ONE BOULEVARDIER

Recipe By: Tyler Herbstreith
Venue: One Bourbon, Grand Rapids, MI

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.

CINNAMON MAPLE WHISKEY SOUR

Recipe By: Tavern of Independence Bar Team
Venue: Tavern of Independence, Independence, OH

Ingredients:

  • 2 oz. Town Branch Kentucky Straight Bourbon
  • 1 oz. fresh lemon
  • Splash of maple syrup
  • Cinnamon stick & lemon, for garnish

Preparation:

  • Shake all ingredients well with ice and strain into a ice-filled rocks glass. Garnish with the cinnamon stick and lemon.

THE STAG

Ingredients:

  • 1 ¼ oz. Town Branch True Cask Bourbon – Batch #005
  • 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.

KENTUCKY IRISH SOUR

Ingredients:

  • 2 oz. Town Branch Kentucky Straight Bourbon
  • 1 ½ oz. fresh sour
  • 1 ½ oz. black currant syrup
  • Orange wheel, for garnish

Preparation:

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

MAPLE PECAN

OLD FAHIONED

Recipe By: Madison Ritter
Venue: Vinateria, Harlem, NY

Ingredients:

  • 2 oz. Town Branch Kentucky Straight Bourbon
  • ½ oz. maple syrup
  • 2 dashes chicory-pecan bitters
  • Orange peel, for garnish

Preparation:

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

TOWN ST. SHUFFLE

Ingredients:

  • 1 ½ oz. Town Branch Kentucky Straight Bourbon
  • ½ oz. Angostura Amaro
  • ½ oz. Averna Amaro
  • ¼ oz. Lu
  • ¼ oz. Luxardo Liqueur
  • ¼ oz. Laphroiag
  • ¼ oz. Nocina
  • 1 barspoon luxardo cherry syrup
  • Pinch of smoked sea salt

Preparation:

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

PEACHY-KEEN

Ingredients:

  • 1 ½ oz. Town Branch Single Barrel Bourbon
  • ½ oz. smoked peach puree (smoke peaches, peel, and puree)
  • ½ oz. maple syrup
  • ½ oz. fresh lemon juice
  • Bruleed peach slice & sprig of thyme, for garnish

Preparation:

  • Shake all ingredients well with ice and strain into an ice-filled rocks glass. Garnish with the bruleed peach and sprig of thyme.

THE STAVE

Recipe By: Miles Patzer
Venue: Station No. 6, West Allis, WI

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.