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Our Recipes



Ingredients

  • 2 oz Old Forester Signature 100 Proof
  • 0.5 oz Demerara Syrup
  • 2 dashes Angostura™ Bitters
  • 1 dash Fee Brothers™ Old Fashioned Bitters

Instructions

Stir with ice, strain into double old fashioned glass with fresh ice. Garnish with wide orange peel, oils expressed over the cocktail.

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Ingredients

  • 2 oz Old Forester Statesman Bourbon
  • 0.25 oz Ancho Chile Liqueur
  • 0.25 oz Maple Syrup
  • 2 droppers Tobacco Bitters
  • Lemon Peel, garnish

Instructions

Stir with ice, strain into double old fashioned glass with fresh ice. Garnish with wide lemon peel, oils expressed over the cocktail.

Ingredients

  • 1 oz Old Forester Classic 86 Proof
  • 0.5 oz Lemon Juice
  • 0.5 oz Ginger Syrup
  • 4 oz Classic American-style Lager
  • Lemon Peel, garnish

Instructions

Combine all ingredients in Collins glass. Add ice, stir, serve with straw. Garnish with lemon peel.

Ingredients

  • 1.5 oz Old Forester Signature 100 Proof
  • 2 oz Black Tea, unsweetened
  • 0.5 oz Simple Syrup
  • 0.5 oz Ginger Liqueur

Instructions

Shake all ingredients with ice, empty entire contents into a Collins glass. Garnish with lemon peel.

Ingredients

  • 1 oz Old Forester Classic 86 Proof
  • 0.5 oz Grapefruit Juice
  • 0.5 oz Elderflower Liqueur
  • 4 oz English Brown Ale
  • Lemon Peel, garnish

Instructions

Combine all ingredients in Collins glass. Add ice, stir, serve with straw. Garnish with lemon peel.

Ingredients

  • 1.5 oz Old Forester Signature 100 Proof
  • 2 oz Earl Grey Tea, unsweetened
  • 0.5 oz Simple Syrup
  • 0.5 oz Elderflower Liqueur
  • 2 cucumber wheels

Instructions

Shake all ingredients with ice, empty entire contents into a Collins glass. Garnish with lemon peel.

Ingredients

  • 2 oz Old Forester Classic 86 Proof
  • 0.75 oz Simple Syrup
  • 0.75 oz Fresh Lemon Juice
  • 1 egg white

Instructions

Shake without ice, then add ice to tins. Shake thoroughly and strain into coupe. Garnish with drops of bitters on top of foam, and/or assortment of fruits.

Ingredients

  • 1.25 oz Old Forester Mint Julep
  • 0.5 oz Hibiscus Syrup*
  • 4 oz Club Soda

Instructions

 

Combine all ingredients in highball glass, add ice. Garnish with grated nutmeg.

*Hibiscus Syrup: 1 part Hibiscus Tea + 1 part white sugar.

Ingredients

  • 1.5 oz Old Forester Mint Julep
  • 4 oz Ginger Ale or Ginger Beer
  • 5 dashes Peychaud’s Bitters

Instructions

 

Pour Old Forester Mint Julep and Ginger Ale/Beer in highball glass. Fill with ice. Top with 5 dashes Peychaud’s bitters. Garnish with orchid.

 

Ingredients

  • 2.5 oz Old Forester Mint Julep
  • 0.5 oz Dekuyper Mixologist Series Ginger Liqueur
  • 0.5 oz Lime Juice (store bought)
  • 0.5 dropper Bittermens Hellfire Habanero Shrub

Instructions

Combine all ingredients in shaker, shake with ice. Pour over fresh ice in glass. Garnish with mint sprig.

Ingredients

  • 1.5 oz Old Forester Mint Julep
  • 0.25 oz Copper and Kings Absinthe
  • 4 oz Korbel Brut

Instructions

Stir Old Forester Mint Julep and absinthe with ice, strain into flute. Top with Korbel Brut. Garnish with lemon peel.

Ingredients

  • 1 oz Old Forester Mint Julep
  • 0.5 oz Benedictine Liqueur
  • 1 oz Dolin Blanc Dry Vermouth

Instructions

Combine all ingredients, pour over crushed ice packed coupe glass. Garnish with absinthe sprayed mint sprig.

Ingredients

  • 2 oz Old Forester Classic 86 Proof
  • 2 dashes Angostura™ Bitters
  • Ginger Ale
  • Long Lemon Peel

Instructions

In an ice filled Collins glass, combine bourbon, bitters, and top with ginger ale. Peel a generous lemon peel, express a light squeeze of oil over the drink, and tuck the peel into the cocktail, winding through the ice.

Ingredients

  • 1.25 oz Old Forester Mint Julep
  • 0.5 oz Benedictine liqueur
  • 4 oz Dry Cucumber Soda

Instructions

Combine all ingredients in highball glass, add ice. Garnish with cucumber wheels.

Ingredients

  • 1.25 oz Old Forester Mint Julep
  • 0.5 oz Cold Brew Syrup*
  • 4 oz Dry Vanilla Soda

Instructions

Combine all ingredients in highball glass, add ice. Garnish with lemon peel.

*Cold Brew Syrup: 2 parts cold brew coffee + 1 part white sugar

Ingredients

  • 1.25 oz Old Forester Mint Julep
  • 0.5 oz Lemon Oleo*
  • 4 oz Club Soda

Instructions

Combine all ingredients in highball glass, add ice. Garnish with grated nutmeg and candied lemon peel*.

*Lemon Oleo- Peels from 8 lemons + 1.5 c white sugar : sit overnight. In a small pot over low heat, combine citrus, sugar mix with 2 oz water. Stir until sugar is completely dissolved. Strain out peels, set aside on wax paper, sprinkle with sugar, allow to dry. Keep syrup in refrigerator. Yields 12 oz syrup.

Ingredients

  • 2 oz Old Forester Classic 86 Proof
  • 0.75 oz Benedictine™ Liqueur
  • 2 dashes Regan’s™ #6 Orange Bitters

Instructions

Stir with ice, strain into double old fashioned glass with fresh ice. Garnish with wide orange peel, oils expressed over the cocktail.

Ingredients

  • 2 oz Old Forester Classic 86 Proof
  • 0.75 oz Simple Syrup
  • 8-10 mint leaves
  • 3 mint sprigs, for garnish

Instructions

Pack mint julep cup with crushed ice. In a mixing glass, combine bourbon, syrup, and mint leaves. Lightly bruise mint leaves with a muddler, strain contents into julep cup. Garnish with 3 generous sprigs of mint.
*Make sure to slap mint. Make sure to insert straw into ice near mint.

Ingredients

  • 1.5 oz Old Forester Mint Julep
  • 0.5 oz Spiced Pineapple Syrup*
  • 0.5 oz Fresh Lemon Juice
  • 0.5 oz Baking Spice Broth*

Instructions

Combine all ingredients in shaker tin, shake with ice. Strain over cracked ice in double old fashioned glass. Garnish with grated nutmeg and mint sprig.

*Baking spice broth: {1 TBSP whole cloves + 3 cinnamon sticks + 1 whole nutmeg, crushed + 8 oz water} Simmer on stove 15 minutes, remove from heat, strain liquid.

*Spiced Pineapple Syrup: Add 4 oz pineapple juice + 4 oz white sugar to the spent solids from the baking spice broth, heat on stove, stirring until sugar is dissolved. Strain, keep syrup in refrigerator until use.

Ingredients

  • 1.5 oz Old Forester Signature 100 Proof
  • 2 oz Green Tea, brewed, unsweetened
  • 0.5 oz Simple Syrup
  • 0.5 oz Ginger Liqueur
  • 2 Cucumber Wheels

Instructions

In a shaker tin, combine all ingredients and shake with ice. Empty contents of shaker tin into double old fashioned glass. Garnish with lemon peel, oils expressed.

Ingredients

  • 1 oz Old Forester Classic 86 Proof
  • 0.5 oz Fresh Orange Juice
  • 0.5 oz Becherovka™ Liqueur
  • 4 oz Belgian White Ale or Hefeweissen
  • Orange Peel Garnish

Instructions

Combine all ingredients in Collins glass. Add ice, stir, serve with straw. Garnish with orange peel.

Ingredients

  • 1 oz Old Forester Classic 86 Proof
  • 0.5 oz Grapefruit Juice
  • 0.5 oz Ginger Syrup
  • Top with Korbel Brut

Instructions

Shake first 3 ingredients with ice. Double strain into flute or champagne coupe. Top with Korbel Brut. Garnish with lemon or grapefruit peel.

Ingredients

  • 1.5 oz Old Forester 1920 Prohibition Style
  • Club Soda
  • Long Lemon Peel

Instructions

In a collins glass, pour bourbon and fill with ice. Top with club soda. Express lemon oil moderately over drink and wind peel through ice as garnish. Serve with straw.

Ingredients

  • 1.5 oz Old Forester 86 Proof
  • 0.5 oz Apricot Brandy
  • 0.5 oz Vanilla Syrup
  • 0.5 oz Lemon Juice
  • 1 Egg White
  • 2 dashes Bitters, to top
  • Club soda, to top

Instructions

Combine all ingredients except club soda and bitters in shaker tin. Shake without ice. Add ice, shake, strain over fresh ice in collins glass. Top with club soda and 2 dashes Angostura. Garnish with lemon peel and sage leaf.

Ingredients

  • 1.5 oz Old Forester Classic 86 Proof
  • 0.5 oz Ginger Liqueur
  • 5 oz Apple Cider, heated
  • Cinnamon Stick, garnish
  • Lemon Wheel, garnish

Instructions

In a mug, combine all liquid ingredients. Garnish with floating lemon wheel and fresh grated nutmeg on top.

Ingredients

  • 2 oz Old Forester Signature 100 Proof
  • 1 Whole Egg
  • 0.75 oz Pumpkin Reál™ Syrup

Instructions

Shake all ingredients without ice. Add ice, shake thoroughly, and strain into coupe. Garnish with floating star anise.

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Ingredients

  • 2 oz Old Forester Classic 86 Proof
  • 0.5 oz Demerara Syrup
  • 5 oz Hot Water
  • Lemon Wheel, for garnish
  • Grated Nutmeg, for garnish

Instructions

In a mug, combine all liquid ingredients. Garnish with floating lemon wheel and fresh grated nutmeg on top.