Big Bottom Whiskey: Cocktail Recipes

Boulevardier

  • 1 ½ oz Big Bottom Bourbon
  • 1 oz sweet vermouth
  • 1 oz Campari

Stir with ice, serve up in cocktail glass, garnish with orange twist or a cherry.







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Decatur

  • 2 oz Big Bottom Bourbon
  • ¾ oz dry sherry
  • ½ oz Cynar
  • ¼ oz Chartreuse
  • 1 dash orange bitters
  • 1 dash chocolate bitters

Stir with ice, serve up in cocktail glass.





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John Collins

  • 2 oz Big Bottom Bourbon
  • ½ oz simple syrup
  • ½ oz lemon juice
  • soda

Build in Collins glass with ice, stir. Garnish with lemon wedge.






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Lion's Tail

  • 2 oz Big Bottom Bourbon
  • ½ oz St. Elizbeth’s Allspice Dram
  • ½ oz lime juice
  • ½ oz simple syrup
  • 2 dashes Angostura bitters

Shake, serve up in cocktail glass.






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Manhattan

  • 2 ½ oz Big Bottom Bourbon
  • ¾ oz sweet vermouth
  • 2 dashes Angostura bitters

Stir, serve up, garnish with cherry.







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Mint Julep

  • 2 oz Big Bottom Bourbon
  • ½ oz simple syrup
  • 8-10 mint leaves

Lightly muddle mint and simple syrup in rocks glass or julep cup. Add bourbon and crushed ice, stir. Top with more ice and garnish with mint sprig.





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Old Fashioned

  • 2 oz Big Bottom Bourbon
  • 2 dashes Angostura bitters
  • 1 sugar cube

Dissolve sugar cube with bitters and a dash of water in a rocks glass. Add bourbon and stir with ice. Garnish with a cherry.





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Seelbach

  • 1 oz Big Bottom Bourbon
  • ½ oz Cointreau
  • 7 dashes Angostura bitters
  • 7 dashes Peychaud’s bitters
  • sparkling wine

Build in champagne flute, garnish with an orange twist.





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Stone Fence

  • 2 oz Big Bottom Whiskey
  • 4-5 oz apple cider
  • 2 dashes Angostura bitters

Build in rocks glass with ice.








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New York Cocktail

  • 2 oz Big Bottom Whiskey
  • ½ oz fresh lime juice
  • ½ oz simple syrup
  • ¼ tsp grenadine

Stir with ice, serve up in cocktail glass and garnish with an orange peel





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A Pear's Big Bottom

  • 2 oz. Big Bottom Whiskey
  • 3 oz. pear cider
  • 2 oz. ginger beer
  • ½ oz. lime juice

Place all ingredients in shaker and shake. Pour over ice and garnish with a slice of pear.





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Chamomile Hot Toddy

  • 1 ½ oz Big Bottom Whiskey, Port Cask Finish
  • ¾ oz J. Witty Chamomile Liqueur
  • 23 oz Meyer lemon juice
  • ¼ oz honey syrup* (1:1 ratio)
  • 1 dash Scrappy’s Lavender Bitters
  • Hot water
  • Lemon peel

In a coffee mug, add first three ingredients. Add honey syrup and lavender bitters, stir to incorporate the ingredients. Add hot water to fill, stir again, and garnish with a lemon peel.

*Honey Syrup: Dissolve 1 cup of honey with 1 cup warm water in a saucepan over medium heat until the honey fully incorporates the water. Remove from heat, cool and serve.

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