abv / proof
Tasting Notes
- nosepineapple, toasted coconut, s’mores
- palatecinnamon, brown butter, almonds
- finishtropical fruit, toffee, baking spices
mashbill
MARC BURCKHARDT
Austinite Marc Burckhardt’s work has won Gold & Silver Medals from the Society of Illustrators and Cannes Lion. A former instructor at the School of Visual Arts in NYC, he was named Texas State Artist by the Texas Legislature and the Commission on the Arts.
Cocktails
Gold Rush
- 1.5OZSTILL AUSTIN BOURBON
- 2OZHONEY LEMON SYRUP
- 1LEMON SLICE
To prepare the honey lemon syrup, add 1/2 cup water and 1/2 cup honey into a small saucepan over medium heat. Stir until honey is dissolved. Allow to cool. Combine 2oz honey lemon syrup and 1.5oz Still Austin Bourbon in a shaker, and strain over ice. Garnish with lemon.
NEW FASHIONED
- 2OZSTILL AUSTIN BOURBON
- .5OZMINT SYRUP
- 1LEMON PEEL
- 4DASHES CHOCOLATE BITTERS
Combine mint syrup, lemon peel, and bitters in a rocks glass. Muddle to dissolve sugar and release citrus oils. Add bourbon. Add ice or single large ice cube and stir.
WAKEY WAKEY BOURBON BAKEY
- 1.5OZSTILL AUSTIN BOURBON
- .5OZMAPLE SYRUP
- 1OZCOLD BREW
- 1DRIZZLE HALF AND HALF
- 1POWDERED DONUT
Shake Bourbon, Syrup and Cold Brew. Strain over fresh ice with Half and Half floater. Garnish with powdered donut.
LADY MARMALADE
- 1.5OZSTILL AUSTIN BOURBON
- 3BAR SPOONS ORANGE MARMALADE
- .5OZORANGE JUICE
- .5OZGRAPEFRUIT JUICE
Shake all ingredients together and strain into coupe glass. Rosemary, Orange zest salt rim.