• 2parts Knob Creek Bourbon
  (or Knob Creek Rye Whiskey)
• 1/2part sweet vermouth
• 2-3dashes Angostura Bitters
• 1cherry, for garnish

Pour the whiskey, sweet vermouth, and bitters into a mixing glass filled with ice. Stir until the mixing glass is very cold to touch. Place the ice and cherry in a rocks glass, then strain the shaker over the fresh ice.

• 2ounces Elijah Craig Small Batch Bourbon
• 3/4ounces Domaine de Canton
• 1/2ounces fresh lemon juice
• 1brandied cherry (or lemon wheel), for garnish

Combine all ingredients in a mixing glass, add ice and shake until well chilled. Strain into a cocktail glass and garnish with a brandied cherry.

• 2parts Jim Beam Black Bourbon
• 3parts ginger beer
• 1splash lime juice
• 1lime wheel, for garnish

Build over ice in a tall highball glass. Garnish with lime wheel.

• 1 1/2ounces Wild Turkey Bourbon
• 3/4ounces sweet vermouth
• 3/4ounces Campari
• 1cherry, for garnish

Add all ingredients into mixing glass. Stir, and strain over ice into rocks glass. Garnish with a cherry.

• 1 1/4ounces Bulleit Bourbon
• 2bar spoons simple syrup
• 3dashes Angostura Bitters
• 1orange peel, for garnish

Add two bar spoons of simple syrup, three dashes of bitters and Bulleit Bourbon to a large rocks glass. Add ice. Stir gently until the level of the ice and liquid equalize. Zest an orange peel over the glass then add the peel to the drink as a garnish.