Each of these Bourbon libations includes an infused simple syrup, which easily ramps the drink’s complexity.

By Kelly Magyarics, DWS, CSX Editor-in-Chief

Love Bourbon? Then these cocktails where the whiskey takes center stage are right up your alley. Each contains a different infused simple syrup—which easily gives it depth and dimension without a laundry list of spirits and liqueurs. What’s more, each syrup can also be used in other cocktails—try one of them in a riff on the French 75, with Cognac and sparkling wine, or as the sweetener in an Old Fashioned, with your choice of bitters.

Cold ComfortRecipe adapted from John Stanton, Sable Kitchen & Bar, Chicago, IL

1 ½ oz. Larceny Kentucky Straight Bourbon Whiskey
½ oz. Amaro Montenegro
½. oz. rosemary-black walnut syrup (see Note)
¾ oz. fresh pineapple juice
½ oz. fresh lemon juice
2 dashes Bittercube Jamaican Bitters
Rosemary sprig, for garnish

Add all ingredients except garnish to a cocktail shaker. Add ice, and shake until chilled. Strain into a rocks glass over fresh ice, and garnish with the rosemary sprig.

For the rosemary-black walnut syrup:Chop ¼ cup black walnuts in a Vitamix or food processor, and then toast them in a sauce pan. Add ½ cup water and 1 cup brown sugar, bring to a boil, simmer to dissolve sugar, and remove from the heat. Let set for about 2 hours, then fine strain and store it in the refrigerator.

Lady Geisha at Doc Crow’s. Photo credit Doc Crow’s.

Lady GeishaRecipe adapted from Doc Crow’s, Louisville, KY

1 ½ oz. Knob Creek Single Barrel Reserve Bourbon
1/2 ounce cinnamon pear ginger syrup (see Note)
½ oz lemon juice
½ oz. Mathilde Pear Liqueur
Pear slice, for garnish

Add all ingredients except garnish to a cocktail shaker. Add ice, and shake until chilled. Strain it into a double Old Fashioned glass over fresh ice, and garnish with the pear slice.

For the cinnamon pear ginger syrup:Combine 1 cup puréed pear, ¼ cup sugar, 1 tsp peeled and chopped fresh ginger, 1 cinnamon stick and 1 pinch grated nutmeg to a 2-quart saucepan over low medium heat until the sugar dissolves. Reduce the heat to low and cook for 10 minutes until thick. Remove it from the heat and steep until the desired flavor is reach, strain out solids, and store in the refrigerator.

Noir No. 1 at Union Common, photo credit Rob Guimaraes.

Noir No. 1Recipe courtesy of Union Common, Nashville, TN

2 oz. Buffalo Trace Bourbon
¼ oz. Earl Grey syrup (see Note)
1 o. Averna Amaro
1 dropper Fee Brothers Black Walnut Bitters

Rinse a coupe glass with the bitters, and then discard the remainder. Add the rest of the ingredients into a mixing glass, add ice and stir until chilled. Strain it into the prepared coupe glass.

For the Earl Grey syrup:Combine 1 cup water and 1 cup sugar in a saucepan, bring it to a boil, reduce the heat and simmer until the sugar is dissolved. Remove it from the heat, add an Earl Grey teabag, and steep for 5 minutes or until desired flavor is achieved. Remove the teabag, and store the syrup in the refrigerator.

Back to School at Delmonico Steakhouse. Photo credit Delmonico Steakhouse.

Back to SchoolRecipe courtesy of Delmonico Steakhouse, Las Vegas, NV

1 ½ oz. Elijah Craig 12 Years Old Bourbon
¾ oz. lemon juice
¾ oz. hazelnut and cinnamon syrup (see Note)
1 barspoon of coffee liqueur
Dehydrated lemon wheel, for garnish

Add all ingredients except garnish to a cocktail shaker. Add ice and shake until well chilled. Strain it into a rocks glass with fresh ice, and garnish with the lemon wheel.

For the hazelnut and cinnamon syrup:Combine 1 cup water, 1 cup sugar, ½ cup toasted, chopped hazelnuts and 2 cinnamon sticks in a saucepan. Bring to a boil, then reduce heat and simmer until the sugar dissolves. Remove it from the heat and steep until the desired flavor is reached. Strain out the solids and store the syrup in the refrigerator.

Kelly Magyarics, DWS, is CSX’s editor-in-chief. She can be reached by email at kelly@drinkCSX.com, or on Twitter and Instagram @kmagyarics.