Cocktails

• • Old-Fashioned
    • 1.5 oz David Nicholson 1843®
    • 2 dashes of bitters
    • 1 sugar cube
    • 1 dash of water
  • Directions:

    Place sugar cube in old-fashioned glass and saturate with bitters, add a dash of water. Muddle until dissolved. Fill the glass with ice cubes and add whiskey. Garnish with orange slice and a cherry.

• • Mint Julep
    • 2 oz David Nicholson 1843®
    • 2 tsp water
    • 1 tsp powdered sugar
    • 4 mint leaves
  • Directions:

    In a highball glass, gently muddle the mint, sugar and water. Fill the glass with crushed ice, add bourbon and stir well until the glass is well frosted. Garnish with a mint sprig.

• • Kentucky Mule
    • 2 oz David Nicholson 1843®
    • ½ oz fresh lime juice
    • ½ oz ginger beer
  • Directions:

    Fill highball glass with ice and add bourbon. Top with ginger beer, add mint sprigs for garnish.

• • Manhattan
    • 2 oz David Nicholson® Reserve
    • ¾ oz Stock® Sweet Red Vermouth
    • 1 dash of bitters
    • Maraschino cherry
  • Directions:

    Stir ingredients over ice, strain into a chilled glass, serve straight up garnished with a cherry.

• • Hot Toddy
    • 1 oz David Nicholson® Reserve
    • 1 tbsp mild honey
    • 2 tsp fresh lemon juice
    • ¼ cup boiling water
  • Directions:

    Put bourbon, honey, and lemon juice in a 6–ounce mug. Top off with hot water and stir until honey is dissolved.

• • Sazerac
    • 1.5 oz David Nicholson® Reserve
    • ¼ oz Absinthe
    • 1 sugar cube
    • 3 dashes of bitters
  • Directions:

    Rinse a chilled old-fashioned glass with the absinthe, add crushed ice, set it aside. Stir the remaining ingredients over ice and set it aside. Discard the ice and any excess absinthe from the prepared glass, and strain the drink into the glass. Add lemon peel for garnish.