Cocktail Tutorial

Is This the Best Apple Brandy Cocktail? Hoosier Meets Caribbean 

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Indiana Heritage Meets Caribbean Spice in “The Orchard’s Journey”

Welcome back to Your Bourbon Journey! In Episode 66 of our Thirsty Thursday series, we are bridging the gap between the refined rows of the Huber family orchard in Indiana and the aggressive, tropical “hogo” funk of Jamaica.

Tonight, I’m showing you how to craft The Orchard’s Journey, a sophisticated, spirit-forward cocktail that features two powerhouse pours from Starlight Distillery: their 112-proof Apple Brandy Cask Finished Bourbon and their incredible 12-Year Estate Apple Brandy.

We’re adding a deep, jammy anchor with Merlet Cassis and a savory, spicy kick with 30 drops of Bittercube Jamaican #1 Bitters. If you love complex, dry, and wood-influenced cocktails, this “Funky Apple Sipper” is for you!

Join me as we explore:

  • The unique cinnamon-apple bridge of Starlight’s finished bourbon.
  • The transformed, caramelized profile of a 12-year-old estate brandy.
  • How to balance intense Jamaican spices (ginger, black pepper, allspice) in a stirred drink.
  • A “not-tiki” tropical teaser for next week!

Don’t forget to Like, Comment, and Subscribe for more bourbon deep-dives and craft cocktail recipes!

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The Recipe: The Orchard’s Journey

  • 2 oz Starlight Bourbon Finished in Apple Brandy (112 Proof)
  • 0.75 oz Starlight 12-Year Estate Apple Brandy
  • 0.75 oz Merlet Cassis Liqueur
  • 30 Drops (3 Dashes) Bittercube Jamaican #1 Bitters
  • Garnish: Expressed Lemon Twist

Instructions:

  1. Combine all ingredients into a mixing glass.
  2. Add ice and stir for approximately 30 seconds until well-chilled and properly diluted.
  3. Strain into a pre-chilled coupe glass.
  4. Express a fresh lemon twist over the top and drop it into the glass.
  5. Cheers to the journey!

🚨REMEMBER TO ALWAYS DRINK RESPONSIBLY🚨

NOTE: The spirits and items in this review were purchased by us. We were not compensated by the producers for this review. Please drink responsibly.

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The Library Meditation: A Savory Amaro-Forward Cocktail

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The Library Meditation: Exploring “The Spice Trader’s Bitter” | Episode 65

Forget “refreshing”—tonight we are seeking sophisticated complexity. In Episode 65 of Thirsty Thursday Cocktails, Rebecca retreats into the library for a deep dive into ancient trade routes and bold botanicals. We’re crafting The Spice Trader’s Bitter, a savory, herbal, and deeply aromatic cocktail designed for true meditation.

The star of the show is the La Boîte Amaro from Cardinal Spirits, bringing unique notes of Szechuan peppercorn and star anise. We pair this with the “heirloom” personality of New Riff Balboa Rye, creating a pumpernickel and lemon-pepper foundation that stands up to the intense warmth of St. Elizabeth Allspice Dram. If you love amaro-forward drinks that lean into dry, peppery, and bitter-herb profiles, this is the build for you.

In this video, we discuss:

  • The unique “spice trade” profile of the La Boîte Amaro.
  • Why New Riff Balboa Rye is the perfect “bready” base for bold modifiers.
  • The “high note” impact of Cardamom bitters on dark, earthy flavors.
  • A full breakdown of the nose, palate, and long savory finish.

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The Build:

  • 2 oz New Riff Balboa Bottled-in-Bond Rye
  • .75 oz La Boîte Amaro
  • .25 oz St. Elizabeth Allspice Dram
  • 2 dashes Cardamom Bitters
  • Garnish: Expressed Orange Peel

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NOTE: The spirits and items in this review were purchased by us. We were not compensated by the producers for this review. Please drink responsibly.

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Making The Desert Bloom: A Prickly Pear Bourbon Refreshment

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Episode 64: The Desert Bloom | Neon Pink Highball!

The garden has finally woken up! 🌸 Today on Your Bourbon Journey, Rebecca kicks off our April “Vibrant Spring” series with a cocktail that looks like a neon dream but hits like a heavyweight. Meet The Desert Bloom.

We’re trading forest floor flavors for high-desert botanicals, using a stunning Prickly Pear Syrup to create a “Neon Heart” in the glass. But don’t let the pink hue fool you—this isn’t a “sugar bomb.” By using Old Grand-Dad 114, we provide a spicy, high-proof anchor that stands up to the citrus and sweetness.

The real magic trick? Celery Bitters. This savory “garden snap” cuts through the candy notes, grounding the drink in a sophisticated, botanical reality. If you’re looking for a refreshing yet bold highball to celebrate the return of spring, this is your new go-to.

In this video, Rebecca breaks down:

  • The “Neon Heart”: Working with Prickly Pear Syrup.
  • Why OGD 114 is the perfect high-rye foundation for tall drinks.
  • The “Secret Weapon”: How celery bitters transform a fruit-forward cocktail.
  • The “Mineral Effervescence” of club soda as a flavor conductor.

Recipe: The Desert Bloom

  • 2 oz Old Grand-Dad 114 Bourbon
  • .75 oz Prickly Pear Syrup
  • .50 oz Fresh Lemon Juice
  • 1 bar spoon Demerara Syrup
  • 2 dashes Fee Brothers Celery Bitters
  • 2 oz Club Soda
  • Garnish: Fresh Mint Sprig (Don’t forget to slap it!)

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NOTE: The spirits and items in this review were purchased by us. We were not compensated by the producers for this review. Please drink responsibly.

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Spring in a Glass: The Vernal Equinox Bourbon Sour

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Goodbye Winter, Hello Spring! 🌸 The Vernal Equinox Cocktail

Is your palate still wearing a heavy winter coat? It’s time to trade the leather jacket for something bright, crisp, and vibrant! In Episode 63 of Thirsty Thursday Cocktails, Rebecca from Your Bourbon Journey introduces The Vernal Equinox—a sophisticated, spirit-forward riff on the classic whiskey sour that celebrates the return of the light.

This isn’t your average sugary fruit punch. By using Old Grand-Dad Bottled-in-Bond as a high-rye foundation and swapping traditional simple syrup for the jammy, sophisticated notes of Starlight Blackberry Whiskey, we create a “Dark Fruit Transition” that is perfectly balanced by fresh lemon and floral plum bitters. Plus, we’re achieving that luxurious, pillowy “cloud layer” using Fee Foam for a silky mouthfeel without the egg white.

In this video, you’ll learn:

  • How to balance tart citrus with craft fruit whiskeys.
  • The secret to a “Dry Shake” for perfect cocktail texture.
  • Why a high-rye, 100-proof bourbon is the best anchor for spring flavors.

Love this build? Hit that SUBSCRIBE button and ring the bell so you don’t miss next week’s Episode 64: The Desert Bloom, where we’ll be using unique desert fruit syrups to keep the springtime vibes rolling!

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📖 The Recipe: The Vernal Equinox

Ingredients:

  • 1.5 oz Old Grand-Dad Bottled-in-Bond Bourbon (or your favorite high-rye bourbon)
  • 0.5 oz Starlight Blackberry Whiskey (The “Modifier”)
  • 0.5 oz Fresh Lemon Juice
  • 2 dashes Fee Brothers Plum Bitters
  • 3 dashes Fee Brothers Fee Foam (for that silky head)

Instructions:

  1. Combine: Add bourbon, blackberry whiskey, lemon juice, plum bitters, and Fee Foam into a shaker.
  2. Dry Shake: Shake without ice first to build that frothy, pillowy foam.
  3. Wet Shake: Add ice and shake vigorously to chill and dilute.
  4. Strain: Double-strain into a Double Old Fashioned glass over one large, clear ice rock.
  5. Garnish: Express a lemon peel over the glass and drop it in (or add a fresh blackberry) to keep it bright!

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NOTE: The spirits and items in this review were purchased by us. We were not compensated by the producers for this review. Please drink responsibly.

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Old Grand-Dad 114 Old Fashioned | Velvety, Bold, Unforgettable

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Kick Back with the Post Parade Old Fashioned | Episode 62 Thirsty Thursday Cocktails

Last week’s Dublin Botanist was a crisp linen suit, but the Post Parade Old Fashioned is your favorite broken-in leather jacket. In this episode of Thirsty Thursday Cocktails, we’re leaving the botanical gardens of Ireland behind and heading home to the bold, barrel-charred heart of Kentucky.

If you love a high-proof bourbon with a velvety finish, this is the build for you. We’re using the iconic Old Grand-Dad 114 to provide a “cinnamon-red-hot” punch, balanced by the “silken secret” of gum syrup for a luxurious, viscous mouthfeel. With the earthy, aromatic spice of cardamom bitters and the bright pop of expressed orange oils, this cocktail is a masterclass in texture and high-rye spice.

Whether you’re a bourbon aficionado or just looking for a cozy, high-end drink to wake up your palate, the Post Parade is the ultimate “Kentucky Hug” in a glass.

Next Week: We’re celebrating the shift in seasons! Join us for Episode 63: The Vernal Equinox, where we’ll be leaning into bright, fresh, and balanced flavors for Spring.

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🥃 Ingredients & Recipe

The Components:

  • 2 oz Old Grand-Dad 114 Bourbon (High-Rye Backbone)
  • 1/4 oz Gum Syrup (The Silken Secret)
  • 2 dashes Fee Brothers Cardamom Bitters (The Warm Notes)
  • Garnish: Thick Orange Peel

Instructions:

  1. Combine: Add the bourbon, gum syrup, and cardamom bitters into a mixing glass filled with plenty of ice.
  2. Stir: Stir for 20-30 seconds. Because of the high proof and the gum syrup, a longer stir ensures a perfectly integrated, silky texture.
  3. Strain: Strain the mixture into a rocks glass over one large clear ice cube.
  4. Garnish: Express the orange peel over the glass to release those essential oils, then drop it in.

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NOTE: The spirits and items in this review were purchased by us. We were not compensated by the producers for this review. Please drink responsibly.

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The Best Irish Whiskey Cocktail? Meet The Dublin Botanist

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🍀 The Dublin Botanist: A Sophisticated St. Patrick’s Day Irish Sazerac

Ditch the green food coloring and step into springtime with The Dublin Botanist. In Episode 61 of Thirsty Thursday Cocktails, Rebecca from Your Bourbon Journey crafts a “dry” Irish cocktail that fits like a crisp linen suit. Using Ha’penny Irish Whiskey as our floral backbone, this drink is a sophisticated riff on the classic Sazerac, trading heavy syrups for bright, botanical complexity.

We’re elevating the experience with a Dom Bénédictine rinse and a unique blend of Peychaud’s and Lavender bitters. Whether you are celebrating St. Paddy’s week or just looking for a clean, mineral finish to your evening, this cocktail is the ultimate “green” spirit in flavor and soul.

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📋 The Spec Sheet

  • 2 oz Ha’penny Irish Whiskey (The floral/herbal star)
  • 1 barspoon Demerara Syrup (To round the edges)
  • 3 dashes Peychaud’s Bitters (Classic Sazerac spice & anise)
  • 2 dashes Strongwater Lavender Bitters (The signature floral lift)
  • Rinse: Dom Bénédictine (For an herbal, honeyed foundation)
  • Garnish: Fresh Lemon Peel

🛠 Technique & Instructions

  1. Chill the Glass: Place a rocks glass in the freezer or fill with ice water while you prep.
  2. The Mix: In a mixing glass, combine the Ha’penny Whiskey, Demerara syrup, Peychaud’s, and Lavender bitters.
  3. Stir: Add plenty of ice and stir for 20–25 seconds. Proper dilution is key to letting the botanicals breathe!
  4. The Rinse: Discard the ice from your chilled rocks glass. Add a splash of Dom Bénédictine, swirl to coat the interior, and dump the excess.
  5. The Pour: Strain the cocktail into the rinsed glass. Serve “up” or over one large clear rock.
  6. The Garnish: Express a lemon peel over the surface to release those bright citrus oils, then drop it in.

🚨REMEMBER TO ALWAYS DRINK RESPONSIBLY🚨

NOTE: The spirits and items in this review were purchased by us. We were not compensated by the producers for this review. Please drink responsibly.

#DublinBotanist #IrishWhiskey #StPatricksDay #CocktailRecipe #Mixology #Sazerac #ThirstyThursday #HomeBartender #WhiskeyLover #BotanicalCocktails #DrinkResponsibly #HapennyWhiskey #SpringDrinks #CraftCocktails #YourBourbonJourney

The Darkest Irish Whiskey Cocktail You’ll Ever Taste

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The Ultimate Irish Twist: The Pot Still “Black” Manhattan 🥃

If a standard Manhattan is a sharp pinstriped suit, the Pot Still “Black” Manhattan is a heavy charcoal overcoat. In Episode 60 of Thirsty Thursday Cocktails, Rebecca from Your Bourbon Journey explores a dark, viscous, and brooding twist on a classic.

By swapping traditional rye for the powerhouse Redbreast 12 Year Cask Strength and replacing sweet vermouth with the thick, Sicilian Averna Amaro, we’ve created a cocktail with a massive, oily “chew” and an earthy profile that commands the palate. Whether you are an Irish whiskey lover or a Manhattan purist, this velvety, buttery build is the perfect way to elevate your St. Patrick’s Day celebrations.

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📋 The Recipe: Pot Still “Black” Manhattan

Ingredients:

  • 2 oz Redbreast 12 Year Cask Strength Irish Whiskey
  • 1 oz Averna Amaro
  • 2 dashes Fee Brothers Black Walnut Bitters
  • Garnish: Luxardo Cherry

Instructions:

  1. Combine: In a mixing glass, add the Black Walnut bitters, Averna Amaro, and the Redbreast Cask Strength.
  2. Chill: Add plenty of ice and stir for 25–30 seconds until the glass is frosted and the cocktail is perfectly diluted.
  3. Prep Glass: Place one Luxardo cherry (and a touch of syrup!) into the bottom of a chilled coupe glass.
  4. Strain: Double strain the mixture into your coupe.
  5. Enjoy: Experience the aromas of dark chocolate and toasted oak before taking that first velvety sip.

🚨REMEMBER TO ALWAYS DRINK RESPONSIBLY🚨

NOTE: The spirits and items in this review were purchased by us. We were not compensated by the producers for this review. Please drink responsibly.

#BlackManhattan #IrishWhiskey #Redbreast #CocktailRecipes #StPatricksDay #HomeBartender #WhiskeyLover #Averna #Mixology #ThirstyThursday #PotStill #CaskStrength #DrinkResponsibly #BourbonJourney #ClassicCocktails

The Roman Holiday: A Dark & Herbaceous Rye Masterpiece

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A Midnight Stroll in Italy: The Roman Holiday Cocktail (Ep. 59)

Transport your palate to a midnight stroll through an Italian piazza with The Roman Holiday. In this episode of Thirsty Thursday Cocktails, we are closing out February with “The Sophisticated Finish”—a dark, roasted, and herbaceous masterpiece.

This complex build features the incredible Hard Truth Chocolate Malt Rye, a whiskey distilled from chocolate malted barley that delivers deep cocoa notes without the sweetness. We pair this with the “Spirit of Italy,” Amaro Montenegro, and the powerhouse J. Rieger Caffè Amaro for a botanical, espresso-forward backbone. Topped with exotic cardamom bitters and a bright lemon expression, this is the ultimate nightcap for any whiskey lover.

Whether you’re a fan of the Black Manhattan or looking for a new way to use your Amaro collection, this cocktail is a showstopper.

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The Recipe: The Roman Holiday

Glassware: Nick & Nora or Coupe 

Ingredients:

  • 2 oz Hard Truth Chocolate Malt Rye
  • 0.5 oz J. Rieger Caffè Amaro
  • 0.5 oz Amaro Montenegro
  • 2 dashes Cardamom Bitters
  • Garnish: Large lemon twist

Instructions:

  1. Stir: Combine the rye, both Amaros, and bitters in a mixing glass with plenty of ice.
  2. Chill: Stir for 25 seconds until very cold and properly diluted.
  3. Strain: Strain into a chilled coupe or Nick & Nora glass.
  4. Garnish: Express a wide lemon twist over the surface to brighten the coffee notes, then trim and drop in.

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NOTE: The spirits and items in this review were purchased by us. We were not compensated by the producers for this review. Please drink responsibly.

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Liquid Praline! Smoked Pecan & Larceny Bourbon Cocktail 

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Escape to the woods with The Pecan Grove, a sophisticated, spirit-forward cocktail designed for the deep, earthy vibes of late February. In Episode 58 of Thirsty Thursday, Rebecca from Your Bourbon Journey breaks down a “liquid praline” in a glass—a masterclass in texture, smoke, and high-proof wheated bourbon.

The star of the show is the rare Rivulet Pecan Liqueur, which provides a buttery, velvet mouthfeel that perfectly rounds out the muscle of Larceny Barrel Proof B525. We’re elevating the “forest floor” profile with Black Walnut and Molasses bitters, a touch of honeyed medicinal spice from Dom Bénédictine, and a sweet, floral finish using Cherry Wood smoke.

Whether you’re a bourbon enthusiast or a home bartender looking to master the smoking kit, this “Pecan Pie meets Toasted Marshmallow” build is the ultimate winter warmer.

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📋 THE RECIPE: THE PECAN GROVE

Glass: Rocks Glass Ice: One Large Clear Cube 

Method: Stirred & Smoked

  • 2 oz Larceny Barrel Proof B525 (Wheated Bourbon)
  • 3/4 oz Rivulet Pecan Liqueur
  • 1/2 oz Dom Bénédictine
  • 2 Dashes Black Walnut Bitters
  • 1 Dash Molasses Bitters
  • Finish: Cold smoke with Cherry Wood
  • Garnish: Fresh Orange Twist (expressed)

Instructions:

  1. Combine all liquid ingredients in a mixing glass with plenty of ice.
  2. Stir for 25–30 seconds to achieve proper dilution and chill.
  3. Strain into a rocks glass over a large ice block.
  4. Use your smoking kit to infuse the cocktail with Cherry Wood smoke for 15–20 seconds.
  5. Express the orange twist over the glass to release the oils, drop it in, and enjoy!

🚨REMEMBER TO ALWAYS DRINK RESPONSIBLY🚨

NOTE: The spirits and items in this review were purchased by us. We were not compensated by the producers for this review. Please drink responsibly.

#Bourbon #CocktailRecipes #SmokedCocktails #LarcenyBourbon #PecanLiqueur #HomeBartender #ThirstyThursday #BourbonJourney #Mixology #WhiskeyLover #DrinkResponsibly #WinterCocktails #PecanGrove #CraftCocktails #Bartending101

The Toronto Cocktail: The Old Fashioned’s Muscle Car 

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Upgrade Your Old Fashioned: The Toronto Cocktail 🏎️💨

If the Old Fashioned is your daily driver, consider The Toronto your high-performance muscle car. It’s got more torque, more grip, and a bold flavor profile that demands your attention!

In Episode 55 of Thirsty Thursday Cocktails, Rebecca breaks down this sophisticated “Bitter Old Fashioned.” Originally appearing in 1948, this classic cocktail swaps standard bitters and sugar for the powerhouse punch of Fernet-Branca and the rich, smoky depth of Bourbon Barrel Aged Maple Syrup.

We’re putting a unique twist on the original by using Old Grand-Dad 114. This high-rye bourbon (27% rye mashbill) brings the heat of a rye whiskey, while its signature “peanut and vanilla” sweetness acts as a silencer, perfectly taming the medicinal notes of the Fernet.

In this video, you’ll learn:

  • Why Fernet-Branca is the “seasoning” your home bar needs.
  • How to use maple syrup as a bridge between Kentucky bourbon and Canadian history.
  • The secret to balancing herbaceous “snap” with rich, coating sweetness.

Stay tuned until the end for the full tasting notes—from the bright orange oil nose to the dry, minty finish that will leave you wanting another sip.

🔔 Subscribe for more Thirsty Thursday cocktails! Next week, we’re kicking off our Valentine’s Day series with romantic sips you won’t want to miss.

🥃 The Recipe: The Toronto

  • 2 oz High-Rye Bourbon (Old Grand-Dad 114)
  • 1/4 oz Fernet-Branca
  • 1/4 oz Bourbon Barrel Aged Maple Syrup
  • 2 Dashes Angostura Bitters
  • Garnish: Large Orange Twist

Preparation: Combine ingredients in a mixing glass with plenty of ice. Stir for 20-30 seconds until well-chilled. Strain into a chilled coupe or a rocks glass over one large clear ice cube. Express the orange peel over the drink and drop it in.

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NOTE: The spirits and items in this review were purchased by us. We were not compensated by the producers for this review. Please drink responsibly.

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