Venue: Uptown Whisky, Incheon, South Korea

Recipe By: Bar Team

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• ½ oz. sweet vermouth
• ½ oz. dry vermouth
• ½ oz. raspberry syrup
• Lemon wheel, for garnish

Preparation:

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

Venue: Hemingway’s Bourbon & Coffee, Maysville, KY

Recipe By: Tony Wheary

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• 2 oz. expresso simple syrup
• 3 dashes orange bitters
• Orange peel, for garnish

Preparation:

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

Venue: Willow Creek Restaurant, Evergreen, CO

Recipe By: Bar Staff

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• 1 raw sugar cube
• 2 dashes Strong Water Old Fashioned Bitters
• 2 dashes Cocktail Punked Bitters
• Smoked Oak Chips
• Orange & Cherry, for garnish

Preparation:

• Stir all ingredients well with ice and strain into a rocks glass. Garnish with the orange and cherry and smoke in the glass with oak chips.

Venue: Falabella Family Bistro, Wesley Chapel, FL

Recipe By: Anthony

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• ½ oz. Grand Marnier
• 1 oz. fresh lemon
• 1 oz. honey simple syrup
• Cinnamon rim, for garnish

Preparation:

• Rim rocks glass with cinnamon and set aside. Shake all ingredients well with ice and strain into the ice-filled prepared glass.

Venue: Martin’s 3L Tavern, Covington, KY

Recipe By: Tim

Ingredients:

• 2 oz. Town Branch Maple Stout Finished Bourbon
• 1 oz. simple syrup
• 2 dashes of Angostura Bitters
• Orange peel and cherry, for garnish

Preparation:

• Build all ingredients over a large cube ice and stir. Smoke with pecan wood chips for 10-20 seconds and then garnish with the orange and cherry.

Venue: Oak & Embers, Hudson, OH

Recipe By: Alyssa Soltis

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• ¾ oz. St. Germain
• ¾ oz. honey simple syrup
• 2 dashes Angostura Bitters
• Lemon peel, for garnish

Preparation:

• Shake all ingredient well with ice and strain into an ice-filled rocks glass. Garnish with a lemon peel.

Venue: Westel’s Alibi & Hush, Willoughby, OH

Recipe By: Anthony Westel

Ingredients:

• 2 oz. Town Branch True Cask Bourbon
• ¼ oz. simple syrup
• 2 dashes orange bitters
• 1 dash Angostura Bitters
• Blackberry & orange peel, for garnish

Preparation:

• Stir all ingredients well with ice and strain over a single large cube. Garnish with a orange peel and blackberry.

Venue: Corner Provisions, Akron, OH

Recipe By: Gracie Diaz

Ingredients:

• 1 ½ oz. Town Branch True Cask Bourbon
• 1 oz. Grand Marnier
• 1 demerara sugar cube
• 1 dash Luxardo cherry juice
• 1 Luxardo cherry (muddled)
• 1 dash toasted almond bitters
• 1 egg white
• Toasted orange peel & cherry, for garnish

Preparation:

• Build all ingredients into a shaker and shake well with ice. Strain over a large single cube and garnish with a toasted orange peel and cherry.

Venue: Muskegon Brewing Company, Muskegon, MI

Recipe By: Miranda

Ingredients:

• 3 oz. Town Branch Kentucky Straight Bourbon
• 2 sugar cubes
• 3 lemon wedges
• 4 dashes citrus bitters
• Lemon wedge, for garnish

Preparation:

• Muddle all ingredients well with ice and double-strain over a single large cube of ice in a rocks glass. Garnish with a lemon wedge.

Venue: Base Pizzeria, Phoenix, AZ

Recipe By: Daniel

Ingredients:

• 3 oz. Town Branch Kentucky Straight Bourbon
• Dash of maraschino cherry
• Dash of black walnut bitters
• Muddled orange
• Orange & cherry, for garnish

Preparation:

• Muddle orange and stir all ingredients well with ice. Strain over a single cube of ice in a rocks glass and garnish with the orange & cherry.

Venue: Seven Grand, Los Angeles, CA

Recipe By: Adam

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• ¼ oz. maple syrup
• 2 dashes toasted almond bitters
• 2 dashes barrel-aged bitters
• Orange peel, for garnish

Preparation:

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

Venue: The Terminal Public House, Terre Haute, IN

Recipe By: Hallie Strahla

Ingredients:

• 2 oz. Town Branch True Cask Bourbon
• 1 oz. Mr. Black Coffee Liqueur
• ½ oz. simple syrup
• 3 dashes Mexican chocolate bitters
• Charred orange peel, for garnish

Preparation:

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

Venue: Freedom Brothers, Plainfield, IL

Recipe By: Sarah

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• ¾ oz. vanilla simple syrup
• Orange slices (muddled)
• Dash of orange bitters

Preparation:

• Muddle the orange and then fill glass with ice. Stir all ingredients well with ice and strain into the prepped glass.

Venue: Guy Fieri’s Smokehouse, Louisville, KY

Recipe By: Rebekah

Ingredients:

• 2 oz. Town Branch Maple Barrel Stout Bourbon (*fat washed)
• ½ oz. **molasses syrup
• Splash of Luxardo Cherry Liqueur
• 2 dashed orange bitters
• Orange peel, for garnish

Preparation:

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

*Fat-Washed Bourbon Recipe: Brown one stick of butter over low heat, once browned remove from heat and stir in 1 teaspoon of powdered ginger. Allow to cool, add 1 bottle of Town Branch Maple Stout Bourbon. Stir frequently over a day and then freeze to filter out the fat. Store at room temperature.

**Molasses Syrup Recipe: Heat 1 part water, 1 part molasses, 2 parts agave syrup. Cool & store.

Venue: Cast & Crew, Daytona Beach, FL

Recipe By: Savannah Sapp

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• ¾ oz. Velvet Falernum
• ¾ oz. Fresh Lime
• ½ oz. demerara simple syrup
• Blackberries & Mint, for garnish

Preparation:

• Shake all ingredients well with ice and strain into a rocks glass filled with crushed ice. Garnish with fresh blackberries and mint.

Venue: Cast & Crew, Daytona Beach, FL

Recipe By: Savannah Sapp

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• ¾ oz. citrus oleo
• 1 oz. fresh lemon
• 1 egg white
• Fresh blackberries

Preparation:

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

Venue: The Drexel, Miami, FL

Recipe By: Alejandro

Ingredients:

• 1 oz. Town Branch True Cask Bourbon
• 1 oz. Town Branch Overproof Whiskey
• ½ oz. Licor 43
• ½ oz. Demerara Syrup
• 3 dashes Peychaud’s Bitters
• 3 dashes orange bitters
• Lemon zest & torched cinnamon, for garnish

Preparation:

• Stir all ingredients well with ice and stain into an ice-filled rocks glass. Garnish with lemon and torched cinnamon.

Venue: American Social, Miami, FL

Recipe By: Sam

Ingredients:

• 2 oz. Town Branch True Cask Bourbon
• 1 oz. lemon juice
• 1 oz. blackberry syrup
• Top with soda water
• Blackberries & mint, for garnish

Preparation:

• Shake all ingredients except soda water well with ice and strain into an ice-filled highball glass. Top with soda water, garnish with the blackberries and mint.

Venue: Fore Score Tavern, Jacksonville, FL

Recipe By: Robbie McDonald

Ingredients:

• 2 oz. Town Branch Maple Barrel Stout Bourbon
• ¾ oz. lemon juice
• ¾ oz. blood orange syrup
• ½ oz. ghost pepper infused maple syrup
• 5 dashes chocolate bitters
• Flaming orange wheel, for garnish

Preparation:

• Shake all ingredients well with ice and strain into an ice-filled rocks glass. Garnish with a flaming orange wheel.

Venue: Ridge & Rail, Wadsworth, OH

Recipe By: Bar Staff

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• ½ oz. toasted marshmallow syrup
• 5 dashes chocolate bitters
• Toasted marshmallow, for garnish

Preparation:

• Shake all ingredients well with ice and strain into an ice-filled rocks glass. Top with a toasted marshmallow skewer.

Venue: Urban Prime, Melbourne, FL

Recipe By: Manny

Ingredients:

• 1 ½ oz. Town Branch Kentucky Straight Bourbon
• ¾ oz. Fruitful Mixology Blackberry Liqueur
• ¾ oz. lemon juice
• Splash of soda water
• Spring of mint, for garnish

Preparation:

• Shake all ingredients well with ice and strain into an ice-filled rocks glass. Top with soda water and garnish with mint.

Venue: Copper Shaker, St. Petersburg, FL

Recipe By: Jeremy

Ingredients:

• 2 ½ oz. Town Branch Kentucky Straight Bourbon
• 1 oz. peach nectar simple syrup
• ½ oz. brown sugar simple syrup
• Dash of Angostura Bitters
• Dash of Angostura Orange Bitters
• Cinnamon stick & orange peel, for garnish

Preparation:

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

Venue: Crafted Copper, Kalamazoo, MI

Recipe By: Nicholas Grenke

Ingredients:

• 1 oz. Town Branch Maple Stout Bourbon
• 1 oz. Famous Grouse Blended Scotch
• ½ oz. cranberry oolong simple syrup
• 3 dashes of peach bitters
• Lemon twist, for garnish

Preparation:

• Stir all ingredients well with ice and strain into an ice-filled rocks glass. Garnish with the lemon twist.

Venue: Mancino’s, Jackson, MI

Recipe By: Miss Herr

Ingredients:

• 2 oz. Town Branch Maple Stout Bourbon
• 1 oz. heavy whipping cream
• ½ oz. ginger simple syrup
• 1 egg white
• Cinnamon-sugar rim
• Cinnamon stick & grated nutmeg, for garnish

Preparation:

• Rim glass with cinnamon-sugar and fill with ice. Dry shake the egg white, then add all other ingredients and shake well with ice. Double strain into the seasoned glass. Garnish with a cinnamon stick and grated nutmeg.

Venue: Botella Restaurant, British Virgin Islands

Recipe By: Matt Neal

Ingredients:

• 2 oz. Town Branch Single Barrel Reserve Bourbon
• 1 oz. Giffard Banana Liqueur
• ½ oz. fresh lemon
• ½ oz. maple syrup
• 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.

Venue: Tir na Nog, New York, NY

Recipe By: Karen

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• ½ oz. simple syrup
• 2 dashes of aromatic bitters
• Orange peel and cherry, for garnish

Preparation:

• Stir all ingredients well with ice and stain into a chilled cocktail glass. Garnish with the orange peel and cherry.

Venue: The Rudder, Hendersonville, TN

Recipe By: Kira Hooper

Ingredients:

• 1 ½ oz. Town Branch Maple Finished Bourbon
• ½ oz. maple infused simple syrup
• 3 dashes of smoked chili bitters
• Top with ginger beer
• Lemon wheel, for garnish

Preparation:

• Stir all ingredients except ginger beer well with ice and stain into an ice-filled rocks glass. Top with ginger beer and garnish with the lemon wheel.

Venue: Slightly Toasted, Chicago, IL

Recipe By: Aly

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• ½ oz. Fernet Branca
• ½ oz. demerara syrup
• Dash of Peychaud’s bitters
• Dash of Angostura bitters
• Dash of Regan’s Orange bitters
• Dash of Fee Brothers Black Walnut bitters
• Maraschino cherry, for garnish

Preparation:

• Stir all ingredients well with ice and stain into a chilled cocktail glass. Garnish with the maraschino cherry.

Venue: The Landmark Inn, Northbrook, IL

Recipe By: Sarah Cell

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• 1 ½ oz. coffee liqueur
• Splash of heavy cream
• 3 dashes chocolate bitters

Preparation:

• Stir the bourbon and coffee liqueur well with ice and strain into an ice-filled rocks glass. Top with cream and garnish with chocolate bitters.

Venue: Amador Cuban Restaurant, Newport, KY

Recipe By: Sean Beaty

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• ½ oz. Aperol
• ½ oz. Amaro
• ½ oz. fresh lemon
• ½ oz. simple syrup
• 3 dashes orange bitters
• Orange peel, for garnish

Preparation:

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

Venue: The Vault, Yorkville, IL

Recipe By: Emily Jones

Ingredients:

• 2 oz. Town Branch True Cask Bourbon
• 3 dashes orange bitters
• Cherry wood smoked
• Orange peel, for garnish

Preparation:

• Shake all ingredients well with ice and strain into a rocks glass over a single large cube. Garnish with the orange peel and smoked cherry wood.

Venue: Excuse My French, New York, NY

Recipe By: Ricardo Valdez

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• 1 oz. Byrrh Grand Quinquina
• 1 oz. Suze Gentian Liqueur
• Lemon peel, for garnish

Preparation:

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

Venue: Lobster Pot, Provincetown, MA

Recipe By: Lobster Pot Bar Team

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• ½ oz. Aperol
• ½ oz. St. Germain Elderflower Liqueur
• Splash of simple syrup
• Squeeze of fresh lemon
• Sweetened iced tea
• Fresh mint and lemon, for garnish

Preparation:

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

Venue: Maypole, Wheaton, IL

Recipe By: Katrina Zmola

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• 2 oz. watermelon-mint syrup
• ¾ oz. fresh lime
  
• Fresh mint, for garnish

Preparation:

• Shake all ingredients well with ice and strain over a single large cube in a rocks glass. Garnish with fresh mint.

Venue: O&O Shot & Bottle, South Korea

Recipe By: Jinwook Joo

Ingredients:

• 1 ½ oz. Town Branch Kentucky Straight Bourbon
• 2 oz. *Pear & Lemon Cordial
• Fill with sparkling water
• Lemon peel, for garnish

Preparation:

• Shake all ingredients except the sparking water with ice and strain into an ice-filled highball glass. Top with sparkling water and garnish with a lemon peel.

*Pear & Lemon Cordial:

• Add 60g lemon peel into container with 120g white sugar and refrigerate overnight. Add 200g Korean pear juice and 45g lemon juice (freshly squeezed), mix well and then strain through cheesecloth into bottle for service.

Venue: Ivy, Wheaton, IL

Recipe By: Nina Bafundo

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• ½ oz. Stoli Vanilla
• 1 oz. creme de cocao
• ½ oz. amaretto
• Cream & cocoa dust, for garnish

Preparation:

• Shake all ingredients well with ice and strain into a chilled cocktail glass. Separately shake 2 oz. of heavy cream, strain over top and dust with cocoa for garnish.

Venue: Oak Trail Taphouse, Mundeline, IL

Recipe By: Franchesca Locascio

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• ¼ oz. blueberry liqueur
• ½ oz. basil simple syrup
• Splash of soda
• Blueberry and basil, for garnish

Preparation:

• Shake all ingredients well with ice, strain into a short tulip glass and top with soda. Garnish with the blueberry and basil.

Venue: 23 Court Cigar Bar, Montgomery, AL

Recipe By: Justin Owens

Ingredients:

• 1 ½ oz. Town Branch True Cask Bourbon
• 1 ½ oz. sweet potato syrup
• 3-4 dashes black walnut bitters
• Apple citrus cold foam, for garnish

Preparation:

• Shake all ingredients well with ice and strain into a rocks glass over a single large cube. Top with Apple foam and cinnamon for garnish

Venue: O&O Shot & Bottle, South Korea

Recipe By: Goeun Lee

Ingredients:

• 1 ½ oz. Town Branch Kentucky Straight Bourbon
• ¾ oz. Aperol
• ¾ oz. Omija pure
• ½ oz. fresh lemon
• ¼ oz. simple syrup
  
• Frozen orange juice round, for garnish

Preparation:

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

Venue: Sovereign, Plainfield, IL

Recipe By: Christine Nenoff

Ingredients:

• 2 oz. Town Branch True Cask Bourbon
• ¾ oz. house demerara
• ¼ oz. house pecan maple syrup
• 2 dashed Angostura bitters
• 2 dashes orange bitters
• Candied pecan, orange & cherry, for garnish

Preparation:

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

Venue: The Deer and The Dove, Decatur, GA

Recipe By: Matt Watkins

Ingredients:

• 2 oz. Town Branch True Cask Bourbon
• ¾ oz. Amaro Lucano
• ¼ oz. creme de cacao
• 3 dashes Bitter J.M. Cacao
• Expressed orange
• Edible flower, for garnish

Preparation:

• Shake all ingredients well with ice and strain into a chilled cocktail glass. Garnish with an edible flower.

Venue: Magic Tree Pub & Eatery, Boardman, OH

Recipe By: Alice

Ingredients:

• 1 ¼ oz. Town Branch Kentucky Straight Bourbon
• 1 oz. fresh lemon
• 1 oz. lavender simple syrup
• Lemon peel, for garnish

Preparation:

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

Venue: Sogno Ristorante, Wheaton, IL

Recipe By: Matthew Earle

Ingredients:

• 1 ½ oz. Town Branch True Cask Bourbon
• ¾ oz. Luxardo cherry syrup
• 1 oz. egg white
• Splash of fresh lemon

Preparation:

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

Venue: Union Public House, Pensacola, FL

Recipe By: Darian

Ingredients:

• 2 oz. Town Branch True Cask Bourbon
• ½ oz. Luxardo Maraschino Liqueur
• 1 ½ oz. pineapple juice
• ¾ oz. fresh lemon
  
• ½ oz. simple syrup
• Top with prosecco

Preparation:

• Shake all ingredients well with ice except prosecco. Strain into a chilled cocktail glass and top with prosecco.

Venue: 35 Brix, Uniontown, OH

Recipe By: Asti Blair

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• 1 oz. Nocino Walnut Liqueur
• 2 dashes orange bitters
  
• Orange peel & cherry, for garnish

Preparation:

• Stir all ingredients well with ice and strain into a rocks glass over a single ice sphere. Garnish with the orange peel and cherry.

Venue: La Brasas, Decatur, GA

Recipe By: Shelly Helmly

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• ½ oz. fresh lemon
• ½ oz. rosemary simple syrup
  
• Dash of Angostura Bitters
• Sprig of mint, for garnish

Preparation:

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

Venue: Perfect Pour, Akron, OH

Recipe By: Steph

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• 1 oz. orgeat
  
• 1 oz. fresh lemon
  
• ½ oz. mint simple syrup
• Lemon peel & mint, for garnish

Preparation:

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

Venue: Sons of Liberty Alehouse, Livermore, CA

Recipe By: Zak

Ingredients:

• 2 oz. Town Branch True Cask Bourbon
• ½ oz. ruby port
  
• 1 oz. fresh lemon
  
• 1 oz. house strawberry simple syrup
• 2 dashes tiki bitters
• Strawberry, for garnish

Preparation:

• Shake all ingredients well with ice and strain into a chilled cocktail glass. Garnish with a strawberry – salt rim glass optional.

Venue: Lagerhaus No. 5, Detroit, MI

Recipe By: Nekita

Ingredients:

• `Shot of Town Branch Kentucky Straight Bourbon
• Bottle of Kentucky Bourbon Barrel Ale

Preparation:

• Crack & Serve. The LH5 Combo is refreshingly delicious!

Venue: The Joyce Public House, New York, NY

Recipe By: Mario

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• Muddled orange and cherry
• 2 dashes Angostura Bitters
• Club soda
• Caramelized orange peel, for garnish

Preparation:

• Build in an ice-filled rocks glass and top with soda. Garnish with the caramelized orange peel.

Venue: Valley Hi C.C., El Grove, CA

Recipe By: Stephanie

Ingredients:

• 1 ½ oz. Town Branch True Cask Bourbon
• 1 ½ oz. iced tea
  
• 1 oz. tonic water
• 2 dashes Angostura Bitters
• Orange & cherry, for garnish

Preparation:

• Build in an ice-filled rocks glass and garnish with the orange & cherry. Stir before serving.

Venue: HOBNOB Neighborhood Tavern, Alpharetta, GA

Recipe By: HOBNOB Team

Ingredients:

• 2 oz. Town Branch True Cask Bourbon
• 2 oz. freshly squeezed lemonade
• 1 oz. house made blueberry syrup
• Mint leaves (muddled)
• Sprig of mint, for garnish

Preparation:

• Shake all ingredients well with ice and strain into an ice-filled rocks glass. Garnish with a sprig of mint

Venue: Locked Barrel, Sacramento, CA

Recipe By: Eric Tapia

Ingredients:

• 2 oz. Town Branch Maple Barrel Stout Bourbon
• ½ oz. Whistle Pig Maple Syrup
• ½ oz. Disaronno Liqueur
• 3 Dashes Angostura Bitters
• 2 Dashes Black Walnut Bitters
• 1 Dash Citrus Bitters
• Luxardo cherry & torched orange peel, for garnish

Preparation:

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

Venue: Rob Dob’s Restaurant & Bar, Bloomington, IL

Recipe By: Doris

Ingredients:

• 1 ½ oz. Town Branch Kentucky Straight Bourbon
• 1 ½ oz. Ace Pineapple Cider
• ½ oz. pineapple juice
• ½ oz. simple syrup
• Lemon peel, for garnish

Preparation:

• Shake all ingredients well with ice and strain into an ice-filled rocks glass. Garnish with a lemon peel.

Venue: The Town Tavern, Uniontown, OH

Recipe By: Gabby Filing

Ingredients:

• 1 ½ oz. Town Branch Kentucky Straight Bourbon
• ½ oz. Kahlua
• ½ oz. maple syrup
• 1 oz. cold brew
• 2 dashes cocoa bitters
• Creamer float
• Espresso beans, for garnish

Preparation:

• Shake all ingredients well with ice and strain into an ice-filled rocks glass. Float creamer and espresso beans for garnish.

Venue: Manchester Hotel, Lexington, KY

Recipe By: Tony Way

Ingredients:

• 1 ½ oz. Town Branch True Cask Bourbon
• ¾ oz. Giffard Pamplemousse Liqueur
• 1 oz. grapefruit juice
• ¼ oz. fresh lemon
• ¼ oz. rich simple syrup
• Grapefruit wheel, for garnish

Preparation:

• Shake all ingredients well with ice and strain into a highball glass over crushed ice. Garnish with the grapefruit wheel.

Venue: The Pullman, Glenwood Springs, CO

Recipe By: The Pullman Beverage Team

Ingredients:

• 1 ½ oz. Town Branch True Cask Bourbon
• ¾ oz. Meletti Amaro
• ¾ oz. cognac
• Bar spoon of maple syrup
• Candied orange & sea salt, for garnish

Preparation:

• Stir all ingredients well with ice and strain into a chilled cocktail glass. Garnish with the candied orange & sea salt.

Venue: Prive, New York, NY

Recipe By: Lily Cohon

Ingredients:

• 1 ½ oz. Town Branch Kentucky Straight Bourbon
• ½ oz. duck fat infused dry curacao
• ¼ oz. simple syrup
• Orange peel, for garnish

Preparation:

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

Venue: Market, Rocky River, OH

Recipe By: Liz

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• ½ oz. maple syrup
• ½ oz. orange juice
• ¼ oz. lemon juice
• 1 ½ oz. soda
• 4 dashes bitters
• ½ orange wheel (muddled)
• Luxardo Cherry, for garnish

Preparation:

• Muddle all ingredients in a rocks glass, stir well, add ice and top with soda. Garnish with the Luxardo cherry.

Venue: Lexington Marriott City Center, Lexington, KY

Recipe By: Chris Barber

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• 1 oz. mint simple syrup
• Sprig of mint, for garnish

Preparation:

• Stir all ingredients well with ice and strain into an ice-filled glass. Garnish with the sprig of mint.

Venue: Oak and Embers, Hudson, OH

Recipe By: Sophie

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• ¾ oz. fresh lemon
• ½ oz. Lillet Blanc
• ½ oz. Giffards Pamplemousse Liqueur
• ½ oz. honey syrup
• Lemon peel, for garnish

Preparation:

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

Venue: 101 Beer Kitchen, Dublin, OH

Recipe By: Lauren Donehue

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• 1 oz. Averna Amaro
• ½ oz. pomegranate juice
• ¼ oz. lemon juice
• Lemon peel, for garnish

Preparation:

• Shake all ingredients well with ice and strain into a rocks glass with a single large cube. Garnish with the lemon peel.

Venue: Nona Blue Modern Tavern, Orlando, FL

Recipe By: Tucker B.

Ingredients:

• 1 ½ oz. Town Branch True Cask Bourbon
• ¾ oz. Carpano Antica Vermouth
• ¾ oz. Campari
• 4 dashes chocolate bitters
• Orange peel, for garnish

Preparation:

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

Venue: Main Street Pub, Glen Ellyn, IL

Recipe By: Carrie Daly & Adam “Deuce” Turner

Ingredients:

• 1 ½o z. Town Branch Kentucky Straight Bourbon
• ½ oz. fresh pomegranate juice
• 3 mint leaves
• 2 Filthy cherries
• Top with Double Dutch Pomegranate Basil Carbonated Mixer

Preparation:

• Muddle mint and cherries in a glass, add ice and add remaining ingredients. Garnish with a cherry & sprig of mint.

Venue: Bluegrass Tavern, Lexington, KY

Recipe By: Mitch Phillips

Ingredients:

• ¾ oz. Town Branch Single Barrel Bourbon
• ¾ oz. Aperol
• ¾ oz. Amaro
• ¾ oz. lemon juice

Preparation:

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

Venue: The Open Bottle, Lockport, IL

Recipe By: Dominick Damiani

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• 1 oz. rosemary simple syrup
• ½ oz. clover honey syrup
• ½ oz. Luxardo cherry juice
• ½ oz. fresh lemon
• 1 dash Angostura Bitters
• Lemon peel finch, for garnish

Preparation:

• Shake all ingredients well with ice and strain into a rocks glass over a single large cube of ice. Garnish with a lemon peel finch.

Venue: 302 Wheaton, Wheaton, IL

Recipe By: Matt Bulley

Ingredients:

• 1 oz. Town Branch Kentucky Straight Bourbon
• 12 oz. Kentucky Vanilla Barrel Cream Ale
• Vanilla Ice Cream Soft Serve
• Whipped Cream
• Cinnamon Sugar Sprinkle
• Caramel Drizzle

Preparation:

• Build drink in tulip glass and garnish with whipped cream, caramel and cinnamon sugar.

Venue: The Whiskey, Orlando, FL

Recipe By: Mike L. & Katie Z.

Ingredients:

• 2 oz. Town Branch True Cask Bourbon
• ½ oz. Dola Dola
• ½ oz. black cherry syrup
• 1 oz. fresh sour
• 1 jalapeno slice (muddled)
• Jalapeno & cherry, for garnish

Preparation:

• Muddle the jalapeno, add all other ingredients and shake well with ice. Strain into an ice-filled rocks glass and garnish with a jalapeno slice and cherry.

Venue: Papa Joe’s Italian Restaurant, Lockport, IL

Recipe By: Tyler Safstrom

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• 2 oz. root beer
• 2 Scoops Vanilla Ice Cream
• Chocolate/Caramel Drizzle, Whipped Cream and a Luxardo Cherry on Top

Preparation:

• Blend the bourbon, root beer and ice cream together and pour into tulip glass. Garnish with the whipped cream, chocolate/caramel drizzle and a cherry on top.

Venue: Cortland’s Garage, Arlington Heights, IL

Recipe By: Ashley Bennett & Brian Roginski

Ingredients:

• 1 oz. Town Branch Kentucky Straight Bourbon
• ½ oz. fresh lemon
• ½ oz. maple syrup
• Top with Zingabrew Ginger Beer (locally made)
• Lemon wedge, for garnish

Preparation:

• Build in an ice-filled copper midnight mule mug and garnish with the lemon wedge.

Venue: Peggy Kinnane’s, Arlington Heights, IL

Recipe By: Tim Grodek

Ingredients:

• 1 ¾ oz. Town Branch Kentucky Straight Bourbon
• ½ oz. Bigallet China-China Liqueur
  
• 1 oz. fresh lemon
• ½ oz. simple syrup
• Dash of Luxardo cherry syrup
• Top with soda water
• Lemon wheel & cherry, for garnish

Preparation:

• Shake all ingredients well with ice except the soda water and strain into an ice-filled collins glass. Top with soda water and garnish with the lemon wheel & cherry.

Venue: Fat Ox, Scottsdale, AZ

Recipe By: Brad Borders

Ingredients:

• 1 ¾ oz. Town Branch Kentucky Straight Bourbon
• 1 oz. Smith & Cross Rum
• ¾ oz. sweet vermouth
  
• ¼ oz. Giffard Banana Liqueur
• 2 dashes orange bitters
• 1 dash tiki bitters
• Torched orange peel, for garnish

Preparation:

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

Venue: Rococo Restaurant & Bar, Oklahoma City, OK

Recipe By: Yousef Martinez

Ingredients:

• 1 oz. Town Branch Kentucky Straight Bourbon
• ¼ oz. Dom Benedictine
• ¼ oz. Grand Marnier
• ½ oz. ruby red grapefruit juice
  
• Dash of Angostura Bitters
• Dash of Peychaud’s Bitters
• Lemon twist & cherry, for garnish

Preparation:

• Shake all ingredients well with ice and double-strain into a chilled cocktail glass. Garnish with the lemon twist and cherry.

Venue: Sovereign, Plainfield, IL

Recipe By: Dakota

Ingredients:

• 1 ¼ oz. Town Branch Maple Stout Finished Bourbon
• ¾ oz. Amaro Montenegro
• ½ oz. pecan maple syrup
• ½ oz. fresh lemon
• Bar spoon Campari
• 4 drops saline
  
• Dehydrated lemon, for garnish

Preparation:

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

Venue: Town Branch Distillery, Lexington, KY

Recipe By: Town Branch Team

Ingredients:

• 1 ½ oz. Town Branch Kentucky Straight Bourbon
• ¾ oz. fresh lemon
• ¾ oz. simple syrup
• Strawberry
• Fresh Mint
• Dash of hot sauce (dealer’s choice)
• Top with soda water

Preparation:

• Shake all ingredients well with ice except the soda water and strain into an ice-filled rocks glass. Top with soda water and garnish with a strawberry heart & fresh mint.

Venue: Dakotas, Yorkville, IL

Recipe By: Katie

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• 4 dashes cherry bitters
• 2 bar spoons filthy cherry syrup
• 1 bar spoon caramel syrup
• Filthy cherry, for garnish

Preparation:

• Stir well with ice and strain into a rocks glass over an ice sphere. Garnish with a filthy cherry.

Venue: The Monsoon Room, Tucson, AZ

Recipe By: Rosagabriella Garcia

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• ¾ oz. piloncillo syrup
• 4 dashes Angostura 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 & cherry.

Venue: Town Branch Distillery, Lexington, KY

Recipe By: Hank Olsen & Larry

Ingredients:

• 1 oz. Town Branch True Cask Bourbon
• 1 oz. Amaro
• 1 oz. Aperol
• 1 oz. fresh lemon
• Tangerine peel, for garnish

Preparation:

• Shake all ingredients well with ice and pour over a large cube. Garnish with a tangerine peel .

Steps To Clarification of Color:

• Batch all ingredients in a large container
• In a separate container pour whole milk
• Add the batched cocktail slowly to the whole milk and let sit in the refrigerator overnight
• Strain through two damp coffee filters

Venue: The Terrace at Aman’s, Mukwonago, WI

Recipe By: Thad R. Treffinger

Ingredients:

• 1 ½ oz. Town Branch Single Barrel Bourbon
• ¾ oz. Campari
• ¾ oz. Cocchi Torino Sweet Vermouth
• Expressed grapefruit peel, for garnish

Preparation:

• Stir all ingredients well with ice and strain into a chilled cocktail glass. Garnish with the expressed grapefruit peel.

Venue: Town Branch Distillery, Lexington, KY

Recipe By: Town Branch Team

Ingredients:

• 1 ½ oz. Town Branch True Cask Bourbon
• ½ oz. banana liqueur
• Ginger Beer
• Dash of Angostura Bitters
  
• Lime peel, for garnish

Preparation:

• Build in an ice-filled rocks glass and garnish with the lime peel. Cat ice optional.

Venue: Town Branch Distillery, Lexington, KY

Recipe By: Town Branch Team

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• 1 oz. ginger liqueur
• Squeeze of lemon
• Top with soda water
• Lemon peel & mint, for garnish

Preparation:

• Shake all ingredients except soda water well with ice and strain into an ice-filled rocks glass. Top with soda and garnish with the lemon peel & mint.

Venue: 200 South Tap House, Pensacola, FL

Recipe By: Mack

Ingredients:

• 1 ½ oz. Town Branch Single Barrel Bourbon
• ½ oz. Peachtree Liqueur
• ½ oz. peach nectar
• Ginger Beer

Preparation:

• Shake all ingredients except the ginger beer well with ice and strain into an ice-filled rocks glass. Top with the ginger beer.

Venue: Old Hickory Whiskey Bar, Pensacola, FL

Recipe By: Courtney

Ingredients:

• 2 oz. Town Branch True Cask Bourbon
• ½ oz. sweet vermouth
• ½ oz. dry vermouth
• 4 dashes Angostura Bitters
• Flamed lemon peel & cherry, for garnish

Preparation:

• Stir all ingredients well with ice and strain into a cocktail glass. Cocktail is then smoked and garnished with a flamed lemon peel & cherry.

Venue: Town Branch Distillery, Lexington, KY

Recipe By: Town Branch Team

Ingredients:

• 2 oz. Town Branch True Cask Bourbon
• ½ oz. Velvet Falernum
• 1 oz. pineapple juice
• ¾ oz. fresh lemon
  
• ½ oz. simple syrup
• 2 dashes aromatic bitters

Preparation:

• Shake all ingredients well with ice and strain into a glass filled with pebble ice. Aromatic garnish optional.

Venue: Intermission, Pensacola, FL

Recipe By: Toni

Ingredients:

• 1 ½ oz. Town Branch True Cask Bourbon
• 1 ½ oz. fresh sour mix
• ½ oz. simple syrup
• Cabernet Sauvignon float

Preparation:

• Shake all ingredients except the cabernet well with ice and strain into an ice-filled rocks glass. Garnish with a cabernet float.

Venue: The Leaf Cigar Emporium, Madison, AL

Recipe By: Melissa Kalpouzos

Ingredients:

• 1 ½ oz. Town Branch Kentucky Straight Bourbon
• 1 oz. Campari
• 1 oz. sweet vermouth
• Lemon peel, for garnish

Preparation:

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

Venue: Phoenix City Grille, Phoenix, AZ

Recipe By: Jose

Ingredients:

• 1 ½ oz. Town Branch True Cask Bourbon
• 1 oz. Galiano Expresso
• ½ oz. cold brew expresso
• ¼ oz. strawberry puree
• Chocolate rim and strawberry, for garnish

Preparation:

• Rim glass with freshly shaved chocolate and garnish with a strawberry. Shake all ingredients well with ice and strain into the prepared glass.

Venue: Table Six, North Canton, OH

Recipe By: Shannon

Ingredients:

• 1 ½ oz. Town Branch Kentucky Straight Bourbon
• 1 oz. Kahlua
• ½ oz. Frangelico
  
• 1 oz. espresso (cold)
• 2 dashes Aztec Chocolate bitters
• Coffee beans, for garnish

Preparation:

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

Venue: El Camino Kitchen, Pleasant Prairie, WI

Recipe By: Mark Totts

Ingredients:

• 2 ½ oz. Town Branch Kentucky Straight Bourbon
• 1 oz. simple syrup
• 4 shakes root beer bitters
• Pinch of cinnamon
• Splash of root beer
• Orange, for muddling & garnish

Preparation:

• Muddle orange and other ingredients, add ice, shake and strain into an ice-filled rocks glass. Top with a splash of root beer and garnish with an orange slice.

Venue: Somerset Otr, Cincinnati, OH

Recipe By: Jo’Nallie Wesley

Ingredients:

• 2 oz. Town Branch Kentucky Straight Bourbon
• ½ oz. fresh lemon
• ½ oz. fresh lime
• ¾ oz. ginger simple syrup
• 2 dashes plum bitters
• 2 dashed pepper tincture
• Top w/ soda water

Preparation:

• Shake all ingredients except soda water and strain into an ice-filled rocks glass. Top with soda and garnish with a cinnamon soaked dehydrated orange.

Venue: Secret Admirer, Des Moines, IA

Recipe By: Sean McElwee

Ingredients:

• 1 ½ oz. Town Branch Kentucky Straight Bourbon
• ½ oz. Cointreau
• ½ oz. fresh lemon
• ¾ oz. oleo syrup
• Lemon peel, for garnish

Preparation:

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

Ingredients:

• 1 ½ oz. Town Branch Single Barrel Reserve Bourbon
• ¼ oz. Natural pear syrup
• ¼ oz. fresh meyer lemon juice
• 1 barspoon absinthe
• Caramelized lemon rind, for garnish

Preparation:

• Caramelize lemon rind on a cedar plank, then quickly place glass over it to smoke the glass. Stir all ingredients well and strain into the smoked glass. Garnish with the caramelized lemon rind.