COCKTAILS
{Cherry Pie Old Fashioned}
- 2 oz Bourbon
- 0.25 oz Watson’s Barrel-Aged Maple Syrup
- 0.25 oz Cherry Liqueur
- 2 Dashes Black Walnut Bitters
Add cocktail ingredients to mixing glass, add ice and stir until well chilled. Strain into an old fashioned glass with ice and garnish with cherries and pecan (if desired). Cheers!
Recipe & Photo: Heather Wibbels, Cocktail Contessa
IG: @cocktail_contessa
www.cocktailcontessa.com
{Midnight on the Bayou}
- 0.25 oz Watson’s Barrel-Aged Maple Syrup
- 2 oz Rye Whiskey
- 0.75 oz Foro Amaro
- 0.25 oz Herbsaint (a licorice- flavored liqueur)
Add cocktail ingredients to mixing glass, add ice and stir until well chilled. Strain into a chilled martini or coupe glass and garnish with the star anise and candied ginger.
Recipe & Photo: Heather Wibbels, Cocktail Contessa
IG: @cocktail_contessa
www.cocktailcontessa.com
{Maple Pear Sour}
- 0.5 oz Pear Liqueur or Brandy
- 0.5 oz Watson’s Barrel-Aged Maple Syrup
- 1 oz Lemon Juice
- 1.5 oz. Bourbon
- 1 Egg White or 0.75 oz Aquafaba
-5 drops Sassafras and Sorghum Bitters
Combine all ingredients to cocktail shaker and add ice. Shake, shake, and shake some more. Double strain into a chilled couple or martini glass. Garnish with a few bitters on top. Use a garnish skewer to make a design with the drops. Enjoy!
Recipe & Photo: Heather Wibbels, Cocktail Contessa
IG: @cocktail_contessa
www.cocktailcontessa.com
{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
{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
{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
{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
{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!
{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