Winter Bourbon Cocktails with The Fine Folks at Belle Meade

There are a lot of good things about colder temperatures: it’s Barbour season, boots become a major part of the rotation, and bourbon becomes the staple.  When talking about bourbon, we continually sing the praises of Belle Meade out of Nashville’s Nelson’s Green Brier Distillery.  For the money, it is hands down the best bourbon out there.  We always keep a couple bottles at the house, and I start sweating when we run low.

To pile on, Andy and Charlie Nelson picked their five favorite bourbon cocktails that are perfect for warming your bones.  I’ve had a couple of these, and am looking forward to knocking back the others.  Which one looks good to you?

Hot, hot, hot! Making hot cider is VERY good for a cold morning.  The smell lingers all day long…

2 oz Belle Meade Bourbon
6 oz Hot Cider Mix*

Serve in a mug with a cinnamon stick as garnish.

*Cider Mix Recipe

In a saucepan, heat the following ingredients on medium low heat until hot – but do not boil. Then reduce heat and cover. Let simmer for 15 minutes before serving. The longer it sits, the darker and deeper the flavors will become.

3 Cups Apple Cider or Unfiltered Apple Juice
2 oz Dark Wildflower Honey
1 oz Fresh Lemon Juice
6 Whole Cloves
1 Cinnamon stick

Make a batch big enough for a get together by simply doubling or tripling the recipe.


Cumberland Nation (An A-La-Minute Nog)

1 oz Belle Meade Bourbon
1 oz Green Brier Tennessee White Whiskey
1 oz Meletti Amaro
1 oz Heavy Cream
3/4 oz Demerara Syrup
2 dashes Regan’s Orange Bitters
1 whole Egg

Glass: Double Rocks
Ice: None
Garnish: A dusting of powdered cinnamon.

Crack the egg into the bottom of your shaker. Using a straw or other long thin sticklike object scramble the egg in the shaker. Add all other ingredients and then shake (without ice) very hard for a moment. Add ice to your shaker, large cubes work best, and shake hard and fast, really get into it, for about ten seconds. Strain the nog into the glass and garnish.

Demerara Syrup: Make this by using either real Demerara sugar (or Turbinado, if Demerara is hard to find).  Use two parts sugar to one part water. Put this mixture into a deep pan and simmer on low, stirring frequently, until all of the sugar crystals are diss. Allow to cool, bottle, and keep in your fridge. It should hold at least two weeks.


Atlanta’s own Greg Best came up with this bad boy…and this mixologist knows his bourbon:

1 1/2 oz Belle Meade Bourbon
3/4 oz Cocchi Americano
1/2 oz Luxardo Bitter
1 barspoon Galliano
2 dashes Regan’s Orange bitters
Lemon wedge

Combine ingredients in mixing glass, add ice, stir. Strain into coupe. Garnish with lemon wedge on rim.


I think this one is pretty hotty…

2 oz Belle Meade Bourbon
¾ oz Fresh Lemon Juice
½ oz *Honey Syrup
¼ oz Maple Syrup
4 dashes Angostura Bitters
Hot Water

Glass: Hot Drink Mug
Ice: None
Garnish: Lemon oils expressed over the top of the drink.

*Honey Syrup: use a ration of 3:1 honey to warm water. Mix until incorporated.


Let’s finish the five with something very sophisticated.

Vow of Silence:
2 oz Belle Meade Bourbon
¾ oz Carpano Antica
¼ oz Benedictine
1 dash Angostura Bitters
2 dashes Peychaud’s Bitters

Glass: Chilled Cocktail
Ice: None
Garnish: Lemon Peel, Expressed over the drink

Place all ingredients into a mixing glass and stir briefly with ice. Strain the drink into a chilled cocktail glass and garnish.


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