Whiskey Recipes

w/ IRONWEED BOURBON

Boulvardier by Seaborn Jones

Ingredients

  • 2 oz Ironweed Rye
  • 1 oz fresh lemon juice
  • .5 oz maple syrup (Grade B is recommended)
  • Dash Peychaud's Barrel-Aged Bitters
  • 1 egg white

Preparation

  1. Combine all ingredients in shaker (without ice); shake vigorously for one minute.
  2. Add ice to shaker.
  3. Shake and strain into a large coupe.

w/ IRONWEED RYE

Rattlesnake by Séamus Caffrey

Ingredients

  • 2 oz Ironweed Rye
  • 1 oz fresh lemon juice
  • .5 oz maple syrup (Grade B is recommended)
  • Dash Peychaud's Barrel-Aged Bitters
  • 1 egg white

Preparation

  1. Combine all ingredients in shaker (without ice); shake vigorously for one minute.
  2. Add ice to shaker.
  3. Shake and strain into a large coupe.

Amaretto Rye Sour by Séamus Caffrey

Ingredients

  • 1.25 oz amaretto liqueur
  • .75 oz Ironweed Rye
  • .75 oz lemon juice
  • 1.5 tsp simple syrup
  • 1 egg white

Preparation

  1. Combine all ingredients in shaker (without ice); shake vigorously for one minute.
  2. Add ice to shaker.
  3. Shake and strain into a large coupe.

w/ Ironweed Straight Malt

Honey, I Smoked the Kids by George Fiorini

Ingredients

  • 1 oz Ironweed Malt
  • 1 oz Catskill Provisions
  • Honey-Infused Rye
  • .5 oz Aperol
  • .5 oz sweet vermouth
  • dash orange bitters

Preparation

  1. Add ingredients and ice to stirring glass.
  2. Take one oak chip and place in metal tray; light chip on fire. Cover with brandy snifter for five seconds.*
  3. Stir and strain into snifter. Garnish with brandied cherry.

*optional

Ironweed Blood & Sand by George Fiorini

Ingredients

  • 1.5 oz Ironweed Straight Malt Whiskey
  • .75 oz sweet vermouth
  • .75 oz cherry liqueur (preferably cherry herring)
  • .75 oz blood orange puree (orance juice will do in a pinch)

Preparation

  1. Combine all ingredients in shaker with ice.
  2. Shake and strain into a large coupe. Garnish with orange peel.