Fall for Old Money

​

Ingredients

1.5 oz Old Money Whiskey

1.5 oz Homemade Sour Mix

1/2 Tablespoon of Maple Syrup (good stuff too, not the Aunt Jem)

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 of cocktail. Add a cinnamon stick if you like!

Carolina Hurracream

Ingredients

2 oz Carolina Cream

1 oz 5 Grain Bourbon

Half an orange

angostura bitters 

chocolate shavings

​

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 filled with ice.

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

Sour Panther

Heirloom Rye Lemonade

​

Ingredients

1.5 oz 5 Grain Bourbon

2 oz Homemade Sour Mix

1 egg white (you can leave out if you don’t want to use)

Amarena Cherry + Sage Leaf to garnish

Directions

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

-Rim a glass with sage leaf, strain mixture into glass and top with sage leaf and cherry.

Do you have to ask??? LOL!!!

​

2oz Heirloom Rye Vodka

4oz Fresh Lemonade

Lemon Wedge

​

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 reg 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.

Drop dough by 1/4 cupful, 2 inches apart onto ungreased baking sheet. 

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

​

Yield: Approx 26 jumbo cookies!!!