Black Walnut Manhattan

2.5 oz Cooper’s Daughter Black Walnut Bourbon

0.75 oz Hetta Glogg

3 dashes black walnut bitters

garnish with Luxardo Cherries

Spring Solstice sour

Build in a rocks glass with one large ice cup or filled to the top with ice:

2 oz Cooper’s Daughter Black Walnut Bourbon

1 oz Black Currant Liqueur

1/2 lemon squeezed

garnish with lemon slice

Vietnamese Eggnog

(Pre Batch custard: 14 oz can sweetened condensed milk, 4 egg yolks, 2 teaspoons bourbon vanilla extract and use large immersion whisk to combine together very well)

1.5 oz Cooper’s Daughter Black Walnut Bourbon

0.5 oz cold brew coffee

3 tablespoons custard

Grate chocolate over the top

Black Walnut Hot Chocolate

1 oz Cooper’s Daughter Black Walnut Bourbon

4 tbsp tahini simple syrup

2 tbsp hot cocoa mix

Hot water, leaving an inch of room

Whipped cream, tahini drizzle, chocolate shavings to garnish

Deer Country

2.5 oz Cooper’s Daughter Black Walnut Bourbon

1 oz Cooper’s Daughter Thai Basil Liqueur

10 drops black walnut bitters

twist & garnish with orange peel

Rensselaer Boulevardier

1.5 oz Cooper’s Daughter Smoked Maple Bourbon or Cooper’s Daughter Black Walnut Bourbon

0.75 oz Hetta Glogg

0.75 oz Cooper’s Daughter Finocchietto Amaro

5 drops masala bitters

twist & garnish with orange peel

Black Walnut Cold Foam

1.5 oz heavy cream

½ oz maple syrup 

electric whisk until thick and creamy

in a separate large shaker with ice:

1.5 oz Cooper’s Daughter Black Walnut Bourbon

½ oz Cooper’s Daughter Black Walnut Liqueur

2 oz cold brew

10 drops pitch dark cacao bitters

6 dashes black walnut fig bitters

pour into cup with cold foam

Irish Cold

Foam Coffee

(St. Patrick’s Day)

1.5 oz heavy cream

½ oz maple syrup

use an electric whisk until thick and creamy

in a separate large shaker with ice:

1.5 oz Cooper’s Daughter Black Walnut Bourbon

½ oz Cooper’s Daughter Black Walnut Liqueur

2 oz cold brew

10 drops pitch dark cacao bitters

6 dashes black walnut fig bitters

-pour into cup with cold foam

-top with St. Patrick's Day sprinkles

Sexy Peaches

1 oz peach Syrup

2 oz Cooper’s Daughter Black Walnut Bourbon

1 full lemon squeezed

strain into a 12 oz cup (dirty ice and all)

top with seltzer

garnish lemon and flower

Mapleade

2 oz Cooper’s Daughter Black Walnut Bourbon

0.5 oz maple syrup

1 full lemon squeezed

Splash of water

Top with ice and water as needed

Garnish with lemon and flower

Black Walnut Finoccarita

2 oz Cooper’s Daughter Black Walnut Bourbon

1 oz Cooper’s Daughter Finocchietto Amaro

½ oz Blackberry Lavender Shrub

½ Lemon squeezed

Sugar the rim of a 9 oz cup

Fill to the top with 1 oz limeade

Garnish with lime wheel

This Old Fashioned Is B-A-N-A-N-A-S

2 oz Cooper’s Daughter Black Walnut Bourbon

0.5 oz banana maple syrup

3 dashes of black walnut fig bitters

Twist of orange and 2 Luxardo cherries

Black Walnut Old Fashioned

2 teaspoons of maple sugar/bourbon bruleed mixture

Roll glass to coat with sugar

2 oz Cooper’s Daughter Black Walnut Bourbon

3 dashes black walnut and fig bitters

Orange peel

2 cherries

BC Basil

9 oz cup with square ice cube

2 oz Cooper’s Daughter Black Walnut Bourbon

1/2 oz Cooper’s Daughter Thai basil liqueur

Line cup with Cucumber Slices