Grapefruit, Campari, and bourbon come together in the perfect summertime sipper.
Photo: Johnny Autry
Photo: MIA YAKEL
Photo: Jacqueline Stofsick
Photo: Peter Frank Edwards
Photo: Margaret Houston
A bourbon-and-coffee cocktail from the newly-opened Saint Leo Lounge in Oxford, Mississippi.
Photo: Courtesy of Saint Leo Lounge
The drink is simply a Negroni that replaces gin with bourbon, which brings sweetness and oaky spice.
Photo: Jacqueline Stofsick
Photo: Margaret Houston
Herbs, peaches, and bourbon come together in this riff on an old-fashioned.
Photo: Margaret Houston
No Southerner ever puts away the bourbon, even when the weather turns warm. This spring tipple from Atlanta’s One Eared Stag combines bourbon with an easy-to-make thyme-honey syrup that adds lovely herbal flavor, as well as amontillado sherry, the Spanish fortified wine whose nutty, fruity notes are hugely popular in cocktails right now.
Photo: MIA YAKEL
This “reengineered” version of the classic Southern concoction upgrades it from highball to cocktail by making a Coca-Cola syrup that just lightly flavors a shot of bourbon, the cola sweetness tempered by dashes of Angostura bitters and a swipe of lemon peel.
Photo: Johnny Autry
The mint julep may be a time-honored guest on the Derby party circuit, but that’s no reason to overlook its equally storied if less flamboyant Kentucky cousin, the old-fashioned. This variation on the classic comes courtesy of 610 Magnolia, a New American bistro located in the heart of historic Old Louisville.
Photo: Johnny Autry
The Silver Dollar in Louisville, Kentucky warmly embraces its bluegrass home in this locally-sourced libation made with homemade honey syrup.
The bartenders at Lexington, Kentucky venue Apiary mix bourbon with St. Germain, ginger ale, and the simple syrup used in their sweet tea, making for a race day cocktail that goes down easy.
Photo: Margaret Houston
Basil, orange bitters, and muscadine join bourbon for a musky, herbal cocktail from chef Dean Neff, of PinPoint in Wilmington, North Carolina.
Photo: Andrew Sherman
A velveteen sipper from New Orleans, this easy-to-make frozen concoction makes for a tasty grown-up dessert.
Photo: Alison Gootee
Bourbon’s spiciness stands up to the other ingredients—some of which can be, frankly, a little bossy—in this G&G signature punch.
Photo: Johnny Autry
Georgia chef Hugh Acheson is behind this elevated take on a classic gameday cocktail. Make the ginger syrup a day ahead for an easy tote to the tailgate.
Photo: Margaret Houston
Go beyond the standard coffee cocktail with this recipe from Tristan Ferchl of the Catahoula Hotel in New Orleans, Louisiana. “It takes it a step further by adding everything else you need in a well-rounded breakfast: eggs, bourbon, and a hint of citrus,” says Ferchl.
Photo: Johnny Autry
A sweet-tea-based syrup mixed with lemon, mint, and a healthy pour of bourbon make for a more potent take on the South’s quencher of choice.
Photo: Johnny Autry
