old fashioned recipes


I love fall! I love wandering the city aimlessly over crisp leaves with coffee in hand. The cool air touched with the smell of wood burning somewhere off in the distance. One of my favorite movies is You've Got Mail. In it, Tom Hanks comments on how amazing the city is in the fall. "It makes me wanna buy school supplies. I would send you a bouquet of newly sharpened pencils if I knew your name and address." I'd gladly accept that bouquet.  

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For me, fall marks the transition from clean and crisp spirits to robust darker spirits. In a nutshell, it's whiskey weather. I set out recently to create a whiskey cocktail that encapsulated everything I love about this time of year.

The UP & AT 'EM is a twist on the classic old fashioned. It combines the vanilla and oak of bourbon with the complimentary flavors of orange, chocolate, and coffee. The highlight of this cocktail has to be the cold brew ice ball.

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In lieu of traditional ice, I decided to create an ice ball using cold brew coffee. Simply pour your favorite cold brew into an ice mold and allow to freeze overnight. You can use your cold brew ice to flavor and chill your favorite cocktails or to simply make iced coffee.

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What I love about this cocktail, aside from how well all the flavors come together, is how the taste is constantly evolving. The UP & AT 'EM starts out as a bourbon forward cocktail then slowly mellows into an amazing coffee drink. It's a cocktail to relax with and enjoyed slowly over time. It's also my new favorite brunch drink. The coffee wakes you up and energizes you while the bourbon provides the kick in the pants needed to tackle whatever the day may bring.



2oz Bourbon

1/2oz Grand Marnier

1/4 oz simple syrup

2 dashes Chocolate Bitters

Cold Brew ice block


In a shaker combine bourbon, Grand Marnier, syrup, and bitters. 

Shake with ice.

Pour over cold brew ice in an old fashioned glass.


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An Old-Fashioned Father's Day


A sample of Maker's 46 was received for this post.

This father's Day is particularly special for my family, as it will be with my husband's first. Finding out we were having a baby was the biggest surprise of our lives. Now, that our daughter is here we couldn't imagine life without her. To mark the special occasion I decided to create a Build Your Own Old-Fashioned Bar for Father's Day.

Simple to create, a Build Your Own Old-Fashioned Bar is a great way to impress guests while keeping you free to mingle. Simply provide a bottle or two of bourbon, citrus (lemon, orange, grapefruit), sugar, and spices. Guests will have fun creating their own Old Fashioned recipe.

It's tradition in my husband's family to celebrate Dad with a bottle of bourbon. Every year my husband searches for a new bourbon he and his dad (and I) can share. This year we'll be sipping Maker's 46.

Maker's 46 is the newest product from Maker's Mark. Fully matured Maker's Mark is aged with seared wooden stages until the flavor is exactly right.  At 94 proof Maker's 46 has a rich and creamy caramel flavor with an oaky flavor. The perfect bourbon for enjoying an Old Fashioned.

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Maker’s Mark® Old Fashioned

1.5 ounces Maker’s Mark®

Splash of club soda or water

1 teaspoon sugar

Orange Slice

Maraschino Cherry


Muddle bitters and sugar in an Old-Fashioned glass. 

Fill glass 3/4 full of ice.

Add Maker’s Mark® Bourbon and splash of club soda or water.

Garnish with orange slice and maraschino cherry.

To make Ginger Tea Syrup:

Combine 2 parts steeped ginger tea with one part granulated sugar in a mason jar. 

Seal jar tightly and shake until sugar dissolves.

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Ginger Tea Old-Fashioned

1.5 ounces Bourbon

.25 ounce Ginger Tea Infused Syrup

6 drops 18.21 Barrel Aged Bitters

Lemon Peel for garnish


Combine bourbon, syrup, and bitters in an old-fashioned glass.

Fill with ice and stir.

Garnish with lemon peel. 



Rhuby's Old Fashioned

Rhuby's Old Fashioned

It is officially Rhubarb season. My husband recently surprised me with a bag full of rhubarb stalks and told me to have fun. Originally, I had visions of pork roast served with a rhubarb compote. The thought of it still makes my mouth water. But alas I'm no cook. I can, however, make a pretty nice cocktail. 

After some careful though I decided to infuse bourbon whiskey with rhubarb and caramel using a bacon fat wash. I started by placing sliced rhubarb (approx. 4-6 stalks) in a butter greased pie dish. I then sprinkled 1/2 cup brown sugar over the rhubarb. Covered with foil and baked for 15 minutes at  375F. 

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