Twists on Bourbon Cocktails 

Bourbon has been as sturdy and constant at the bar as the brass foot-rail over the years. Propping up sales like no other, it is a versatile friend for bartenders and a warm companion to all those chilly-evening drinkers. But bourbon sometimes suffers from its unfailing presence, and many operators overlook it when they should be reaching for it. Here in this issue, Nightclub & Bar brings you a few new twists on that old rye and corn cohort. Don’t forget about one of your most valuable assets –– there are undiscovered profits in the warm, golden hues of bourbon.

Bourbon Ball Martini
2 ounces of Evan Williams Single Barrel Vintage bourbon
2 ounces DuBouchett Crème de Cocoa
1 1/2 ounces hazelnut liquor
Fill a shaker with cracked ice and shake. Strain into a Martini glass. Garnish with two Bourbon ball chocolates skewered on a pick. Makes multiple servings.
Courtesy of www.evanwilliams.com.

Woodford Cherries Jubilee
1 1/2 ounces of Woodford Reserve
1/2 ounce of Amaretto
Ginger ale
In a shaker with ice, mix Amaretto and Woodford Reserve. Shake well. Pour into a glass of crushed ice and top with ginger ale. Garnish with a cherry.
Courtesy of www.brown-forman.com.

McGillin’s Irish Mint Julep Martini
1 1/2 ounces  Bailey’s Irish Cream
1 1/2 ounces bourbon
1/2 ounce simple syrup
5 sprigs fresh mint
Muddle 2 fresh sprigs of mint in simple syrup in Martini glass. Shake Bailey’s and bourbon with ice. Strain and pour over muddled mint. Garnish with remaining mint. Makes multiple servings.
Courtesy of McGillin’s Olde Ale House, Philadelphia, Pa., www.mcgillins.com.

Rue Bourbon
1 ounce Cointreau
2 ounces bourbon whiskey
Juice of 1/2 lemon
Sprig of mint and raspberries for garnish
Combine Cointreau, bourbon and lemon juice.  Pour over ice in a double, old-fashioned glass.  Garnish with mint and raspberries.
Courtesy of www.cointreau.com.