Venue: Centre Street Tap House, Portage, MI

Recipe By: Erin Torres

Ingredients:

• 1 ½ oz. Town Branch Overproof Whiskey
• ½ oz. simple syrup
• 5 dashes of orange bitters
• Dehydrated orange, for garnish

Preparation:

• Stir all ingredients well with ice and stain over a single large cube in a rocks glass. Garnish with the dehydrated orange.

Venue: Draft & Vessel, Wauwatosa, WI

Recipe By: Tim Staffeld

Ingredients:

• 2 oz. Town Branch Overproof Whiskey
• ¼ oz. Grade A Amber Maple Syrup
• 2 dashes of Bitter Cube Trinity Bitters
• Dehydrated orange, for garnish

Preparation:

• Stir all ingredients well with ice and stain over a single large cube in a rocks glass. Garnish with the dehydrated orange.

Venue: Sardine, Madison, WI

Recipe By: Karlin Langley

Ingredients:

• 1 ½ oz. Town Branch Overproof Whiskey
• ½ oz. Averna Amaro
• ½ oz. Ramazzotti Amaro
• ¼ oz. Planteray Cut & Dry Coconut Rum
• 2 dashes of Angostura Orange bitters
• Orange peel, for garnish

Preparation:

• Stir all ingredients well with ice and stain over a single large cube in a rocks glass. Garnish with the orange peel.

Venue: Sprig Restaurant, Decatur, GA

Recipe By: Jason Howell

Ingredients:

• 2 oz. Town Branch Overproof Whiskey
• 1 oz. Sorel liqueur
• ¼ oz. simple syrup
• 3 dashes mole bitters
• Cinnamon stick, for garnish

Preparation:

• Stir all ingredients well with ice and stain over a single large cube in a rocks glass. Garnish with a cinnamon stick.