Cocktail Recipes
Ole Bison™ Old Fashioned
2 1/2 oz. Ole Bison™ 100 Proof Bourbon
1 Sugar Cube
2 Dashes Bitters
Place sugar cube in old fashioned glass and saturate with bitters, add a dash of plain water. Muddle until dissolved. Fill the glass with ice cubes and add whiskey. Garnish with orange slice, and a cocktail cherry.
Ole Bison™ Mint Julep
Add 2 Ounces of Ole Bison™ 100 Proof Bourbon
1 Teaspoon Powder Sugar
2 Teaspoon Water
4 Mint Leaves
In a highball glass gently muddle the mint, sugar and water. Fill the glass with cracked ice, add Bourbon and stir well until the glass is well frosted. Garnish with a mint sprig's.
Ole Bison™ Smokey
2 Ounces of Ole Bison™ 100 Proof Bourbon
1 oz, of Carpano Antica
3 to 4 Dashes of Bitters
1 Maraschino Cherry
Smoked Ice
Fill a cocktail shaker with 3 to 4 cubes of smoked ice.
Add bourbon, vermouth, and bitters. Stir for 20 to 30 seconds.
Strain into a glass. Add a maraschino cherry and one cube of smoked ice.
Bison™ Mule Deluxe
2 oz OLE BISON™ Ultra-Premium Vodka
• 0.75 oz fresh lime juice
• 0.5 oz honey ginger syrup
• 3 oz premium ginger beer
• 2 dashes aromatic bitters
Garnish: Lime wheel + candied ginger spear
Note: OLE BISON™’s clean, slightly sweet corn profile integrates seamlessly with piquant ginger and lime acid, producing a highball that remains bright without thinning on dilution. The honey ginger syrup elevates texture and lengthens the mid palate, providing roundness that balances carbonation and acidity. Bitters add low level spice and complexity, preventing the drink from reading as purely sweet sour. The spec is built for speed build and stir in glass—while still delivering a premium mouthfeel and aromatic lift.
Bison™ Stampede
• 1.5 oz OLE BISON™ CHILE Vodka
• 1 oz mezcal
• 0.75 oz fresh lime juice
• 0.5 oz agave nectar
• 2 dashes smoked chili bitters
Garnish: Tajín rim + charred lime wheel
Note: The Chile infusion drives capsaicin warmth while mezcal adds phenolic smoke and earthy bass notes, creating a layered sour. Lime provides bright acid to counter both sugar and fat perceived heat; agave nectar integrates quickly and matches the agave profile of mezcal. Smoked chili bitters reinforce the pepper profile without adding particulate heat. A Tajín rim externalizes salinity and tang, letting the first sip pop while keeping the core spec balanced and serviceable for volume.
Bison™ Espresso Martini
1.5 oz OLE BISON™ RED Bourbon
• 0.75 oz coffee liqueur
• 0.5 oz simple syrup
• 1 oz fresh espresso
Garnish: 3 espresso beans
Note: Bourbon introduces vanillin, caramel, and oak that knit seamlessly with roasted coffee compounds, yielding greater midpalate weight than a vodka base. The spec balances espresso’s natural bitterness with liqueur sugar and a measured simple addition; shaking aerates emulsified oils for a stable foam head. Using hot, fresh pulled espresso enhances crema and aromatic lift; double straining eliminates large ice shards to maintain texture. The result is a dessert adjacent cocktail with proper structure for service and broad guest appeal.
