1 OZ UNCLE NEAREST 1884
1 OZ TEQUILA REPOSADO
1 OZ PASSION FRUIT LIQUEUR OR SYRUP
.5 OZ HARLEQUIN OR CURACAO LIQUEUR
.75 OZ ORANGE JUICE
.75 OZ LIME JUICE
.5 OZ LEMON JUICE
2 DASH ANGOSTURA BITTERS
GARNISH: SAGE LEAF BUNDLES
METHOD
Combine all liquid ingredients in a cocktail tin with ice. Shake for 8-10 seconds. Strain into a highball glass and fill to top with ice.
Garnish with lots of sage leaves.
1 HALF MOON ORANGE SLICE (CUT FOR GARNISHES)
1 LUXARDO CHERRY
3 DASHES ORANGE BITTERS
SPLASH OF SIMPLE SYRUP
2.5 OZ UNCLE NEAREST 1884
1 OZ RASPBERRY DI AMORE
CHERRY WOOD CHIPS
CHERRY & ORANGE PEEL FOR GARNISH
METHOD
Muddle: Orange, Luxardo cherry, 3 dashes orange bitters, splash
of simple syrup. Add 2.5 oz Uncle Nearest 1884, 1 oz raspberry di
amore and ice. Stir and strain into rocks glass. Smoke with cherry
wood chips. Garnish with cherry and orange peel then top with a
spooky candy or toy (vampire teeth, etc.)
2 OZ UNCLE NEAREST 1884
.75 OZ JAMAICA (HIBISCUS) SYRUP*
.75 OZ LIME JUICE
.5 OZ AGAVE SYRUP
2 DASHES PEYCHAUD’S BITTERS
2 DASHES ORANGE BITTERS
1/2 BAR SPOON OF ACTIVATED
CHARCOAL
FLAMED SPRITZ OF ABSINTHE
*Jamaica syrup
1 OZ DRY HIBISCUS FLOWERS
13 OZ WATER
6.25 OZ SUGAR
METHOD
Add first seven ingredients to a cocktail shaker with ice and shake for 8-10 seconds. Strain into a chilled coupe or cocktail glass. Finish with a spritz of absinthe sprayed through a flame.
Garnish with orange peel.
INGREDIENTS
2 OZ UNCLE NEAREST 1884
.5 OZ ORANGE JUICE
.5 OZ LEMON JUICE
1 OZ ROSEMARY HONEY SYRUP*
3 DASHES OF ORANGE BITTERS
METHOD
Combine all liquid ingredients in a cocktail shaker with ice. Shake for 8-10 seconds. Strain into a Collins glass over ice.
*ROSEMARY HONEY SYRUP
4 OZ OF HONEY
4 OZ OF WATER
2-4 SPRIGS OF ROSEMARY
2 CINNAMON STICKS
.5 TEASPOON OF CARDAMOM PODS
2 CLOVES
1 INCH OF FRESH GINGER
ZEST OR PEEL OF ONE WHOLE ORANGE
1 TEASPOON OF VANILLA EXTRACT
METHOD
In a medium pot add the water, honey, rosemary, cinnamon, cardamom and ginger to a boil for about 2 minutes, and then remove from stove. Add the vanilla and the zest/peel. Once cooled, strain it, bottle it, store in the fridge.
1.5 OZ UNCLE NEAREST STRAIGHT RYE
.5 OZ AMARO NONINO
.25 OZ LO-FI SWEET VERMOUTH
1 DASH PEYCHAUD BITTERS
1 SPOON MARASCHINO CHERRY SYRUP
ORANGE PEEL FOR GARNISH
METHOD
Combine all liquid ingredients in a mixing glass with ice. Stir for approximately 30 seconds, until desired dilution and chill are achieved. Strain into a chilled coupe or cocktail glass.
Garnish with an orange peel.
INGREDIENTS
2 OZ PEANUT BUTTER WASHED UNCLE NEAREST STRAIGHT RYE*
.5 OZ STRAWBERRY OLEO SACCHARUM*
5 DASHES BRIOCHE ANGOSTURA BITTERS*
MINI PEANUT BUTTER SANDO FOR GARNISH
METHOD
Combine all liquid ingredients in a rocks glass over a large cube. Stir for approximately 30 seconds, until desired dilution and chill are achieved.
Garnish with Mini Peanut Butter Sando.
BRIOCHE BITTERS:
Combine 5 oz brioche bread and place in blender with 16 oz of Angostura bitters. Blend until smooth. Strain and reserve for service.
PEANUT BUTTER WASHED UNCLE NEAREST STRAIGHT RYE:
Combine 1 bottle of Uncle Nearest Straight Rye Whiskey with 8 oz of your favorite peanut butter. Blend until smooth. Place in refrigerator overnight. Use a fine mesh metal strainer and place a coffee filter in the middle. Pour the liquid mixture through to double strain.
STRAWBERRY OLEO SACCHARUM:
Weigh 16 oz of strawberries, quartered and hulled. Combine equal parts to white sugar. Peel two lemons and reserve peels. Combine sugar with strawberries, lemon peels and leave overnight in a container. Sugars will naturally form, if sugar crystals are still present, stir until dissolved. Strain and reserve.
INGREDIENTS
1 OZ UNCLE NEAREST STRAIGHT RYE
.5 OZ OLOROSO SHERRY
2 OZ POACHED PEAR LIQUID*
4 OZ SPARKLING WINE
STAR ANISE FOR GARNISH
METHOD
Add Uncle Nearest Straight Rye, Oloroso Sherry, and Poached Pear Liquid in a mixing glass with ice. Stir for approximately 30 seconds, until desired dilution and chill are achieved. Strain into a large wine glass or tulip with new ice. Top with sparkling wine to taste.
*POACHED PEAR LIQUID
2-3 PEARS
1 WHOLE STAR ANISE
3-5 CLOVES
1 STICK CINNAMON
2-3 ALLSPICE BERRIES
8 OZ UNCLE NEAREST 1856 PREFERRED (CAN USE STRAIGHT RYE)
8 OZ SUGAR
METHOD
Place peeled and halved pears cut side down in a small pot; cover with 8 oz sugar and 8 oz Uncle Nearest 1856. If needed, add water until the pears are covered. Simmer on low heat until pears are fork tender. Remove pears, and strain liquid to set aside for
1.5 OZ UNCLE NEAREST 1884
.5 OZ CARDAMARO LIQUEUR
.5 OZ LINGONBERRY SYRUP
.5 OZ LEMON JUICE
2 DASHES CARDAMOM BITTERS
ORANGE PEEL FOR GARNISH
LUXARDO CHERRY FOR GARNISH
METHOD
Combine all liquid ingredients in a cocktail shaker with ice. Shake for 8-10 seconds. Strain into a rocks glass filled with ice.
Garnish with an orange peel and Luxardo cherry.
INGREDIENTS
1.5 OZ UNCLE NEAREST 1856
.25 OZ LUXARDO LIQUEUR
.5 OZ MULLED WINE LIQUEUR*
2 DASHES OF WALNUT BITTERS
METHOD
Combine all of your ingredients into a mixing glass and stir until chilled. Strain into a Nick and Nora glass.
Serve with a cherry and cinnamon stick.
*MULLED WINE LIQUEUR
8 OZ OF APPLE JUICE
4 OZ UNCLE NEAREST 1856
4 OZ CABERNET SAUVIGNON
1 CINNAMON STICK
2 STAR ANISE
3 WHOLE CLOVES
1 ORANGE SLICE
4 OZ HONEY
METHOD
Bring first five ingredients to a boil. Reduce to medium heat and add cabernet, stirring until incorporated, for about 15 minutes. Fine strain the liquid and Uncle Nearest 1856 to proof the liqueur once the liquid is chilled. Store in an airtight jar.
INGREDIENTS
1.5 OZ BACON WASHED UNCLE NEAREST 1856*
1 OZ ‘POT LIKKER’ – OR THE LIQUID FROM COOKED GREENS
4 OZ CLARK & HOPKINS CHESAPEAKE BLOODY MARY MIX
CAJUN SEASONING AND LIME JUICE
BACON (FOR GARNISH AND BACON WASHING)
HOUSE MADE PICKLES (OR YOUR FAVORITE STORE BOUGHT)
METHOD
Rim a Collins glass with lime and Cajun seasoning. Fill glass to the top with ice. Add bourbon and pot likker. Top with Bloody Mary mix.
Garnish with bacon, cooked collards, and skewered pickles.
*BACON WASHED WHISKEY
2 OZ BACON FAT
1 BOTTLE OF UNCLE NEAREST 1856
METHOD
Melt 2 oz bacon fat. Allow the fat to cool down enough to where you could touch it and it wouldn’t burn you. Pour 1 bottle of Uncle Nearest 1856 and bacon fat into a large glass jar. Be sure to leave empty space in the top of the jar to account for liquid expansion. Seal with a lid. Agitate mixture slowly by rotating the bottle every few minutes until the fat solidifies. Place the jar in the freezer overnight. Strain mixture using a fine mesh strainer or cheesecloth to remove solids.
INGREDIENTS
2 OZ UNCLE NEAREST 1856
.5 OZ SWEET POTATO SYRUP
5-6 DASHES ANGOSTURA BITTERS
ORANGE PEEL FOR GARNISH
METHOD
Combine all liquid ingredients in a rocks glass over a large cube. Stir for approximately 30 seconds, until desired dilution and chill are achieved.
Garnish with an orange peel.
*SWEET POTATO SYRUP
1/2 LARGE SWEET POTATO
16 OZ WATER
12 OZ BROWN SUGAR
4 OZ COCONUT SUGAR
METHOD
Boil down the sweet potato and 16 oz of water for 15 mins.
Blend the water and sweet potatoes. Measure out 16 oz of sweet potato juice and then add in the brown and coconut sugar and blend together.
4 OZ PINEAPPLE JUICE
2 OZ UNCLE NEAREST 1856
1 OZ ORANGE JUICE
1 OZ CREAM OF COCONUT
FRESHLY GRATED NUTMEG
ORANGE SLICE
METHOD
Stir pineapple juice, Uncle Nearest 1856, orange juice, and cream of coconut in a mixing glass with ice. Strain and pour over fresh ice in a tulip glass or large wine glass.
Grate nutmeg and garnish with an orange slice.
INGREDIENTS
2 SCOOPS HORCHATA ICE CREAM
1 OZ UNCLE NEAREST 1856
1.5 OZ ESPRESSO OR COFFEE CONCENTRATE
INSTRUCTIONS
Brew the espresso. In a cup or small bowl, add 2 scoops of horchata ice cream. Pour Uncle Nearest 1856 and espresso over ice cream.
Add toppings of your choice and enjoy
INGREDIENTS
8 LARGE SWEET POTATOES OR YAM
3 CUPS OF LIGHT BROWN SUGAR
1 CUPS OF HONEY
3 CUP OF WATER
1 STICK OF UNSALTED BUTTER
COOKING INSTRUCTIONS
Take the sweet potatoes, brown sugar, water, honey and butter and boil all ingredients together until tender but not soft and falling apart. Drain and place in a medium baking dish. Next combine all ingredients for glaze until syrupy thickness. Once thickness is there remove from heat and glaze the potatoes with the glaze and bake in the oven on 350 degrees for 20-25 minutes.
GLAZE
4 TABLESPOON UNSALTED BUTTER
2 OZ CINNAMON
2 OZ GINGER
2 OZ CLOVE
.5 CUP OF HONEY
.5 CUP
1 CUP ORANGE MARMALADE
.5 CUP OF UNCLE NEAREST 1884
INGREDIENTS
6 SLABS BABY BACK RIBS
2 CUPS HOMEMADE BBQ SPICE BLEND
SPICE BLEND
2 OZ LIGHT BROWN SUGAR
2 OZ KOSHER SALT
2 OZ BLACK PEPPER
2 OZ SMOKED PAPRIKA
2 OZ GARLIC POWDER
2 OZ ONION POWDER
2 OZ DRIED PARSLEY
COOKING INSTRUCTIONS
Start by washing the ribs and removing the silver skin. Season ribs with the BBQ spice blend or optional BBQ sauce on both sides and wrap in aluminum.
Bake in the oven on 375º for 3 hours, then carefully remove the foil to release the steam. Serve.
G. GARVIN BBQ SAUCE
1 TBSP CANOLA OIL
3 TBSP DICED JALAPEÑO
2 TBSP DICED GARLIC
3 CUPS KETCHUP
1 CUP ORANGE JUICE
¼ CUP MOLASSES
¼ CUP COCA-COLA
¼ CUP UNCLE NEAREST
½ CUP BROWN SUGAR
1 TBSP LIQUID SMOKE
BBQ SAUCE
In a large saucepan add the oil and allow it to heat up to get hot. Next add the jalapeño, garlic, and shallots. Sauté for a moment, and then stir in the Uncle Nearest, let the alcohol burn off then add the ketchup.
Sauté for 2 minutes, then add orange juice, liquid smoke, molasses, brown sugar, and Coca Cola. Finally add garlic salt ( G Garvin brand) and whisk it together until all ingredients are blended and allow sauce to come to a boil.
INGREDIENTS
1.5 LB OF EXTRA LARGE JUMBO SHRIMP(PEELED AND DEVEINED)
.5 LB OF BACON STRIPS CUT IN HALF
2 OZ GRANULATED GARLIC
2 OZ GRANULATED ONION
1 OZ CRACKED BLACK PEPPER
1 OZ KOSHER SALT OR SEA SALT
1 OZ SMOKED PAPRIKA
4 JALAPEÑO CUT INTO 2 INCH JULIENNE STRIPS
4 OZ NEUTRAL COOKING OIL
COOKING INSTRUCTIONS
Take the clean shrimp and season with dried spices then lay each shrimp flat and extended. Next take a strip of jalapeño placed on the bottom side of the shrimp. Then take a strip of bacon and wrap the shrimp and jalapeno together and secure with a toothpick.
Repeat until all shrimp are complete. Next heat a large skillet to medium heat and cook shrimp till bacon is crispy on both sides. Remove from heat once crisp.
UNCLE NEAREST WHISKEY GLAZE
1 CUP OF LIGHT BROWN SUGAR
.5 CUP OF MOLASSES
3 OZ WATER
3 OZ OF MINCED GARLIC
2 OZ MINCED SHALLOT
2 OZ CRUSHED PEPPER
4 TABLESPOON UNSALTED BUTTER
4 OZ OF FRESH CHOPPED PARSLEY
6 OZ OF UNCLE NEAREST 1884
SAUCE
Next in a saucepan melt butter, then add minced garlic and shallot, when shallot is translucent add brown sugar, molasses, and water. Once it begins to look syrupy and thicken add Uncle Nearest. The alcohol takes about 2 minutes to cook off and you will be left with the whisky glaze.
Let it cool for about 15 minutes in a bowl and then drizzle on the shrimp. Garnish with parsley.
INGREDIENTS
1 WHOLE CHICKEN, BACKBONE REMOVED AND SPLIT IN HALF (3 ½ POUNDS)
2 TABLESPOONS OLIVE OIL
ZEST OF 1 LEMON (1/2 TABLESPOON)
1/2 TEASPOONS G GARVIN’S GARLIC SALT
1/2 TEASPOONS KOSHER SALT
1/2 TEASPOONS G GARVIN’S SEASONED SALT
2 SHALLOTS DICED
2 CUPS UNCLE NEAREST
4 TABLESPOON UNSALTED BUTTER
2 TABLESPOONS AGAVE
2 OZ HEAVY CREAM
2 STANDARD RED BRICKS WRAPPED IN ALUMINUM FOIL
COOKING INSTRUCTIONS
Preheat oven, bricks and 2 baking sheets (1 with roasting rack) to 375 degrees F.
Combine olive oil, lemon zest, garlic salt, kosher salt and seasoned salt and season the chicken. Place chicken skin side up on a baking sheet with rack and coat with olive oil mixture. Top with a second baking sheet and weigh with bricks.
Roast for 30 minutes. Remove bricks and top baking sheet and roast until skin is golden brown and crisp, about 20 minutes. (Reserve the juices of the chicken.)
SAUCE
In a heavy bottom sauce pan, add a tablespoon oil, then the shallots and saute for 30/45 seconds then add the Uncle Nearest and burn off the alcohol, then add the juices reserved not to exceed a cup, reduce down on medium heat, then add the heavy cream and agave and fold in the butter.
SERVING
Plate chicken, pour over sauce. Serve with lemon wedges and coarsely chopped parsley, if desired.
INGREDIENTS
1 POUND CAKE (SEE RECIPE)
6 SPRIGS FRESH MINT
1 CUP FRESH RASPBERRIES
1 CUP FRESH BLUEBERRIES
1 CUP FRESH BLACK BERRIES
1 CUP FRESH STRAWBERRIES (DICED)
1 CUP UNCLE NEAREST (PLUS)1 OZ
½ CUP GRANULATED SUGAR
3 TBSP UNSALTED BUTTER
1 TSP VANILLA EXTRACT
8 OZ MASCARPONE CHEESE
3 TABLESPOON AGAVE
2 TABLESPOON HEAVY CREAM
MIX BERRIES COMPOTE
In a large heavy-bottom saucepan, add the berries and the extract as well as the sugar on medium heat. Cook for ten minutes or until the berries break down then add the Uncle Nearest, burn off the alcohol. Set aside (refrigerator). In a separate bowl mix the mascarpone and agave in a small bowl with the additional Uncle Nearest.
POUND CAKE
In a medium nonstick pan over medium heat, melt the butter. Once the butter is slightly hot, place the cake slices in the pan and sauté 45 seconds to 1 min on both sides, remove and set aside.
SERVING
First slice pound cake in small rounds and put one tablespoon of compote in the bottom of the mason jar. Place the cake into the sauce, then mascarpone.
Become a part of our Whiskey Family! Join our mailing list.
