Call Me T-Bone

Call Me T-Bone

Recipe by Patrick Smith

Ingredients

2 oz Old Forester Signature 100 Proof
.50 oz Marie Brizard Apry®
.25 oz Black Walnut Liqueur
.25 oz Amargo de Chile

Garnish with 2 sprays of absinthe

Instructions

Mix all ingredients (except the absinthe) into a mixing glass. Stir with ice. Strain into a rocks glass with ice. Spray absinthe over top

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Gentleman of Leisure

Gentleman of Leisure

Recipe by Miranda Breedlove

Ingredients

2.0 Old Forester 86 Proof
.50 Oloroso Sherry
.25 Apricot Syrup*
1 dsh Bar Keep Chinese Bitters®
Garnish: Rosemary Sprig

Instructions

Add all ingredients to a mixing vessel and stir until chilled and properly diluted to taste. Strain over one large cube in a double old fashioned glass. Garnish with one sprig rosemary and consume while hanging out with your favorite doggo.

*Apricot Syrup Recipe
1 Cup Chopped Dried Apricot
1 Cup Sugar
1 Cup Water
Add all ingredient to sauce pot and stir while bringing to very low simmer. Allow to simmer on low for 15 minutes.
Let cool and fine strain with chinois.

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My Buddy and Me

My Buddy and Me

Recipe by Jason Lane

Ingredients

2 oz Old Forester 1910 Old Fine Whisky
.25 oz Chile de Arbol Cherry Reduction
1 Dash Bittermans Xocolatl Mole Bitters®
Garnish with 2 Cherries/Chile de Arbol

Instructions

Put one dash of Xocolatl Mole bitters in a mixing glass. Add 2 oz of Old Forester 1910 Old Fine Whisky, then fill with ice. Top with .25 oz Chile de Arbol/Cherry Reduction, then stir for approximately 20/25 seconds. Strain over fresh ice into a double old fashioned glass and garnish with 2 cherries and a chile de árbol on a bamboo pick.

Chili de Arbol Cherry Reduction:

30 oz Red Pitted Cherries
12 oz Old Forester 1920 Prohibition Style
10 oz Granulated White Sugar
8 oz Brown Sugar
6 oz Water
3 g Chile de Arbol

Combine all ingredients in a medium size pot and place on low/medium heat. Let it slowly cook down until most of the liquid is cooked out and it has a jam-like consistency. (approximately 30/45 minutes)

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Bluegrass Old Fashioned

Bluegrass Old Fashioned

Recipe by Rory Toolan

Ingredients

2 oz Old Forester 1897 Bottled in Bond
.25 oz Cherry Heering®
.25 oz Vanilla Demerara
1 Dash Angostura®
1 Dash Cherry Vanilla Bark Bitters
Garnish with cherry/orange peel

Instructions

Stir until diluted and chilled. Pour into Double Old Fashioned glass over rocks. Garnish.

Vanilla Demerara:
1L Demerara Sugar
1L Water
1oz Vanilla Extract
Bring to Boil

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Graceland

Graceland

Recipe by Ronald Cerevic

Ingredients

2oz Peanut Butter Washed Old Forester Bourbon
.5oz Bacon Demerara
.25oz Banane du Brésil®
1 dash Angostura® Bitters

Instructions

Combine all ingredients in a stirring glass over ice, stir, strain into rocks glass over ice block, garnish with brown sugar candied bacon on a skewer.

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DIY Dandy Lion

DIY Dandy Lion

Recipe by Alexis Brown

Ingredients

2oz Old Forester 1897 Bottled in Bond
.25 oz Benedictine
.5 oz House Made Dandelion Syrup
2 dashes of Peach Bitters
Rhine Hall Apricot Brandy® Rinse

Instructions

Pour about 1/2 oz Rhine Hall Apricot Brandy into Serving Glass
Build Dandelion Syrup, Benedictine and Old Forester 1897 BIB in Mixing Glass
Add Ice and Stir
Expel Apricot Brandy from serving glass
Add Large Format Ice cube to serving glass
Strain Cocktail over Cube
Add Peach Bitters
Garnish with Yellow Dandelion Floret

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Woods & Whimsy

Woods & Whimsy

Recipe by Lance Bowman

Ingredients

2oz Old Forester 1897 Bottled in Bond
.50oz Orange Oleo Demerara Syrup
.50oz Smoked Black Tea
.25oz RTC Bourbon Barrel Aged Perigord Truffle Maple Syrup®
2 dashes Bittermen's Xocolatl Mole Bitters®

Garnish:
Cocoa Dusted Freeze Dried Honey Wafer

Instructions

Combine all ingredients in an old fashioned glass, stir to incorporate flavors. Add one 2.5" ice cube and stir 20 times to chill.

Garnish with cocoa dusted freeze dried honey wafer.

Prep:
Orange Oleo Syrup
Combine 300 grams orange peel with 1000 grams demerara sugar (preferably in a vacuum seal bag) let sit for 72 hours. Add 1 liter cold water and whisk until dissolved, strain, bottle, label and date.

Smoked Black Tea:
Combine .75oz lapsang souchong tea and 1 liter 180 degree water. Let Steep for 10 minutes, strain, cool, bottle, label and date.

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Wake Me Up Before You Go

Wake Me Up Before You Go

Recipe by Sarah Syman

Ingredients

2 oz Old Forester 1870 Original Batch
Barspoon Blood Orange Oleo-Saccharum
3 drops Black Pepper Tincture
2 dashes Chocolate Bitters
Espresso rinsed glass
Garnish: dehydrated blood orange segment dipped in chocolate

Instructions

Build all ingredients (except espresso) in a mixing glass and stir to proper dilution. Rinse a rocks glass with 1.5 oz espresso and strain cocktail into glass over a large ice cube.

Blood Orange Oleo-Saccharum
Peel 4 blood oranges completely, cover peels with 4oz of white sugar. Muddle peels and sugar together and let stand for several hours until the oils have been extracted from the peels. Remove peels and transfer oleo-saccharum to a sealed container.

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Surprise Inside

Surprise Inside

Recipe by John Hess

Ingredients

1.5 oz Old Forester 1910 Old Fine Whisky
.5 oz Chicken Fat Caramel Corn Syrup
3 dashes Woodford Reserve Bourbon Barrel Aged Bitters
Garnish with a "surprise" and the tiniest clothes pin you can find.
and drop three drops of smoked saline solution on the top for smell.

Instructions

Pour 1.5oz Forester 1910 Old Fine Whisky into a mixing glass
add .5 oz chicken fat caramel
3 dashes wood ford reserve bourbon barrel aged bitters
fill with ice and stir

pour over two to three cubes into rocks glass

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A Tip-Top Dram

A Tip-Top Dram

Recipe by Sophia de Oliveira

Ingredients

2 oz Old Forester 100 Proof
1 Dash Orange Bitters
1 Dash Chocolate Walnut Bitters
.25 oz Nardini® Amaro
.25 oz Crema Earl Grey Syrup
Garnish: Dehydrated Orange Wheel

*To make Crema Earl Grey Syrup, simmer 1 cup of water, 1 cup of granulated sugar, and a heavy teaspoon of Crema Earl Grey tea leaves for four minutes. Strain and let chill.
*To make Dehydrated Orange Wheel, slice orange into 1/8" wheels, dip wheels in simple syrup, and sprinkle with tea leaves. Place in dehydrator set to 140 degrees for 8-12 hours.

Instructions

Stir all ingredients in mixing glass with ice. Strain over fresh ice and garnish with dehydrated orange wheel. Enjoy with friends in a room with no television or digital screens.

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