21c was founded in Bourbon Country. In fact, our first hotel, 21c Louisville, is housed in what was once 5 bourbon & tobacco warehouses.

Each September, we celebrate our beloved liquid gold across all of our restaurants with special cocktail menus and more. For those who want to continue those celebrations at home, we’ve got you there too. Below, you’ll find bourbon cocktail recipes from many of our beverage team members across the 21c collection. If you try these at home, be sure to tag us @21chotels in your IG posts!

For recipes & more information:

21c Bentonville & The Hive: Black Dahlia 

1.25 oz Old Grand-dad Bottled-in-Bond Bourbon

1.0 oz Calvados

.5 oz Bonal Quinquina Aperitif

.5 oz Blackberry and Red Wine Reduction*

2 dashes Orange Bitters

1 barspoon Islay Scotch

 

Instructions: In a mixing glass combine the ingredients. Stir briefly with ice, you want a little less dilution on this cocktail. Strain into a coupe.

Garnish with an orange peel.

 

*Blackberry and Red Wine Reduction

Ingredients:

200 grams white granulated sugar

200 grams whole blackberries

2 cups of merlot

In a sauce pot, add the blackberries and using a muddler or a masher, smash them up to release their juices. Add 1 cup of the merlot and half of the sugar. Cook this mixture on medium high heat for 10 minutes. After 10 minutes, add the rest of the wine and the sugar and decrease the heat down slowly over a few minutes until you are at a low simmer. Simmer for 10 minutes. After cooking strain the reduction through a chinois or strainer into an open, heat-proof container and immediately put the container in the fridge uncovered until it cools. Once cooled, cover and store for up to a week.

 

21c Cincinnati & Metropole: Penguins in Paradise

1 1/2 oz Old Forester

1 oz of ginger syrup (pro tip: If you don’t have a ginger syrup, replace that and the club soda with 5 oz of a really spicy ginger beer)

4 oz of club soda

1-2 dashes Angostura bitters

Instructions:

Build the drink in a Collins glass.  Add the first 3 ingredients to the glass.  Add ice.  Give it a light stir.  Top with the dashes of Angostura bitters and garnish with a mint sprig.

 

 

21c Durham & Counting House: Salt & Sanctuary 

1.5oz Kentucky Bourbon of your choice

1.5oz Sherry

.25oz Demerara syrup

Salt and smoke bitters

Bar spoon of olive brine

 

Instructions:

Stir over rocks and strain into a Nick & Nora. Garnish with a single olive on a skewer.

 

 

21c Kansas City & The Savoy at 21c: The New American

1.5 oz Old Grand Dad BiB

.5 oz Damiana Liqueur

.5 oz Salted Honey Gomme

1 oz Clafified Carrot Juice

2 oz Bitter Bitters

3 drops Chili Oil

Instructions: Stir with ice. Strain into large coupe. Garnish with tarragon and 3 drops Chili Oil.`

 

21c Lexington & Lockbox: Clearance Clarance 

2 oz Milk Clarified Old Forester 86

½ oz Lemon juice

¾ oz Vanilla syrup

Orange oil, spritzed

Aromatic bitters, spritzed

To clarify the Bourbon: Pour one liter of Bourbon into a container holding 250 milliliters of whole milk. Stir gently and let the mixture rest for three minutes. Curds will form. Let the mixture rest for at least three hours and use a coffee filter(s) to strain off the curds. Bottle and label the clarified Bourbon.

Instructions: Combine all ingredients. Shake well with ice. Strain into a cocktail glass. Once finished, garnish with a couple spritzes of orange oil and aromatic bitters.

 

21c Louisville & Proof on Main: Boulevardier #2

 

1.5oz Maker’s Mark

0.5oz Gran Classico

0.5oz Carpano Antica

2 bar spoons Cocchi Dopo Teatro

2 bar spoons Martini & Rossi Rubino

pinch of Salt

Instructions: Stir all and serve on the rocks. Garnish with an Orange Peel.

 

21c Nashville & Gray & Dudley: Smashville

 

 

 

21c Oklahoma City & The Palm Lounge: Two Dashes & A Dot

1 ½ oz Cooper’s Craft Bourbon

¼ oz Maggie’s Farm Falernum

¼ oz Hamilton’s Pimento Dram

½ oz Lime Juice

½ oz Orange Juice

½ oz Demerara Syrup

2 dashes of Angostura Bitters

Instructions: Shake aggressively to build up body and strain over ice.  Garnish with a dot!  (Cherry)

 

Cheers!