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  • Gold Rush

    Billie Keithley

    SAMPLE RECIPE ONLY – not to be voted on.
    (but a damn good one – thanks Billie!)

    1-1/2oz Breckenridge Bourbon
    2 Teaspoons Peach Jam (substitute jams like apricot, fig, blackberry, raspberry to your liking)
    2oz Apple Juice or Apple CiderTop with Ginger Ale

    Garnish/cinnamon stick, orange, peaches and a pinch of raw sugar.

    26 Votes
  • The Library Bar – Breckenridge Collins

    Mark A. Martinez

    • 1 ½ oz. Breckenridge Bourbon
    • 1 oz. fresh lemon juice
    • ½ oz. simple syrup
    • Club soda

    Pour the Breckenridge Bourbon, lemon juice, and sugar syrup in a collins glass with ice cubes. Stir thoroughly; top with club soda. Garnish with lemon wedge and a cherry.

    84 Votes
  • Sandaga 813 – Brown Sugar Ridge

    Christyn Stallworth

    1 1/2 oz.- Breckenridge Bourbon Whiskey
    4 dashes- Angostura Bitters
    2 dashes- Angostura Orange Bitters
    2 sprinkles of Imperial Sugar Light Brown Sugar
    Splash of Simply Orange Juice or Fresh Squeezed
    1 molded 2 inch ice cube
    Garnish luxardo cherry and burned orange rind

    Put 4 dashes of Angostura Bitters, and 2 dashes of Angostura Orange Bitters into an empty glass. Place 2 luxardo cherries at the bottom, and sprinkle the brown Sugar over the cherries. Pour an ounce and a half of Breckenridge Bourbon Whiskey into the glass and stir gently, then place the 2 inch ice cube on top of the cherries. With a torch, burn an orange rind until a brown color is evenly distributed, place the rind in the glass next to the ice cube. Pour the smallest splash of simply (or fresh squeezed) OJ on top of the ice cube. Serve with a smile.

    0 Votes


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