1 ½ oz. Hatfield & McCoy Whiskey
½ oz. Ginger liqueur
½ Fresh lemon juice
¼ oz. Ruby port
Fresh mint or lemon slice
Stir first three ingredients over ice, strain into a tall Collins glass and top with ginger ale. Float the ruby port on top and garnish with fresh mint or lemon slice.
The mixologists at Hatfield & McCoy created this recipe.
1½ oz. Eagle Rare 10 year bourbon
½ oz. Carpano Antica Formula vermouth
¼ oz. Luxardo Maraschino liqueur
¼ oz. Yellow Chartreuse
In a rocks glass, add all of the ingredients. Stir about 10 times, reaching around the edge of the glass each time. Garnish with a speared Luxardo Maraschino cherry on top.
David Toby, bar manager of Jack Allen’s Kitchen in Texas created this recipe.
1 part Laphroaig 10 Year Old Single Malt
4 parts Hefeweizen or wheat beer
Splash of fresh orange juice
Build in order in a pint glass or beer mug. Garnish with an orange wheel on the rim.
The mixologists at Laphroaig created this recipe.
1 oz. Templeton rye
1 oz. Carpano Antica Formula vermouth
½ oz. Zaya 12 yr rum
1 tsp. Fresh lime juice
1 tsp. Grenadine
2 dashes Angostura bitters
2 dashes Orange bitters
Combine ingredients in a shaker and shake with ice. Strain in a chilled rocks glass. Garnish with an orange peel.
The mixologists at Mulberry Project in New York created this recipe.
1 ½ parts Knob Creek
1 ½ tsp. Absinthe
1 ¾ parts Fresh-squeezed lemon juice
1 ¾ parts Simple syrup
2 parts Ginger beer
Lemon wheel and mint sprig for garnish
In a mixing tin, add spirits, juice and syrup. Fill tin with ice and shake vigorously for at least six seconds. Strain into a Collins glass over fresh ice and top with ginger beer. Garnish with the lemon wheel and mint sprig.
The mixologists at Knob Creek created this recipe.
1 ½ oz. WL Weller bourbon
¾ oz. Suze liqueur
¾ oz. Bianco vermouth
2 Dashes Scappy’s chocolate bitters
Combine ingredients over ice and stir.
Erick Castro of Polite Provisions in San Diego created this recipe.
Treaty of Vienna
¾ oz. Remy 1738 Cognac
¾ oz. Rittenhouse rye
¾ oz. Punt e Mes
½ oz. Cynar
½ oz. Cinnamon Demerara syrup
1 Whole egg
2 oz. Nitro stout
Freshly grated nutmeg to garnish
Assemble all except stout and nutmeg in a cocktail shaker and dry shake (no ice) to integrate the egg. Then add ice and shake well. Strain into brandy snifter and top with nitro stout beer. Grate fresh nutmeg to finish.
Greg Butera of Dusek’s Board & Beer in Chicago created this recipe.
Apple Pie Hot Toddy
2 oz. Ole Smoky Apple Pie Moonshine
2 tsp. Honey
3 oz. Celestial Gingerbread Spice hot tea
Lemon wedge for garnish
Combine moonshine, honey and hot tea in a mason jar and stir. Garnish with lemon wedge.
The mixologists at Ole Smoky Moonshine created this recipe.