SIMPLE SERVE
THE TOOLS
Peeler or channel knife, fresh citrus fruits: an orange, lemon, and grapefruit, room temperature spring water (not tap) and ice.
THE PROCESS
- Pick your favorite Milam & Greene Pour into a glass, then nose and taste
- Choose two fruit rinds that will compliment your whiskey and express the oils on the top of each hand
- Nose the whiskey and smell the oils on your left hand, then nose the whiskey and smell the oils on your right hand
- Choose your favorite combination, then zest that rind into your glass, and drop it in.
- Ask yourself: How does it taste? Not there yet? Maybe too “strong”? If so, play with water or ice or a bit of both
- Now how does it taste? Congratulations! You have found your favorite personalized “Simple Serve” of Milam & Greene
- Share it with us on Facebook or Instagram #MilamandGreene #SimpleServe
Triple Cask
Old Fashioned
- 2 oz. Milam & Greene Triple Cask Bourbon
- 2 dashes Angostura bitters
- 1 dash orange bitters
- ¼ oz. simple syrup
- 1 cherry and orange peel for garnish
Combine all ingredients except garnish in a tall mixing glass with ice and stir for 20 seconds while ice dilutes the spirits. Strain liquid into serving glass over fresh ice (if desired) and take orange peel and rub the outside of the peel around the mouth of the glass to express the orange oil in the peel. Garnish cocktail with expressed peel and cherry by placing them on top of the cocktail before serving.
Triple Cask
Elderflower sour
- 1 ½ oz. Milam & Greene Triple Cask Bourbon
- ½ oz. Monin elderflower syrup
- ½ oz. fresh squeezed lemon juice
- 3 oz. soda water
- 1 lemon wedge for garnish
Combine all liquid ingredients except soda water into a shaker with ice. Shake for 20 seconds and strain liquid over fresh ice in a rocks or short serving glass. Top with soda water and garnish with lemon wedge before serving.
PORT RYE
COLLINS
- 1 ½ oz. Milam & Greene Port Finished Rye
- ¾ oz. fresh squeezed lemon juice
- ¾ oz. vanilla syrup
- 6 oz. soda water
- 1 cocktail cherry for garnish
Combine all liquid ingredients except soda water into a shaker with ice. Shake for 20 seconds and strain liquid over fresh ice in a collins or other tall glass. Top with soda water and garnish with cherry before serving.
PORT RYE
MANHATTAN
- 2 oz. Milam & Greene Port Finished Rye
- ½ oz. sweet vermouth
- 2 dashes Angostura bitters
- 1 dash black walnut bitters
- 1 cocktail cherry for garnish
Combine all ingredients in a tall mixing glass with ice and stir for 20 seconds while ice dilutes the spirits. Strain liquid into serving glass, preferably a coupe or nick & nora style glassware that has a stem, and garnish with a cherry.
CANYON
COOLER
- 1 ½ oz. Milam & Greene Provisions Bourbon
- 1 ½ oz. coconut water
- 1 ½ oz. ginger ale (or ginger beer for more kick)
- squeeze of fresh lime juice
- Mint sprig
Pour Provisions Bourbon into a tall glass with ice and then squeeze the lime juice. Next, simultaneously pour coconut water and ginger ale into glass and give a gentle stir. Slap mint sprigs in between hands at least once before sliding down into glass. Remember to smell before sipping, and cheers!
TEXAJILLO
- 1 oz. Milam & Greene Provisions Bourbon
- 2 oz. cold brew coffee
- 1 oz. orange vanilla liqueur (Licor 43)
- 1 freshly removed orange peel
Combine all ingredients except for orange peel into a shaker tin with ice. Shake for at least 10 seconds and then strain into a rocks glass with or without chipped ice (optional). Pinch the orange peel over the glass to express the citrus oil around the rim and then tuck into the side. Cheers!