RYE CELLO

Venue: World of Beer, Brandon, FL

Recipe By: Robert Lovas

Ingredients:

  • 2 oz. Town Branch Straight Rye Whiskey
  • ¼ oz. lemoncello
  • ¼ oz. fresh lemon
  • ¼ oz. simple syrup
  • Lemon wheel, for garnish

Preparation:

  • Shake all ingredients well with ice and strain into a rocks glass over a since ice sphere. Garnish with a lemon wheel.
MINTED HARRY PALMER

Venue: The Copper Shaker, Tampa, FL

Recipe By: Abe

Ingredients:

  • 1 ½ oz. Town Branch Straight Rye Whiskey
  • ¾ oz. Cocchi Americano
  • ½ oz. Suze Liqueur
  • 2 dashes grapefruit bitters
  • 2 dashes celery bitters
  • Mint & lime, for garnish

Preparation:

  • Shake all ingredients well with ice and strain into an ice-filled rocks glass. Garnish with mint & lime.
RYE BERRY EVENTIDE

Venue: Proof No. 5, Wheaton, IL

Recipe By: Kate McEldowney

Ingredients:

  • 2 oz. Town Branch Straight Rye Whiskey
  • ¾ oz. fresh lemon
  • ¾ oz. house raspberry syrup
  • ¼ oz. house honey simple
  • 5-6 muddled blueberries
  • 2 dashes lemon bitters
  • Dehydrated lemon & blueberries, for garnish

Preparation:

  • Shake all ingredients well with ice and strain into an ice-filled rocks glass. Garnish with the dehydrated lemon and blueberries.
AGED BLACK RYE MANHATTAN

Venue: The Wishing Well, Wilton, NY

Recipe By: Bob Lee

Ingredients:

  • 2 oz. Town Branch Straight Rye Whiskey
  • 1 oz. Averna Amaro
  • 2 dashed black walnut bitters
  • Lemon peel & cherry, for garnish

Preparation:

  • Cocktail is aged for 90-days in an oak barrel (without bitters). Stir all ingredients well with ice and strain into a rocks glass over a single large cube. Garnish with the lemon peel & cherry.
PEACHES BE TEA-SIN’

Venue: Chapter One, Santa Ana, CA

Recipe By: Tim Morley

Ingredients:

  • 1 ½ oz. Town Branch Straight Rye Whiskey
  • 1 oz. Juliette peach
  • 1 ½ oz. black tea syrup
  • 1 oz. fresh lemon
  • Mint & Lemon, for garnish

Preparation:

  • Shake all ingredients well with ice and strain into an ice-filled highball glass. Garnish with mint & lemon.
BANANA BREAD OLD FASHIONED

Venue: Barrel & Vine, Lemont, IL

Recipe By: Mel & Garrett

Ingredients:

  • 2 oz. Town Branch Straight Rye Whiskey
  • ¾ oz. banana liqueur
  • Dash of chocolate bitters
  • Dash of walnut bitters

Preparation:

  • Stir all ingredients well with ice and strain into a rocs glass over a single large cube. No garnish necessary.
KENTUCKY TAI

Venue: The Obstinate Sons, Lexington, KY

Recipe By: Dexter Murray

Ingredients:

  • 1 oz. Town Branch Straight Rye Whiskey
  • 1 oz. Plantation Stiggins’ Pineapple Rum
  • ½ oz. orange curacao
  • ½ oz. orgeat
  • Pineapple foam, for garnish

Preparation:

  • Shake all ingredients well with ice and strain into an ice-filled rocks glass. Garnish with pineapple foam.
OLD TOWN VERDICT

Venue: The Courthouse Tavern, McHenry, IL

Recipe By: David Misner & Kristen Kwasniewski

Ingredients:

  • 2 oz. Town Branch Straight Rye Whiskey
  • ½ oz. Bigallet China-China Orange Liqueur
  • ½ oz. Evangeline’s Praline Liqueur
  • ¼ oz. housemade demerara syrup
  • Dash of lemon bitters
  • Dash of Peychaud’s bitters
  • A few drops of Luxardo cherry juice
  • Luxardo Cherry for garnish

Preparation:

  • Stir all ingredients well with ice and strain into a rocks glass over a single large cube. Garnish with a Luxardo cherry.
PLANE RYED

Venue: Harry’s Bar & Grill, Milwaukee, WI

Recipe By: Kristen Sakowski

Ingredients:

  • ¾ oz. Town Branch Straight Rye Whiskey
  • ¾ oz. Aperol
  • ¾ oz. amaro
  • ¾ oz. lemon juice
  • Paper plane, for garnish

Preparation:

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

Venue: VUE, Wadsworth, OH

Recipe By: Jordan

Ingredients:

  • 1 ½ oz. Town Branch Straight Rye Whiskey
  • ¾ oz. dark rum
  • ¾ oz. ruby port
  • 1 dash Angostura bitters
  • 1 dash orange 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 and cherry.
SUMMER SOUR RYE

Venue: Sons of Liberty Alehouse, Livermore, CA

Recipe By: Hannah

Ingredients:

  • 2 oz. Town Branch Straight Rye Whiskey
  • 1 oz. fresh lemon
  • ½ oz. orgeat
  • 3 dashes Angostura bitters
  • Lemon peel, for garnish

Preparation:

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

Venue: The Craft Bar. Pensacola, FL

Recipe By: Phillip

Ingredients:

  • ¾ oz. Town Branch Straight Rye Whiskey
  • ¾ oz. Cognac
  • ¾ oz. Amaro nonino
  • ¾ oz. sweet vermouth
  • ¼ oz. Benedictine
  • 4 dashes Peychaud’s Bitters
  • Lemon peel, for garnish

Preparation:

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

Venue: Bruno’s Italian Cuisine, Livermore, CA

Recipe By: Zach

Ingredients:

  • 2 oz. Town Branch Straight Rye Whiskey
  • ½ oz. Kahlua
  • 2 dashed orange bitters
  • Orange peel, for garnish

Preparation:

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

Venue: Dirty Laundry, Denver, CO

Recipe By: Olivia McCarthy

Ingredients:

  • ¾ oz. Town Branch Straight Rye Whiskey
  • ¾ oz. Aperol
  • ¾ oz. Amaro nonino
  • ¾ oz. fresh lemon
  • Lemon peel, for garnish

Preparation:

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

Venue: Bourbon & Bones Cocktail Lounge, Old Town Scottsdale, AZ

Recipe By: Reece

Ingredients:

  • 2 oz. Town Branch Straight Rye Whiskey
  • ½ oz. Amero Averna
  • ½ oz. Mandarin Napoleon
  • ½ oz. lemon juice
  • Tajin seasoned lemon wedge, for garnish

Preparation:

  • Shake all ingredients well with ice and strain into a chilled cocktail glass. Garnish with the seasoned lemon.
THE MAN FROM TORONTO

Venue: Lexington Brewing & Distilling Co.

Recipe By: Jordan Jones

Ingredients:

  • 2 oz. Town Branch Straight Rye Whiskey
  • ¼ oz. Fernet-Branca
  • ¼ oz. simple syrup
  • 2 dashes Angostura bitters
  • Orange peel, for garnish

Preparation:

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

Venue: Appaloosa Grill, Denver, CO

Recipe By: Morgan Mattox

Ingredients:

  • 2 oz. Town Branch Straight Rye Whiskey
  • 1 ½ oz. espresso
  • ½ oz. coffee liqueur
  • 4 dashes of chocolate bitters
  • Allspice art, for garnish

Preparation:

  • Shake all ingredients well with ice and strain into a chilled cocktail glass. Garnish with allspice art.
OVERPROOF OLD FASHIONED

Venue: Town Branch Distillery, Lexington, KY

Recipe By: Town Branch

Ingredients:

  • 2 oz. Town Branch Straight Rye Whiskey
  • ¾ oz. simple syrup
  • 3 dashes aromatic bitters
  • Maraschino cherry & orange peel, for garnish

Preparation:

  • Stir all ingredients well with ice and strain into rocks glass with a single large cube of ice. Garnish with the Maraschino cherry and orange peel.
NIGHT MOVES

Venue: Lexington Brewing & Distilling Co.

Recipe By: Lexington

Ingredients:

  • 2 oz. Town Branch Straight Rye Whiskey
  • ½ oz. coffee liqueur
  • ½ oz. agave nectar
  • Dash of orange bitters
  • Maraschino cherry & orange peel, for garnish

Preparation:

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