Cocktail Recipes

The Tennessee Stud

The Tennessee Stud: an easy and perfect Belle Meade Bourbon and iced tea cocktail for summer sipping

2 oz Belle Meade Bourbon
Equal parts cold Ginger Beer and cold unsweetened iced tea.
2 dashes of Angostura bitters. 
Build in a Collins glass over ice and garnish with a lemon wedge.

"The Tennessee Stud was long and lean
The color of the Sun and his eyes were green.
He had the nerve and he had the blood.
There never was a horse like the Tennessee Stud."

-Written by Jimmy Driftwood

This cocktail recipe is an easy as pie, warm weather, crowd pleasing, southern specialty that was concocted by our own Charlie Nelson and was inspired by the classic song. The hardest part of this drink is deciding whether to make them to order or to batch some in a pitcher. Either way you'll enjoy enjoy the delicious fruits of your momentary labor.

Classic Mint Julep

Belle Meade Bourbon's Classic Mint Julep Recipe

Mint Juleps are the quintessential Southern cocktail: all you need for this classic version, simple syrup, and Belle Meade Bourbon.

2 oz Belle Meade Bourbon
1/4 oz Demerara Syrup*
2 Sprigs of Mint
Build in Julep Cup

Drop the mint sprigs into the julep cup and lightly bruise them with a muddler. Using the muddler, pull the leaves up the inside walls of the cup so that the essential oils from the mint coat the interior. Once complete lightly tamp the mint back into the bottom of the cup. Next add the other ingredients and fill the cup 3/4 of the way full with crushed ice. Using a swizzle stick or bar spoon swizzle the drink, disturbing the mint in the bottom as little as you can, until you start to see the exterior of the cup start to frost. Top off the the cup with a heaping dome of crushed ice and garnish with a bouquet of mint but only after you have slapped the mint across your palm to release the aromatic essential oils. 

**Demerara Syrup: You can use Turbinado Sugar if you can not find Demerara with similar result. Either way it's the rich raw sugar flavor that counts. 

In a sauce pan combine 2 parts sugar to one part water by volume. Simmer and stir until all sugar crystals are dissolved. Allow the syrup to cool and then store in the refrigerator. Should have a 2 week shelf like. 

Cumberland Nation (an a-la-minute Nog)

Nelson's Green Brier Distillery's Cumberland Nation: the perfect holiday egg nog recipe

1          oz                    Belle Meade Bourbon
1          oz                    Green Brier Tennessee White Whiskey
1          oz                    Meletti Amaro
1          oz                    Heavy Cream
3/4      oz                    Demerara Syrup
2         dashes             Regan’s Orange Bitters
1          whole               Egg

Glass:             Double Rocks
Ice:                  None
Garnish:          A dusting of powdered cinnamon.

Crack the egg into the bottom of your shaker. Using a straw or other long thin sticklike object scramble the egg in the shaker. Add all other ingredients and then shake without ice very hard for a moment. Add ice to your shaker, large cubes work best, and shake hard and fast, really get into it, for about ten seconds. Strain the nog into the glass and garnish.

 

Demerara Syrup: Make this by using either real Demerara sugar or Turbinado if Demerara proves to be difficult to find. Use two parts sugar to one part water. Put this mixture into a deep pan and simmer on low, stirring frequently, until all of the sugar crystals are desolved. Allow to cool, bottle, and keep in your fridge. It should hold at least two weeks.

Creator: James Hensley

The Tennessee Toddy

Feeling under the weather? Try out this Tennessee Hot Toddy recipe from Belle Meade Bourbon!

2          oz                    Belle Meade Bourbon
¾         oz                    Fresh Lemon Juice
½         oz                    *Honey Syrup
¼         oz                    Maple Syrup
4         dashes            Angostura Bitters
Hot Water

Glass:                         Hot Drink Mug
Ice:                             None
Garnish:                     Lemon oils expressed over the top of the drink.

*Honey Syrup: use a ration of 3:1 honey to warm water. Mix until incorporated.

Creator: James Hensley

Nelson's White Whiskey Fizz

This is a fun and involved drink to make. This drink is a great morning glory/day after drink, but is just as good the night before. It’s got vanilla, chocolate, cream and lemon with a white whiskey back bone.

Nelson's Green Brier Distillery's White Whiskey Fizz Recipe

Nelson's White Whiskey Fizz

1 ½ ozGreen Brier Tennessee White Whiskey
¾ ozLiquor 43
1 ozHeavy Cream
¾ ozFresh Lemon Juice
1 ozSimple Syrup
1 Egg White
4Dashes Scrappy’s Chocolate Bitters
Club Soda


Shake and strain.  Glass: Collins.  Garnish: Chocolate Bitters.  Ice: None.

  • Add to your shaker the egg white and the lemon juice and then shake these two ingredients, without ice, by themselves for a few moments. We call this a mime shake.
  • Now add the rest of the ingredients and mime shake again for a few moments. Why? Because some of these ingredients are thick and rich and hard to combine so the better you mix the drink the better the drink will be (within reason, don’t go getting a blender for Pete’s sake)
  • Now add ice to the shaker, large chunks or cubes are best, and shake. REALLY SHAKE! Shake with long hard strokes until your good arm is tired and then switch to your other arm and shake some more. NOW REPEAT. Hand it around to friends to have them shake. Shake it until it feels thick and the ice is either dissolved or until the ice sounds like it’s just tiny bits pinging off the shaker walls.

WARNING: Your shaker may become covered with ice as you shake, that’s fine, but make sure you have a good grip on it the entire time. More than one shaker has flown across a bar causing havoc due to a weak grip.

  • Strain the frothy tipple into a tall Collins glass and rest for two minutes, you deserve it. 
  • Carefully pour an ounce or two of club soda through the center of the foamy head on the drink. If you’re a good shaker the head should be thick. If you are daring...use a very slender Collins glass and you can actually make the head rise like a column above the rim of the glass.
  • Garnish with 15-20 drops of Scrappy’s Chocolate bitters on the head of the drink.
  • Use a straw or go for the milk mustache, it’s your call!

Creator: James Hensley

Nelson's Mule

Nelson's Mule: a perfect summertime white whiskey cocktail

We love whiskey in all of its iterations, and unaged whiskey makes a great base for all kinds of summer cocktails.

Nelson’s Mule

2 oz    Nelson’s Green Brier White Whiskey
½ oz   Shrub & Co Ginger Shrub
½ oz   Fresh Lime Juice
½ oz   Simple Syrup
1   dash Angostura Bitters
Soda

Pour Whiskey, Shrub, Lime, Simple Syrup and bitters into a shaker with ice and shake briefly. Strain into a colins glass over ice and top with club soda.
Garnish with a mint sprig.

 Created by Ed Kolb of Rolf & Daughters

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.

 

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.

 

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 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

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

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

 

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

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 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 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

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.