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. 

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

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.


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