Cocktails

Versailles Julep

Versailles Julep

When the julep cups come out, spring has arrived, and the Derby is right around the corner! A Southern tradition since at least the early 19th century, the mint julep became the Derby’s official drink in 1939. Ingredients 5 oz Manchester Reserve ½ oz Peach Syrup Mint Leaves Champagne/Sparkling Wine Fresh Mint Leaves Method:Muddle mint leaves and peach syrup into a julep cup. Add Manchester Reserve and fill the glass with crushed ice and stir well. Top with your favorite sparkling wine. Garnish with a healthy sprig of fresh, spanked mint.

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Manchester Reserve Blooming Dogwood

Manchester Reserve Blooming Dogwood

Spring is here! What better way to celebrate than with a cocktail of fresh raspberries, citrus, ginger and the warm perfectly balanced whiskey from WM. Tarr? Ingredients 2 oz. WM. Tarr Manchester Reserve 8 oz. Ginger Ale .5 oz. Simple Syrup Juice from 1 Lemon Wedge 5 Raspberries 4 Mint Leaves Method: Muddle raspberries with lemon juice, simple syrup, and mint. Fill a highball glass with ice, pour mixture. Add WM Tarr Manchester Reserve. Top with Ginger Ale. Garnish with fresh raspberries and mint sprig.

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Manchester Reserve Big Blue Smash

Manchester Reserve Big Blue Smash

The sweet flavors of berries, mint, and lemon complement the notes of toasted brown sugars and caramel layered in the perfectly balanced blend of whiskies, the Award-Winning William Tarr Manchester Reserve. Ingredients 2 oz William Tarr Manchester Reserve™ ¾ oz Simple or Blueberry Syrup* ¾ oz Lemon Juice 6 Mint Leaves 8 Ripe Blueberries Garnish: mint, blueberries, and lemon wheel Method: Method: Muddle mint and berries in a shaker. Add remaining ingredients. Fill with ice and shake until cold. Strain into a rocks glass with ice and garnish. *Real Ingredients brand, Monin’s, Amoretti, or housemade

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Kentucky Hot Tea

Kentucky Hot Tea

A warm sweet sip of Lexington’s finest Whiskey, steeped with spicy ginger honey. Ingredients: 1.5 oz William Tarr Manchester Reserve™1 oz     Ginger-Infused Honey Syrup*½ oz    Lemon Juice6 oz     English Breakfast Tea   Method:Warm heat-proof glass. Add ingredients to glass, stir. Garnish with candied ginger.   Ginger-infused honey-syrupHeat ⅓ cup water. Add ⅔ cup honey and 1 thumb of peeled ginger, chopped. Heat briefly, then let steep for 15 minutes. Strain. Can be stored in the refrigerator for up to 2 weeks.

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