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Instructions. In a julep glass (or other glass of choice), add 1 mint spring and the simple syrup of your choice. Carefully, muddle the mint to activate the aromatics and the oils in the mint. Add the bourbon and give it a quick shake over ice until chilled. Add the crushed ice to the glass and strain the cocktail mixture into the cup then top.

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Bourbon Peach Cooler. Southerners sure do love their sweet tea. This bourbon peach cooler literally tastes like summers spent on the porch. It features fresh peach nectar, peach schnapps and unsweetened tea. If you're a little intimidated by the strong taste of bourbon, this cocktail is on the lighter side and showcases a good amount of fruit.

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A Prosecco Bourbon Cocktail is a drink that combines the sparkling wine Prosecco with bourbon whiskey. The drink is easy to make and can be enjoyed on its own or as part of a larger cocktail party. To make a Prosecco Bourbon Cocktail, start by adding 1.5 ounces of bourbon to a glass. Top with Prosecco and stir gently to combine.

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Directions. Save to My Recipes. Step 1 In a mint julep cup or highball glass, muddle mint leaves and simple syrup with a muddler or the end of a wooden spoon handle until mint is dark green and.

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4 oz. La Marca Prosecco 1 oz. American whiskey ½ oz. orange liqueur 3 dashes sweet bitters 3 dashes bitters Stir the bourbon, liqueur and bitters. Strain into a coupe glass while simultaneously pouring in your La Marca Prosecco. Garnish your bourbon & bubbles cocktail with a lemon twist.

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3. French 95. The French 95 is a Bourbon and Champagne Cocktail that is perfect for any bourbon lover. This bubbly cocktail is a variation of the classic French 75, but with a bourbon kick. It is a simple yet elegant cocktail that is easy to make with just a few ingredients.

Prosecco Doc Millesimato some sparkle for your life! Prosecco Doc

Pour bourbon, Aperol and simple syrup into a lowball glass filled with ice. 1 ½ ounces bourbon, 1 ounce Aperol, ½ ounce simple syrup. Squeeze and drop orange wedge into glass. Top with Prosecco. Stir gently to combine. 1 orange wedge, 3 ounces Prosecco. Garnish with orange twist, if desired. Serve immediately.

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Instructions. 1. In a large pitcher, combine the bourbon, pomegranate juice, orange zest and orange juice. Chill until ready to serve. 2. Just before serving, add ice to the punch bowl and pour over the Prosecco and top with pomegranates. Enjoy!

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Step 2: Make the simple syrup by combining the water, sugar, spices, and rosemary in a small pot and heating until the sugar is dissolved. Step 3: Add the apple cider, bourbon, orange juice, and orange liqueur to the punch bowl. Step 4: Add in the cooled syrup and then top with sparkling wine. Step 5: Garnish with apple and orange slices.

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Directions. Pour the bourbon, lemon juice, and simple syrup into a cocktail shaker. Add a cup of ice to the cocktail shaker, place the lid on top and shake until well chilled, about 10 to 15.

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Discard the sage leaves and store the syrup in the refrigerator for up to 1 week. To make the cocktail: In a cocktail shaker, combine the orange juice, bourbon and simple syrup. Fill with ice and shake until chilled. Strain the drink into a cocktail glass filled with three ice cubes. Top with prosecco and stir gently to combine.

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Stir ½ oz. honey with ¼ oz. warm water in a measuring glass to loosen. Pour into a cocktail shaker and add 2 oz. bourbon and ¾ oz. fresh lemon juice. Fill shaker with ice, cover, and shake.

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Instructions. In a cocktail shaker, add one ice cube, bourbon, orange juice and simple syrup to it. With a cocktail stir, give the concoction a thorough stir so that all ingredients are well combined. Slowly add your prosecco, and give a gentle stir to combine. Put remaining 3 ice cubes in a cocktail glass, and pour mixture into glass.

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Instructions. In the julep cup, add 1/2 ounce cherry juice. Add half a vanilla bean pod cut into small segments. Add a teaspoon of powdered sugar. Muddle or mix together. Add crushed ice to 2/3 of the cup. Add 2 ounces of Woodford Reserve. Top off the cup with crushed ice. Garnish with a mint sprig, real cherry and vanilla bean pod.

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To make vanilla simple syrup, add 1 cup water, 1 cup granulated sugar, and 1 teaspoon vanilla extract (or 2 vanilla beans split down the center) to a small saucepan and bring to a light simmer for 10 minutes. Then allow the syrup to cool to room temperature before discarding the beans (if using) and using or bottling.

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Combine the sugar, water, bean and seeds in small pot. Bring to a boil over medium heat and cook until the sugar is dissolved. Let cool to room temperature, then discard the vanilla bean. Add 1.