Recipes & Cocktails

Three pours.
One bottle.

Built for the way bourbon is meant to be enjoyed — neat, on a rock, or poured into the kind of cocktail that earns its place at the fire.

No. 01 · A Modern Classic

The Revolver

The Revolver answers the demand espresso martinis revealed — coffee-forward, with no overt sweetness and no cream — and pours faster than the cocktail it replaces. A premium drink with strong margins, built for an expanded clientele.

Ingredients

2 ozWinchester Kentucky Straight Bourbon (or Double Oaked)
½ ozCoffee liqueur
2 dashesOrange bitters
GarnishExpressed orange peel

Preparation

  1. Stirred or built · Martini or rocks glass
  2. Combine all ingredients in a mixing glass with ice. Stir until well-chilled. Strain into a chilled martini glass, or serve over a single large ice cube in a rocks glass.
  3. Express the oils from an orange peel over the surface, then drop the peel into the drink.

Variation

Substitute Winchester Double Oaked Bourbon for a richer, deeper flavor profile.

No. 02

The Old Field

A simple, classic bourbon cocktail. Three ingredients, no pretense — just the way a bourbon should be treated.

Ingredients

2 ozWinchester Kentucky Straight Bourbon
¼ ozDemerara syrup
2 dashesOrange bitters
GarnishExpressed orange peel

Preparation

  1. Built · Rocks glass
  2. Fill a rocks glass with a single large ice cube. Add Winchester Kentucky Straight Bourbon, demerara syrup, and orange bitters.
  3. Stir gently to combine.
  4. Express the oils from an orange peel over the surface and drop the peel in.
No. 03

Bardstown Sour

A whiskey sour variation that lets Winchester Double Oaked shine. The extra barrel time stands up to citrus and a silky egg-white finish.

Ingredients

2 ozWinchester Double Oaked Bourbon
¾ ozFresh lemon juice
½ ozDemerara syrup
1Egg white
FloatAngostura bitters

Preparation

  1. Dry shake, then shake with ice · Double-strain · Coupe or rocks glass
  2. Combine Winchester Double Oaked, fresh lemon juice, demerara syrup, and egg white in a shaker.
  3. <strong>Dry shake</strong> (without ice) for 10–15 seconds to emulsify the egg white.
  4. Add ice and shake again until well-chilled.
  5. Double-strain into a coupe glass or over ice in a rocks glass.
  6. Dot the surface with several drops of Angostura bitters and swirl with a toothpick or straw to create a float pattern.

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