• 1 oz Galliano® herbal liqueur
• 1/2 oz sambuca
• 1/2 oz Wild Turkey® bourbon whiskey

Preparation:

Just pour and serve.

Slippery Nipple

Recipes:
• 25ml sambuca
• 25ml Bailey’s Irish Cream

Preparation:

Pour Sambucca into double shot glass. Layer on baileys perfectly.

• 2 oz bourbon whiskey
• 1 oz lime juice
• 1 1/2 oz orange juice
• 1/4 oz orgeat syrup
• 1/4 oz sugar syrup

Preparation:

Shake all ingredients with ice. Strain into an ice-filled old fashioned glass. Garnish with lime wedge.

• 1/2 Shot peach schnapps
• 1/2 Shot Bailey’s Irish Cream

Preparation:

Layer In A Shottie Glass With The Baileys On Top.

• 1 teaspoons superfine sugar
• mint
• 3 ounces bourbon

Preparation:

Use a 14- or 16-ounce silver julep cup. Dissolve the sugar in a splash of clear spring water. Add 2 or 3 sprigs of tender mint, placing them gently (don’t bruise the mint). Fill the cup with cracked ice. Add a generous 3 ounces of Kentucky bourbon whiskey. Stir gently and refill the julep cup with cracked ice. Take a full bunch of tender mint, cutting the ends to bleed, and place on top. Let it stand for about five minutes before serving.

• 1 1/2 ounces rye whisky
• 1/2 ounce dark rum
• 1/2 ounce port
• 1 dash orange bitters
• 1 dash Angostura bitter

Preparation:

Stir well with cracked ice, then strain into a chilled cocktail glass.

• 2 1/4 ounces bourbon
• 3/4 ounce Grand Marnier
• 1 1/2 teaspoons orange juice
• 1 teaspoon lemon juice
• 1 or 2 dashes Angostura bitters

Preparation:

Combine the bourbon (preferably 100- or 101-proof) and the other ingredients in a cocktail shaker, shake well with cracked ice and strain into a chilled martini glass. Garnish with a curl of lemon rind.

• 2 ounces blended Scotch whisky
• 1 ounce ruby port
• 1/2 ounce French vermouth
• 2 dashes orange bitters

Preparation:

Stir well with cracked ice, then strain into a chilled cocktail glass; it should pour a luminous garnet red.

• 2 ounces Irish whiskey
• 1/2 tablespoon French vermouth
• 1/2 tablespoon Benedictine

Preparation:

Shake the whiskey,* vermouth, and Bénédictine well with cracked ice, then strain into a chilled cocktail glass and garnish with twist of orange peel.

• 2 ounces rye whisky
• 1/2 ounce lime juice
• 1/2 ounce Benedictine
• 1 dash Angostura bitters

Preparation:

Shake well with cracked ice, then strain into a chilled cocktail glass.