Kelly's Cappuccino

In honor of National Cappuccino Day, we’ve adapted this recipe from the Kentucky Cappuccino.

INGREDIENTS:

• 2 oz espresso (or very strong coffee);

• 1 oz J.W. Kelly Old Milford Bourbon Whiskey;

• 1/2 oz white Creme de Menthe;

• Frothed milk. (about 1/2 oz or so).

PREPARATION:

1. Brew the espresso (or coffee) and pour into a good-sized mug.

2. Add the bourbon and creme de menthe.

3. Heat the milk in the microwave and then pour into a jar and place a tight lid on it. Shake vigorously for about 30 seconds. (You can also use a milk frother or an immersion blender to froth the warm milk.)

4. Add the frothed milk to your cappuccino.

Pineapple Bourbon Lemonade

INGREDIENTS:

• 4 ounces pineapple juice

• 2 ounces J.W. Kelly Old Milford Bourbon

• 1 ounce lemon juice (fresh squeezed)

• pineapple and lemon (for garnish)

PREPARATION:

1. Mix the pineapple juice, bourbon, and lemon juice in a cocktail shaker.

2. Fill your glass with ice.

3. Pour the pineapple bourbon lemonade over the ice cubes.

4. Garnish with fresh pineapple and lemon.

Adapted from taketwotapas.com

Kelly's Whiskey Smash

INGREDIENTS:

• 2 oz J.W. Kelly Old Milford Bourbon;

• 6 mint leaves;

• 1/2 lemon, quartered;

• 3/4 oz (20ml) sugar syrup.

• 1 mint sprig (for garnish);

• Ice.

PREPARATION:

1. In a shaker, muddle the mint with the lemon pieces.

2. Add the remaining ingredients and ice, then shake.

3. Pour through a fine strainer into an ice-filled old-fashioned glass.

Cocktails the New Classics  by Frederic Le Borday.  page 64