21 Southern Bourbon Cocktails

Show off a classic Southern staple at your next party with these satisfying bourbon cocktails.

If we had to pick a house beverage for the South, it would likely be a bourbon cocktail. This Kentucky-born spirit is a Southern signature that has made a huge resurgence in the past decade. Now, the old-fashioned is getting new-fashioned makeovers in bars across the South, and there are entire menus devoted to bourbon cocktails. What’s the best way to drink bourbon? We like it on the rocks or straight up, but we also love these bourbon cocktail recipes. From classic tailgate sippers like bourbon sweet tea and bourbon-spiked Arnold Palmer recipes to refined Mint Juleps for Derby Day or even a New Orleans-style Sazerac, we aren’t ashamed to say we might be experts when it comes to bourbon drinks. So get out your highball glasses and your shaker. These bourbon cocktails are perfect for quiet nights on the porch or fancy dinner parties.

Cranberry Old Fashioned Cocktail

When the crowd breaks for halftime, impress your guests by bringing out a round of Old Fashioneds, garnished with fruit and made with a secret ingredient: whole-berry cranberry sauce. These cocktails are best served immediately, so recruit a fellow barkeep for muddling assistance.

Frozen Peach Old Fashioned

Served ice cold, these refreshing cocktails keep your guests cool.

Tailgate Sipper

While this sipper makes for the perfect tailgate cocktail, we have a feeling you'll be mixing up this delicious combination when the season is over too.

Apple Pie-Bourbon Sweet Tea

Bourbon and apple are perfect teammates in this thoroughly Southern concoction.

Fig-and-Bourbon Fizz

Choose Black Mission figs or another purple-skinned variety to give the drink a pretty tint.

Julian's Old Fashioned

For the Kentucky Bourbon afficionados in your bunch, make Julian's Old Fashioned the go-to cocktail for your next gathering.

Derby Julep

Its namesake may be the fastest two minutes in sports, but that doesn't mean this cocktail should be short-lived. Consider our derby julep a cocktail hour mainstay all year long.

Mississippi Bourbon Punch

Muscadine wine stars in this spirited concoction of grenadine, bourbon, and a variety of fruit juices and sodas.

Pecan "Milk" Punch

Toasted pecans, cream of coconut, cinnamon, and sweetened whipped cream make it hard to tell if this bourbon concoction is a cocktail or dessert.

Shoo-Fly Punch

Ginger beer is a nonalcoholic fizzy beverage with a pop of spicy ginger. It's the flavor secret in this spicy but refreshing cocktail.

Spiked Lemonade Sweet Tea

Spiked with bourbon or rum, this sweet tea is just for the adults. Garnish with fresh sugarcane and pineapple slices for a sophisticated presentation.

Mint Julep Sweet Tea

This iced cocktail features the best of two classic Southern drinks: the mint julep and sweet tea. For best results, sip in a rocking chair on a front porch somewhere.

Creamy Sorghum Eggnog

Add a Southern twist to eggnog with sweet-and-rich-as-honey sorghum. For a spiced garnish, sprinkle individual servings with crushed gingersnaps.

Spiked Arnold Palmer

Mix three Southern favorites― bourbon, sweet tea, and lemonade―for a Spiked Arnold Palmer.

Peach-Bourbon Sours

Celebrate in style with this holiday beverage. Peach preserves (like you would spread on biscuits) are the secret ingredient. Cheers!

Cran-Bourbon-and-Orange

Generate some buzz at your next party with a refreshing combination of bourbon, cranberry, and orange.

Iced Mexican Chocolate Sipper

To make garnish, pin orange rinds around straws and leave for 15 minutes.

Classic Mint Julep

Mint juleps are the quintessential Southern cocktail. All you need for this classic version is fresh mint, mint simple syrup, and bourbon. Leftover simple syrup keeps refrigerated about one week and perfectly sweetens iced tea. See our tips and techniques for stirring up a mint julep.

Said to be The Big Easy's first cocktail, it was originally served at the Sazerac Coffee House.

Chucktown Sunrise

Bourbon and ginger ale combine to make a cool, colorful drink.

Bourbon-Peach Cocktail

Treat guests to a beverage that oozes charm. This sweet sipper features two regional favorites—bourbon and peaches.

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Grapefruit Gin and Tonic

Tart, citrusy and boozy, this Grapefruit Gin and Tonic is a fresh midwinter cocktail to warm even the coldest of evenings!

Happy weekend… it’s cocktail time! Pour yourself a fresh, citrusy and delightful gin and tonic, then put your feet up! It’s been a long week and you totally deserve it.

A dreary winter calls for a fresh, citrusy cocktail. This one uses a freshly-squeezed blend of lime and grapefruit juice, gin, tonic water and just a hint of honey to take the edge off.

It’s pretty, pink and just bittersweet enough to keep you wanting more. Be sure to use a high quality tonic (and please not diet!), Fever Tree is my current fav!

Grapefruit Gin and Tonic

Tart, citrusy and boozy, this Grapefruit Gin and Tonic is a fresh midwinter cocktail to warm even the coldest of evenings!

Author: Kristen Olson
Prep Time: 5 mins
Total Time: 5 mins
Yield: 1 Cocktail

Ingredients

1 inch piece grapefruit peel
1 teaspoon honey
2 ounces fresh grapefruit juice
1 1/2 ounces gin
1/2 ounce fresh lime juice
4 ounces tonic water

Instructions

In a cocktail shaker, muddle the grapefruit peel and the honey. Add a handful of ice cubes, the grapefruit juice, gin and lime juice. Shake it up.
Fill a tall glass halfway with ice cubes. Add a wedge of grapefruit and lime. Pour contents of shaker into glass. Top off with tonic water. Cheers!

Serving Size: 1 Serving
Calories: 155
Sugar: 18g
Sodium: 21mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Carbohydrates: 23g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg

Need another cocktail? Here are a few…

Frozen Gin and Tonic from Drink and Cocktail Recipes

Or, shake up the Perfect Gin and Tonic from your favorite bartender (Moi!)

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12 Recipes for Brunch-Time Cocktails

At brunch, food is only half the equation. The other half? These 12 daytime cocktail recipes

Saturdays are typically the time when we suggest a great recipe for you to cook up for brunch during the weekend , but as every serious bruncher knows, food is only half of the equation. Even if some of the people hanging out in your kitchen opt for coffee and OJ, entirely dry brunches are few and far between--some mimosa hopeful always brings a bottle of prosecco, the good guests come packing bloody mary mix, and the really good guests remember to bring a bottle of vodka, too.

There's a whole world of brunch-friendly cocktails beyond the old standbys, though, from the refreshing Pineapple-Mint Mojito to the carroty snap of The Rabbit . And just by coincidence, if that brunch goes on long enough (and the weather holds), these make for great cookout cocktails, too (though they don't have any ingredients that are actually grilled )

(Credit: 533 North Pinckney Cocktail)

(Credit: Gwyneth Paltrow's Peach Cooler)

(Credit: The New-Look Bloody Mary)

(Credit: Sparkling Tarragon Gin Lemonade)

(Credit: Chamomile Gin Cocktail)

(Credit: Ruby Champagne Cocktail)

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Saft im Cocktail

Saft ist einer der Hauptbestandteile in vielen Cocktails – er gibt einem Drink Substanz, Süße und Frische. Er sorgt für Farbe und dafür, dass das Schirmchen im Cocktail sich nicht so alleine fühlt. Allerdings gelten viele Saftcocktails als weibisch und schmeicheln einem Mann rein optisch höchstens am Strand. Man kann natürlich streiten, ob ein rosaroter Sex on the Beach jetzt der männlichste aller Cocktails ist. Worüber man nicht streiten kann: Niemand braucht sich für das zu schämen, was er lecker findet.

Direktsaft oder Konzentrat?

Für einen guten Cocktail kommt nur ein Saft infrage, der zu 100 Prozent aus Früchten gemacht ist – im besten Fall also ein Direktsaft, manchmal auch Muttersaft genannt. Wenn die Hütte brennt, darf’s auch mal Fruchtsaft aus Konzentrat sein. Der ist zwar in den allermeisten Fällen nicht so lecker, besteht aber immer noch zu 100 Prozent aus Fruchtsaft. Sind wir ehrlich: Die meisten werden im Cocktail keinen großen Unterschied herausschmecken.

Granatapfelsaft ist der Filler der Wahl in vielen Cocktails wie dem Tequila Sunrise.

Wovon wir immer und in jedem Fall die Finger lassen: Fruchtnektare und sogenannte Fruchtsaftgetränke. Beide sind im Wesentlichen Wasser mit Soßenbinder und Farbe und haben nur noch recht wenig Fruchtanteil. Zugegeben: Manche Früchte lassen sich schlicht nicht zu purem Saft verarbeiten, weil sie einfach zu viel Fruchtfleisch haben. So gibt es zum Beispiel nur Bananen-Nektar, nicht aber echten Bananensaft. In solchen Ausnahmefällen werden wir in den Cocktail-Rezepten aber stets darauf hinweisen, dass es keine Alternative zum Nektar gibt.

Der Profi macht seinen Saft selbst

Wer einen wirklich guten Cocktail machen möchte, der kommt niemals drum herum, seinen Saft selbst herzustellen. Zumindest wenn es um die wichtigen Standards wie Orangen-, Limetten- und Zitronensaft geht. Von diesen Zitrus-Früchten braucht man jede Menge Saft und gelegentlich auch Zesten und Scheiben, um die Cocktails zum einen zu dekorieren und sie zum anderen abzurunden.

Wer eine wirklich große Palette an Cocktail-Rezepten zu Hause machen will, sollte es mit den frischen Früchten aber nicht übertreiben. Frischgepresster Tomatensaft ist geschmacklich zum Beispiel eher hinter der Tetrapack-Variante, ihm fehlt einfach die Substanz und Süße. Daneben gibt es aber auch praktische Probleme: Kaum jemand hat mehr als einen Entsafter zu Hause – wer jeden Saft selbst macht, muss also entweder Literweise Säfte auf Vorrat produzieren, mehrere Entsafter anschaffen oder die heimische Cocktailbandbreite runterschrauben.

ACHTUNG: Wenn ihr euren Saft in Zukunft selbst macht, hilft ein Entsafter enorm (für selbstgemachtes Ginger Beer ist er gar unverzichtbar). Da tut es praktisch jedes Modell, generell gilt aber: Je teurer, desto mehr Saft kriegt ihr aus euren Früchten. Das eigentlich wichtige aber: Wenn ihr vor irgendjemandem darüber redet, dass ihr Saft macht, wird eine ganz bestimmte Frage immer fallen:

„Hast du dann auch einen Jack Lalanne Power Juicer?“

Falls ihr das noch nie gehört habt, die schlagfertigste Antwort darauf lautet: „Meine Frau hat mir Sachen aus dem Fernsehen verboten, nachdem ich den George Foreman Grill in den Mixer geworfen und ‚WILL IT BLEND?‘ geschrien hab‘.“ Falls ihr jetzt so gar nicht wisst, worum’s geht, hilft dieses Video:

Welche Säfte brauche ich in meiner Hausbar?

Orangensaft, Zitronensaft und Limettensaft sind Pflicht für diverse Cocktails, vor allem die letzten beiden dienen zum säuern in jedem zweiten Drink-Rezept. Hier empfehlen wir aber unbedingt die Variante mit der frischen Frucht. Häufig verwendet werden darüberhinaus Cranberrysaft, Ananassaft und Granatapfelsaft – meist kommt Granatapfel aber als Sirup in den Cocktail. Mehr braucht man für die meisten Cocktails eigentlich auch schon nicht mehr.

Tequila Sunrise – das echte Rezepte für den Tequila-Cocktail

Der Tequila Sunrise gilt als „DER“ Tequila-Cocktail. Das könnte daran liegen, dass es nicht so viele andere Drinks mit dem mexikanischen.

Elderflower cordial (syrup)

Fläderblomssaft

In Sweden fläderblomssaft (elderflower syrup), is well-loved and easy to obtain in any grocery store. Saft is a very sweet concentrate, typically made from berries, elderflowers, and/or sometimes citrus and diluted with water for drinking. Brits refer to it as cordial rather than syrup.

Elderflowers are typically in season during late May until the end of June. It’s best to harvest them when they are a rich, creamy colour before they turn white. Ideally, pick the flowers early on a dry day before the sun hits them and their aroma starts to fade. Look for flower heads with buds that are fully open, but not turning brown. Snip off the whole umbrellas and place them gently in a bag. The pollen contributes to the taste so transport them carefully. For maximum effect they should be used within a couple hours of picking. They don’t need to be washed but do inspect them closely and remove anything crawling or undesirable before use.

Elderflower cordial (syrup) is rich in vitamin C from the elderflowers as well as the lemons so it is really healthy, unless you add a lot of alcohol! Maia Brindley Nilsson

• I prefer to place the elderflowers in the bottom of the jar and put the lemons on top of the flowers, then quickly pour in the hot liquid to minimise the browning of the flowers.

• Citric acid crystals are readily available in any supermarket in Sweden. Outside of Sweden you can normally buy citric acid in health food stores or online. If you can't find any, you can add 120 ml (½ cup) of lemon juice instead, but the resulting cordial may taste too lemony.

• Flädersaft can be kept in the freezer and is easily scooped out of a container as needed since the high sugar content keeps it from freezing solid.

• You can also use this recipe with lilacs.

Ingredients

1. Place the lemon slices and elderflower heads into a non-reactive container(s) that is large enough to accommodate 4 litres (8 pints).

2. Bring 2 litres (4 pints) of water and 2 kg of sugar to a boil in a large pot, stirring periodically to dissolve the sugar. Remove from heat and stir in the citric acid until it dissolves. Carefully pour the hot liquid over the lemon slices and elderflowers. Stir everything well and cover the container with a lid or a towel and let it sit in a cool, dark place for 3-5 days. Stir daily, more often if you can.

3. After 3-5 days put a piece of muslin (cheese cloth) in a fine mesh strainer and strain the syrup into clean containers. Discard the flowers, lemons, and debris. Store the syrup in the refrigerator or freezer.

Serving suggestions

1. Serve it diluted to taste with iced water, sparkling water or soda water. (3 or 4 parts water to 1 part elderflower cordial.)

2. Add some ice, mint and berries to a glass. Pour 2-3 tablespoons or so of elderflower cordial over and then top-up with sparkling wine. Stir and enjoy.

3. Add thinly sliced cucumber, mint, ice and a tablespoon or so of elderflower cordial to a glass and then top-up with sparkling wine. Stir and enjoy.

4. Add some ice, a slice of lemon or a wedge of lime (I prefer lime) and a small sprig of mint to a large wine glass. Pour in some elderflower cordial (about 2 tablespoons), top up with prosecco and stir. Gorgeous.

5. Pour some elderflower cordial over some vanilla ice cream.

6. Use some elderflower cordial to make a lovely floral-scented sorbet. Garnish with a few elderflowers and a little sparkling wine.

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Happy Days

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4 Ingredients

¼ Vodka ¼ Vodka ¼ Vodka
¼ Peach Schnapps ¼ Peach Schnapps ¼ Peach Schnapps
¼ Pineapple Juice ¼ Pineapple Juice ¼ Pineapple Juice
¼ Grapefruit Juice ¼ Grapefruit Juice ¼ Grapefruit Juice

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Cranberry Orange Bourbon Cocktail

That’s my signature drink. Without a doubt, unless we’re at a place that has fantastic wine, you betcha I’m ordering an old fashioned.

There’s something about orange and bourbon that just works well together. However, one and half of an old fashioned and I’m out. It’s quite a stiff drink and that simply can’t do for the holidays. I need something a little more tame that will allow me stay awake and be festive and merry with family and friends. This cranberry orange bourbon is my stand-in cocktail this Thanksgiving.

Playing off the orange and bourbon combination, this cocktail combines orange juice with my one of my favorite bourbons EVER, Jefferson’s Reserve. In keeping with the orange theme, I’ve used a simple syrup incorporated with orange peels and ginger. And finally, to top this fabulous cocktail, it will be garnished with dried orange crisps and brandied cranberries. Sound good to you?

I’m a big fan of brandied cherries. I figure, if you can brandy a cherry, there’s no reason why you can’t brandy a cranberry. Since it’s the holiday season, an obligatory cranberry post is in order. I’m not the biggest fan of cranberry sauce (regardless of whether it’s homemade or canned), but Thanksgiving would feel like an ordinary Thursday without some cranberries on the table. That’s why last year I made this cranberry mint julep. I’m keeping my boozy, thirsty Thanksgiving tradition going with this cranberry orange bourbon cocktail!

Cranberries are tart. Even when you soak them in brandy, they’re still going to be a bit tart at the core. And that’s okay. Tart is good. This cocktail needs that little shock of brightness.

After you’ve had one too many servings of turkey, stuffing and mashed potatoes, you’re going to need a cocktail. Midway through the drink you’ll start getting food coma, so you eat the brandied cranberry floating in your drink. It’ll open your eyes. The brandy and the burst of tartness will wake up you. Those brandied cranberries will be that push that prevents you from falling asleep in front of the TV watching football. You’re welcome. (Unless, you want to fall asleep so you don’t have to help with the dishes. In that case, sorry!)

Gather all your ingredients. Fill a highball glass with crushed ice.

Add 2 oz of fresh squeezed orange juice. Fresher is always better. I like my OJ with a lot of pulp, but feel free to strain it out.

Add 1 1/2 tsp of orange ginger syrup, 1 1/2 tsp of the brandied cranberries syrup, and a dash of bitters. Stir to combine. (Isn’t that the cutest stirring spoon?! I only take it out for special occasions. If you come over and I make you a drink using my fish stirring spoon, that’s safe to assume that you’re important to me.)

Add additional ice as necessary. Garnish cocktail with brandied cherries, dried orange crisp, and fresh mint. These dried orange crisps are from Simple & Crisp up in Seattle. I love them not only because they’re beautiful and tasty- but crispy! When do you ever get a crispy component in a cocktail?! Never. Unless you count the hors d’oeuvres you have in your other hand, but that doesn’t count because it’s not technically inside your drink

What are you going to be drinking this Thanksgiving? Mulled wine, sangria, margaritas?

Cranberry Orange Bourbon with brandied cranberries

Ingredients:
- 2 oz fresh squeezed orange juice
- 2 oz bourbon
- 1 1/2 tsp orange ginger simple syrup
- 1 1/2 tsp brandied cranberries syrup (recipe follows)
- dash of bitters
- brandied cranberries
- Simple & Crisp dried orange crisps
Orange Ginger Simple Syrup:
- 1 cup water
- 1 cup granulated sugar
- 4-inch piece ginger, peeled and cut into small matchsticks
- orange peels from half an orange
Brandied Cranberries (in syrup):
- 6 oz fresh cranberries, washed and picked
- 3/4 cup granulated sugar
- 3/4 cup water
- 1 cinnamon stick
- 1/2 cup brandy
Directions:
1. Fill highball glass half full of crushed ice. Add orange juice, bourbon, orange ginger simple syrup, brandied cranberries syrup, and a dash of bitters. Stir to combine. Add additional ice, if necessary. Garnish with brandied cranberries and dried orange crisp.
Orange Ginger Simple Syrup: In a medium pot, combine water, sugar, ginger, and orange peels. Bring mixture to a boil until sugar dissolves. Remove from heat. Cover pot with lid and let steep for 20 minutes. Strain ginger and orange peels. Transfer simple syrup to an airtight container and store in the fridge until ready to use. Keeps in the fridge for two weeks.

Brandied Cranberries : In a small pot, bring water and sugar to a boil. Add cranberries and stir until coated in syrup. Cook for 30-45 seconds just before the cranberries start to pop open. Remove from heat and transfer to a 1/2 liter jar. Add cinnamon stick. Pour in brandy. Pour in enough sugar syrup to fill the jar. Cover with lid and let chill in the fridge for at lease 48 hours before using. The longer it sits, the better it gets!

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Oh my gosh, I love everything about this! (Especially those orange crisps, those are addicting!) The cranberries are gorgeous, I am definitely adding this to my Thanksgiving menu!

Maryanne Cabrera

Thanks Jess! Yes, I can’t stop eating those orange crisps! :)

Jocelyn+(Grandbaby+cakes)

I would be a very happy girl having this for Thanksgiving. I think I would drink a bit too much in fact!

Maryanne Cabrera

It’s the holidays, you’re supposed to enjoy! :)

Oh man…… this is the best sounding cocktail! Right there with ya about the old fashioneds. Since I’m going to my husband’s mom’s for Thanksgiving, I probably shouldn’t drink too many of those suckers. ha! I’ve been wanting to bring stuff for fancy cocktails that won’t knock us out. Thanks so much for the idea!

Maryanne Cabrera

Yay, a fellow old fashioned fan! Happy Thanksgiving :)

My favorite part about this post is the fish spoon you used to stir the cocktail.

Maryanne Cabrera

Thanks Alex! lol didn’t you buy it with me?

I know that making Old Fashions in bulk is pretty close to blasphemy, but do you think this could be made in a larger quantity and put in a pitcher for a cocktail party. I really don’t want to spend the party making individual drinks if I don’t have to, but this sure would make a statement! Thanks!

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Aperol-Grapefruit Spritz

Aperol spritz is one of the most popular aperitifs in Italy, and you'll soon find out why after tasting this.

Ingredients

Recipe Preparation

Starting at the top of the first grapefruit, use a paring knife or vegetable peeler to cut a spiral-shaped piece of peel, rotating grapefruit as you cut and stopping once you reach the middle. (This is your “horse’s neck” garnish.) Turn the grapefruit so that the unpeeled portion is at the top and repeat the process. Repeat with remaining grapefruit; reserve flesh for another use.

For each cocktail, place a horse’s neck spiral in a rocks glass or large wine glass. Fill with ice and add 4 oz. Prosecco, 1½ oz. grapefruit juice, ½ oz. Aperol, ½ oz. vodka, and a splash of club soda. Gently stir together.

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Traditional Swedish Drinks

A culinary reenactment of traditional Swedish meals isn't complete without at least one of the country's beloved beverages. Whether you're in the mood for a warm holiday mug of good cheer or a midsummer drink redolent of Nordic plants, you can find a beverage that helps you say "skoal!" in an authentic Swedish manner.

Go With Glogg

While many cultures serve some version of mulled wine or cider over the Christmas holiday season, Sweden ramps up the potency by adding vodka and port, a fortified wine, to the standard red wine. To these three spirits, which are poured into a stock pot in equal amounts, add flavoring agents such as orange peel, cinnamon sticks and cardamon seeds. After you gently warm it on low heat, the glogg is ready to serve in clear mugs, perhaps with some almonds and raisins floated on top.

Acquire Aquavit

Welcomed at both summer picnics and winter smorgasbords, aquavit is essentially a spirit that has been flavored with aromatics, such as dill and caraway seed. You can buy aquavit, but many Swedish home cooks make their own version of the amber liquid from equal parts vodka or a similar clean-tasting spirit and aromatics. The flavoring agents are left to infuse the spirit for several days in the refrigerator, and then the aquavit is strained and bottled.

15 Bourbon Drink Recipes to Warm the Soul

[Photograph: Jennifer Hess, Elana Lepkowski, Vicky Wasik]

As much as I love lighter spirits like gin and tequila, when fall hits, it's whiskey that finds its way into my glass more often than not. That could mean a spicy rye or a peaty Scotch, but today we're sticking with the booze that got me into whiskey in the first place: bourbon.

Sweet, oaky, and relatively mild, bourbon is at home in all sorts of cocktails. Whether you're in the mood for a spirit-forward Old Fashioned, a honey-sweetened Bee's Knees variation, or a citrusy grapefruit sipper, we've got 15 recipes to keep you drinking and loving bourbon right through spring.

Old Fashioned

[Video: Serious Eats Team]

Perhaps no cocktail better showcases good whiskey than an Old Fashioned. Because it's made with nothing more than bourbon, sugar, and bitters (plus an orange or cherry garnish, of course), whatever spirit you use will come through in force, so make it a good one. While it's trendy nowadays to make the drink with spicy rye, bourbon is traditional and provides a slightly sweeter backdrop. If you've got company coming, Old Fashioneds are great to make in big batches—check out this recipe, which is designed expressly for that purpose.

Boulevardier

[Photograph: Vicky Wasik]

The Boulevardier is like an autumnal cousin to the Negroni, replacing the gin with whiskey (either bourbon or rye) to complement the sweet vermouth and Campari. That substitution brings a huge change, turning a usually lean, bright cocktail richer and more complex. A Negroni may be good any time of year, but a Boulevardier will seem especially apt as the temperature drops if you want an elegant, dependable drink to warm you from the inside.

Mint Julep

[Photograph: Vicky Wasik]

Even if Derby Day seems far away, there's no reason to wait to enjoy a frosty, refreshing mint julep, especially if summer tends to linger where you live. Using a mix or an artificially flavored syrup will put you on the fast track to ruining your julep; if you want to make it right, you have to use fresh mint—gently muddled, not smashed to death, to avoid releasing the herb's bitter flavors. For something a little different, try our chocolate variation, made with a good-quality crème de cacao instead of simple syrup.

Hot Caramel-Popcorn Bourbon Apple Cider

[Photograph: Vicky Wasik]

When it's numbingly cold out, you can't go wrong pouring a nip of warmth-giving bourbon into a mug of hot apple cider. In this recipe, we make that classic pairing even better by steeping the bourbon with caramel popcorn, giving the drink a nutty, toasty flavor. Because all popcorn needs butter, we float a pat on top of the finished cocktail.

Bittersweet Amaro- and Whiskey-Spiked Coffee

[Photograph: Vicky Wasik]

This rich spiked coffee walks the line between sweet and savory by pairing bourbon and crème de cacao with caramelly, bittersweet Averna and herbal Gran Classico—and, of course, hot coffee. If you find the drink a little too sweet as is, just add more coffee for extra bitterness. Plain, unsweetened whipped cream is a fine garnish; for a more unusual touch, try flavoring it with a little extra Gran Classico.

Improved Iced Coffee

[Photograph: Lizz Schumer]

Not in the mood for a hot eye-opener? This elaborate chilled beverage starts with iced coffee instead, mixing it with bourbon, Luxardo Maraschino liqueur, cream, Demerara syrup, absinthe, and orange bitters. The maraschino may seem to dominate the drink at first, but the bourbon will become more assertive as you sip.

Sparkling Bourbon Pear Cocktail

[Photograph: Autumn Giles]

This festive batched cocktail gets a pronounced—but not overwhelming—fall flavor from a roasted-pear purée. The simple, sweet blend of caramelized pears and lemon juice is mixed with bourbon and maple syrup to form the cocktail's base. To serve, pour the mixer into a glass, top off with sparkling wine, and sprinkle with ground clove.

[Photograph: Jennifer Hess]

The Gold Rush is similar to the Bee's Knees—a mix of gin, lemon, and honey—but with high-proof bourbon in place of gin, resulting in a drink that tastes like a more complex version of a whiskey sour. While other varieties will work, I find that intense buckwheat honey stands up best to the bourbon.

Triple Crown (Whiskey Sour Cocktail With Amaro)

[Photograph: Vicky Wasik]

Another elevated take on the whiskey sour, this one gets its flavor from citrusy Montenegro Amaro and grapefruit-scented pamplemousse liqueur. The sweetness of the pamplemousse nicely complements the vanilla in the bourbon, while the amaro provides just enough bitterness for balance.

Blushing Betty

[Photograph: Vicky Wasik]

Colder weather means we're approaching peak citrus season, and this cocktail makes the most of it by showcasing bittersweet pink-grapefruit juice. We let the juice shine by keeping the rest of the drink simple, adding just bourbon and simple syrup. A grapefruit-wedge garnish isn't strictly necessary, but I think it's a pretty addition.

Moto Guzzi

[Photograph: Vicky Wasik]

This strong, dark sipper requires just two ingredients: Booker's Bourbon and Punt e Mes vermouth. Booker's is bottled at 120-plus proof, so it's capable of standing up to the bitter vermouth in a 1:1 ratio. You can also use a lower-proof (and cheaper) bourbon, like Jim Beam Black, but you might need to use a 2:1 ratio to keep the bitterness in check.

5-Spice Bourbon Punch

[Photograph: Elana Lepkowski]

Bourbon cocktails don't have to be intensely strong—on a milder fall day, you might prefer this refreshing punch, made with bourbon, lime juice, club soda, and a syrup infused with five-spice blend: Sichuan peppercorns, star anise, cinnamon, cloves, and fennel. Making the syrup with whole spices rather than store-bought five-spice powder both gives it a better flavor and makes it easier to strain.

Turkey and Sage Cocktail

[Photograph: Autumn Giles]

This cocktail drinks like Thanksgiving in a glass, thanks to pumpkin, sage, and turkey—or, rather, Wild Turkey 101 bourbon. It's not just the pun that led us in that direction: Wild Turkey's caramel and vanilla notes make it a natural match for pumpkin, and its high proof helps it stand up to the woodsy sage.

Pomegranate Bourbon Cocktail

[Photograph: Kelly Carámbula]

This drink incorporates pomegranate in two different forms: tart molasses and fresh juice. Mixing in fresh-squeezed orange juice adds some necessary sweetness to an otherwise tart cocktail. There are enough strong flavors mingling here that you can use any decent bourbon—don't feel the need to break out the top-shelf liquor.

Maple Bourbon Eggnog

[Photograph: J. Kenji López-Alt]

Who says eggnog is suitable only for Christmastime, especially when it's this tasty? The eggnog itself is a fairly standard formula, but it gets extra depth from maple syrup. What really sets this apart, though, is the crispy bacon-strip garnish, which plays well with the sweet maple—sprinkle on bacon bits, too, if you want to get crazy with it.

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Just 1 Bottle: 10 Cocktails to Make With Bourbon and a Trip to the Groce.

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