The first chill of the fall air has arrived and while everyone else is spending the cooler months making hot toddies, Wild Turkey Master Distillers Jimmy and Eddie Russell think that this is the perfect season for sipping on something slightly spicier. Rye whiskey, Bourbon’s spicy cousin, is making a roaring comeback. In fact, since 2009, Rye whiskey volumes have grown 536% from 88,000 9-liter cases to over a half million cases (561,000) in 2014.

We have a variety of cocktails created by some of the best bartenders in the business that feature both high-quality Wild Turkey and Russell’s Reserve Rye.


golden rye cocktailGolden Rye

Created by Adrienne Oaks, Upland


2 oz. Wild Turkey 101 Rye

1/2 oz. Suze

1/4 oz. Pierre Ferrand Dry Curacao

Barspoon simple syrup

1 dash celery bitters

1 dash orange bitters


Combine all ingredients in glass beaker. Pour over large ice cube. Garnish with lemon swath.


New York Sour cocktailNew York Sour

Created by Tom Macy, Clover Club


2 oz. Wild Turkey 101 Rye

3/4 oz. lemon juice

3/4 oz. simple syrup

1/4 oz. orange juice (optional)

1/2 oz. red wine


Add all ingredients to shaker. Shake and strain into a chilled coupe glass. Float 1/2 oz. red wine over the top.


kentucky sunset rye cocktailKentucky Sunset

Created by Adrienne Oaks, Upland


1-1/2 oz. Russell’s Reserve Single Barrel Rye

1/2 oz. Yellow Chartreuse

1/2 oz. simple syrup

1/2 oz. fresh lemon juice

1/2 oz. fresh orange juice

2 Blackberries



Combine all ingredients in a shaker. Double strain in rocks glass with pebble ice. Garnish with mint spring and blackberry.


chamomile old fashioned cocktailChamomile Old Fashioned

Created by Naren Young


2 oz. Russell’s Reserve 6 Year Old Rye

1/4 oz. chamomile syrup

3 dashes chamomile tincture


Stir with ice and strain on fresh ice in a rocks glass. Spray with chamomile tincture.

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