Bourbon Pineapple Smash

INGREDIENTS:

• 2 cubes pineapple

• 1/2 oz lemon juice

• 1 sprig fresh mint leaves

• 2 oz J.W. Kelly Single Barrel Bourbon

• 2 dash Angostura bitters

• 1/2 oz simple syrup

PREPARATION:

1. In a cocktail shaker, muddle pineapple and lemon juice until fully juiced.

2. Smack mint leaf on your hand and add it to the shaker. Add bourbon, bitters, simple syrup to shaker.

3. Fill 1/2 way with ice. Cover and shake for 30 seconds to chill and incorporate the drink.

4. Double strain into a rocks glass over a large, fresh ice cube.

5. Garnish with a pineapple wheel and fresh mint sprig.

Adapted from jennifermeyering.com

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

Remember the Maine

This drink was named after the rallying cry of the Spanish-American war (1898). It was first recorded in the Gentlemen’s Companion by Charles H. Baker Jr. Here’s our take on it.

INGREDIENTS:

• 2 oz J.W. Kelly Melrose Rye Whiskey;

• 1 oz Sweet Vermouth;

• 1 1/2 teaspoons Cherry Heering;

• 2 dashes angostura bitters;

• 1 dash Absinthe;

• Strip of lemon zest (for garnish);

• Ice

PREPARATION:

1. Pour all ingredients except the Absinthe into a mixing glass, add ice, and stir.

2. Pour the absinthe into a chilled cocktail glass, swirl the glass to coat the sides. Pour out excess.

3. Strain the contents of the mixing glass into the absinthe-rinsed glass.

4. Garnish with strip of lemon zest.

Cocktails the New Classics  by Frederic Le Borday.  page 97