This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Josh Novy, Beverage Manager, Untitled

Rabbit Hole Bourbon —

Rabbit Hole is opening its new distillery this weekend with the Kentucky Derby.

Untitled —

111 W Kinzie St, Chicago, IL 60654


Mint Julep:

2.5 oz Rabbit Hole Kentucky Straight Bourbon Whiskey

.5 oz demerara syrup

5-7 mint leaves

In a Mint Julep Cup place 5-7 mint leaves and pour in sugar. A soft muddling on the leaves. Fill the glass with crushed ice. Pour in bourbon. Stir everything together. Garnish with Mint Leaves.


Whiskey Smash:

2.5 ounces Rabbit Hole Kentucky Straight Bourbon Whiskey

.75 demerara syrup

1 oz lemon juice

5-7 mint leaves.

Inside a mixing tin place mint and pour demerara syrup and muddle softly. Add lemon juice and bourbon. Add a scoop of ice and gingerly shake and blend all ingredients. No need to strain with a hawthorn just pour the mixed drink into a rocks glass and garnish with mint and or lemon.


Rye Swizzle:

2 oz Rabbit Hole Kentucky Straight Rye Whiskey

1 oz Aperol

.25 oz falernum

.5 oz lemon

.5 oz lime

.5 oz demerara syrup

.25 oz fernet branca

5-6 mint leaves

Inside of a Collins glass pour in Demerara and Drop in mint leaves. Tamper not muddle leaves. Fill the glass with crushed ice. Pour in Rye, juices, falernum, and Aperol.

With a swizzle stick (barspoon if no swizzle stick is available) blend all ingredients together until ice is 1/4 melted and mint leaves are incorporated throughout the drink.

Fill the glass up back with more crushed ice. top the drink off with Fernet Branca. Garnish with mint leaves.


Whiskey Sour:

2 oz Rabbit Hole Straight Bourbon Whiskey Finished in PX Sherry Casks

.5 oz Gran Classico

.75 demerara syrup

.75 oz lemon

.5 oz lime

1 egg white

1/4 vile 11th Orchard Red Clover bitters.

In a mixing tin combine all ingredients and a good scoop of ice. Shake vigorously until your hand is frosted to the glass. Separate the big and little tins. With a hawthorn pour the sour from the big tin into the little tin. Discard the ice.

Pour from the little tin into the larger tin and create the seal and shake and listen for clinking sounds. Once the clinking sounds are gone and all you hear is a fluffing back and forth. Your drink is done. Pour into a coup or large rocks glass. Dress the foam with Angostura spray or droppers. This is a good 4-5 min process.