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Fall Into Old Money

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1.5 oz Old Money Whiskey

1.5 oz Homemade Sour Mix

1/2 Tablespoon of Maple Syrup



Combine Old Money Whiskey, sour mix and syrup in shaker full of ice and shake for 30 seconds, or until shaker is chilled. Strain over ice into a rocks glass and sprinkle ground cinnamon on top. Add a cinnamon stick for the final touch!

Carolina Hurricream

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-2 oz Carolina Cream

-1 oz 5 Grain Bourbon

-Half an orange

-2 dashes of Angostura bitters 

-Chocolate shavings


Combine Carolina Cream and 5-Grain Bourbon in shaker full of ice, then shake vigorously for at least 30 seconds. Squeeze half of an orange into shaker and shake for another 30 seconds. Strain into a hurricane glass and garnish with 2 dashes of Angostura bitters, chocolate shavings, and a mint sprig. 

Sour Panther



1.5 oz 5 Grain Bourbon

2 oz Homemade Sour Mix

1 egg white or .5 oz liquid egg white (optional)



Combine 5-Grain Bourbon, sour mix, and egg white in shaker without ice and shake for 30 seconds. Add ice, shake for 30 seconds, then strain into a coup glass and top with a sage leaf and Luxardo cherry.

Heirloom Rye Lemonade



-2oz Heirloom Rye Vodka

-4oz Fresh lemonade

-1 Lemon Wedge


Combine all ingredients in a shaker with ice, shake for 30 seconds, and strain into a glass of your choice. 
Garnish with a mint sprig an a lemon wheel. 

Carolina Cream Cookies

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-4 1/4 cups all-purpose flour

-1 tsp baking powder

-1 tsp baking soda

-1 tsp salt

-1 1/2 cups unsalted butter

-1 1/4 cups white sugar

-1 1/4 cups brown sugar, firmly packed

-2 whole eggs

-1/4 cup Carolina Cream

-1 pkg (12oz) chocolate chips - white or milk chocolate


-Preheat oven to 375 degrees

-Combine flour, baking powder, baking soda and salt in a medium size bowl and set aside

-Combine butter, sugar, brown sugar in a large bowl and beat until creamy

-Add in eggs and Carolina Cream and mix thoroughly. Reduce mixing speed to low while gradually adding in dry ingredients until well mixed.

-Fold in chocolate chips.

-Chill dough in fridge for at least 30 minutes.

-Scoop dough into quarter inch portions 2 inches apart onto ungreased baking sheet. 

-Bake for 10-14 minutes or until light golden brown.

Yield: Approx. 26 medium cookies

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