We can hear the tsk-tsking of bourbon purists who read the headline and insist on never mixing good bourbon, but to members of Team Neat we say: hear us out.
It’s true that sipping a quality bourbon straight is a peak human experience, but bourbon’s mildly sweet flavor profile also makes it a great foundation for a tasty cocktail.
Keep scrolling for our 7 favorite bourbon cocktails, whether you like it sweet, spicy, fruity or fresh.
A rich, oaky bourbon is the perfect base spirit for this cocktail inspired by everyone’s favorite campfire treat. Don’t let the brown sugar simple syrup step scare you; this add-in couldn’t be simpler to make, store and enjoy in a variety of cocktails.
The Recipe
Chocolate syrup
Crushed graham crackers
2 ounces light brown sugar simple syrup*
2 dashes Woodford Reserve Chocolate Bitters
Toasted marshmallow
*Light Brown Sugar Simple Syrup
1 cup light brown sugar
1 cup water
1 teaspoon vanilla extract
For the syrup: Add brown sugar and water to a saucepan and cook over medium heat until sugar dissolves and mixture begins to simmer. Remove from heat and add vanilla extract. Stir, cool and store in an airtight container in the refrigerator until ready to use.
For the cocktail: Rim a rocks glass with chocolate syrup and crushed graham crackers. Add a large ice cube, then the bourbon, light brown sugar simple syrup and bitters. Stir and serve with a toasted marshmallow garnish.
If a Manhattan is your go-to drink order, this maple cherry twist on the classic cocktail is right up your alley. The sherry cask-aged bourbon used in this recipe gives it a delicately fruity finish that blends splendidly with its accompanying cherry and maple notes.
¾ ounce Martini Sweet Vermouth
¼ ounce maple syrup
2 dashes Spiced Cherry Bitters
1 dash Angostura Bitters
Place a coupe glass in the freezer for 5-10 minutes to chill before mixing. In a mixing glass filled with ice, combine bourbon, sweet vermouth, maple syrup, spiced cherry bitters and Angostura bitters. Stir with a bar spoon until thoroughly chilled and diluted. Strain into the chilled glass. Express the oil from an orange peel over the top of the glass, discard or twist the peel to use as a garnish, and garnish with a Luxardo cherry.
Stuck in a cocktail rut? Try this complex concoction to cure your mixologist’s block. Sweet, spicy bourbon waltzes with warming cinnamon syrup, zesty citrus and dry red wine for a perfectly balanced cocktail that might be your new favorite.
The Recipe
1 ½ ounces Redwood Empire Pipe Dream Bourbon
½ ounce cinnamon syrup*
¾ ounce fresh lemon juice
1 ounce Forbes Creek Pinot Noir
*Cinnamon Syrup
6 cinnamon sticks
1 cup water
1 cup sugar
For the syrup: Break the cinnamon sticks into pieces. Add cinnamon pieces, water and sugar to a saucepan over medium heat. Bring to a boil, then simmer for 15 minutes. Remove from heat and let cool. Strain out cinnamon sticks. Store in an airtight container and refrigerate until ready to use.
For the cocktail: Add bourbon, lemon juice and cinnamon syrup to a cocktail shaker with ice. Shake and strain over fresh ice into a wide-rimmed Old Fashioned or lowball glass. Slowly pour the wine over the back of a barspoon to float it on top. Garnish with a lemon wheel.
This here is fall in a glass: a belly-warming, hot buttered bourbon cocktail with apple cider and all the flavors of autumn. Pairs well with the last slice of pumpkin pie, a crackling fire and a Kindle loaded up with your TBR list.
The Recipe
1 tablespoon brown butter paste*
½ ounce fresh lemon juice
2 ounces Walking Stick Single Barrel Bourbon
3 ounces hot apple cider
Star anise
Apple slices
Grated nutmeg
*Brown Butter Paste
½ cup unsalted butter
¼ cup dark brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
Pinch of sea salt
For the paste: Melt butter in a saucepan over medium heat, swirling occasionally until it turns golden-brown and smells nutty (about 4–6 minutes). Remove from heat immediately and stir in dark brown sugar, cinnamon, allspice and sea salt until smooth. Allow to cool completely and store in a jar. Refrigerate leftovers for up to one month.
For the cocktail: Pre-warm a toddy glass or heat-resistant mug. Add the brown butter paste, fresh lemon juice and bourbon directly into the warm mug, then pour in the hot apple cider. Whisk vigorously with a mini whisk or bar spoon until the brown butter is fully incorporated. Top with a star anise, fresh apple slices and a light dusting of freshly grated nutmeg.
There’s only one thing that can make an Aperol Spritz better: bourbon (and maybe a view of the Amalfi Coast while you drink it). Add a splash of Maker’s Mark to give this juicy orange cocktail a little spicy warmth.
The Recipe
1 ounce Aperol Aperitivo
¾ ounce freshly squeezed lemon juice
Splash of simple syrup
Fill a wine glass with ice and layer in Maker’s Mark, Aperol, lemon juice and simple syrup. Top with Prosecco and garnish with an orange peel.
Allow us to offer some sage words of wisdom: this berry, bourbon and sage cocktail should be a staple in your mixology repertoire. It strikes the ideal balance of fruity, sweet and herbal notes for an easy-sipping cocktail you’ll keep coming back to.
½ ounce honey syrup*
¾ ounce fresh lemon juice
4 fresh blackberries
2 fresh sage leaves
2 ounces club soda
Blackberry
Sage sprig
*Honey syrup
2 cups honey
1 cup water
For the syrup: Add honey and water to a saucepan over medium heat. Stir until honey dissolves. Take off the heat, cool and store in an airtight container until ready for use.
For the cocktail: Gently muddle the blackberries, sage and honey syrup in a cocktail shaker. Add bourbon, lemon juice and ice. Shake until well chilled. Double strain into a Collins or highball glass filled with fresh ice. Top with club soda and garnish with a blackberry and fresh sage.
Need a reason to bust out that cocktail smoker you got for Christmas? Fire it up for this smoked peach cocktail that combines freshly sliced peaches, bourbon, honey syrup and zesty lemon. Sure, you can enjoy this cocktail just fine without smoking it, but as they say: smoke ‘em if you got ‘em.
¼ ounce fresh lemon juice
Thyme sprig
Whiskey oak wood chips
*Honey syrup
2 cups honey
1 cup water
For the syrup: Add honey and water to a saucepan over medium heat. Stir until honey dissolves. Take off the heat, cool and store in an airtight container until ready for use.
For the cocktail: Add bourbon, honey syrup, peach slices and lemon juice to a cocktail shaker. Muddle. Add ice and shake until chilled and diluted. Strain into a rocks glass over ice. Using a cocktail smoker, infuse cocktail with whiskey oak wood chips. Garnish with a peach slice and sprig of thyme.
For those who enjoy life’s simple luxuries, like a quality cigar paired with a good cocktail, check out some of our favorite cocktail-friendly cigar picks below:
Looking for a bourbon that mixes well, sips well and spends well? Check out 6 of our favorite bottles that taste more expensive than what’s on the price tag below.
