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:
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
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.
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
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.
1.5oz Kentucky Bourbon of your choice
.25oz Demerara syrup
Salt and smoke bitters
Bar spoon of olive brine
Stir over rocks and strain into a Nick & Nora. Garnish with a single olive on a skewer.
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.`
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.
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.
1.5oz American Born, TN Bourbon Whiskey
.5 Mr. Black Cold Brew spirit
6 mint leaves
2 dash Suze orange bitters
Instructions: Combine in shaker/muddle/add ice, short shake, collins mint garnish
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)