Craft Cocktails

The Velvet Root: A Sophisticated Root Beer Black Manhattan

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Experience a masterclass in “dark” flavors with The Velvet Root, a sophisticated, spirit-forward twist on the classic Black Manhattan. In Episode 70 of Thirsty Thursday Cocktails, Rebecca from Your Bourbon Journey breaks down this rich, earthy drink that balances the heavy-hitting Knob Creek Single Barrel Bourbon with the nostalgic botanical notes of Root Beer Whiskey.

Whether you love a traditional Manhattan or you’re looking for a cocktail with notes of charred oak, leather, and sarsaparilla, this recipe is for you. We dive deep into why the Averna Amaro provides that signature Sicilian silkiness and how a few dashes of molasses bitters create a savory, dark-sugar backbone that lingers on the finish.

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The Velvet Root Recipe

Ingredients:

  • 2 oz Knob Creek Single Barrel Bourbon
  • .75 oz Amaro Averna
  • .50 oz Rebel Root Beer Whiskey
  • 3 Dashes Molasses Bitters
  • 1 Dash Orange Bitters
  • Garnish: Luxardo Cherry

Instructions:

  1. Combine: Add the bourbon, amaro, root beer whiskey, and both bitters into a mixing glass.
  2. Chill: Fill the mixing glass with plenty of ice.
  3. Stir: Stir for 20–30 seconds until the glass is frosted and the drink is properly diluted.
  4. Strain: Double strain into a chilled coupe glass.
  5. Finish: Drop in a single Luxardo cherry and enjoy!

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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.

#BlackManhattan #BourbonCocktails #KnobCreek #Mixology #HomeBartender #ThirstyThursday #WhiskeyGram #AmaroAverna #CocktailRecipe #RootBeerWhiskey #BourbonJourney #ClassicCocktails #ManhattanTwist #DrinkResponsibly #CraftCocktails

Springtime in a Glass: The Dandelion Crown Bourbon Cocktail

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Celebrate Mother’s Day with the Dandelion Crown! đŸ„‚đŸŒŒ

Welcome back to Your Bourbon Journey for Episode 69 of Thirsty Thursday Cocktails. Today, we are taking the legendary Kentucky classic—the Seelbach—and transforming it into a floral, effervescent masterpiece called The Dandelion Crown.

For this high-proof riff, we’ve swapped traditional orange liqueur for the graceful sweetness of Elderflower Liqueur and introduced a unique, savory element: Jeptha Creed Dandelion Bitters. This “star of the show” adds an earthy, herbaceous depth that perfectly balances a heavy-hitting Four Roses OBSV (126 Proof). Hand-selected by Master Distiller Brent Elliott, this bourbon brings vibrant notes of apricot, pear, and brown sugar that shine through the bubbles of a chilled Brut Champagne.

Whether you’re a “bubbles girl” or a bourbon enthusiast, this cocktail is springtime in a glass. It’s sophisticated, festive, and the perfect toast for Mother’s Day!

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📋 The Recipe: The Dandelion Crown

  • 1.5 oz Four Roses OBSV Single Barrel (126 Proof)
  • 0.75 oz Elderflower Liqueur
  • 4-5 dashes Jeptha Creed Dandelion Bitters
  • 2 dashes Peychaud’s Bitters (for that Mother’s Day pink hue)
  • 2-3 oz Chilled Dry Sparkling Wine (Brut Champagne)

🍾 Instructions

  1. Combine: Add your bourbon, elderflower liqueur, and both types of bitters to a mixing glass with a large ice block.
  2. Stir: Stir gently for 15–20 seconds to chill the ingredients and provide the necessary dilution for the 126-proof spirit.
  3. Strain: Pour into a chilled coupe or champagne flute.
  4. Top: Slowly top with your chilled Brut Champagne to maintain the festive bubbles.
  5. Serve: Serve without garnish to showcase the beautiful pink hue and clarity!

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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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Opulent Bourbon Cocktails: The Golden Jubilee Recipe

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Celebrate with me! đŸ„‚ In honor of my birthday and Episode 68 of Thirsty Thursday, I’m dipping into the “Library” for a truly opulent pour. Meet The Golden Jubilee—a luxury Old Fashioned designed for milestones and high-proof treasures.

Tonight we are featuring the incredible Wenzel’s Packard Proof, a 16-year-old Kentucky single barrel (affectionately known as a “BuffTurkey” pour) sitting at a massive 126 proof. This bourbon is a total cherry bomb, and we’re elevating it with velvet textures and exotic spices to create a “Chewy” foundation that feels like a high-end dessert in a glass.

We’re swapping standard simple syrup for Gum Syrup to achieve that signature silky mouthfeel and adding Bluegrass 5-Spice Orange Bitters for a complex layer of star anise, clove, and cinnamon. To top it all off, we’re adding Edible Gold Glitter for a shimmering visual toast to the journey ahead!

In this video:

  • How to use Gum Syrup for a velvety cocktail texture.
  • Reviewing the 16-year Wenzel’s Packard Proof.
  • Tips for working with 5-spice bitters and edible luster dust.
  • A sneak peek at next week’s Mother’s Day cocktail: The Dandelion Crown!

📋 THE RECIPE: THE GOLDEN JUBILEE

Ingredients:

  • 2.5 oz Wenzel’s Packard Proof Bourbon (or your favorite 16yr+ Library Pour)
  • 0.25 oz Gum Syrup (for that velvety mouthfeel)
  • 1 Bar Spoon Demerara Syrup
  • 10 Drops Bluegrass 5-Spice Orange Bitters
  • 1 Pinch Edible Gold Glitter
  • Garnish: Gold-dusted Luxardo Cherry

Instructions:

  1. Add Gum Syrup, Demerara, and 5-spice bitters to a mixing glass.
  2. Pour in your luxury bourbon.
  3. Add a generous pinch of gold edible glitter.
  4. Fill with ice and stir thoroughly for about 25 seconds to chill and suspend the shimmer.
  5. Strain into a crystal rocks glass over a clear ice sphere.
  6. Garnish with a gold-luster Luxardo cherry and enjoy!

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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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Tasting the Pineapple Express: High-Proof Bourbon Journey

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The “Not-Tiki” Tropical! | The Pineapple Express Bourbon Cocktail

Is it possible to have a tropical drink that still feels like a heavy-hitting bourbon classic? Today on Your Bourbon Journey, Rebecca is hopping on The Pineapple Express—a “Not-Tiki” cocktail that brings the heat in more ways than one!

She’s taking a bold Knob Creek Single Barrel (120 Proof) and pairing it with a Toasted Pineapple Jalapeno Syrup for a flavor profile that is sweet, smoky, and seriously spicy. With double-bitter action from Hella Ginger and Fee Brothers Habanero, this isn’t a beach drink—it’s a spirit-forward powerhouse.

In this episode, we explore:

  • The “Not-Tiki” concept: Keeping it tropical but bourbon-focused.
  • The 120-proof punch of Knob Creek Single Barrel.
  • How to balance intense habanero heat with toasted pineapple sweetness.
  • The slow-melting magic of large clear ice for high-proof builds.

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Direct from the vendor: TOASTED PINEAPPLE JALAPENO SIMPLE SYRUP 375ML – SMALL BATCH: https://www.toastedsimple.com/product/toasted-pineapple-jalapeno-small-batch-simple-syrup-375ml/ 

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The Build:

  • 2 oz High-Proof Bourbon (Knob Creek Single Barrel, 120 Proof)
  • .75 oz Toasted Pineapple Jalapeno Syrup
  • 2 dashes Hella Ginger Bitters
  • 1 dash Fee Brothers Habanero Bitters (for extra “express” heat)

Method: Stirred in a mixing glass and served over a large clear ice cube to keep it spirit-forward and slow-melting.

Garnish: A skewered pineapple wedge and/or a fresh jalapeño slice.

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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.

#Bourbon #WhiskeyReview #PineappleExpress #YourBourbonJourney #KnobCreek #SpicyCocktails #BourbonTasting #CraftCocktails #HighProof #BourbonCommunity #NotTiki #WhiskeyGram #HomeBartender #BourbonLife #TropicalBourbon

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!

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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.

#YourBourbonJourney #StarlightDistillery #AppleBrandy #BourbonCocktails #CraftCocktails #HomeBartender #ThirstyThursday #WhiskeyEnthusiast #IndianaSpirits #CocktailRecipe #MerletCassis #Bittercube #DrinkResponsibly #SpicedCocktail #Mixology

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 BoĂźte 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 BoĂźte 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 BoĂźte 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.

#YourBourbonJourney #CocktailRecipe #NewRiff #Amaro #WhiskeyTasting #BourbonCommunity #Mixology #AllspiceDram #BalboaRye #CraftCocktails #HomeBartender #SpiceTradersBitter #WhiskeyReview #CardinalSpirits #BotanicalJourney

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.

#Bourbon #WhiskeyCocktail #YourBourbonJourney #OldGrandDad114 #Mixology #SpringCocktails #PricklyPear #ThirstyThursday #BourbonCommunity #HomeBartender #CocktailRecipe #DrinkResponsibly #BourbonLife #WhiskeyTasting #HighProof

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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đŸ„ƒ 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 BĂ©nĂ©dictine 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 BĂ©nĂ©dictine (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.

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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.

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