Butter:

1 stick butter, 2 teaspoons cinnamon, 1/4 cup honey, 1 teaspoon nutmeg, 1 teaspoon vanilla extract, pinch of salt.

In a mixing bowl, combine butter, brown sugar, honey, cinnamon, nutmeg and salt until blended and smooth.

Drink:

Transfer two tablespoons of mixture to a mug.

Add 2oz Sam Smith’s Boatyard Rum.

Fill the rest of the way with boiling water.

Stir until everything is dissolved.

Garnish with cinnamon sticks and serve!

In a glass or copper mug, add the lemon juice, limoncello, vodka and a few ice cubes. Top off with ginger beer and garnish with lemon wheels. Enjoy!

1 1/2 oz Sam Smith’s Boatyard Rum
1 oz Fresh lime juice
2 teaspoons Sugar
6 leaves of Mint
Topped with Soda Water

In a shaker, muddle mint sprigs with sugar and lime juice. Add ice and Sam Smith’s Boatyard Rum and shake. Pour into glass top with soda water, garnished with a sprig of mint leaves. Served with a straw. Enjoy!

1. 10 fresh thyme sprigs
2. 1 cup sugar
3. 1 cup water

1. 1/2 ounce Thyme Simple Syrup
2. Juice of 1/2 large grapefruit [about 2 ounces]
3. 1 1/2 ounces Glimmerglass Vodka
4. Club soda
5. Grapefruit slices, for garnish
6. Fresh thyme sprigs, for garnish

1. Squeeze the juice of half of one grapefruit, this should be about 2 ounces, into a shaker filled with ice.
2. Add the Glimmerglass Vodka and simple syrup (to taste – shake, taste, and add more if not sweet enough).
3. Shake well and pour into a chilled glass.
4. Top off the glass with club soda and garnish with fresh thyme sprigs and grapefruit slices.
5. Enjoy!

Beanball Bourbon Maple Mint Julep

A refreshing twist on a classic cocktail

There’s nothing like a perfectly crafted mint julep to cool things down—and when you swap in a touch of maple syrup and the rich, smooth character of Beanball Bourbon, you’ve got a home run in a glass.

Whether you’re hosting a backyard gathering, watching the game, or just unwinding after a long day, this Maple Mint Julep is a crisp, flavorful way to elevate any moment. It’s easy to make, incredibly refreshing, and packed with fresh mint and bold bourbon flavor.

Ingredients:

• 10 fresh mint leaves, plus a sprig for garnish

• 1 teaspoon maple syrup

• Seltzer water

• Crushed ice

• 2 ½ ounces Beanball Bourbon

Instructions:

1. In the bottom of an old-fashioned glass, gently muddle the mint leaves with maple syrup to release their aroma and oils.

2. Add a splash of seltzer water to bring it all together.

3. Fill the glass to the brim with crushed ice.

4. Pour in 2 ½ ounces of Beanball Bourbon, letting it chill and mingle with the mint and maple.

5. Top with another splash of seltzer, stir gently, and garnish with a fresh sprig of mint.

Serve immediately, and enjoy a cocktail that’s as bold and balanced as the bourbon behind it.

1. In a medium bowl, combine sugar, coffee, and water. Whisk vigorously until mixture turns silky smooth and holds its shape.
2. Fill a glass most of the way full with ice and add bourbon then top with milk. Dollop the whipped coffee mixture on top, the top with ground cinnamon and enjoy!

1 teaspoon Powdered sugar
2 oz. Beanball Bourbon Whiskey
2 teaspoons Water
4 Mint leaves

Preparation: In a highball glass gently muddle the mint, sugar and water. Fill the glass with cracked ice, add Beanball Bourbon and stir well until the glass is well frosted. Garnish with a mint sprig.

Served: On the rocks; poured over ice

INGREDIENTS:

• 2 sugar cubes
• 4-6 ounces Brewed coffee
• 1 1⁄3 ounces Cooper’s Ransom Rye Whiskey
• Heavy cream, lightly whipped

PREPARATION:

Pre-heat a 6-ounce, heatproof glass by filling with hot water. Once warm, empty the glass. Add two sugar cubes to the glass, then pour over coffee until the glass is 3⁄4 full. Stir thoroughly until the sugar is dissolved. Add 1 1⁄3 ounces of Cooper’s Ransom Rye Whiskey to the coffee. Float a layer of lightly whipped cream over the top of the coffee by pouring gently over a spoon.