PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ½ ounces Woodford Reserve bourbon o ½ ounce Aperol o ½ ounce fresh lime juice o 4 ounces Fever-Tree Premium Ginger Beer Garnish o ½ half orange wheel or lime wheel Method: 1. Combine in an ice-filled copper mug. 2. Stir to chill. 3. Garnish with orange or lime. Remarks: Created by Benton Bourgeois of the Pontchartrain Hotel’s Hot Tin Bar. It was made and named for Jim Morrison, yup that Jim Morrison. . . .

PH factor:  8.0 Recipe Ingredients: Cocktail o 2 ounces Woodford Reserve bourbon o ¼ ounce dark Crème de Cacao o 2 dashes Angostura bitters Garnish o orange peel Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a cocktail glass. 3. Garnish with an orange peel. Remarks: An interesting pairing that is made complete, in our opinion, by the bitters. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ¾ ounces Woodford Reserve bourbon o ½ ounce Crème de Mûre o 2 ounces apple juice Method: 1. Shake ingredients over ice. 2. Serve up in a cocktail glass. Remarks: Three ingredients each good on its own, become a real gift when combined in this cocktail. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 2 ounces Woodford Reserve bourbon o ½ ounce white Crème de Menthe o ½ ounce Triple Sec o 1 dash Hella Orange bitters or to taste Garnish o orange twist Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a cocktail glass. 3. Garnish with an orange twist. Remarks: Originally a euphemism for moonshine now for hemp oil. Indeed, the times they are a-changing. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 2 ounces Jim Beam Bonded bourbon o ¼ ounce Bénédictine D.O.M. o 1 dash Angostura bitters Garnish o lemon twist Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a cocktail glass. 3. Garnish with a lemon twist. Remarks: This is an excellent drink that demonstrates the influence even a small amount of Bénédictine D.O.M. can have. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce Woodford Reserve bourbon o 4 ounces Lindemans Pêche lambic o 1 ounce Fever-Tree Premium Club Soda Garnish o peach slice Method: 1. Gently stir first two ingredients over ice in a large wine glass. 2. Top with soda. 3. Garnish with a peach slice. Remarks: Another example of the flavorful flexibility of lambic. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce Woodford Reserve bourbon o ½ ounce Amontillado sherry o ½ ounce Godiva Dark Chocolate liqueur Garnish o orange slice Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a cocktail glass. 3. Garnish with orange slice. Remarks: The taste of each ingredient is evident in this cocktail and we don't mind that at all. . . .

PH factor:  8.0 Recipe Ingredients: Cocktail o 1 ½ ounces Woodford Reserve bourbon o 1 ounce Campari o 1 ounce Lillet Rouge Garnish o orange twist Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a cocktail glass. 3. Garnish with an orange twist. Remarks: Ascribed to Erskine Gwynne who also founded a Parisian magazine of the same name, both in 1927. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o ½ ounce Bulleit Frontier bourbon o ¼ ounce Triple Sec liqueur o champagne Garnish o orange twist o Tillen Farms Merry Maraschino cherry Method: 1. Combine first two ingredients in a champagne flute. 2. Top with champagne and stir once gently. 3. Garnish with a cherry and orange twist. Remarks: No need to wait for New Year’s Eve to enjoy this tasty take on the Champagne Cocktail. . . .

Recipe Ingredients: o Peel and flesh from 1 ripe mango or if making Mango Infused Spirits (see Infusions) use the peel and the unused mango flesh of that recipe o ¾ cup sugar o 1 ½ cup water Method: 1. Combine sugar and water in a saucepan and bring to a boil stirring to dissolve sugar. 2. Reduce heat, add mango and simmer stirring until the mixture reaches a syrup-like consistency. 3. Remove from heat pressing mangos to release as much juice as possible and let cool. 5. Fine strain into an airtight container using a paper filter. 6. Seal well and refrigerate. . . .

Recipe Ingredients: o 1 cup canned lychees or fresh lychees peeled o 2/3 cup sugar o 1 cup of water Method: 1. Combine water and sugar in a saucepan and bring to a boil stirring to dissolve sugar. 2. Reduce heat, add lychees and simmer stirring until the mixture reaches a syrup-like consistency. 3. Remove from heat and press the lychees to release the juices and let steep for at least one hour. 4. Strain into an airtight container using a paper filter. 5. Seal well and refrigerate. . . .

Recipe Ingredients: o 6-8 fresh ripe limes o sugar Method: 1. Wash and dry limes. 2. Peel limes avoiding as much white pith as possible. (A peeler with a serrated blade works well) 3. Julienne the peels and juice the limes. 4. Lightly muddle julienned peels in a glass container. 5. Add the lime juice and an equal amount of sugar stirring to dissolve the sugar. 6. Seal well and refrigerate for 24 hours. 7. Strain into an airtight container using a paper filter. 8. Seal well and refrigerate for an additional 24 hours before using. . . .