Knob Creek Cocktail Recipes from Redbird | Vibiana Bar Director Tobin Shea
In collaboration with Knob Creek and Los Angeles Times Food Bowl Presented by Citi, enjoy specialty cocktail recipes by Redbird | Vibiana Bar Director Tobin Shea below.
KENTUCKY COLONEL
This version of the classic Old Fashioned replaces the sugar with Benedictine, a French herbal liqueur. It cuts back on the sweetness, while adding an herbal note.
Ingredients:
2 oz Knob Creek Bourbon
1/2 oz Benedictine
3 dashes Aromatic Bitters
Orange Essence
Instructions:
Add 2 ounces of Bourbon to an ice filled shaker. Add 1/2 ounce Benedictine. Add 3 dashes Angostura Bitters. Stir until chilled (about 20-25 seconds). Strain into an ice filled double old fashioned glass. Garnish with an orange twist.
MAPLE LEAF
A winter-inspired Whiskey Sour cocktail enhanced with Cognac, Sherry and spiced pear liqueur.
Ingredients:
1.5 oz Knob Creek Bourbon
1/2 oz Hennessy VSOP Privilege
1/2 oz Lustau Oloroso Sherry
1/2 oz St. George Spiced Pear Liqueur
3/4 oz Lemon Juice
1/2 oz Maple Syrup
Instructions:
In a Boston Shaker, combine all the ingredients and fill with ice. Shake until chilled, and strain into an ice filled double old fashioned glass. Garnish with an orange twist.
Pair cocktails with a playlist from our friends The California Feetwarmers here.
ORDER KNOB CREEK COCKTAILS FOR TAKEOUT HERE.
JOIN US FOR “FINE FEATHERS BOURBON BRUNCH, A HALLOWEEN CELEBRATION” HERE.
