Bulleit Rye Cocktails

These are the four cocktails served at the Bulleit Rye launch party in San Francisco. There were multiple bars running until last call. They brought out a mix of classic and contemporary cocktails for us.


  • 2 oz Bulleit Rye
  • 1 oz Carpano Antica
  • 3 dashes Angostura bitters

Prepared traditionally by stirring in ice untill thouroughly chilled. strained, and served in a martini glass with either lemon zest or a cherry. That night we had brandied cherries, but a maraschino will work.


  • 2 oz Bulleit Rye
  • 1/2 oz fresh lime juice
  • 3/4 oz ginger syrup
  • Soda 

Stir rye, lime juice and ginger syrup together over ice in a highball glass and top with the soda. Garnish with a lime wedge and candied ginger. 


A new twist on the Manhattan

New kid in town

Tom and Hollis signing bottles again

Just this week Tom Bulleit and the people at Diageo have added a new Bulleit to their arsenal. Bulleit Rye is the first new product to from the Bulleit family since the brand was revived in 1987. There have been rumors of *something* coming for a while, and while there may be more to come, this is a welcome addition.

Posted in Submitted by Mark on Fri, 03/25/2011 - 18:15.

Antelabbit Old Fashioned

Antelabbit or JackalopeIt's hard to find the right gift for a man with his own still. This year, I'm giving David Perkins of High West Distillery a cocktail to match his latest product. This latest spin on the Old Fashioned is inspired by its primary ingredient, High West Bourye. We'll do a formal review of Bourye later, but for the moment, and as a gift to the creator, we'll build an Antelabbit Old Fashioned. 

Bourye is a blend of straight bourbon and straight rye. That makes it no longer straight itself, but it is wonderful to drink that way. There's quite a bit going on already so I went with a mind bender triple bitter recipe.

Posted in Submitted by Mark on Tue, 02/23/2010 - 20:54.

High Times with High West

Last weekend the WhiskyBros were faced with the difficult and dirty task of attending the Whiskies of the World expo in San Francisco. To make matters worse Mark was working the Johnnie Walker table which left me alone, in a room full of whiskey. As you can imagine, this put me in a quite an onerous situation.

 I managed.

While we will certainly write more about the event, the whisky, and the brilliant seminars the day before, I wanted to spend a minute on a new friend. High West Rendezvous Rye is a real treat, and while  Ryes tend not to be my prefered dram, I've said before and will say again that good whiskey is good whiskey, whatever it is.

 High West is a new micro-distillery started by a Californian named David Perkins, in Utah (of all places). Take whatever time (or drinks) you need to stifle your disbelief, that's where it is, and apparently, it's not a big deal to the locals. Even if it is funny.

Posted in Submitted by Mike on Fri, 04/04/2008 - 18:17.

The Old Fashioned

The Old Fashioned is cited as the oldest cocktail. This claim comes from the early 19th century and defining the word "cocktail" in a manner that describes this very drink. So deeply rooted in cocktail history is the Old Fashioned that the glass it is served in is called an Old Fashioned.

As I've been sharpening my palate on single malts, my thirst for cocktails has waned. There are a couple though that will meet my need for complexity and variety at a basic bar. The old fashioned is wonderful in that it brings added character, body and flavor to normally pedestrian whiskeys. When it's made with a really good bourbon like Bulleit, it's even better.

Here is my personal recipe for the Bulleit Old Fashioned:

  • 7.5 ml (1/4 oz) simple syrup
  • 5cl (1.5oz) Bulleit Bourbon
  • 3 dashes Angostura bitters

Mix all ingredients over 3-4 ice cubes in an old fashioned glass. No garnish is required. Zest with orange and rub the rim if you want some extra citrus zap, but you don't need it.

Posted in Submitted by Mark on Mon, 02/18/2008 - 11:10.

The Box

A couple of months ago the whiskey collection here at Whiskey Bros HQ outgrew the very small confines of my liquor cabinet. My house is quite small and my liquor cabinet matches and the trouble required to get a bottle out for a taste-night was getting extreme. So I came up with a solution -- The Box.

It's a simple box now, just a record box that happened to be available at the time. It's now the home for our whiskey tasting collection. Every couple of weeks we add a new resident to the box and periodically a bottle will be finished. This will be a living page that tracks our private collection, tasting notes and reviews.

The Royal Court

These stand head and shoulders above the rest of our collection. Either in terms of quantitative greatness, or as emotional favorites.

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