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Rye Whiskey is the authentic foundation for classic American cocktails. We’ve developed and curated some delicious cocktails and more for you try at home.

  • A tall glass of a golden-colored cocktail with ice, garnished with a slice of lime and a piece of ginger, on a wooden bar counter with a cloth under the glass.

    Horse's Neck

    2oz Double Barrel Rye

    1 oz. Ginger Syrup

    ¾ oz. Lime

    About 3 oz. Soda

    Lime Wheel

    Add all ingredients into shaker, shake, strain into Collins glass with ice and garnish. Top with soda if desired.

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  • A glass of red cocktail garnished with a lemon wedge, placed on a dark surface.

    Boulevardier

    1.5 oz Fort Hamilton Double Barrel Bourbon

    1 oz Method Sweet Vermouth

    1 oz Faccia Brutto Aperitivo

    In a mixing glass, add all ingredients, stir well and strain into an ice filled rocks glass. Express the oils from the orange peel and place into the glass.

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  • A glass of whiskey with ice and an orange wedge garnish, next to a large melting ice cube and orange peels on a wooden surface.

    Maple Old Fashioned

    2 oz Fort Hamilton Rye or Bourbon

    1/4 oz Fort Hamilton Barrel-aged Maple Syrup

    2 Dashes of Fee Brothers Black Walnut Bitters

    Build in a rocks glass over ice

    Express an orange twist for garnish

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  • A glass of whiskey with large ice cubes and a lemon twist garnish, with bourbon being poured into it from a strainer above.

    Liberty or Death

    2 oz Fort Hamilton Cask Strength Rye

    1/2 oz Chai Syrup

    2 dashes bitters

    Stir in an ice-filled rocks glass

    Garnish with lemon and orange twist

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  • A glass of iced cocktail garnished with fresh mint leaves and a light-colored straw, placed on a wooden surface.

    Mint Julep

    2 oz Fort Hamilton Single Barrel Rye

    1/2 oz Demerara Syrup

    8 mint leaves

    Muddle mint and syrup in a rocks glass

    Add Whiskey and crushed ice

    Garnish with mint sprig

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  • A glass of red cocktail with ice and lemon twists garnished on a dark surface.

    Old Pal

    1.5 oz Fort Hamilton Double Barrel Rye

    3/4 oz Campari

    3/4 oz Dry Vermouth

    Stir with ice then strain over rocks

    Garnish with a lemon twist

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  • Two cocktail glasses filled with dark red drinks, garnished with orange twists.

    Black Manhattan

    2 oz Fort Hamilton Double Barrel Bourbon

    1 oz Amaro

    Dash bitters

    Stir with ice then strain into a coupe glass

    Garnish with an orange twist

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  • Close-up of caramel-coated popcorn with some pecan nuts mixed in.

    FORT HAMILTON BOURBON MAPLE POPCORN

    6 tablespoons Fort Hamilton Bourbon Barrel Aged Maple Syrup

    6 tablespoons unsalted butter

    2 cups whole pecans

    Pinch of salt

    1/2 cup popcorn kernels, popped (about 8 cups popped)

    1. In a saucepan, melt butter over medium heat, stirring until foaming has stopped and the milk solids have turned a golden brown, about 3 minutes.

    2. Add Fort Hamilton Bourbon Barrel Aged Maple Syrup and stir to combine.

    3. Add whole pecans and cook until caramel forms, stirring constantly (about 5 minutes). Add a pinch of salt.

    4. Place popped popcorn in a large bowl and drizzle caramel and pecan mixture all over, tossing, until popcorn is evenly coated. Chill the bowl in the refrigerator to set the caramel for 5 minutes.

    5. Break up clumps and serve.

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