys? A true ‘single batch’ whiskey is one that is made from a single barrel of whiskey, unmixed with whiskey from other sources. Because the flavor, aroma, color, and other characteristics of single batch whiskey vary from barrel to barrel, each barrel release is a unique product.

Most single batch whiskeys available in the US are made by smaller distilleries, although some larger companies (like the aforementioned Jack Daniels) also release ‘boutique’ bottles of single batch whiskey. Single batch whiskey is almost always more expensive than blended whiskeys of a comparable age, and may vary greatly in taste and appearance from one bottle to another. You don’t necessarily know what you’re getting when you choose a single batch whiskey, which is one of the reasons so many whiskey drinkers love the thrill of purchasing a bottle labeled ‘single batch.’

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**