2oz Double Barrel Rye

1 oz. Ginger Syrup

¾ oz. Lime

About 3 oz. Soda

Lime Wheel

Add all ingredients into shaker, shake, strain into Collins glass with ice and garnish. Top with soda if desired.

1.5 oz Fort Hamilton Double Barrel Bourbon

1 oz Method Sweet Vermouth

1 oz Faccia Brutto Aperitivo

In a mixing glass, add all ingredients, stir well and strain into an ice filled rocks glass. Express the oils from the orange peel and place into the glass.

2 oz Fort Hamilton Rye or Bourbon

1/4 oz Fort Hamilton Barrel-aged Maple Syrup

2 dash Fee Brothers NY Black Walnut Bitter

Build in a rocks glass over ice

Express an orange twist for garnish

2 oz Fort Hamilton Cask Strength Rye

1/2 oz Chai Syrup

2 dashes bitters

Stir in an ice-filled rocks glass

Garnish with lemon and orange twist

2 oz Fort Hamilton Single Barrel Rye

1/2 oz Demerara Syrup

8 mint leaves

Muddle mint and syrup in a rocks glass

Add Whiskey and crushed ice

Garnish with mint sprig

1.5 oz Fort Hamilton Double Barrel Rye

3/4 oz Campari

3/4 oz Dry Vermouth

Stir with ice then strain over rocks

Garnish with a lemon twist

2 oz Fort Hamilton Double Barrel Bourbon

1 oz Amaro

Dash bitters

Stir with ice then strain into a coupe glass

Garnish with an orange twist

6 tablespoons Fort Hamilton Bourbon Barrel Aged Maple Syrup

6 tablespoons unsalted butter

2 cups whole pecans

Pinch of salt

1/2 cup popcorn kernels, popped (about 8 cups popped)

1. In a saucepan, melt butter over medium heat, stirring until foaming has stopped and the milk solids have turned a golden brown, about 3 minutes.

2. Add Fort Hamilton Bourbon Barrel Aged Maple Syrup and stir to combine.

3. Add whole pecans and cook until caramel forms, stirring constantly (about 5 minutes). Add a pinch of salt.

4. Place popped popcorn in a large bowl and drizzle caramel and pecan mixture all over, tossing, until popcorn is evenly coated. Chill the bowl in the refrigerator to set the caramel for 5 minutes.

5. Break up clumps and serve.