Pinicillin Recipe


2 ounces Scotch whisky

3/4 ounce fresh lemon juice

3/4 ounce honey syrup

3 slices fresh ginger

1/4 ounce Islay single malt Scotch

Muddle the fresh ginger in the bottom of a cocktail shaker until it is well mashed. Add the Scotch, lemon juice, and honey syrup, and fill shaker with ice. Shake for 35 seconds. Strain into an ice-filled rocks glass. Pour the Islay Scotch over the back of a bar spoon so that it floats on top. Enjoy!

Grilled Watermelon Cooler


1/4 cup grilled watermelon

2 ounces bourbon

1 ounce fresh lemon juice

1 ounce local honey

2-3 dashes angostura bitters

1/2 cup ice

Slice seedless watermelon into 1/4 in. triangular shaped slices. Place the watermelon pieces on grill and cook on each side until you have noticeable grill marks. Remove the watermelon from the grill and allow it to cool completely. Remove the rind and cut the flesh into small pieces. Place the watermelon pieces in a cocktail shaker and add the bourbon, honey, lime juice, bitters and ice. Shake for about 30-40 seconds. Pour the contents into a glass of your choice and garnish with a piece of grilled watermelon. Enjoy!

Light Infantry Recipe


2 oz. rye whiskey

1 oz. Lillet

1/2 oz. Cocchi Vermouth de Torino

4 dashes orange bitters

1 orange peel for garnish

1 maraschino cherry for garnish

Combine rye, Lillet, vermouth and bitters in a shaker with ice and stir. Rub orange peel around rim of a chilled martini glass; strain drink into glass. Twist orange peel over drink to release its oils and add to glass. Garnish with a cherry. Enjoy!

White Whiskey Punch Recipe

Here is a great summer whiskey recipe.

2 oz. white whiskey, we like Thistle Finch
2 oz. fresh pineapple juice
1 oz. fresh lime juice
1 oz. simple syrup

Pineapple wedge, for garnish

Mix white whiskey, juices, and syrup in a shaker with ice; shake for 30 seconds. Strain into a high ball glass with ice and garnish with pineapple.

New York Sour Recipe

2 oz. bourbon

1 oz. fresh lemon juice

1 oz. grenadine

1/2 oz. red wine of choice

Fill a cocktail shaker with ice. Add bourbon, lemon juice, and grenadine and shake for about 35 seconds. Strain into a rocks glass filled with ice. Carefully pour red wine into glass so that the wine floats on top. Enjoy!

Brown Derby Recipe

1.5 oz. bourbon

1 oz. fresh squeezed grapefruit juice

.5 oz. honey syrup (1 part honey, 1 water)

Add all the ingredients to a shaker, fill with ice, and shake for about 30 seconds. Strain into a cocktail glass, garnish with a grapefruit wedge or twist, enjoy. 

Slow Cooker BBQ Beef & Whiskey Tenderloins

photo (5)

Here is a delicious and easy to make weekend recipe.

  • 1 large Beef Tenderloin
  • salt
  • pepper
  • 1 cup ketchup
  • garlic salt
  • onion diced
  • 2 tablespoons chili powder
  • 3 teaspoons Sriracha
  • 2 cups light brown sugar, packed
  • 2 tablespoons spicy brown mustard
  • 6 tablespoons apple cider vinegar
  • 5 tablespoons Whiskey of choice
  1. Cut tenderloin in several pieces and season well with salt, pepper, garlic powder and onion powder.
  2. Place in slow cooker.
  3. In large bowl add Ketchup and all remaining ingredients. Whisk well until sugar is completely dissolved.
  4. Pour BBQ sauce over meat.
  5. Put lid on and cook on low 8-10 hours.
  6. Thirty minutes before serving shred all the meat with two forks, and put back into slow cooker.
  7. With oven set to broil, place bread on baking sheet and melt cheese of your choice.
  8. Place some BBQ tenderloin on the bread, serve, and enjoy.

Mint Julep Recipes

Today we have two Mint Julep recipes from Marlon Hall that will be perfect the Kentucky Derby this weekend. One is a classic and one is  Marlon’s own unique recipe. In honor of the Whiskey of the Month we’re using Woodford Reserve in these recipes.  Be sure to visit Marlon’s great blog by clicking here.
Mint Julep Version #1 (muddled)
Julep Version #1
While a muddler is a tool specifically designed to crush and pulverize, mint is delicate and should only be pressed to release the essence of the mint. Over muddling with make the drink bitter. Same as with a citrus twist, if you get the white pith you’re going to have a bitter result. Don’t over muddle the mint.
  • 8 fresh mint leaves and the top sprig for garnish
  • 1 teaspoon water
  • 1/2 oz. simple syrup
  • 2  1/2 oz. Woodford Reserve bourbon
  1. Muddle (gently press) the mint leaves, the water, and the sugar in a julep cup.
  2. Fill the glass with crushed ice and pour in the bourbon.
  3. Garnish with the remaining mint sprig.
Mint Julep Version #2 (not muddled)
julep ice cubes
Some purists will say that you shouldn’t muddle the mint at all. All it takes is a good slap of the mint between you palms to release the essence. My twist using this method and instead of crushed ice, I freeze the mint in the ice instead.
  • 2 to 3 fresh mint leaves per ice cube (if your tray makes four ice cubes you would need 8 to 12 leaves)
  • 1/2 oz. simple syrup
  • 2 1/2 ounces Woodford Reserve bourbon
  1. Slap the mint leaves between your palms releasing the essence
  2. Place the leaves into your ice tray. The mint will infuse the water, as tea does. Freeze.
  3. Put one of the frozen mint infused ice cubes in your julep cup add the syrup and bourbon and still to mix.
  4. Enjoy the slow release of the mint flavor as the ice melts.

Horsecar Recipe

1 oz. rye
1 oz. sweet vermouth
1 oz. dry vermouth
2 dashes orange bitters
1 maraschino cherry, for garnish 

Stir together rye, vermouths, and bitters in an ice-filled mixing glass or mixing tin until very chilled; strain into a martini glass. Garnish with cherry. Enjoy!