THORN & BRANCH
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.
BOURBON VANILLA PHOG FLOAT
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.
SHOTS FIRED
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.
PAPAS BOURBON FLOAT
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.
COOPER BOURBON MULE
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.
TOWN CALLING
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.
MAN-IN-YELLOW-HATTAN
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.
PAMPLEMOUSSE VIEUX CARRE
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.
DEALERS CHOICE
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.
THE HEARTBREAKER
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.
FILTHY CHERRY CARAMEL OLD FASHIONED
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.
OLD TOWN FASHION
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.
CLARIFIED PAPER PLANE
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
OVERPROOF BOULEVARDIER
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.
KENTUCKY BOBCAT
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.
LEMON GINGER SMASH
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.
PEACH KENTUCKY MULE
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.
OLD HICKORY
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.
IRON RANGER
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.
MANHATTAN SOUR
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.
BOULEVARDIER
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.
BE MINE ESPRESSO MARTINI
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.
BOURBON ESPRESSO MARTINI
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.
NAPA OVERPROOF OLD FASHIONED
Ingredients:
- 2 oz. Town Branch Single Barrel Reserve Bourbon
- 1 demerara sugar cube
- Dash of Angostura bitters
- Dash of orange bitters
- Orange peel & cherry, for garnish
Preparation:
- Muddle the sugar cube with bourbon and bitters in a mixing glass. Add ice, stir well and strain into a rocks glass over a single large cube. Garnish with the orange peel and cherry.
MARK STILL LIKES BOURBON
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.
SOUL TRANSFORMER
Venue: Chicago Yacht Club Belmont, Chicago, IL
Recipe By: CJ
Ingredients:
- 1 ¾ oz. Town Branch True Cask Bourbon
- 1 ¼ oz. sweet vermouth
- ½ oz. Malort
- Three dashes orange bitter
- Orange peel, for garnish
Preparation:
- Stir all ingredients well with ice and strain into a chilled cocktail glass. Garnish with the orange peel.
CHERRY SETTLEMENT
Venue: Wiseguy Lounge, Cincinnati, OH
Recipe By: Ethan Jakres
Ingredients:
- 2 oz. Town Branch True Cask Bourbon
- ¾ oz. fresh lemon
- ¾ oz. simple syrup
- 2 dashes Saffron bitters
- Egg white
- Dehydrated orange & bitters float, for garnish
Preparation:
- Dry shake egg white, then shake all ingredients well with ice and strain into a chilled cocktail glass. Garnish with the dehydrated orange and bitters float.
BECAUSE I THINK WE NEED ANOTHER BOURBON DRINK
Ingredients:
- 2 oz. Town Branch Kentucky Straight Bourbon
- 1 oz. Aperol
- ½ oz. POM tart cherry juice
- Red wine float
- Dehydrated orange, for garnish
Preparation:
- Shake all ingredients except red wine well with ice and strain into an ice-filled rocks glass. Float the red wine and then garnish with the dehydrated orange.
KENTUCKY GARDEN PARTY
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.
1922 OLD FASHIONED
Venue: Town Branch Distillery, Lexington, KY
Recipe By: Hank Olsen
Ingredients:
- 2 oz. Town Branch Single Barrel Reserve Bourbon
- ½ oz. *Bourbonola simple syrup
- Two dashes Angostura bitters
- Two dashes orange bitter
- Cherry, for garnish
Preparation:
- Stir all ingredients well with ice and strain into a rocks glass over a single large cube. Garnish with the cherry.
- *Bourbonola Simple Syrup – bring to a boil and reduce – ½ cup Bourbonola RTD, ½ cup ginger beer, 5 dark chocolate chips, 2 cups demerara sugar, 1 cinnamon stick, 1 tsp vanilla extract and 1 tsp luxardo cherry juice.
BAZOOKA BRANCH
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.
THE STAG
Ingredients:
- 1 ¼ oz. Town Branch True Cask Bourbon
- 1 oz. red wine
- ¾ oz. honey-pom syrup
- ¾ oz. fresh lemon
- Lemon peel, for garnish
Preparation:
- Shake all ingredients well with ice, including the lemon peel and transfer to a rocks glass. Top with fresh ice and serve.
ONE BOULEVARDIER
Venue: One Bourbon, Grand Rapids, MI
Recipe By: Tyler Herbstreith
Ingredients:
- 2 oz. Town Branch Kentucky Straight Bourbon
- ¾ oz. Campari
- ¾ oz. Fernet-Branca
- ¾ oz. Casals Sweet Vermouth
- Lemon peel, for garnish
Preparation:
- Stir all ingredients well with ice and strain into a rocks glass over a single large cube. Garnish with expressed lemon peel.
THE STAVE
Venue: Station No.6, West Allis, WI
Recipe By: Miles Patzer
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.