Velvet Elvis

In honor of the King of Rock n’ Roll, we’re posting our version of this classic cocktail.

INGREDIENTS:

• 1.5oz J.W. Kelly Single Barrel Bourbon;

• 1oz Black Raspberry Liqueur (Such as Chambord) ;

• .5oz lime juice;

• Lemon lime soda;

• Lime wheel (for garnish).

PREPARATION:

1. Add whiskey, liqueur, and lime juice into a shaker with ice.

2. Shake well and strain into a rocks glass with ice.

3. Top with lemon lime soda.

4. Garnish with a lime wheel.

Adapted from idiotsliquor.com

The 150

This cocktail was created in honor of the Read House’s 150th Anniversary. You can get it at The Read House Bar & Bridgeman’s Chophouse.

INGREDIENTS:

• 1.5oz JW Kelly 150th Anniversary Bourbon (or J.W. Kelly Single Barrel Bourbon);

• 1oz lemon juice;

• .5oz simple syrup;

• .5oz grenadine;

• .25oz absinthe bitters (1 part angostura, 1 part Peychaud’s, 2 parts absinthe);

• Lemon wheel (for garnish).

PREPARATION:

1. Build in metal shaker with ice.

2. Shake and strain into chilled coupe.

3. Lemon wheel garnish.

Bourbon Smoked Onions

This recipe comes to us courtesy of our friends at Always Be Recycling. They’re always trying creative and new recipes.

Be sure to let us know if you try it! Oh….and check out ABR!

INGREDIENTS:

• 1/4 cup of J.W. Kelly Single Barrel Bourbon Whiskey per onion;

• At least 1 onion;

• Smoker (with hickory flavor to smoke).

PREPARATION:

1. Peel onions and cut in half.

2. Hickory smoke onions for an hour and a half at 250 degrees.

3. Then wrap in foil and place over direct heat until the onions get soft (about 30 minutes).

4. Slice the onions & put back in the foil.

5. Add 1/4 cup of bourbon per onion, and seal the foil.

6. Cook for 15 more minutes over direct heat.

7. Enjoy!