Kick-off The Weekend With National Bourbon Day

Friday, June 14 is National Bourbon Day, so raise a glass to the spirit while celebrating the start of the weekend.

Basil Hayden’s® Endless Summer :(Created by Amy Probasco of Chicago, IL)

1 1/12 parts Basil Hayden’s Caribbean Reserve Rye™

1/2 part Pineapple Syrup

1/2 part Lime Juice

Ginger Beer

Pineapple wedge (for garnish)

Candied ginger (for garnish)

Directions: Combine all ingredients in a collins glass with ice. Stir to combine. Top with Ginger Beer. Garnish with pineapple wedge and skewered candied ginger.

Knob Creek® Rye Creek Cup: (Created by John McCarthy)

2 parts Knob Creek® Rye Whiskey

1/2 parts freshly squeezed lemon juice

1/2 parts simple syrup (equal parts white sugar and water)

1 cucumber slice cut in half

2 strawberries

2 basil leaves

2 ounces of ginger ale

1 lemon wheel (for garnish)

Directions: In a cocktail shaker, muddle a half cucumber slice, one strawberry and a basil leaf. Add the Knob Creek® Rye Whiskey, lemon juice and simple syrup to the cocktail shaker, fill with ice and shake vigorously. Double-strain using a fine mesh strainer into a Collins glass over fresh ice. Top with ginger ale and lightly stir. Garnish with remaining half slice of cucumber, a lemon wheel, half a strawberry and a basil leaf.

Roughneck Colada:

1 oz Duke Bourbon

½ oz Atlantico Reserva

½ oz Fresh Lime Juice

½ oz Coconut Cream

½ oz Orange Juice

1 oz Pineapple Juice

8-10 Leaves of Fresh Mint

½ oz Float of Fernet Branca

Garnish: Fresh Pineapple, Amarena Cherry, Mint Sprig

Directions: Roll mint and drop into an empty collins glass then top with crushed ice, shake 1-6 with ice and strain over the crushed ice then top with Fernet Branca.

Double Oaked Old Fashioned:

2 dashes of Chocolate bitters

1 1/2 oz of Woodford Reserve Double Baked

1/2 oz of Demerara sugar

Directions: Combine all ingredients in a mixing glass, add ice, stir and strain over ice into a rocks glass. Garnish with an orange peel after zest.