Shake whiskey, vermouth, and bitters* well with cracked ice, then strain into a chilled cocktail glass and garnish with a twist of lemon and a cherry.
Rebecca's Sweet Tea
3 cups water
½ cup sugar
3 black tea bags
1 lemon, sliced into wedges
1 lime, sliced into wedges
1 orange, sliced into wedges (or 1/8 cup of orange juice)
1 cup Rebecca Creek Whiskey
Lemon wheels for garnish
To make the tea: combine the water and sugar in a small saucepan and bring to a boil, stirring to dissolve the sugar.
Pour the sugar water into a jar, add the tea bags, and let steep for 5 to 10 minutes, depending on how strong you want your tea. (If you like your tea very strong, leave the bags in the tea for longer.)
Remove the tea bags and add the lemon, lime, and orange wedges. Pour in the whiskey. Cover the jar and chill.
Serve in small glasses and garnish with thin lemon wheels.
Espresso By Rebecca Creek
1 double shot espresso (about 2 oz.), room temperature
1 ounce Rebecca Creek Whiskey
¼ ounce simple syrup (boil 3 parts water and one part sugar to create this)
Dash of bitters
1 lemon peel
Combine espresso, whiskey, simple syrup, and bitters in a cocktail shaker and fill with ice. Shake until outside of shaker is frosty, about 30 seconds; strain into a rock glass filled with ice. Twist lemon peel over cocktail to release oils, then rub over the rim of glass; discard peel.