Here are some drink recipes for you using Bulleit Bourbon.
These first three are from a Bulleit advertisement in my Chicago Magazine.
"Chicago's Best Bulleit Mixologists"
Old Town Tea by Corey Blohm at the Old Town Pour House
Serving Size: 10 cocktails
1 quart strong earl grey tea
16 oz. fresh-squeezed orange juice
10.5 oz. fresh-squeezed lime juice
10.5 oz. black pepper simple syrup
16 dashes bitters
Pour 1.5 oz. Buleit Bourbon over ice in a pint glass. Fill with tea mixture and garnish with a sprig of mint.
Hubbard Inn's Sazerac by Shannon Lewis at the Hubbard Inn
1 oz. Bulleit Rye
.25 oz simple syrup
1 dash bitters
.25 oz absinthe
Still Bulleit, simple syrup, bitters and ice in a mixing glass until well chilled. Rinse a chilled rocks glass with absinthe, and dump excess liquid. Strain mixed ingredients into the rocks glass and serve neat. Swipe a fresh lemon peel around the rim of the glass and sit inside glass to garnish.
The Arlington by Mark Romond Fatpour Tap Works
1.5 oz. Bulleit Rye
.25 oz. maple syrup
Combine ingredients in mixing glass with ice; shake until well mixed and chilled. Pour into a pint glass to serve and garnish with a slice of lime.
Next, I have a Bulleit Bourbon drink recipe for you, from a picture of a menu. I'm not sure from where it came.
Blood & Sand
1.5 oz. Bulleit Bourbon
1 oz. Sweet Vermouth
Fresh orange juice
Pour bourbon and vermouth in a tall glass over ice. Fill with orange juice and stir.
Finally, the following drink recipes for you are from Bulleit Bourbon.....
1 1/3 oz. Bulleit Bourbon
Serve over ice in a rocks glass. Garnish with a generous wedge of lemon.
The Bulleit Mint Julep
15 oz. Bulleit Bourbon
30-40 fresh mint leaves
Simple Syrup solution (1 cup sugar and 1 cup water)
Wash mint leaves, pat dry and put them in a small mixing bowl. Cover with 3 oz. of Bulleit Bourbon and let soak for 15 minutes.
Remove mint, then place in a clean cotton cloth and wring over bowl, bruising the leaves. Dip back into bourbon and wring again. Repeat several times to create mint extract. Set extract aside for one hour. You can also put the leaves back in the extract for a more concentrated mint flavor.
Combine mint extract (leaves included, if preferred) with simple syrup in a covered glass container or jar and refrigerate overnight.
Fill julep cups with crushed or shaved ice and insert a fresh mint sprig. Add 1 oz. of Bulleit Bourbon to each cup. Add marinated julep mixture to taste.
Now, sit back and enjoy!