Venue: Wolfies, Carmel, IN

Recipe By: Josh Brinson

Ingredients:

• 2 oz. Town Branch Overproof Whiskey
• ¼ oz. Luxardo Cherry Liqueur
• ¼ oz. St. Germain Elderflower Liqueur
• 3 dashes vanilla extract
• Absinthe rinse
• Orange peel & cherry, for garnish

Preparation:

• Rinse cocktail glass with absinthe. Stir all remaining ingredients well with ice and stain into prepared glass. Garnish with an orange peel and cherry.

Venue: Kuma’s Corner, Indianapolis, IN

Recipe By: Hali

Ingredients:

• 1 oz. Town Branch Overproof Whiskey
• 1 oz. Malort
• 1 oz. peach cordial
• 1 oz. lemon juice
• 1 oz. brown simple syrup
• Expressed mint, for garnish

Preparation:

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

Venue: The Black Sparrow, Lafayette, IN

Recipe By: Michael McCarty

Ingredients:

• 2 oz. Town Branch Overproof Whiskey
• 1 oz. Carpano Antica Sweet Vermouth
• ½ oz. Campari
• ½ oz. heirloom alchermes
• Maraschino cherry, for garnish

Preparation:

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

Venue: Tiny’s Coffee Bar, Gary, IN

Recipe By: Matt Blackwell

Ingredients:

• 2 oz. Town Branch Overproof Whiskey
• ¾ oz. fresh lemon
• Simple syrup (to taste)
• Good bitters
• Dripping cherry, for garnish

Preparation:

• Froth egg white and then shake all well with ice and strain into an ice-filled glass. Garnish with bitters and dripping cherry.

Venue: Garden Table, Carmel, IN

Recipe By: Layne DeHart & Maddie Daniels

Ingredients:

• 2 oz. Town Branch Overproof Whiskey
• ½ oz. amaretto
• 3 ½ oz. house pumpkin chai syrup
• Heavy whipping cream
• Pumpkin dust, for garnish

Preparation:

• Shake all ingredients well with ice except the heavy whipping cream and strain into a chilled glass. Top with heavy whipping cream and garnish with the pumpkin dust.

Venue: BOCCA, Indianapolis, IN

Recipe By: Zoe Hayes

Ingredients:

• 1 oz. Town Branch Overproof Whiskey
• 1 ½ oz. Foro Amaro
• ½ oz. demerara syrup
• 2 dashes Few Black Walnut Bitters
• Dehydrated orange, for garnish

Preparation:

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

Venue: The Terminal Public House, Terre Haute, IN

Recipe By: Hallie Strahla

Ingredients:

• 1 ½ oz. Town Branch Overproof Whiskey
• 1 oz. Ancho Reyes Chile Liqueur
• ½ oz. Mr. Black Coffee Liqueur
• Dash of vanilla syrup
• Dash of simple syrup
• Cinnamon, for garnish

Preparation:

• Shake all ingredients well with ice and stain into a chilled cocktail glass. Garnish with the cinnamon.

Venue: Wissota Chophouse, De Pere, WI

Recipe By: Bailey Malzhan

Ingredients:

• 1 ½ oz. Town Branch Overproof Whiskey
• 2 oz. blood orange sour
• ½ oz. red wine simple syrup
• Top with Fever Tree Ginger Ale
• Dehydrated orange, for garnish

Preparation:

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

Venue: Malibu Beach Grill, Port Orange, FL

Recipe By: Collin L.

Ingredients:

• 2 oz. Town Branch Overproof Whiskey
• 1 oz. fresh lemon
• 1 oz. black tea simple syrup
• 2 dashes grapefruit bitters
• Fresh mint, for garnish

Preparation:

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

Venue: The Blind Barbour, Raleigh, NC

Recipe By: The Blind Barbour Bar Team

Ingredients:

• 2 oz. Town Branch Overproof Whiskey
• ¼ oz. demerara syrup
• 2 dashes Angostura Bitters
• Flamed orange peel, for garnish

Preparation:

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

Venue: Blue, Jacksonville, FL

Recipe By: Joel

Ingredients:

• 2 oz. Town Branch Overproof Whiskey
• ¼ oz. Frangelico Hazelnut
• ½ oz. vanilla cordial
• ¼ oz. fruitful passionfruit
• 2 dashes orange bitters
• 2 dashes black walnut bitters
• Orange tuile brulee, for garnish

Preparation:

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

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: 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: 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.

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.