The MFC (or The Colonel) 

A play on the more traditional Godfather, we think you’ll love this twist.

2 – 2.5 oz Bourbon

3/4 oz Amaretto (less if you don’t like it as sweet)

Stir to combine and serve on the rocks with a maraschino cherry for garnish.

The Whiskey Sour 

whiskey sour

2 oz Bourbon – I used Charter 101, high proof is good

½ lemon, juiced

2 tsps sugar (if you have super fine, use less, I don’t, so there) or 1/2 oz simple syrup

½ egg white

splash water (because sugar doesn’t dissolve in EtOH)

Shake for 20 seconds

Garnish with lemon twist, maraschino cherry and few splashes orange bitters on the froth. You can serve on ice as I prefer, or in a chilled glass to be more traditional.

The Gamechanger, Inspired by Chris Evans of Bluegrass Tavern

Handful of frozen fruit (cherries, blackberries, peaches, whatever you like)

Two shakes of bitters

Top with bourbon and enjoy!

The BOTB Gamechanger

2014-08-17 15.43.21

2 oz Bourbon

1/2 oz Gran Gala (or Cointreau or triple sec)

1/2 – 3/4 oz Lemon Juice

3/4 Tbs Basil Simple Syrup (recipe here)

Dash Balsamic Vinegar

Shake above ingredients and strain over frozen blackberries or frozen blackberry ice cubes, garnish with lemon and basil and enjoy!

Chris’ Simple Ginger Simple Syrup:

One 4 or 5 inch piece of ginger sliced (like a carrot)

2 Cups white sugar

1 Cup water

Couple slices of lime zest (peel with the white nasty pith cut off)

Mix sugar and water in a pot and heat to medium-high until sugar dissolves. Take care not to let it boil for more than a few seconds as it will start becoming candy instead of syrup. Add in ginger and lime zest, simmer on low for 45 minutes. Take off heat and let cool for 15 – 20 minutes. Strain out ginger and lime.

Bourbon n’ Ginger

In a tall glass filled with ice add 2 tablespoons Simple Ginger Simple Syrup, 2 oz bourbon, stir and top with seltzer water. Garnish with lime. I like to put a whole slice of lime in before I pour the seltzer over. Enjoy!

(for ginger ale, just don’t add the bourbon; I still recommend the lime though)

Buffalo (Bufala) Negra

3 – 4 basil leaves

teaspoon balsamic vinegar (this is like your bitters)

½ oz simple syrup (brown sugar makes this interesting)


Fill glass with ice, preferably crushed, and top with :

1.5 – 2 oz bourbon (Buffalo Trace is my go to here) and 1.5 – 2 oz Ale8-1, or ginger beer/ale

Mint Julep – for derby season

4 mint leaves, preferably chocolate mint (or mint simple syrup for parties)

½ oz simple syrup

splash warm water, splash bourbon


Fill with crushed ice

Top with 2 oz bourbon (I use Buffalo Trace)

Garnish with slapped mint sprig

If you wanna get crazy you can make an orange mint julep by muddling orange and two

splashes orange bitters then follow the above instructions, garnish with both mint

and flamed orange zest

Bourbon Sidecar


1.5 to 2 oz Bourbon

1/2 to 3/4 oz Cointreau orTriple sec

1/2 to 3/4 oz Lemon Juice

Shake to combine over ice, serve with lemon garnish and sugared rim if desired.

Broni (Bourbon Negroni, aka Boulevardier using non-rye whiskey)


1.5 oz Bourbon

1 oz Aperol

1 oz Cocchi vermouth or sweet vermouth of choice

Stir to combine and strain over ice with orange garnish.

B-LIT (Bourbon Long Island Iced Tea)


2-4 oz Bourbon (Depending on your testicular fortitude)

1 oz Triple sec (Cointreau, Gran Gala, and Grand Marnier also work)

1 1/2 oz Fresh lemon juice

Optional: 1 sugar cube with 1 tbs. water (or 1/2 oz simple syrup)

2 – 5 oz Coke

Shake the first 4 ingredients over ice with gusto in your favorite shaker, strain into a tall glass (high ball glass or Collins glasses work well) filled with ice. Top with coke. Prepare to B-LIT!

Chris’ Old Fashioned:

Place 1 sugar cube in an old fashioned glass (go figure), 4 drops angostura bitters, one thick slice of orange without rind, splash of bourbon, and splash of water – muddle to combine.

Add two maraschino cherries, fill with crushed ice, add 2 oz of your favorite bourbon (I also like rye whiskey).

Heat retained orange rind with lighter/match and flame zest on to surface of drink, drop in and enjoy!

Darren’s Old Fashioned:

1 – 2 sugar cubes, depending on how sweet you like it, put them into a paper towel, dash on the bitters until they are completely colored by them (they will only hold so much, i.e., a perfect repeatable measured amount).

Add a splash of warm water to an empty rocks glass, add the sugar cube bitters combo, muddle until dissolved, add 1.5 oz of bourbon and ice of choice.

2 Comments Add yours

  1. Thomas Burns says:

    Love the podcast, never one to complain, but wanted to inform you of the name of the Broni. I understand that saying its a bourbon negroni works just fine but since you guys seem to embrace tradition and history I thought you would like to know its true name. Traditionally its called a Boulevardier, and is from the classic bar book Barflies and Cocktails. We serve a barrel aged version at our bar here in Annapolis, MD and we cant keep it in stock. Thanks again for all the great episodes, awesome stuff for staff training. Thanks, Tommy Burns

    1. You are correct. We found out recently about the Boulevardier, but haven’t changed the name yet as we just really like saying Broni haha. I bet a barrel aged version would be delicious indeed! We always appreciate any input, as we try and stay up to date (or up to date for the 1920s in this case). Thanks for listening!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s