Whether you’re a professional mixologist or an aspiring home cocktail maker looking to impress, GOLD BAR Whiskey has a cocktail recipe for you. Find drink inspiration and some of our favorite recipes here.
The GOLD Fashioned
GOLD BAR Whiskey Sour
GOLD Rush
Red & Gold Whiskey Sour
GOLDEN Mule
GOLD BAR Midnight Manhattan
GOLD BAR Whiskey Smash
Paper Plane
RICKHOUSE Boilermaker
GOLD BAR Boulevardier
GOLD BAR Citrus Spritz
GOLD BAR Mint Julep
HEART OF GOLD
GOLDEN PINEAPPLE
Rickhouse Old Fashioned
THE LIBERTINE
STRAWBERRY RHUBARB CRISP COCKTAIL
THE CLIFTONNESS
Rickhouse & Cola
GOLDEN PRESBYTERIAN
PEACH OLD FASHIONED
UNION CLUB
PLUM DORADO
BEAUREGARD’S GOLDEN BREAKFAST
GOLD BAR FRISCO
THE ROSE GOLD
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The GOLD Fashioned
A GOLDEN twist on a classic cocktail
Ingredients
2 ounces GOLD BAR® Whiskey
5 dashes Angostura Bitters
1 sugar cube
Orange peel for garnish
Steps
Muddle sugar and bitters in bottom of a rocks glass
Add large ice cube and whiskey, stir to combine
Rim edge of glass with orange peel then use as garnish
A delicious homage to the California Gold Rush of 1869
Ingredients
2 ounces GOLD BAR® Whiskey
3/4 ounce Lemon Juice
3/4 ounce Honey Syrup (see recipe in steps)
Steps
Combine all ingredients in an ice-filled shaker. Shake until well chilled, 10-15 seconds.
Strain into an ice filled old fashioned glass.
NOTE: to make honey syrup, combine 1 cup water with 1 cup honey in a small saucepan and heat over medium heat, stirring constantly, until honey is dissolved. Cool before using. The syrup will keep in a sealed container in the refrigerator for up to 5 days.
Note: To make simple syrup, mix 1/2 cup water with 3 sprigs lavender and 6 mint leaves. Bring to a boil, let simmer for 15 minutes and cool before using.
Steps
Cut lemon into quarters and add to a cocktail shaker with 5-10 mint leaves.
Muddle together, add Gold Bar Whiskey, ice, and shake vigorously.
Add ingredients into a highball glass filled with ice and top with Prosecco.
Garnish with an orange wheel or mint leaf.
Orange-Ginger Syrup
Combine water & sugar in a small pot and bring to a boil
Steep orange zest and diced ginger in boiling water mixture until syrupy
Remove from heat and leave orange peels and ginger to infuse syrup--30 minutes to overnight depending on taste preference. Once complete, strain syrup, removing ginger and orange zest.
Add all ingredients to cocktail shaker with ice. Shake vigorously until cold, ~10-15 seconds. Strain and serve in coupe glass, garnish with lemon twist.
Shake all ingredients in a cocktail shaker with ice, then strain into a highball glass filled with fresh ice (or even better yet right into a pineapple!)
Muddle the sugar cube and bitters with one teaspoon of water at the bottom of a chilled rocks glass. Add one large ice cube, or three or four smaller cubes then add Rickhouse bourbon. Stir until chilled and properly diluted, about 20 seconds. Place orange twist on the side glass for garnish.
For simple syrup, pour equal parts water and sugar in a small saucepan. Heat all ingredients until fully dissolved, stirring often. Add one sprig of rosemary and bring simple syrup to a boil, continuing to stir. Remove from heat and let cool.
Discard the boiled rosemary and pour 2oz of simple syrup into a cocktail shaker with 4oz Gold Bar Whiskey, 2oz fresh lemon juice, and orange marmalade. Add ice and shake ingredients until mixed and chilled then strain into a highball glass filled with more ice.
Add maple syrup, orange juice, and egg white to the shaker and shake ingredients until frothy. Spoon froth over top of the cocktail and garnish with the remaining sprig of rosemary.