Here we go –

• 1 ½ ounces bourbon
• 1 ½ ounces sweet vermouth
• 2-3 dashes of orange bitters

Shake everything with ice ‘til cold. Serve up in a cocktail glass. Cherry garnish optional.

Here we go –

• 2 oz Bourbon
• Equal parts Cranberry and Pineapple Juice

Fill a tall glass with ice add bourbon. Fill to top with equal parts cranberry & pineapple juice, stir.

Here we go –

• 1 oz Bourbon
• ¾ oz Cherry Liqueur
• 1 tsp. Lemon Juice

Serve over lots of ice in a rocks glass, garnish with a cherry.

Here we go –

• 2 ripe peach slices
• 2 ½ oz Bourbon
• ½ oz ginger syrup *
• 8-10 mint leaves
• crushed ice

Combine bourbon, syrup, mint and peaches in a mixing cup or glass. Muddle gently, crushing the peaches and bruising the mint leaves. Let mixture sit for 3 minutes. Pack an old-fashioned or hi-ball glass with crushed ice. Pour the contents of the mixing glass through a strainer into the glass. Add straw and a sprig of mint as garnish.

* To make Ginger Simple Syrup, boil two cups of sugar with 2 cups of water. Stir while boiling ‘til clear. Add the grated flesh of a peeled ginger root to mixture as it boils. Let cool to room temperature then strain, leaving only the fluid (no ginger chunks). Bottle and store in the fridge up to a month.

Just an easy-to-pour classic that will satisfy anyone’s Bourbon-Tooth. I like this one alot. Basically, a bourbon and ginger with the bite of bitters and a slight citrus finish brought on by the oils released from the lemon peel. A nice drink for late afternoon, early evening.

Here we go –

• 3 oz Bourbon
• Couple dashes Angostura bitters
• Ginger ale
• Spiral lemon peel

Pour bourbon over ice in a Collins or tall glass, add bitters, pour ginger ale to top, stir and add lemon peel.

Here we go –

• 8 oz passion fruit juice
• 1 ½ Bacardi 151 Rum
• ½ oz Orange Curacao
• 2 dashes Angostura bitters
• 1 oz dark Rum
• 1 oz Bourbon

Fill a large glass or Tiki Mug with crushed ice, add all the ingredients and stir well. Garnish with pineapple, mint (add an orchid and a wooden back-scratcher if handy).

This is a great cocktail to make when you want to do a little something special behind the bar but not kill yourself with ingredients. The smoky flavor of the bourbon and the lesser tang of the orange triple sec both mesh within the froth of a whipped egg white to create quite an eye opener. Drink these ‘til you’re a millionaire yourself, then pay someone to mix one for you.

Here we go –

• ¾ oz lemon juice
• 1 egg white
• ¼ oz Triple Sec
• Couple dashes grenadine
• 1 ½ oz Bourbon

Shake hard with ice in a shaker, strain into a cocktail glass.

Here we go –

• 3 oz Bourbon
• Couple dashes Angostura bitters
• Ginger ale
• Spiral lemon peel

Pour bourbon over ice in a Collins or tall glass, add bitters, pour ginger ale to top, stir and add lemon peel.

Here we go –

• 1 ½ oz Gin
• 1 ½ oz Bourbon
• 1 ½ oz Absinthe

Shake with ice ‘til freezing cold. Serve up in a chilled cocktail glass. Be careful, Bunny Hugs will F you up.

Just another Old School, 1950’s-tasting cocktail that I found in a musty bar bible. I mix ‘em up a lot when I’m playing poker; don’t ask me why, probably because the drink sounds like a card game, and they’re easy to make. I suppose the name derives from the birth state of the cocktail’s main ingredient. Who knows? But I do know one thing … she sure does drink well.

Here we go –

• 2 oz Bourbon
• 3 oz Pineapple Juice

Shake in a shaker with ice, strain into a cocktail glass. Badaboom … bottom’s up.