2 oz Backbone Bourbon
2 dashes (drops) Angostura bitters
2 sugar cubes (can be substituted with 1 t loose sugar or 1 t simple syrup)
1 orange slice
1 maraschino cherry
1 splash of club soda or water

Place the sugar into an Old-Fashioned glass or rocks glass. Add the Angostura bitters (typically 2-4 dashs/drops). Muddle the ingredients fully and add a large ice cube. Pour 2 oz of Backbone Bourbon over the top of the ice cube and add the maraschino cherry along with the orange slice.


2 oz Backbone Bourbon
1 oz Sweet Vermouth
2-3 drops (or dashes) Angostura Bitters
1 Maraschino Cherry

Add all ingredients except the maraschino cherry into a mixing glass, then fill with ice and stir.  Strain into chilled cocktail glass and garnish with the maraschino cherry.

Optional variants:

  • Adding the cherry to the mixing glass and slightly smashing it against the side of the glass to open it up.
  • Add a hint of orange to the rim of the glass by rubbing the edge of the orange peel (cut side down) around the rim of the glass and twisting the peel over the drink to release oils.  TIP: To avoid extra bitterness, when peeling your orange peel, don’t keep too much of the white area under the peel.


2 oz Backbone Bourbon
4 leaves of mint
1/2 – 1 oz simple syrup
Splash of water (optional)

Place mint and simple syrup in a julep cup (or rocks glass) and muddle. Add bit of ice, bourbon and a splash of water. Add additional ice if needed to fill glass and stir.

How to make a quick batch of simple syrup:

  • Combine 1 part water and 1 part sugar in a saucepan over medium heat (for example, for 1 c water, use 1 c sugar)
  • Bring to a boil stirring continuously until the sugar has dissolved
  • Cool before use and store in a refrigerated location