Fall Into Old Money

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Ingredients

1.5 oz Old Money Whiskey

1.5 oz Homemade Sour Mix

1/2 Tablespoon of Maple Syrup

Directions

-Combine Old Money Whiskey, sour mix and syrup in shaker full of ice and shake for 30 seconds, or until shaker gets too cold to handle

-Strain over ice in a glass and sprinkle ground cinnamon on top. Add a cinnamon stick if you like!

Sour Panther

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Ingredients

1.5 oz 5 Grain Bourbon

2 oz Homemade Sour Mix

1 egg white (optional)

Amarena Cherry + Sage Leaf to garnish

Directions

-Combine 5-Grain Bourbon, sour mix and egg white in shaker full of ice and shake for 30 seconds, or until shaker gets too cold to handle

-Strain mixture into glass and top with sage leaf and cherry.

Heirloom Rye Lemonade

Carolina Hurracream

Ingredients

-2 oz Carolina Cream

-1 oz 5 Grain Bourbon

-Half an orange

-Angostura bitters 

-Chocolate shavings

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Directions

-Put Carolina Cream and 5-Grain Bourbon in a cocktail shaker filled with ice.

-Shake vigorously for 30 seconds (or until mixture is frothy).

-Take half of a orange and squeeze juice in shaker filled with mixture.

-Shake for another 30 seconds.

-Strain into glass over ice.

-Top with chocolate shavings, angostura bitters and a sprig of mint

Ingredients

-2oz Heirloom Rye Vodka

-4oz Fresh Lemonade

-Lemon Wedge

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Directions

-Pour ingredients into shaker with ice and shake for 30   seconds

-Strain into glass over ice and garnish with lemon     wheel. and mint 

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Carolina Cream Cookie

Ingredients

-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 eggs

-1/4 cup Carolina Cream

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

Directions

-Preheat oven to 375 degrees

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

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

-Add in eggs and Carolina Cream - beat until well-mixed. Reduce speed to low, gradually add in flour mixture until well mixed.

-Fold in chips.

-Chill in fridge for 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.

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Yield: Approx. 26 medium cookies