OLD MILFORD RECIPES
SINGLE BARREL RECIPES
MELROSE RECIPES
GOLDEN AGE RECIPES
Single Barrel KQI Single Barrel KQI

Tennessee Devil

INGREDIENTS:

  • 1 1/2 teaspoons of sugar;

  • lemon wedges;

  • 3 ounces (or 1/2 cup) seedless watermelon, cut into 1” cubes;

  • 2 ounces J.W. Kelly Single Barrel Bourbon;

  • 1/2 ounce lemon juice;

  • 1 teaspoon of adobo sauce;

  • Ice.

PREPARATION:

  1. Place 1/2 teaspoon of sugar on a small plate, wet rim of cocktail glass with lemon wedge, lightly press into sugar.

  2. Combine watermelon, bourbon, lemon juice, adobo sauce, and remaining sugar in a cocktail shaker filled with ice.

  3. Shake until well chilled.

  4. Strain into the rimmed cocktail glass filled with ice.

Courtesy of drinkmemag.com

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Single Barrel KQI Single Barrel KQI

Spiked Basil Sweet Tea

INGREDIENTS:

  • 4 family-sized tea bags (or 10 regular tea bags);

  • 1 ½ cups sugar;

  • pinch baking soda;

  • 1 lemon, sliced into thin wheels;

  • 1 orange, sliced into thin wheels;

  • 10 basil leaves;

  • 1 1/2 cups J.W. Kelly Single Barrel Select Bourbon;

  • ice

PREPARATION:

  1. In a saucepan, cover the tea bags with water, about 2 ½ cups and bring to a boil. Reduce the heat and simmer for 10 minutes. Remove the tea bags and squeeze. This can be made in advance.

  2. In a large pitcher, combine the sugar and baking soda with 1 cup of cool water. Pour in the hot tea and stir to dissolve the sugar. Fill the pitcher with additional 12 -13 cups of cool water.

  3. Crumple the basil and add to the pitcher. Stir. Add the sliced orange and half of the sliced lemons to the pitcher.

  4. In a glass filled with ice, add 2 ounces of bourbon and fill with sweet tea.

  5. Garnish with lemon wheel and a basil sprig.

Courtesy of drinkmemag.com

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Old Milford KQI Old Milford KQI

Mint Julep

INGREDIENTS:

  • 2 1/2 ounces of J.W. Kelly Old Milford Bourbon Whiskey;

  • 1/2 ounce simple syrup;

  • 4 to 5 mint sprigs, leaves only (with extra whole sprig for garnish);

  • Crushed ice. (or pebble ice)

PREPARATION:

  1. Place mint leaves and simple syrup into a julep cup, Collins glass, or double-old fashioned glass.

  2. Muddle to dissolve the sugar and release the oil and aroma of the mint (not a hard muddle, don’t tear the leaves).

  3. Add bourbon and fill the glass with crushed ice. Stir well until the glass is frosty.

  4. Gently slap the mint sprig with your hands to release the aromatic oils of the mint.

  5. Garnish with mint and serve immediately.

TIPS

  • Gently muddle your mint. The intention is to release the essential oils, not tear the leaves to bits.

  • Making crushed ice without a machine is another use for your muddler: Place ice cubes in a Lewis bag (a cloth bag made specifically for this purpose) or wrap it in a towel and whack it until your cubes become finely crushed ice. (This is a wonderful and safe stress reliever, too.)

  • Once you build the drink, take the time to stir it gently until the glass gets frosty. This should take at least 30 seconds, but the longer you do it, the better.

Courtesy of theSpruceEats.com

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