COCKTAILS

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{Fall Fashioned}

- 3 dashes Orange Cream Bitters

- brown sugar cube

- 1.5 oz Bourbon (OWA preferred)

- Bar spoon Watsons Weller Antique Barrel Aged Maple Syrup

Recipe & Photo: Michael Inglima

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{Kentucky Flat White}

- Doppio Espresso

- 1.5 bourbon cream

- 1 oz bourbon

- Cinnamon

Stir in mixing glass, pour and add hot espresso on top. For cold, combine ingredients in shaker over ice - pour and dash cinnamon with coffee bean garnish

Recipe & Photo: Michael Inglima

{Rusty Milk Punch}

- 3 oz milk

- 1 small shot of Espresso

- Splash of vanilla extract

- 1.5 oz Bourbon (Elijah Craig barrel proof

Drizzle Watson’s Barrel Aged Maple Syrup with Cinnamon garnish

Stir once

Recipe & Photo: Michael Inglima

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{Benton’s Old Fashioned}

- 2oz Benton’s bacon infused bourbon

- 2 dashes Angostura Bitters

- .25oz Watson's Barrel-Aged Maple Syrup

Stir with ice and then strain over fresh ice and garnish with an expressed orange peel and cherry.

Recipe: Jim Meehan

Photo: S. Kallstrand

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{Rosemary Maple Bourbon Sour}

- 3 parts bourbon

- 1.5 parts lemon juice

- 3/4 part dark amber maple syrup

- Large rosemary sprig

Muddle rosemary and juice in shaker, add syrup and bourbon and shake with ice.

Serve in old fashioned glass over large ice cube

Garnish with rosemary sprig

Recipe & Photo: Holly Leicht

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{Maple Old Fashioned}

- 2oz Bourbon

- 4 dashes Bitters

- .75oz Watson's Barrel-Aged Maple Syrup

- Orange Peel

Combine all over ice and stir until chilled and syrup is dissolved.

Garnish with orange peel.

Cheers!

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{Flamin’ Barrel}

- 3 martinis

- 5oz Buffalo Trace

- 3 Luchardo Cherries with scoop of juice

- 1.5oz Watson’s Syrup

- 1oz cream

Dash of Cinnamon, Clove, Cayenne and Nutmeg