Venue: Kin Cocktail Bar, Gainesville, FL

Recipe By: Jess

Ingredients:

• 2 oz. Town Branch Straight Rye Whiskey
• 1 ½ oz. Tempus Fugit Banana Liqueur
• ¾ oz. cinnamon simple syrup
• 2 dashes orange bitters
• Charred orange peel, for garnish

Preparation:

• Stir all ingredients well with ice and strain into a rocks glass over a large ice cube. Garnish with charred orange peel.

Venue: The Lumbar, Birmingham, AL

Recipe By: Rylie Hightower

Ingredients:

• 1 ½ oz. Town Branch Straight Rye Whiskey
• 1 ½ oz. elderflower liqueur
• ½ oz. white grapefruit juice
• ½ oz. fresh lemon
• Spearmint
• Dino gummy & orange peel, for garnish

Preparation:

• Shake all ingredients well with ice and strain into a rocks glass over a since ice cube. Garnish with the dino gummy and orange peel.

Venue: Beelow’s Steakhouse & Bar, Lake Zurich, IL

Recipe By: Kyley Baldassari

Ingredients:

• 2 oz. Town Branch Straight Rye Whiskey
• ¼ oz. cherry juice
• ¼ oz. fresh lemon
• ¼ oz. simple syrup
• Splash of soda
• Cherry and lemon twist, for garnish

Preparation:

• Shake all ingredients well with ice and strain into a rocks glass over a since ice sphere. Garnish with a lemon wheel.

Venue: Murphy’s Craft House, Indianapolis, IN

Recipe By: Lanell

Ingredients:

• 2 oz. Town Branch Straight Rye Whiskey
• 1 oz. fresh lemon
• ¾ oz. simple syrup
• ½ oz. red wine
  

Preparation:

• Shake all ingredients except the red wine with ice and strain into an ice-filled rocks glass. Top with red wine poured over the back of a spoon to float on top. Garnish optional.

Venue: Prairie Moon restaurant, Evanston, IL

Recipe By: Marty Zeff

Ingredients:

• ¾ oz. Town Branch Straight Rye Whiskey
• ¾ oz. Cherry Heering
• ¾ oz. sweet vermouth
• ¾ oz. fresh orange juice
• Orange zest, for garnish

Preparation:

• Shake all ingredients well with ice and strain into an ice-filled rocks glass. Garnish with mint & lime.

Venue: Taco Diablo Cantina, Evanston, IL

Recipe By: Michael Marceron

Ingredients:

• 1 ½ oz. Town Branch Straight Rye Whiskey
• ½ oz. Aperol
• ½ oz. Heirloom Genepy Liqueur
• 1 ½ oz. fresh lime
• ¼ oz. egg white
• 2 dashes grapefruit bitters
  
• Dehydrated lemon wheel, for garnish

Preparation:

• Shake all ingredients well with ice and strain into an ice-filled rocks glass. Garnish with the dehydrated lemon wheel.

Venue: World of Beer, Brandon, FL

Recipe By: Robert Lovas

Ingredients:

• 2 oz. Town Branch Straight Rye Whiskey
• ¼ oz. lemoncello
• ¼ oz. fresh lemon
• ¼ oz. simple syrup
• Lemon wheel, for garnish

Preparation:

• Shake all ingredients well with ice and strain into a rocks glass over a since ice sphere. Garnish with a lemon wheel.

Venue: The Copper Shaker, Tampa, FL

Recipe By: Abe

Ingredients:

• 1 ½ oz. Town Branch Straight Rye Whiskey
• ¾ oz. Cocchi Americano
• ½ oz. Suze Liqueur
• 2 dashes grapefruit bitters
• 2 dashes celery bitters
• Mint & lime, for garnish

Preparation:

• Shake all ingredients well with ice and strain into an ice-filled rocks glass. Garnish with mint & lime.

Venue: Proof No. 5, Wheaton, IL

Recipe By: Kate McEldowney

Ingredients:

• 2 oz. Town Branch Straight Rye Whiskey
• ¾ oz. fresh lemon
• ¾ oz. house raspberry syrup
• ¼ oz. house honey simple
• 5-6 muddled blueberries
• 2 dashes lemon bitters
• Dehydrated lemon & blueberries, for garnish

Preparation:

• Shake all ingredients well with ice and strain into an ice-filled rocks glass. Garnish with the dehydrated lemon and blueberries.

Venue: The Wishing Well, Wilton, NY

Recipe By: Bob Lee

Ingredients:

• 2 oz. Town Branch Straight Rye Whiskey
• 1 oz. Averna Amaro
• 2 dashed black walnut bitters
• Lemon peel & cherry, for garnish

Preparation:

• Cocktail is aged for 90-days in an oak barrel (without bitters). Stir all ingredients well with ice and strain into a rocks glass over a single large cube. Garnish with the lemon peel & cherry.

Venue: Chapter One, Santa Ana, CA

Recipe By: Tim Morley

Ingredients:

• 1 ½ oz. Town Branch Straight Rye Whiskey
• 1 oz. Juliette peach
• 1 ½ oz. black tea syrup
• 1 oz. fresh lemon
• Mint & Lemon, for garnish

Preparation:

• Shake all ingredients well with ice and strain into an ice-filled highball glass. Garnish with mint & lemon.

Venue: Barrel & Vine, Lemont, IL

Recipe By: Mel & Garrett

Ingredients:

• 2 oz. Town Branch Straight Rye Whiskey
• ¾ oz. banana liqueur
• Dash of chocolate bitters
• Dash of walnut bitters

Preparation:

• Stir all ingredients well with ice and strain into a rocs glass over a single large cube. No garnish necessary.

Venue: The Obstinate Sons, Lexington, KY

Recipe By: Dexter Murray

Ingredients:

• 1 oz. Town Branch Straight Rye Whiskey
• 1 oz. Plantation Stiggins’ Pineapple Rum
• ½ oz. orange curacao
  
• ½ oz. orgeat
  
• Pineapple foam, for garnish

Preparation:

• Shake all ingredients well with ice and strain into an ice-filled rocks glass. Garnish with pineapple foam.

Venue: The Courthouse Tavern, McHenry, IL

Recipe By: David Misner & Kristen Kwasniewski

Ingredients:

• 2 oz. Town Branch Straight Rye Whiskey
• ½ oz. Bigallet China-China Orange Liqueur
• ½ oz. Evangeline’s Praline Liqueur
  
• ¼ oz. housemade demerara syrup
  
• Dash of lemon bitters
• Dash of Peychaud’s bitters
  
• A few drops of Luxardo cherry juice
• Luxardo Cherry for garnish

Preparation:

• Stir all ingredients well with ice and strain into a rocks glass over a single large cube. Garnish with a Luxardo cherry.

Venue: Harry’s Bar & Grill, Milwaukee, WI

Recipe By: Kristen Sakowski

Ingredients:

• ¾ oz. Town Branch Straight Rye Whiskey
• ¾ oz. Aperol
• ¾ oz. amaro
• ¾ oz. lemon juice
• Paper plane, for garnish

Preparation:

• Shake all ingredients well with ice and strain into a chilled cocktail glass. Garnish with a small paper plane.

Venue: VUE, Wadsworth, OH

Recipe By: Jordan

Ingredients:

• 1 ½ oz. Town Branch Straight Rye Whiskey
• ¾ oz. dark rum
• ¾ oz. ruby port
  
• 1 dash Angostura bitters
  
• 1 dash orange bitters
• Orange peel & cherry, for garnish

Preparation:

• Stir all ingredients well with ice and strain into an ice-filled rocks glass. Garnish with the orange peel and cherry.

Venue: Sons of Liberty Alehouse, Livermore, CA

Recipe By: Hannah

Ingredients:

• 2 oz. Town Branch Straight Rye Whiskey
• 1 oz. fresh lemon
• ½ oz. orgeat
  
• 3 dashes Angostura bitters
  
• Lemon peel, for garnish

Preparation:

• Shake all ingredients well with ice and strain into a chilled cocktail glass. Garnish with the lemon peel.

Venue: The Craft Bar. Pensacola, FL

Recipe By: Phillip

Ingredients:

• ¾ oz. Town Branch Straight Rye Whiskey
• ¾ oz. Cognac
• ¾ oz. Amaro nonino
• ¾ oz. sweet vermouth
• ¼ oz. Benedictine
• 4 dashes Peychaud’s Bitters
  
• Lemon peel, for garnish

Preparation:

• Stir all ingredients well with ice and strain into a rocks glass over a large cube. Garnish with a lemon peel.

Venue: Bruno’s Italian Cuisine, Livermore, CA

Recipe By: Zach

Ingredients:

• 2 oz. Town Branch Straight Rye Whiskey
• ½ oz. Kahlua
• 2 dashed orange bitters
• Orange peel, for garnish

Preparation:

• Shake all ingredients well with ice and strain into a chilled cocktail glass. Garnish with the orange peel.

Venue: Dirty Laundry, Denver, CO

Recipe By: Olivia McCarthy

Ingredients:

• ¾ oz. Town Branch Straight Rye Whiskey
• ¾ oz. Aperol
• ¾ oz. Amaro nonino
• ¾ oz. fresh lemon
• Lemon peel, for garnish

Preparation:

• Shake all ingredients well with ice and strain into a chilled cocktail glass. Garnish with the lemon peel.

Venue: Bourbon & Bones Cocktail Lounge, Old Town Scottsdale, AZ

Recipe By: Reece

Ingredients:

• 2 oz. Town Branch Straight Rye Whiskey
• ½ oz. Amero Averna
• ½ oz. Mandarin Napoleon
• ½ oz. lemon juice
• Tajin seasoned lemon wedge, for garnish

Preparation:

• Shake all ingredients well with ice and strain into a chilled cocktail glass. Garnish with the seasoned lemon.

Venue: Lexington Brewing & Distilling Co.

Recipe By: Jordan Jones

Ingredients:

• 2 oz. Town Branch Straight Rye Whiskey
• ¼ oz. Fernet-Branca
• ¼ oz. simple syrup
• 2 dashes Angostura bitters
• Orange peel, for garnish

Preparation:

• Stir all ingredients well with ice and strain into a chilled coupe glass. Garnish with the orange peel.

Venue: Appaloosa Grill, Denver, CO

Recipe By: Morgan Mattox

Ingredients:

• 2 oz. Town Branch Straight Rye Whiskey
• 1 ½ oz. espresso
• ½ oz. coffee liqueur
• 4 dashes of chocolate bitters
• Allspice art, for garnish

Preparation:

• Shake all ingredients well with ice and strain into a chilled cocktail glass. Garnish with allspice art.

Venue: Town Branch Distillery, Lexington, KY

Recipe By: Town Branch

Ingredients:

• 2 oz. Town Branch Straight Rye Whiskey
• ¾ oz. simple syrup
• 3 dashes aromatic bitters
• Maraschino cherry & orange peel, for garnish

Preparation:

• Stir all ingredients well with ice and strain into rocks glass with a single large cube of ice. Garnish with the Maraschino cherry and orange peel.

Venue: Lexington Brewing & Distilling Co.

Recipe By: Lexington

Ingredients:

• 2 oz. Town Branch Straight Rye Whiskey
• ½ oz. coffee liqueur
• ½ oz. agave nectar
• Dash of orange bitters
• Maraschino cherry & orange peel, for garnish

Preparation:

• Shake all ingredients well with ice and strain into an ice-filled rocks glass. Garnish with the orange peel & cherry.