Burnt Rock Bourbon Cocktail Recipes
Burnt Rock Bourbon was an accidental experiment that turned very right. Our head distiller, Al Hilton, had an idea one day to smoke barley over maple wood, and add it to a Bourbon mash. With a combination of 70% Corn, 15% Rye, and 15% Smoked Barley, the 92 proof Burnt Rock Bourbon explodes with flavor and spice, with just a touch of smoke.
When it was first released, Burnt Rock Bourbon was a seasonal offering. It became quite popular, and bottles always sold quickly. We are proud to now offer this spirit year-round. Like many of our spirits, Burnt Rock Bourbon can be enjoyed straight, or in a cocktail. The distinctive flavor adds a slightly smoky spin to any cocktail recipe.
Below are some Burnt Rock Bourbon cocktail recipes you can try from home:
Ingredients - Yields 1 Cocktail:
-2 oz. of Burnt Rock Bourbon
-1/2 oz. of honey simple syrup
-2 droppers of 18.21 Earl Grey Bitters
-1 lemon and 1 orange twist
Instructions:
In a mixing glass with ice, stir the Burnt Rock Bourbon with honey syrup and Earl Grey Bitters. Strain into a rocks glass over a large ice cube. Twist both an orange and a lemon peel over the glass, then rub each citrus around the rim of the glass before adding to the drink.
To make a Honey Simple Syrup:
Heat one part water with one part honey until the honey is fully integrated, then allow the syrup to cool. Store it in a refrigerator for up to one week. We recommend using local honey.
Ingredients - Yields 1 Cocktail:
-2 oz. of Burnt Rock Bourbon
-3/4 oz. of Carpano Antica Sweet Vermouth
-3 dashes of Angostura Bitters
-Luxardo cherry garnish
Instructions:
Add all ingredients to a mixing glass with ice. Stir for 20-30 seconds. Strain and serve up in a chilled coupe glass. Garnish with a Luxardo cherry.
Ingredients - Yields 1 Cocktail:
-2 oz. of Burnt Rock Bourbon
-1 oz. of Lemon Juice
-1 oz. of Woods Pumpkin Spice Maple Syrup
-2 dashes of Bittermens Tiki Bitters
-2 dashes of Angostura Bitters
Instructions:
Add all ingredients except Angostura Bitters in a shaker with ice. Shake well, then strain over a large ice cube in a rocks glass. Top with 2 dashes of Angostura Bitters as a float.
Ingredients - Yields 1 Cocktail:
-1.5 oz. of Burnt Rock Bourbon
-1 oz. of Lime Juice
-1 oz. of cinnamon syrup
-1/2 oz. of Fernet
-lime wheel garnish
Instructions:
Combine all ingredients in a shaker with ice. Shake well, then strain into a chilled coupe glass. Garnish with a lime wheel.
Ingredients - Yields 1 Cocktail:
-1 oz. of Burnt Rock Bourbon
-1/2 oz. of Cherry Heering
-1/2 oz. of Carpano Antica
-3/4 oz. of Orange Juice
-1/4 oz. of Lemon Juice
Instructions:
Combine ingredients in a shaker over ice. Shake for 8-12 seconds. Double strain into a rocks glass. Garnish with a few Luxardo cherries.
Ingredients - Yields 1 Cocktail:
-2 oz. of Burnt Rock Bourbon
-1/2 oz. of Vermont Maple Syrup
-1/2 oz. of Vermont Honey
-1 oz. of Lemon Juice
-4 dashes of Angostura Bitters
-1 spritz of Alice & The Magician Bonfire Smoke Mist
Instructions:
Combine the Burnt Rock Bourbon, maple syrup, honey and lemon juice in a shaker over ice. Shake briefly. Strain contents into a Double Old Fashioned glass. Garnish with 4 dashes of Angostura Bitters, and 1 spray of Alice & The Magician Bonfire Smoke mist.
Ingredients - Yields 1 Cocktail:
-2 oz. of Burnt Rock Bourbon
-1 oz. of Roasted Peach Syrup
-1/2 oz. of fresh lemon juice
-1/2 oz. of pineapple juice
-soda water
Instructions:
Combine all ingredients (except the soda water) in a shaker with ice. Shake well, then strain over fresh ice into a stemless wine glass. Top with soda water. Add a fresh sprig of thyme or rosemary as a garnish.
To make a Roasted Peach Syrup:
Take 3 peaches, de-core, slice into wedges, and lay in a baking pan with tall sides. Add a couple tablespoons of water to the pan, and drizzle Vermont maple syrup over the peaches. Cover and bake at 375 for 30 minutes. On your stove top, add equal parts water and sugar to a small pot, and heat to just below a simmer. Stir until sugar is dissolved. Add peaches and any liquid from the baking dish into the water and sugar mixture on the stove, then cover and bring to a simmer. Remove from the heat, and allow the peaches to cool while still in the pot. Once cool, run the syrup through a cheesecloth. Keep the syrup refrigerated and consume within one week.
If you are looking to make any of the Burnt Rock Bourbon cocktail recipes above, you can find many of the ingredients at the Burlington Tasting Room, including the Burnt Rock Bourbon, maple syrup, bitters, and even Alice & The Magician Mists. If you haven’t tried this spirit yet, you can order a tasting of it at our bar. We offer a flight, which includes a tasting of 4 spirits. You can choose between our Burnt Rock Bourbon, Straight Bourbon, Revolution Rye, and all of our rums. If you’re not sure what you’ll like, our team is always on hand to offer suggestions or answer any questions. See you soon!
Written and published by Brianne Lucas on October 27, 2023. Updated October 25, 2024.
