Distilled spirits are heavily intertwined with our nation’s founding and history. On the frontier distillation was a way to preserve your harvest, and oftentimes that spirit was used as currency in places where specie was hard to come by. Whiskey taxes funded the Revolutionary War, though contrary to popular belief the Whiskey Rebellion it caused was not the source of early Kentucky distillers. Whiskey was the impetus for the first consumer protection laws in the United States, and Bourbon would become officially designated as America’s Native Spirit in 1964. If you’re planning to toast America’s independence this year, do it with American whiskey and not beer made from rice and high fructose corn syrup in a vaguely patriotic can. Here are some cocktail recipes for you to try for your toast to America:

Early Times Sweet Freedom

1 ½ oz. Early Times
1 teaspoon sugar
½ cup crushed ice
½ cup lemon juice
Garnishes: cherry, orange slice

Shake ingredients with ice. Strain into a sour glass filled with ice. Garnish with a cherry and an orange slice.
The Early Times Salute

1 ½ oz. Early Times
¾ oz. sweet vermouth
Dash bitters
Garnishes: cherry, lemon twist

Stir ingredients in a shaker filled with cracked ice. Strain into a cocktail glass, and garnish with a cherry and a lemon twist.
Early Times Hero’s Special

1 ½ oz. Early Times
4 oz. carbonated mixer (cola, ginger ale or club soda)
Garnishes: cherry, lemon wheel

Pour Early Times over ice into a tall highball glass. Add soda, stir, garnish with fruit and enjoy.

Old Forester Colonel
2 oz Old Forester Classic 86 Proof
0.75 oz Benedictine Liqueur
3 Droppers Old Forester Hummingbird Bitters

Combine all ingredients in mixing glass. Stir with ice. Strain into double old fashioned glass over fresh ice. Garnish with orange peel.
Old Forester Victory In The Afternoon

1.5 oz Old Forester Mint Julep
0.25 oz Copper and Kings® Absinthe
4 oz Korbel Brut

Stir Old Forester Mint Julep and absinthe with ice, strain into flute. Top with Korbel Brut. Garnish with lemon peel.

Four Roses Rutledge Rebellion (Mixologist:Jason Starks)

1½ fl oz Four Roses Small Batch
½ fl oz Domain de Canton Ginger Liqueur
1 fl oz Orange Juice
1 fl oz Pomegranate Juice
1 fl oz Apple Pureé
2 fl oz Champagne
1 dash(es) Tiki Bitters

Combine all ingredients (other than the champagne) into a shaker tin and shake. Pour over fresh ice into a serving glass and add champagne.
Bulleit Frontier Old Fashioned

1.25 oz. Bulleit Bourbon
2 bar spoons simple syrup
3 dashes Angostura bitters
1 orange peel

Add two bar spoons of simple syrup, three dashes of bitters and Bulleit Bourbon to a large rocks glass. Add ice. Stir gently until the level of the ice and liquid equalize. Zest an orange peel over the glass then add the peel to the drink as a garnish.

Elijah Craig Fallen Patriot (By Nicolas Flower)
2 oz. Elijah Craig Small Batch
.75 oz. Licor 43
.75 oz. Fresh Lime Juice
.25 oz. St. Elizabeth Allspice Dram
Pinch of Mint Leaves

Build all of the ingredients in a shaking tin. The pinch of mint should not be a handful nor should it be a paltry sum. Shake with one large rock of ice and garnished with a fresh mint leaf. This drink should be enjoyed quickly while it is "still laughing at you."
Copper & Kings The Starry Song

2 oz. Copper & Kings American Craft Brandy
.5 oz. Demerara Syrup
2 dashes Fee’s Old Fashioned bitters
2 dashes Bittercube Trinity bitters

Combine ingredients in a mixing glass, add ice. Stir and strain into a rocks glass with fresh ice. Garnish with an orange peel and vanilla bean.

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