craft cocktail recipe

Our 2-Year Anniversary: The Story Behind the ‘Double Barrel Bond’

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Welcome to Episode 93 of Thirsty Thursday Cocktails on Your Bourbon Journey! Tonight is an extraordinary milestone: Wayne and Rebecca are celebrating their 2-Year Anniversary of reviewing whiskey and sharing craft cocktail recipes on camera!

To mark the occasion, we created a powerhouse, spirit-forward split-base cocktail: Two by Two (Double Barrel Bond). We combine two readily available, uncut, barrel-proof heavy hitters from the same iconic Lawrenceburg distillery—Wild Turkey Rare Breed Bourbon (116.8 proof) and Wild Turkey Rare Breed Rye (112.2 proof)—for the ultimate “Bourye” balance.

We pair the deep alligator char and rich vanilla of Rare Breed Bourbon with the bold pepper, baking spice, and mint of Rare Breed Rye. Then, we balance that raw barrel proof with rich Demerara syrup, decadent Rivulet Pecan Liqueur, a dual split of Angostura and Peychaud’s bitters, and a glassware mist of double-platinum Neeley Family Distillery Loathing in KY Absinthe. Served neat in chilled Wild Turkey rocks glasses, this celebratory double pour delivers roasted butter pecan, bright citrus oils, sweet caramel weight, and a structured, spicy finish.

A huge thank you to our incredible community for helping us pass 300,000 views, 10,000 watch hours, and nearly 1,500 subscribers. We couldn’t have reached two years without your support!

Please remember to always drink responsibly and enjoy your Thirsty Thursday!

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Cocktail Recipe: Two by Two (Double Barrel Bond)
Serves 2 (Double-Serve Mixing Glass Build)

The Base Whiskeys:
2.0 oz Wild Turkey Rare Breed Kentucky Straight Bourbon (116.8 Proof)
2.0 oz Wild Turkey Rare Breed Straight Rye Whiskey (112.2 Proof)

The Modifiers & Sweeteners:
0.50 oz Rich Demerara Syrup
0.50 oz Rivulet Artisan Pecan Liqueur

The Accents & Glass Prep:
2 dashes Angostura Aromatic Bitters
6 dashes Peychaud’s Bitters
3–4 spritzes Neeley Family Distillery Loathing in KY Absinthe (via atomizer)
Fresh lemon peel (oils expressed and discarded)

Tasting Notes:

  • Aroma: Bright expressed lemon oils and herbal star anise upfront, giving way to roasted butter pecan, toasted oak staves, and faint cherry-cola spice.
  • Taste: Velvety, spirit-forward, and rich. Opens with sweet praline, caramelized brown sugar, and toasted nuts before the uncut rye peppery bite, cinnamon bark, and citrus zest seize the mid-palate.
  • Finish: Long, warm, and structured. Lingering pecan praline, charred oak, gentle anise, and warming baking spice that never turns cloying.

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🚨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.

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Upgrade Your Boulevardier Cocktail With This High-Proof Trick

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Welcome to Episode 78 of Thirsty Thursday Cocktails on Your Bourbon Journey! Tonight, we are crafting “The Darker Boulevardier,” a brooding, spirit-forward riff on the classic Boulevardier cocktail. If you love a classic Negroni or a traditional Boulevardier but want something with more depth, complexity, and a savory backbone, this recipe is for you.

Instead of the bright, sweet citrus snap of traditional Campari, this recipe features the high-proof intensity of Cynar 70. This amaro brings an assertive, velvety, and deeply savory artichoke-and-herbal bitterness to the glass. To stand up to that heavy modifier, we are anchoring the build with 2 full ounces of the Old Grand-Dad 114 Single Barrel 7-Year bourbon. With its famous high-rye mash bill, this 114-proof powerhouse brings a sharp punch of black pepper, cinnamon, baking spices, and a classic Jim Beam nuttiness that remains the absolute star of the glass.

We round out the sharp edges with the rich cocoa-and-berry sweetness of Cocchi di Torino Sweet Vermouth and bind the structure together with Orange Bitters. The result is a bold, viscous, and unapologetically complex aperitivo-style cocktail that opens up beautifully as the clear ice melts.

Are you a fan of using Cynar in whiskey cocktails? Let me know your thoughts on this spec in the comments below!

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🥃 THE RECIPE: THE DARKER BOULEVARDIER

  • 2.0 oz Old Grand-Dad 114 Single Barrel 7-Year Bourbon
  • 0.75 oz Cynar 70 Amaro
  • 0.75 oz Cocchi di Torino Sweet Vermouth
  • 2 dashes Orange Bitters
  • Garnish: Expressed Orange Peel

📖 INSTRUCTIONS:

  1. Combine all ingredients in a mixing glass with ice.
  2. Stir thoroughly for 30 to 45 seconds to achieve an ice-cold chill and proper dilution.
  3. Strain into a chilled rocks glass over a single large, clear ice cube.
  4. Express a fresh orange peel over the top to release the bright essential oils, and drop it in as the garnish.

🚨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. 

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This Secret Bitters Combo Transforms Honey Bourbon!

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Struggling to find a honey bourbon cocktail that isn’t overly sweet or syrupy? In Episode 74 of Thirsty Thursday Cocktails, Rebecca fixes this classic cocktail dilemma with the “Honey Nut Cheers“—a spirit-forward, dry, and nutty special feature. 

Using the highly anticipated 92-proof Green River Honey Bourbon as a rich, natural wildflower canvas, this recipe introduces a sophisticated twist. By balancing the whiskey with crisp, herbaceous Carpano Dry Vermouth and a touch of Mediterranean vanilla from Licor 43, we pivot away from heavy dessert profiles. 

The real magic happens with the spine of the drink: a heavy-hitting combination of Fee Brothers Black Walnut and Toasted Almond bitters. Together, they deliver a spectacular, savory, roasted cereal-like aroma right at the rim that grounds the sweet honey notes perfectly. It’s rich, crisp, and incredibly sophisticated. 

Mix along with us, enjoy the deep woody finish of this adult childhood-cereal vibe, and don’t forget to subscribe for more premium whiskey reviews and craft cocktail recipes!

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As an Amazon Associate, I earn from qualifying purchases. Check out the links below!

🎓 Want to earn a FREE Whiskey Certificate? Start your bourbon education journey with Whiskey University today! Take your first steps here: https://www.whiskeyuniv.com/first-steps

🍸COCKTAIL INGREDIENTS:

  • • 2 oz Green River Honey Bourbon
  • • 0.75 oz Carpano Dry Vermouth
  • • 0.5 oz Licor 43
  • • 3 dashes Fee Brothers Black Walnut Cocktail Bitters
  • • 3 dashes Fee Brothers Almond Bitters
  • • Ice (for stirring)

📝 INSTRUCTIONS:

  • 1. Combine all ingredients into a mixing glass with solid ice.
  • 2. Stir thoroughly for 30 to 45 seconds to achieve the perfect chill, proper dilution, and to fully open up the toasted almond aromatics.
  • 3. Strain cleanly into a chilled coupe glass.
  • 4. Skip the garnish to let the incredible roasted, nutty aroma take center stage right at the rim! 

Please drink responsibly. Have a fabulous Thirsty Thursday!

🚨REMEMBER TO ALWAYS DRINK RESPONSIBLY🚨

NOTE:  The Green River Honey featured in this recipe was provided to us as a media sample by the producer for review purposes. We were not compensated for this video, and our opinions remain entirely our own. All other items in this video were purchased by us. 

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