Hand-dipped. One at a time. Every time.
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Global Makers Cocktail Showcase
Eight of the world’s top bartenders gathered at Star Hill Farm to immerse themselves in Maker’s Mark: our heritage, craft, and deep connection to the land. Alongside our Chief Cocktail Curator, Leslie Ross, they explored our approach to flavor, rooted in nature as the ultimate maker. Inspired by their experience, each bartender created an original cocktail using farm-fresh, local ingredients and a personal touch from home. The results are bold, innovative, and unapologetically complex — a celebration of going to perfectly unreasonable lengths in pursuit of flavor.
Butter Apple
Home Country: Hong Kong
Mixologist: Samuel Kwok
Details: This cocktail combines the warmth of Canton-style flavors with the comfort of apple pie. The blend of jujube honey, vermouth, and sherry makes for a juicy, buttery drink that’s both nostalgic and new.
Butter Apple
Ingredients
- 30ml Burnt Butter Fat-washed Maker's Mark Bourbon Whisky*
- 15ml Dry Sherry
- 20ml Dry Vermouth
- 20ml Red Apple Juice
- 10ml Lemon Juice
- 15ml Jujube Honey** (made using Jujube water***)
*Burnt Butter Bourbon: Turn on electric stove to medium high heat. Put butter into sauce pan. Cook the butter until semi-brown then transfer into the container, combining together with Maker's Mark. Cover it, infuse for six hours at room temperature. Then, keep in freezer for one hour before putting mixture through a coffee filter.
**Jujube Honey:
- 100g Jujube Water
- 200g Floral Honey
***Jujube Water: Blend together then fine strain
- 30g Jujube
- 200g Water
Method
Measure all ingredients into the shaker. Add ice and shake until ice cold. Double strain into the cocktail glass.
Drink Serve
- Glassware: Rocks Glass
- Ice: Large Block Ice
- Garnish: Star Anise
Duck Island
Home Country: New Zealand
Mixologist: Conner Flynn
Details: The Duck Island cocktail blends the sweetness of blackberry honey with aromatic sage and bitters for a bright, invigorating twist. Inspired by a local ice cream flavor, this creation balances tart citrus and herbal complexity in a way that feels both modern and timeless.
Duck Island
Ingredients
- 50ml Maker’s Mark 46 Bourbon Whisky
- 20ml Acid-Adjusted Lime Juice (Super Lime)
- 15ml Sous-Vide Cooked Blackberry, Sage, and Honey Syrup
- 10ml Crème de Mure
- 30ml Egg Whites
- 2 Dashes Peychaud’s Bitters
Method
Dry and wet shake.
Drink Serve
- Glassware: Coupe Glass
- Ice : Served Up (none)
- Garnish: Sage Leaf
Hand to Hand
Home Country: South Korea
Mixologist: WonWoo Choi
Details: A symbolic cocktail representing how craft is passed through generations. With fig leaf, shiso, and lapsang souchong, this smoky and earthy drink honors the hands that shape Maker’s Mark and its legacy. This cocktail symbolizes the hands that represent Maker’s Mark’s craftsmanship and the hands that embody sustainability for the next generation — the red spirit that continues from hand-to-hand.
Hand to Hand
Ingredients
- 30ml Maker’s Mark Bourbon Whisky
- 20ml Fig Cordial*
- 15ml Lapsang Souchong Tea**
- 10ml Jasmine Tea***
- 1 Shiso Leaf
- 1 Pink Peppercorn
*Fig Cordial: Sous-vide 20g of fig leaves with 400g of water at 60°C for 2 hours, then strain. Add 200g of sugar and 3g of malic acid, and stir until fully dissolved.
**Lapsang Souchong Tea: Cold-infuse 10g of Lapsang Souchong tea in 500ml of water in the fridge for 24 hours.
***Jasmine Tea: Cold-infuse 10g of jasmine tea in 500ml of water in the fridge for 24 hours.
Method
Combine all ingredients. Tear the shiso into four pieces, muddle with one pink peppercorn, then shake and double strain.
Drink Serve
- Glassware: Brandy Snifter
- Ice: Served Up (none)
- Garnish: Shiso leaf (in the shape of a circle) & Pink Peppercorn
Japan Meets Kentucky
Home Country: Japan
Mixologist: Yuya Nagamine
Details: This cross-cultural creation unites the terroir of Japan and Kentucky, blending hojicha, sherry, and honey for a mellow, roasted finish. It’s a smooth sip that captures autumn in a glass.
Japan Meets Kentucky
Ingredients
- 40ml Maker’s Mark Bourbon Whisky
- 15ml Coconut Milk
- 5g Hojicha
- 30g Grape
- 10ml Sherry
- 5g Honey
Method
Combine all ingredients together and strain through a coffee filter until clear.
Drink Serve
- Drinkware: Coupe Glass
- Ice: Served Up (none)
- Garnish: None
Pandan Alexander
Home Country: Singapore
Mixologist: Crystal Foo
Details: A tropical twist on the classic Brandy Alexander, this creamy dessert cocktail features pandan coconut cream and Licor de Elote. Smooth, silky, and indulgent, it’s perfect for those who love a rich and aromatic after-dinner sip.
Pandan Alexander
Ingredients
- 30ml Maker’s Mark Bourbon Whisky
- 15ml Licor de Elote
- 30ml Pandan Coconut Cream*
- 2.5ml Dark Sugar
- 2 dashes of Chocolate Bitters
*Pandan Coconut Cream:
- 425g Coconut Cream
- 100g Coconut Milk
- 3g Pandan extract
- 0.5g Salt
Method
Shake. Strain.
Drink Serve
- Drinkware: Brandy Snifter
- Ice: Served Up (none)
- Garnish: Grated Nutmeg & Cinnamon
Red Star
Home Country: Australia
Mixologist: Giacomo Franceschi
Details: Red Star reflects the spirit of Star Hill Farm through a mix of mushroom, honey, lemon, and basil flower. The result is an expressive, lively cocktail that celebrates the connection between nature, craftsmanship, and creativity.
Red Star
Ingredients
- 40ml Maker’s Mark Bourbon Whisky
- 5ml Maker’s Mark Cask Strength Bourbon Whisky
- 90ml Strawberry Solution
- 10ml Fresh Lemon Juice
- 10ml Basil Dry Vermouth*
*Basil Dry Vermouth (creates 1L)
- 1g Salt
- 110g Strawberry
- 5.5L Carbonated Water
- 1.1L Shiitake Mushroom Honey Water (2:1)
- 120ml Homemade Apple Cider Vinegar Aged in Maker’s 46 Bourbon Whisky
- 10 leaves of Star Hill Farm’s basil, frozen and blended
Method
Batch all ingredients and carbonate. Pour into Collins glass over spear ice. Garnish with a basil flower.
Drink Serve
- Glassware: Collins
- Ice: Spear
- Garnish: Basil Flower
Scarlette Palette
Home Country: South Korea
Mixologist: DaeHyun Jeon
Details: Inspired by Korean autumn, this cocktail captures the season’s ripe persimmons, honey, and citrus. Just as the leaves turn crimson, this drink brings a tangy and vibrant expression of change in every sip.
Scarlette Palette
Ingredients
- 30ml Maker’s Mark Bourbon Whisky
- 3ml Yuzu Dry Curaçao
- 8ml Spring Honey Syrup (2:1)
- 1 Dash Toasted Almond Bitters
- Seasonal Persimmon Mixer*
*Seasonal Persimmon Mixer (makes one serving): Mix the ingredients, then strain through a filter to remove the pulp before using
- 20ml Fresh Persimmon Juice
- 20ml Water
- 1.2g Chrysanthemum & Mulberry Tea Powder
Method
Combine all ingredients together, shake the mixture, and strain through a filter.
Drink Serve
- Glassware: Rocks Glass
- Ice: Rock Ice
- Garnish: Hoji Tea Powder & Yuzu Marmalade
First, spread yuzu marmalade. Then, sprinkle hojicha on top.
Stone Cellar
Home Country: Australia
Mixologist: Nick Francis
Details: A milk punch reimagined with fig leaf milk and habanada-infused bourbon, Stone Cellar offers a soft, fruity depth that nods to cozy Australian evenings. Smooth and soulful, it’s a drink for slow moments.
Stone Cellar
Ingredients & Method
Part A - Habanera Maker's 46
- 6 Frozen Habanero Chili Peppers (must be left in freezer for a minimum of 24 hours)
- 700ml Maker’s Mark 46 Bourbon Whisky
Part B - Milk Punch Component
Part B.1 - Fig Leaf Milk
- 1L Full Cream Milk
- 10 Large Fig Leaves
Part B.2 - “Tea” Component
- 300ml Maker's Mark 46 Bourbon Whisky
- 100ml Cocchi Americano Bianco
- 200ml Giffard Apricot du Roussillon
- 50ml Lemon Juice
- 30ml 10% Lactic Acid Solution
Method
Part A - Habanera Maker's 46
- Combine the above components in a vac bag and sous vide for an hour at 60 degrees Celsius. Remove from sous vide, strain, and set aside.
Part B - Milk Punch Component
Part B.1 - Fig Leaf Milk
- Combine milk and fig leaf in a container and let sit in fridge for a minimum of 24 hours to infuse.
Part B.2 - “Tea” Component
- Combine “Tea” Component ingredients in a large measuring jug. In a separate jug, add 400ml of the fig leaf milk. Slowly pour and mix the “tea” into the fig leaf milk and let sit for a minimum of 30 minutes, giving acid time to split the milk. Once the liquid has clearly been split, pour through a coffee filter and set aside for later.
Ratio: 20ml Part A / 70ml Part B
- Firstly, ensure both Part A and Part B ingredients are chilled prior to mixing.
- Add above ingredients into a mixing glass and stir for a short amount of time for only minimal dilution and additional chill.
- Strain over block ice in an old-fashioned glass.
- Garnish with a fig leaf coin floating on top of the block ice.
Drink Serve
- Glassware: Old-Fashioned Glass
- Ice: Block Ice
- Garnish: Fig Leaf Coin
- FRENCH OAKED FOR LAYERS OF FLAVOR
Maker’s Mark® 46 French Oak Bourbon
Maker’s Mark 46 is the recipe of Bill Samuels Jr., son of founders Bill and Margie, and the first new major expression since classic Maker's was released in 1958. Maker’s 46® is aged longer with special seared French oak staves. With subtly layered bourbon notes and balanced complexity.
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