05 / RecipesFrom the Tasting Room

Cock-
tails.

Six pours that put our bourbon to work. Recipes from the tasting room — loud enough to share, simple enough to make twice.

01

The Six

Tasting Room Standards
№ 01 · Old Fashioned

Brough Fashioned

Pour

  • 2 oz Signature
  • 1 sugar cube
  • 3 dashes Angostura
  • Splash cold water
  • Orange peel

Method

Muddle sugar, bitters, and water in a rocks glass. Add a large ice cube, pour bourbon. Stir. Express orange peel; drop in.

№ 02 · Manhattan

Brough Manhattan

Pour

  • 2 oz Reserve
  • 1 oz sweet vermouth
  • 2 dashes Angostura
  • Brandied cherry

Method

Stir all with ice 30 seconds. Strain into a chilled coupe. Garnish with cherry.

№ 03 · Julep

Brough Julep

Pour

  • 2.5 oz Signature
  • 0.5 oz simple syrup
  • 8 mint leaves
  • Crushed ice

Method

Muddle mint with syrup. Fill cup with crushed ice. Pour bourbon, stir. Top with more ice and a fresh mint sprig.

№ 04 · Sour

Bourbon Sour

Pour

  • 2 oz Signature
  • 0.75 oz lemon juice
  • 0.5 oz simple syrup
  • 1 egg white (optional)
  • Brandied cherry

Method

Dry shake 15 sec. Add ice, shake hard 20 sec. Strain into a rocks glass over fresh ice. Garnish.

№ 05 · Boulevardier

Brough Boulevardier

Pour

  • 1.5 oz Reserve
  • 1 oz Campari
  • 1 oz sweet vermouth
  • Orange peel

Method

Stir with ice 30 sec. Strain over a large ice cube in a rocks glass. Express orange peel, drop in.

№ 06 · Hot Toddy

Brough Toddy

Pour

  • 1.5 oz Signature
  • 0.5 oz honey
  • 0.5 oz lemon juice
  • 4 oz hot water
  • Lemon, cinnamon, clove

Method

Stir honey into hot water. Add bourbon and lemon. Pour into warm mug. Garnish.

Good bourbon doesn't hide in a cocktail. It runs it.
— The Tasting Room

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