Cocktail Recipes

The Shivaree

The Shivaree: a romantic cocktail with Belle Meade Bourbon

The Shivaree (an old-fashioned term for the clamorous serenade given to newlyweds) incorporates ingredients to romance your beloved (or yourself).

The aromatic play of Chocolate and Rosemary as you approach the drink really makes an impact. On the palate these notes are echoed but play with the more prevalent flavors of the Bourbon and Cherry Liqueur. The real key to making the drink pop is making sure the Honey comes through. Err on the side of a sweeter in this cocktail to show off the warm flavors.


The Shivaree
1 1/4 oz Belle Meade Bourbon
1/2 oz Dry Orange Curacao
1/2 oz Clear Creek Cherry Liqueur
3/4 oz Fresh Lemon Juice
3/4 oz Raw Honey Syrup (2:1 Raw Honey to room temp water)
1 small sprig of Rosemary
Garnish: Chocolate bitters and a Rosemary speared Luxardo Cherry
Glass: Rocks
Technique: Shake and strain

Place all ingredients and a small sprig of Rosemary in a shaker with ice and shake briefly. Strain into the glass on the rocks. Garnish with the Rosemary speared Luxardo Cherry. Then liberally apply Chocolate Bitters over the top of the drink. 

The aromatic play of Chocolate and Rosemary as you approach the drink really makes an impact. On the palate these notes are echoed but play with the more prevalent flavors of the Bourbon and Cherry Liqueur. The real key to making the drink pop is making sure the Honey comes through. Err on the side of a sweeter in this cocktail to show off the warm flavors.  

Creator: James Hensley

Nelson's White Watermelon Cooler

White whiskey and watermelon combine for a sublime summer cocktail

Nelson's White Watermelon Cooler
2 ounces Nelson's Greenbrier Tennessee White Whiskey
1.5 ounces watermelon juice
.5 ounce lime juice
.5 ounce mint syrup*
Shake, strain over crushed ice, garnish with lime wheel and mint sprig.

*Mint syrup: 1 cup sugar, 1 cup water, 10 whole sprigs of mint. Heat water to just under a boil, remove from heat, and stir in sugar. Add mint and let cool. Let sit for at least 24 hours in a covered container in the refrigerator, and then remove mint. Keeps for up to two weeks.

Creator: Bruce Rodgers

The Phantom Regiment

The Phantom Regiment: bourbon and absinthe combine for a mystical autumn cocktail

The Phantom Regiment
2 oz Belle Meade Bourbon
3/4 oz Carpano Antica
1/2 oz Nux Alpina Black Walnut Liqueur
1/4 oz Ancho Reyes
1 dash Angostura Bitters

Rinse: Absinthe

Glass: Chilled Cocktail 

Ice: None

Rinse the inside of the chilled cocktail glass with a dash of Absinthe making sure that it coats the inside up to the rim of the glass. Place all other ingredients in a mixing glass and stir briefly. Strain into a chilled cocktail glass and garnish with a Luxardo cherry. 

Mixologist's Notes:
This cocktail is for those with a taste for a brooding cocktail. The dynamic flavors of the Absinthe, vermouth, and walnut, accompanied by the spicy smoke of the Ancho Reyes, swirl around the high rye Bourbon creating a complex and intriguing palate. It's like reading a mystery novel in a dimly lit study on a cool autumn night.  

Creator: James Hensley

The George Bailey

The George Bailey: a bourbon holiday punch with an exotic ingredient that will keep guests guessing...beet juice!

The George Bailey
2 cups Belle Meade Bourbon
1/2 cup Orange Curacao
1/2 cup Allspice Dram
3/4 cup Demarara Syrup
1/2 cup fresh Lemon Juice
1 cup Orange Juice
1 1/2 cups Pineapple Juice
1/2 cup Beet Juice
8 dashes Regan's Orange Bitters

Pour all ingredients into a container, stir, and chill for at least 2 hours. Serve in a punch bowl and float a few large chunks of ice to keep it cool.

Mixologist's Notes:
This Holiday punch is sure to catch the eye, please the palate, and your guests wont likely guess your "secret ingredient", beet juice. And just like its namesake, George Bailey, this punch yearns for the exotic!

This cocktail is designed to play on the senses as the deep red color will likely have your guests thinking seasonal flavors like cranberry. What they'll discover instead is a delightful departure from the traditional Holiday flavors they have been bombarded with at other events. The tropical fruit notes play well with the deep round notes of the "secret ingredient" while the Bourbon and allspice livens up the mix and remind everyone that its a Holiday punch. Here's to thinking outside the box and standing out in the crowd this Holiday season. Cheers!

Creator: James Hensley

 

Nelson's Blackberry Lemonade

Nelson's Blackberry Lemonade: a wonderful white whiskey cocktail for summer!

Nelson's Blackberry Lemonade
2 ounces Nelson's Green Brier White Whiskey
1 ounce fresh lemon juice
3/4 ounce blackberry syrup*
4 dashes Angostura aromatic bitters
Shake all ingredients well, strain into a collins glass filled with ice, garnish with a lemon moon and a mint bouquet.

*Blackberry syrup: muddle 1/2 cup berries with 1/2 cup sugar. Let sit for at least one hour in a refrigerator. Strain out solids through a mesh sieve and add 1/2 cup water. Stir until sugar is dissolved. Keep refrigerated. Lasts up to 2 weeks.

Creator: Bruce Rodgers

Coffee Belle Meade

Coffee Belle Meade: a bourbon-coffee-coconut milk cocktail

Coffee Belle Meade
2 ounces Belle Meade bourbon
1 ounce coconut cream
3/4 ounce coffee syrup*
1 dash Angostura aromatic bitters

Shake all ingredients well, strain into a double rocks glass filled with ice, garnish with grated nutmeg and a cinnamon stick.

*coffee syrup
Combine 1 cup strong coffee with 1 cup sugar. Stir until sugar is dissolved. Let cool. Keep refrigerated. Lasts up to 2 weeks.

Creator: Bruce Rodgers

The Whiskey Tango

The Whiskey Tango Cocktail: Nelson's Green Brier Distillery I Nashville, TN

The Whiskey Tango
1  1/2 ounces Nelson's Green Brier White Whiskey
1/2 ounce Belle Meade Bourbon, to float
3/4 ounce pineapple juice
1/2 ounce fresh lemon juice
3/4 ounce chai spice syrup*
 

Shake all ingredients except the Belle Meade bourbon well, strain into a collins glass filled with crushed ice, float the 1/2 ounce Belle Meade bourbon over the top, and garnish with a fancy lemon twist and paper umbrella.

*chai spice syrup: combine 1 cup chai tea with 1 cup sugar. Stir until sugar is dissolved. Let cool. Keep refrigerated. Lasts up to 2 weeks.

Creator: Bruce Rodgers

The Old Oak

The Old Oak Manhattan: a classy old-school whiskey cocktail from Nashville's Nelson's Green Brier Distillery

The Old Oak
1.5 oz Belle Meade Bourbon
3/4 oz Meletti Amaro
1/4 oz Pierre Ferrand Dry Curacao
1 dash Angostura bitters

DIRECTIONS:
Place all ingredients into a mixing glass with ice and stir briefly. Strain the cocktail into a chilled cocktail glass and garnish with the expressed oil of an orange twist floating on top of the drink. Cheers!

Creator: James Hensley

The Music City Sour

The Music City Sour: the ultimate Nashville Whiskey Sour from Nelson's Green Brier Distillery

The Music City Sour

1.5 oz Green Brier Tennessee White Whiskey
3/4 oz Fresh Lemon Juice
3/4 oz Simple Syrup (equal parts by volume white sugar to water)
2 dashes Regan's Orange Bitters
Egg White
1/2 oz Blackberry Wine (from Tennessee, of course)

 


DIRECTIONS:
Into a shaker add a little egg white and your lemon juice. 1/2 - 3/4 of an ounce of egg white is sufficient. Then shake these two ingredients briefly without ice. Then add all other ingredients save for the Blackberry Wine. Add ice to the shaker and shake these ingredients hard and fast for 10-15 seconds. Strain the cocktail into a large rocks glass you have with ice. Lastly, position a spoon just above the frothy top of the cocktail and slowly pour your 1/2 oz of wine into/onto the spoon so that it floats at the top of the drink. Enjoy.

Creator: James Hensley

The Buggy Whip

Here's something bubbly for the New Year's Eve holiday, or if you're just a champagne lover, in general. We can always think of some reason to celebrate.

The Buggy Whip: a bubbly holiday cocktail from Belle Meade Bourbon

The Buggy Whip
1 oz Belle Meade Bourbon
1/2 oz Cointreau
1/2 oz Berentzen Apple
1 dash Angostura Bitters
Champagne

Build in champagne flute.
Garnish: A long lemon pigtail.

Creator: James Hensley

The Fortified Belle

Esquire's Fortified Belle cocktail recipe with Belle Meade Bourbon

Mixologist Greg Best from Holeman & Finch Public House in Atlanta whipped up this little diddy for Esquire's "Drink of the Week."

"The whole idea of stirred and boozy big bold drinks is really popular right now. Something I want to avoid is doing what everyone else is doing, but the fact of the matter is that certain boozy whiskey drinks are delicious, especially when it's fall. I thought it'd be funny to create one that looks a bit more feminine, sounds a bit more feminine, but still scratches that itch for a bold, stirred cocktail with a few nuances to soften it just a touch, and — gentrify it, if you will."

1 1/2 oz Belle Meade Bourbon
3/4 oz Cocchi Americano
1/2 oz Luxardo Bitter
Barspoon Galliano
2 dashes Regan's Orange bitters
Lemon wedge

Combine ingredients in mixing glass, add ice, stir. Strain into coupe. Garnish with lemon wedge on rim.

Creator: Greg Best

Absinthe Father

The Absinthe Father: a bourbon cocktail from Nelson's Green Brier Distillery

This drink made its debut at the popular drinking club 3st of the Month and was such a popular cocktail, we've had countless requests for the recipe.

Created by Ed Kolb (an incredible mixologist and one of our distillers) and Andy Nelson, the Absinthe Father doesn't just have perhaps the coolest name around, but its complexity is rivaled only by downright deliciousness!

You'll need to put a little prep into making the ginger syrup ahead of time. To do this, you'll juice 1 pound of fresh ginger and mix that ginger juice with 1.5 cups granulated sugar until dissolved. Another key ingredient (besides the Belle Meade Bourbon, of course) is the Steen's Cane Syrup.

Creator: Ed Kolb / Andy Nelson

equipment:

cocktail shaker
strainer
rocks glass

ingredients:

2 oz Belle Meade Bourbon
.5 oz ginger syrup
.5 oz Steen's Sugar Cane Syrup
.75 oz fresh lemon juice
2 dashes orange bitters
rinse of absinthe for the glass

method:

Combine all ingredients except the absinthe in a cocktail shaker and shake for 15-20 seconds to chill. Rinse glass with a little absinthe, add a couple ice cubes and strain cocktail into glass.

Countryside Cooler

The Countryside Cooler: a southern, summer whiskey cocktail with Eli Mason syrup and Nelson's Green Brier Tennessee White Whiskey

This recipe is a part of a great summer collaboration between Nashville-based cocktail syrup crafters Eli Mason Syrups. You can buy their syrups online and in our distillery Gift & Bottle Shop.

The Countryside Cooler

2 oz Nelson’s Green Brier White Whiskey
1 oz fresh-squeezed lime juice
1 oz Eli Mason Rich Simple Syrup
3 oz Club Soda
Lime Slice for Garnish

Shake the first three ingredients with ice. Strain into a glass with fresh ice and top with chilled soda.

 

Nelson's White Whiskey Margarita

The White Whiskey Margarita from Nelson's Green Brier Distillery I Nashville, TN

Unaged whiskey makes a damn fine margarita and is a great alternative to tequila. Caution: same effect, though.

Nelson's White Whiskey Margarita
3 ounces Nelson's Tennessee White Whiskey
2 ounces Cointreau
2 ounces of fresh lime juice
Lime wedges
Coarse salt for rimming the glasses

In a cocktail shaker filled with ice, combine all of the ingredients and shake until nice and cold. Run the flesh of a lime wedge along the rim of the glass and dip the moistened rim into coarse salt. Fill the glasses with ice and strain the shaker into each equally. Serves 2.