Cocktail Recipes

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. 


Blinker Cocktail from Belle Meade Bourbon

This classic is perfect for a warm days or any time you want a refreshing cocktail. 

2 oz Belle Meade Bourbon

3/4 oz Lemon Juice

1 1/2 oz Ruby Red Grapefruit Juice

3/4 oz Simple Syrup

4 Raspberries

In a small tin, bowl, or cup, thoroughly muddle the raspberries into the simple syrup. Then strain the raspberry syrup combo through a fine strainer into a shaker. Ad all other ingredients and shake briefly with ice. Strain.

Glass: Collins

Ice: Cubes

Garnish: Long Grapefruit Peel Expressed Over the Drink and Inserted in Drink.

The John Harding

The John Harding Cocktail from Belle Meade Bourbon

This bold and bitter cocktail is named for the original owner of the Belle Meade Plantation. It's a riff on the classic Boulevardier. The deep dark dried fruit notes of Cynar pair perfectly with the Vermouth and bright orange notes of the Campari and Bourbon. 


2 oz Belle Meade Bourbon
1 oz Carpano Antica
1/2 oz Campari
1/2 oz Cynar
1/4 oz maple syrup

Stir all ingredients with ice. Make sure to stir well as a little more water content balances the drink. Strain into glass.

Glass:  Rocks

Ice:  Cubes/Sphere/One Large Cube

Garnish:  Lemon peel expressed over drink and inserted. 

Creator: James Hensley

Long Branch Road

Long Branch Road cocktail from Belle Meade Bourbon

This drink was inspired by a drive down the road that leads to the old distillery, thus the name. We wont wax poetic about the experience but we will say it's a rich and delicious cocktail with flavors of honey and heather accentuating Bourbon. What's not to like?


2 oz Belle Meade Bourbon

3/4 oz Cocchi Torino

1/4 oz Drambuie 

1/4 oz maple syrup

1 dash Angostura Bitters

1 dash Peychaud's Bitters

Stir and strain.

Glass: Double Rocks

Ice: Sphere/Cube or Chunk

Garnish: Lemon peel expressed over the drink and inserted to stand at rim of glass.

Creator: James Hensley 

Peach-Infused Bourbon

The Peach Truck's recipe for Peach-Infused Bourbon

The fine folks over at The Peach Truck were kind enough to share their recipe for Fresh Georgia Peach Bourbon, using none other than Belle Meade Bourbon, of course. 

The sweet summertime flavors of peaches make beautiful harmony with the caramel notes of Belle Meade Bourbon. So simple to make, the hardest part is the wait! Once made, however, you can use this fruity elixir in anything from mint juleps to a classic old fashioned. It's definitely worth the wait. 

3-4 Fresh Georgia Peaches

1 750ml bottle of good quality Bourbon

2 tbsp granulated sugar

2 whole cloves

3 whole allspice berries

Wash the peaches and cut in half to remove the pit. Slice each half into two equal wedges. Place your peaches in the bottom of large glass jar. Add sugar, cloves and allspice before adding the bourbon and sealing tightly. Place out of direct sunlight and let steep for 7-10 days. Once infused, strain the bourbon through cheesecloth and discard the peaches.  Finished bourbon will keep indefinitely in an airtight decanter or jar. 

Peach Old Fashioned


This tasty little ditty is courtesy of our friends over at The Peach Truck and captures the flavor of summer in the glass. Using Fresh Peach Infused Bourbon, it's juicy and sweet with the caramel and vanilla flavors of Belle Meade Bourbon shining through.

3 ounces peach-infused bourbon

2-3 dashes peach bitters

1 sugar cube

1 strip of orange peel

fresh peach for garnish


Place the sugar cube at the bottom of an old fashioned glass. Saturate with bitters and place orange peel in glass. Muddle these ingredients together before topping with bourbon, adding a large ice cube or sphere and garnishing with a slice of fresh peach. If you do not have access to peach bitters, substitute traditional bitters. 

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

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 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 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 Vow of Silence


And now for something stirred and spirituous...

The Vow of Silence: a Belle Meade Bourbon cocktail recipe

2 oz Belle Meade Bourbon
¾ oz Carpano Antica
¼ oz Benedictine
1 dash Angostura Bitters
2 dashes Peychaud’s Bitters

Glass: Chilled Cocktail
Ice: None
Garnish: Lemon Peel, expressed over the drink

Place all ingredients into a mixing glass and stir briefly with ice. Strain the drink into a chilled cocktail glass and garnish.

Creator: James Hensley

The Bloody Belle

The Bloody Belle - a new spin on the Bloody Mary from Belle Meade Bourbon

Here's a way to take a Bloody Mary to the next level and before you pass judgement you should consider a couple of things... Vodka is for the most part flavorless so it only brings the alcohol to the recipe of the Bloody Mary. That leaves a large flavor void/opportunity in the cocktail. By adding Belle Meade Bourbon you bring another layer of flavor and depth to the experience. While you may think Bourbon and a tomato based mixer doesn't sound good together we ask you to consider the flavors of roasted tomato. The Bourbon brings similar flavors to the caramelized sugars that you experience when you roast a tomato. Try one of these and you'll see what we mean. 

2 oz Belle Meade Bourbon

1 tsp Horseradish (Spicy)

3/4 oz Fresh Lemon Juice (Tart)

1 tbsp Olive Brine (Salty)

1 dash Worcestershire Sauce (Savory)

2-3 dashes Tabasco

2-3 turns Fresh Ground Black Pepper

Zing Zang Bloody Mary Mix

Build in glass over ice then roll back and forth 3-4 times from one glass to another to mix.

Glass:  Pint

Garnish: Celery, Olives, and a Lemon Wedge