Recipes for Getting Mellow
Over the years, some classic recipes have emerged for some wonderfully smooth and tasteful creations with Bourbon. While we believe that Four Roses has been carefully crafted to be enjoyed either straight up or on the rocks, we’ve collected some of the best recipes we’ve sipped a time or two to help you feel good and mellow.
Beat separately yolks and whites of 6 eggs.
Add 1/2 cup of sugar to yolks while beating.
Add 1/4 cup of sugar to whites after they have been beaten very stiff.
Mix egg whites with yolks.
Stir in 1 pint of cream and 1 pint of milk.
Add a pint of Four Roses and 1 oz. Jamaica Rum. Stir thoroughly.
Makes 5 pints of the grandest eggnog ever ladled into a cup.
Serve very cold with grated nutmeg.
Ingredients:
3 oz Four Roses Bourbon
Collins Mix
3 oz Lime Juice
Pour Bourbon into highball glass over ice. Fill glass with Collins mix and lime juice.
Ingredients:
2-3 oz Four Roses Bourbon
2 tsp sugar
12 Mint leaves
Club Soda
Garnish: Mint sprigs and Orange Slice
Gently crush mint leaves in a cool tall glass. (Lightly muddle the mint and sugar with a splash of soda water in a mixing glass.) Fill the glass with cracked ice. Add Four Roses, club soda and stir well. Garnish with a slice of orange and a few sprigs of mint, and serve.
Ingredients:
3/4 oz Sweet Vermouth
2 1/2 oz Bourbon
dash Angostura bitters
2 or 3 Ice cubes
1 Maraschino Cherry
1 twist of Orange peel
Combine the vermouth, whiskey, bitters and ice in a mixing glass. Stir gently, don't bruise the spirits and cloud the drink. Place the cherry in a chilled cocktail glass and strain the whiskey mixture over the cherry. Rub the cut edge of the orange peel over the rim of the glass and twist it over the drink to release the oils but don't drop it in.
Ingredients:
2 - parts Margarita Mix
1 - part Four Roses Bourbon
Mix over ice
Add a dash of Grenadine - do not mix. The red color will settle near the bottom of the glass for a nice multi-color effect.
Garnish with two maraschino cherries, and enjoy.
Chris Davis, Blu Bar - Downtown Marriott
Ingredients:
1 ounce Mint Infused Simple Sugar
15 Mint Leaves
2 Lime Wedges
Muddle these components
2 1/2 ounces of Four Roses Single Barrel
Justin Diglia, Winston’s - Sullivan College
Ingredients:
2 ounce Four Roses Single Barrel
1 ounce Mint Syrup
1 tablespoon Rose Bourbon Jelly
Dash of Rose Water
Four Roses Sunnyside Rose Julep
Chris Smith - Napa River Grill
Simple Syrup:
* 1/2 cup of sugar
* 1 cup hot water
* 12 stems mint (leaves only)
* 2 oz fresh sliced ginger
zest of 1 lemon
juice of 1 lemon
Combine all ingredients - bring to a boil and let stand for 2-3 hours. Strain syrup.
Place crushed ice in Julep glass - add 1 part ginger syrup and 2 parts Four Roses Single Barrel Bourbon. Garnish with a Red Rose, mint sprig, and a lemon twist. Enjoy!
Jessica French, bartender Varanese
Ingredients:
Four Roses
Organic Mint Simple Syrup
Concentrated Chai Tea
Lemon Juice
Fresh Mint
Fresh Basil
Crushed Ice
Start by muddling equal parts of fresh mint and fresh basil with a small amount of crushed ice. Next, add a splash of lemon juice and two splashes of concentrated chai tea. Continue to muddle the ingredients for another minute. Then add two parts Four Roses Single Barrel and one part Organic Mint Simple Syrup. Shake to mix ingredients. Finally, strain cocktail over crushed ice and enjoy!
Ingredients:
1/2 oz Sweet Vermouth
1/2 oz Dry Vermouth
2 1/2 oz Four Roses Small Batch Bourbon
Enough Ice Cubs to fill a shaker 3/4 full
1 twist of Lemon peel
Combine the vermouth, whiskey, and ice in a mixing glass. Stir gently, don't bruise the spirits and cloud the drink. Strain the whiskey mixture into a chilled Martini glass. Rub the cut edge of the lemon peel over the rim of the glass and twist it over the drink to release the oils, then don't drop it in. Enjoy.
Ingredients:
50ml Four Roses Small Batch Bourbon
1 cube of sugar (or a splash of simple syrup)
2 dashes bitters
2-3 ice cubes
Twist of lemon
The classic Old Fashioned, originally created in Louisville, KY, not far from the home of Four Roses, in the 1880s by a bartender at the Pendennis Club.
In an Old Fashioned Glass, place a sugar cube or use simple syrup as a substitute. Add bitters and just enough water to help dissolve the sugar. Crush or muddle the sugar in the glass and coat the bottom of the glass. Add 2-3 ice cubes and Four Roses Small Batch Bourbon. Garnish with a twist, or if you’d like, a slice of orange and a cherry.
Bartender Rory McCollister of Varanese Restaurant
Spiced Apple Rose Julep
*1 ½ oz. Four Roses Single Barrel Bourbon
*2 oz. Spiced Apple Syrup (Boil together chopped Fuji Apples, cinnamon, nutmeg, brown sugar, apple juice. Strain & chill)
*Top with a splash of Fizzed Apple Soda
*Garnish with a sprig of mint
Varanese takes 'Rose Julep' Title Honoring Louisville's Best Mint Julep
Louisville, Ky. (April 14, 2010) - Bartender Rory McCollister of Louisville's Varanese restaurant claimed the 2010 "Rose Julep" title identifying the mixologist creating the city's best and most unique mint julep. It was the third year in a row for a Varanese bartender to win the competition, and McCollister's second consecutive win.
McCollister's "Cherry Blossom Julep" calls for:
· 1 1/2 oz Four Roses Single Barrel Bourbon
· 1 1/2 oz Dried Cherry Lemon Zest Gastrique
· Fresh Mint
· 2 oz Tamarind Soda
· 2 oz Ginger Ale
To make the Gastrique:
· Boil and reduce
· Dried Cherries
· 2 cups sugar
· 2 cups water
· Juice of 3 lemons
· Zest of 1 lemon
Using a large mixing glass, muddle gastrique and mint. Add bourbon and shake well. Pour into tall highball glass and top with equal parts tamarind soda and ginger ale. Garnish with candied ginger rose, mint sprig and lemon zest.
