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This Whisky Sour riff replaces simple syrup with honey syrup, also known as “liquid honey”, to add a new richness and depth to the original. Honey syrup adds sweet depth to bright, fresh citrus and the bold, bourbon flavors of Maker’s Mark. The Gold Rush cocktail takes no time to make, but you won’t want to rush through sipping this honeyed riff on the Whisky Sour.
The definition of fresh, the Kentucky Buck brings sweet strawberries together with the effervescent zip of ginger beer and, of course, Maker's. This cocktail combines ginger beer, citrus and the spirit of your choice – you know ours. This Buck was kicked up in 2009 by bartender Erick Castro. It has since become one of our favorites and is widely considered a modern classic.
Aperol® – a bitter orange aperitif from the Italian city of Padua – and a splash of Prosecco bring sophistication to this patio-ready Maker's Mark spritz. Our riff on the Aperol Spritz blows the 1950s European summer staple out of the water. While 2018 may have been the Summer of the Spritz, this season it’s all about variations like the Bourbon Spritz, with the signature caramel notes of Maker’s Mark adding a new layer of excitement.
Sweet and crisp with just the right bite, this refreshing take on the Moscow Mule uses Maker's Mark® for added depth. Perfect for those warmer days, but great any time of year. The Kentucky Mule is a pairing as easy to drink as it is to make. The spice of ginger beer compliments the caramel notes of Maker’s Mark® to make a wholly American cocktail inspired by a vodka classic.
As delicious as it is effervescent, even the experienced mixologist will find this easy-to-make classic hard to pass up. The origins of this simple mix trace back to 1890 when a nonalcoholic drink called the Horse's Neck was made with ginger ale, ice and lemon peel. By 1910, bourbon was added to make a Stiff Horse's Neck – later abbreviated back to just Horse's Neck. We still like to simply call it like it is – a Maker's® & Ginger.
Bourbon and crème de cassis play together to bring a wonderfully jammy element to the classic whisky sour. This remix on a classic Whisky Sour uses Crème de Cassis to make it sweet and special. “Cassis,” French for blackcurrant, is a liqueur derived from these berries by macerating them in brandy or a neutral grain spirit. This specialty of the Burgundy region has been produced there since 1841.
