Venue: The Rackhouse Tavern, Lexington, KY

Recipe By: Lacey Schollenberger

Ingredients:

• ¾ oz. Town Branch Overproof Whiskey
• ¾ oz. Aperol
• ¾ oz. Amaro Nonino
• ¾ oz. fresh lemon
• Paper plane, for garnish

Preparation:

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

Venue: Lucille, Madison, WI

Recipe By: Nathan Niemeyer

Ingredients:

• 2 oz. Town Branch Overproof Whiskey
• 1 oz. house made cocoa nib port reduction
• 3 dashes Peychaud’s Bitters
• Absinte rinse
• Lemon peel, for garnish

Preparation:

• Rinse a rocks glass with absinthe. Stir all ingredients well with ice and stain into the rocks glass with three medium ice cubes. Garnish with the lemon peel.

Venue: J&P’s Tippling House, Rib Mountain, WI

Recipe By: Leah & Phil

Ingredients:

• 1 ½ oz. Town Branch Overproof Whiskey
• 1 oz. Holiday Lombardo’s
• Swirl of cranberry juice
• Top with Starry soda
• Rosemary, quarter orange & cranberry, for garnish

Preparation:

• Stir all ingredients well with ice and stain into an ice-filled rocks glass. Garnish with the rosemary, orange & cranberry.

Venue: The Velveteen Plum, Wausau, WI

Recipe By: Anna Stimac

Ingredients:

• 2 oz. Town Branch Overproof Whiskey
• 1 oz. lemon juice
• 1 oz. simple syrup
• 1 egg white
• 3 dashes of Mike’s house made bitters
• Cherry, for garnish

Preparation:

• Dry shake the egg white and then shake all ingredients well with ice. Strain into an ice-filled rocks glass and garnish with a cherry.

Venue: Beau’s Cafe, Lexington, KY

Recipe By: Jacob

Ingredients:

• 1 oz. Town Branch Overproof Whiskey
• ½ oz. tamarindo liqueur
• 4 oz. earl grey tea
• ¼ oz. lavender syrup
• ¼ oz. honey syrup
• Steamed milk topper & cinnamon, for garnish

Preparation:

• Steep 1 bag of earl grey tea in 4oz of water, To the same cup add all remaining ingredients. Top with steamed milk and cinnamon.

Venue: Town Branch Distillery, Lexington, KY

Recipe By: Hank Olsen

Ingredients:

• 2 oz. Town Branch Overproof Whiskey
• ½ oz. banana liqueur
• ½ oz. banana oleo
• ¾ oz. lime juice
• ½ tsp matcha green tea
• 1 egg white
• Matcha dusting, for garnish

Preparation:

• Dry shake the egg white and then shake all ingredients well with ice. Double-strain into a chilled cocktail glass and garnish with a matcha dusting.

Venue: Scissors & Scotch, Denver, CO

Recipe By: Jordan

Ingredients:

• 2 oz. Town Branch Overproof Whiskey
• 1 sugar cube
• 1 bordeaux cherry (muddled)
• 2 dashes Angostura bitters
• 2 dashes orange bitters
• Orange peel & Bordeaux cherry, for garnish

Preparation:

• Muddle the sugar cube, cherry and bitters in a mixing glass and then add all other ingredients and stir well with ice. Strain into a rocks glass over an ice sphere and garnish with the orange peel & cherry.

Venue: Station 1846, Milwaukee, WI

Recipe By: Gabe Burkhalter

Ingredients:

• ¾ oz. Town Branch Overproof Whiskey
• ¾ oz. Campari
• ¾ oz. cherry port
• 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: Morel, Milwaukee, WI

Recipe By: Emilee Weier

Ingredients:

• 1 ½ oz. Town Branch Overproof Whiskey
• ¾ oz. peach-sage simple syrup
• ½ oz. lemon juice
• 2 dashes of walnut bitters

Preparation:

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

Venue: Toro, Bowling Green, KY

Recipe By: Manny Garcia

Ingredients:

• 1 oz. Town Branch Overproof Whiskey
• ½ oz. sweet vermouth
• ½ oz. Grand Marnier
• 3 dashes Angostura Bitters
• 2 oz. orange juice
• Orange peel & Luxardo Cherries, for garnish

Preparation:

• Shake all ingredients well with ice and strain into an ice-filled Collins glass. Garnish with the orange peel & cherries.

Venue: Johnny’s Italian Steakhouse, WI

Recipe By: Will Turben

Ingredients:

• 2 oz. Town Branch Overproof Whiskey
• ½ oz. Disaronno
• Lemon squeeze and peel, for garnish

Preparation:

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

Venue: Northside Tavern, Atlanta, GA

Recipe By: Chandler

Ingredients:

• ½ oz. Town Branch Overproof Whiskey
• ½ oz. peach schnapps
• ½ oz. house sour

Preparation:

• Shake all ingredients well until icy cold and strain into shot glasses. Always drink with friends.

Venue: Tavern at Eagle Island, Meridian, ID

Recipe By: Shannon Moore

Ingredients:

• 1 ½ oz. Town Branch Overproof Whiskey
• ½ oz. Cointreau
• 2 oz. house margarita mix
• Salted rim & lime, for garnish

Preparation:

• Rim glass with salt and lime and fill with ice. Shake all ingredients well with ice and strain into the prepared rocks glass.

Venue: Haven Café, Milwaukee, WI

Recipe By: Cam McKenziee

Ingredients:

• 1 ½ oz. Town Branch Overproof Whiskey
• ½ oz. Ha’Penny Rhubarb Gin
• ¼ Ramazzotti amaro
• ¾ agave syrup
• ¾ lemon juice
• Rosemary and cherry, for garnish

Preparation:

• Stir all ingredients well with ice and strain over a large single cube of ice. Garnish with the cherry skewer.

Venue: Pinheads, Avon, IN

Recipe By: Zakk

Ingredients:

• 2 oz. Town Branch Overproof Whiskey
• ½ oz. Luxardo Maraschino
• ¼ oz. Amaro Montenegro
• ¼ oz. demerara syrup
• Dash Angostura Bitters
• Dash Additions Tarragon
• Absinthe rinse
• Lemon & cherry flag, for garnish

Preparation:

• Rinse cocktail glass with ice and set aside. Shake all ingredients well with ice and strain into the seasoned glass. Garnish with the lemon and cherry.

Venue: Corner Flavors of Kentucky, Louisville, KY

Recipe By: Tiara Holmes

Ingredients:

• 1 ½ oz. Town Branch Overproof Whiskey
• ¼ oz. stout simple syrup
• ¼ oz. demerara syrup
• Orange twist & cherry, for garnish

Preparation:

• Stir all ingredients well with ice and strain over a large single cube of ice. Garnish with an orange twist and cherry.

Venue: Sardine, Madison, WI

Recipe By: Sardine / Photo By: Owen Tuohy

Ingredients:

• 2 oz. Coconut Oil Infused Town Branch Overproof
• ¼ oz. Ramazotti
• ¼ oz. Averna
• 1 dash Scrappy’s Orange Bitters
• Cherry skewer, for garnish

Preparation:

• Stir all ingredients well with ice and strain over a large single cube of ice. Garnish with the cherry skewer.

Venue: Pinheads and Alley’s Alehouse, Brownsburg, IN

Recipe By: Zakk

Ingredients:

• 2 oz. Town Branch Overproof Whiskey
• ½ oz. Luxardo Maraschino
• ¼ oz. Amaro Montenegro
• ¼ oz. demerara syrup
• Dash Angostura Bitters
• Dash Additions Tarragon
• Absinthe rinse
• Lemon & cherry flag, for garnish

Preparation:

• Rinse cocktail glass with ice and set aside. Shake all ingredients well with ice and strain into the seasoned glass. Garnish with the lemon and cherry.

Venue: Malibu Beach Grill, Port Orange, FL

Recipe By: Collin

Ingredients:

• 2 oz. Town Branch Overproof Whiskey
• ¾ oz. honey syrup
• ¾ oz. fresh lemon
• Lemon wedge, for garnish

Preparation:

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

Venue: Pour Bros Taproom, Moline, IL

Recipe By: Alyssa C.

Ingredients:

• 1 ½ oz. Town Branch Overproof Whiskey
• 1 oz. dark creme de cocoa liqueur
• 1 ½ oz. house-made mint simple
• Edible herb, for garnish

Preparation:

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

Venue: Beau’s Cafe, Lexington, KY

Recipe By: Spencer & Jacob

Ingredients:

• 1 oz. Town Branch Overproof Whiskey
• 1 ½ oz. Giffard Banane du Bresil
• 1 oz. espresso
• Splash of soda
• *Orange-Pineapple whipped cream

Preparation:

• Stir all ingredients except whipped cream and soda in a glass with ice. Add more ice, splash of soda, top with orange-pineapple whipped cream.

• *Orange-Pineapple Whipped Cream – Combine 2 parts heavy cream, 1 part Orange juice, ½ part Pineapple Juice, whip in a bowl.

Venue: House of Commons, Frankfort, KY

Recipe By: David

Ingredients:

• 1 oz. Town Branch Overproof Whiskey
• 1 oz. Peychaud’s Aperitivo
• 1 oz. Amaro Montenegro
• 1 oz. fresh lemon
• 2 barspoons Blackberry Farm Apple Butter
• Orange peel, for garnish

Preparation:

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

Venue: Alebird, Byron Center, MI

Recipe By: Tony Philip

Ingredients:

• 2 oz. Town Branch Overproof Whiskey
• ½ oz. blood orange simple syrup
• 2 dashes Angostura Bitters
• Orange peel and cherry, for garnish

Preparation:

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

Venue: Craftsman Table & Tap, Middleton, WI

Recipe By: Alexander Mathers

Ingredients:

• 2 oz. Town Branch Overproof Whiskey
• ¾ oz. granny smith apple demerara simple syrup
• ¾ oz. fresh lemon
• ¼ oz. fresh lime
• 2 dashes Angostura Bitters
• 1 egg white
• Cherries & apple cubes, for garnish

Preparation:

• Shake egg white well without ice. Add all other ingredients and shake will with ice. Pour over ice in a rocks glass and garnish with cherries & apple cubes.

Venue: M. Moggers Restaurant & Pub, Terre Haute, IN

Recipe By: Bar Staff

Ingredients:

• 2 oz. Town Branch Overproof Whiskey
• ¾ oz. simple syrup
• 2 dashes aromatic bitters
• Splash of soda (optional)
• Orange peel & cherry, for garnish

Preparation:

• Stir all ingredients well with ice and strain into an ice-filled rocks glass. Top with soda (optional) and garnish with the orange peel and cherry.

Venue: Lexington Brewing & Distilling Co.

Recipe By: Dave Bob Gaspar

Ingredients:

• 1 ½ oz. Town Branch Overproof Whiskey
• ½ oz. demerara syrup
• ¼ oz. grenadine
• ½ oz. pineapple juice
• ½ oz. orange juice
• ½ oz. lemon juice
• 3 dashes Angostura Bitters
• Orange peel or pineapple wedge, for garnish

Preparation:

• Shake all ingredients well with ice and double-strain into a chilled cocktail glass. Garnish with the orange peel or pineapple.

Venue: Schuler’s Restaurant & Pub, Marshall, MI

Recipe By: Dan

Ingredients:

• 2 oz. Town Branch Overproof Whiskey
• ½ oz. Amaro Montenegro
• ½ oz. Carpano Antica Sweet Vermouth
• 2 dashes orange bitters
• Orange peel, for garnish

Preparation:

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

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.