RECIPE: THE QUIET MAN 

1.5 oz Duke Bourbon
0.5 oz Irish Mist Liqueur
0.5 oz Ginger Liqueur
0.5 oz Fresh Lemon Juice
Fill up with Fever Tree Ginger Ale
Float a barspoon of Green créme de Menthe
Method: Build drink over ice in a collins glass, stir and serve with a float of green creme de menthe liqueur.
Garnish: Fresh sprig of mint and lemon twist.

Recipe: The Duke Highball

2 oz. Duke Kentucky Straight Bourbon
4 oz. Fever Tree Ginger Ale
Juice of one Lemon Wedge
¼ oz. Blackberry Vinegar (Pok-Pok brand) or other fruit flavors
Method: In a highball glass filled with ice, pour Duke and ginger ale, then squeeze a lemon wedge and float of fruit vinegar.
Garnish: Fresh berries floating atop.

Recipe: True Grit

2 oz. Duke Kentucky Straight Bourbon
1 oz. Amaro Nonino
2 Dashes of Bitter Truth JT Decanter Bitters (or regular Angostura)
Orange Peel twisted and dropped in the mixing glass
Method: In a mixing glass filled with ice, stir all ingredients together then serve straight up in a martini glass or on the rocks.
Garnish: Luxardo cocktail cherry.

Recipe: The Genuine Article

2 oz. Duke Kentucky Straight Bourbon
¼ oz. Pierre Ferrand Orange Curaçao
2 Dashes of Angostura Bitters
1 Dash Fee Bros. Peach Bitters
2 Sprigs of Mint
Method: Place the mint in a rocks glass and muddle gently to extract the flavor without breaking the leaves. Add both bitters and liquors. Add large 2”x2” ice cube, stir well and serve. Splash of club soda-optional.
Garnish: Twist a lemon peel to release the citrus oils then discard peel.

RECIPE: SINFULL DUCHESS

1 ½ oz. Duke Small Batch Bourbon
¾ oz. Pimm’s Elderflower and Blackberry (from Diageo-SWSFL)
Juice of 1 Lime Wedge
4 oz. (chilled) Rekorlderlig Strawberry Lime
Method: Pour ingredients over ice, stir and serve in a highball glass.
Garnish: Whole blackberry and slice of ginger (very important).

RECIPE: THE WILD GOOSE

1 ½ oz. Duke Kentucky Straight Bourbon
¾ oz. Praline Syrup by Monin
2 dashes Bitter Truth Chocolate Bitters
4 oz. Cold Milk
Method: Pour ingredients into a Collins glass filled with ice, stir well and serve.
Garnish: Sprinkle of powdered Cinnamon-nutmeg mix and a pinch of soluble coffee floating atop.

RECIPE: KENTUCKY PUNCH

1 ½ oz. Duke Kentucky Straight Bourbon
1 oz. Aperol Aperitif
1 oz. Fresh Lemon Juice
1 bar spoon of Orange Marmalade
2 oz. Orange Rooibos Tea
2 Dashes Angostura Bitters
Method: Shake (3-4 seconds) together with ice the Duke, Aperol, lemon juice and marmalade, then strain into a Collins glass filled with ice and add the orange rooibos tea and bitters. Stir and serve.
Garnish: Fresh sprig of mint and orange slice.

RECIPE: ALASKAN SUMMER

1 ½ oz. Duke Kentucky Straight Bourbon
¾ oz. Luxardo Apricot Liqueur
2 oz. Iced Mint Tea
2 oz. Pear Cider (best brand: Rekorderlig)
1 oz. Fresh Lemon Sweet ‘n Sour (lemon juice-simple syrup 2:1)
Method: Shake (3-4 seconds) together with ice the Duke, apricot liqueur and sweet n sour, then strain into a Collins glass filled with ice and add the mint tea and cider. Stir and serve.
Garnish: Fresh sprig of mint and lemon twist.