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. 

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)


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


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