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. 

Blinker

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 

Old Natchez Road Cocktail

Great recipe for the Old Natchez Road Cocktail with Belle Meade Bourbon

The Old Natchez Road is the road the Belle Meade Plantation was originally on way back when. This road leads you all the way to New Orleans.

This drink is a combination of complimentary flavors that are accentuated my mirroring notes to maintain balance and definition. The Bourbon, apple juice, honey, tea and ginger beer are all complimentary while the lemon, cardamom, spicy Rye content of the Bourbon and bitters separate the flavors to bring complexity while still complimenting the main flavors of the drink.

Cardamom Tea: The goal is a tea with a note of cardamom, just a little. Too much will overtake the other flavors in the cocktail. If you are making a gallon of tea just rack open two cardamom pods and put them in to the tea when you add your tea bags as it steeps. Remove the pods when you remove your tea bags. 

2 oz Belle Meade Bourbon

2 oz Cardamom Infused Luzianne Iced Tea

1 oz Unfiltered Apple Juice

½ oz Fresh Lemon Juice

½ oz Honey syrup (honey thinned 3:1 with warm water)

1 dash Peychaud’s Bitters

1 splash Ginger Beer

Build in a Collins glass over ice. Top with a splash of Ginger Beer, stir with a bar spoon or straw, and garnish with a lemon wedge. 

Creator: James Hensley



General Jackson's Hot Whiskey Cider

General Jackson's Hot Whiskey Cider

When the weather cools, it's nice to have a cocktail that will warm you! This one is not only simple to make, but works well in large batches for gatherings.

 

2 oz Belle Meade Bourbon

6 oz Hot Cider Mix*

Serve in a mug with a cinnamon stick as garnish.

*Cider Mix Recipe

In a saucepan heat the following ingredients on medium low heat until hot - but do not boil. Then reduce heat and cover. Let simmer for 15 minutes before serving. The longer it sits the darker and deeper the flavors will become.

3 Cups Apple Cider or Unfiltered Apple Juice

2 oz Dark Wildflower Honey

1 oz Fresh Lemon Juice

6 Whole Cloves

1 Cinnamon stick

Make a batch big enough for a get together by simply doubling or tripling the recipe!

Creator: James Hensley

 

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 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