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Drinks

Old Soldier Whiskey Sour

John Collins Cocktail (A twist on the Tom Collins cocktail)

Classic Old Fashioned with Bourbon Whiskey

 Ingredients

  • 2 oz Old Solider Whiskey 
  • 1/4 oz Simple syrup
  • 2 dashes Angostura bitters
  • Garnish: Orange peel

Instructions:       

  1. Add all ingredients into a mixing glass with ice and stir.
  2. Strain into an Old Fashioned glass over fresh ice.
  3. Express the oil of an orange peel over glass and garnish with the peel.

(This recipe yields 1 drink)  

Classic Old Fashioned with Bourbon Whiskey

John Collins Cocktail (A twist on the Tom Collins cocktail)

Classic Old Fashioned with Bourbon Whiskey

Ingredients

  • 2 ounces bourbon
  • 3/4 ounce lemon juice, freshly squeezed
  • 1/2 ounce simple syrup
  • 1/2 ounce egg white (optional)
  • Garnish: Angostura bitters

 

Instructions

              1. Add bourbon, lemon juice, simple syrup and egg white, if using, to a shaker and dry-shake for 30   

                  seconds without ice.


              2. Add ice and shake again until well-chilled.


              3. Strain into a coupe glass.


              4.Garnish with 3 or 4 drops of Angostura bitters.


(This recipe yields 1 drink) 

John Collins Cocktail (A twist on the Tom Collins cocktail)

John Collins Cocktail (A twist on the Tom Collins cocktail)

John Collins Cocktail (A twist on the Tom Collins cocktail)

Ingredients 

  • 2 fluid ounces bourbon whiskey
  • 1 fluid ounce lemon juice
  • 1 teaspoon simple syrup
  • 2 cups ice, divided
  • 2 fluid ounces club soda
  • 1 orange slice
  • 1 lemon slice
  • 1 maraschino cherry

Instructions:

 

             1. Combine bourbon, lemon juice, and simple syrup in a cocktail shaker. Add 1 cup ice, cover and   

                  shake until chilled. Strain into a Collins glass. Add 1 cup ice, fill with club soda, and stir.

            

             2. Garnish with slice of orange and lemon and a maraschino cherry.

(This recipe yields 1 drink)

Butterscotch Rob Roy

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John Collins Cocktail (A twist on the Tom Collins cocktail)

Ingredients 

  • 2 ounces whisky
  • 3/4 ounce sweet vermouth
  • 3 dashes Angostura bitters
  • Garnish: brandied cherry

Instructions:

 

  1. Add all the ingredients into a mixing glass with ice and stir until well-chilled.
  2. Strain into a chilled cocktail glass.
  3. Garnish with 2 speared brandied cherries.

(This recipe yields 1 drink)

Boulevardier Cocktail

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Tag us on Instagram with your Old Solider Drinks!

Ingredients 

  • 1 1/4 ounces bourbon 
  • 1 ounce Campari
  • 1 ounce sweet vermouth
  • Garnish: orange twist

Instructions:

 

  1. Add bourbon, Campari and sweet vermouth into a mixing glass with ice and stir until well-chilled.
  2. Strain into a rocks glass over fresh ice.
  3. Garnish with an orange twist.


(This recipe yields 1 drink)

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Tag us on Instagram with your Old Solider Drinks!

Show us what you made and tell us how it tasted! Follow our Instagram and tag us in your cocktail creations @osdwhiskey 

entrées

Whiskey Glazed Salmon

Butterscotch Whiskey Pancakes

Whiskey Glazed Salmon

 

Ingredients

  • 4 (8-ounce) salmon fillets
  • 1/2 cup whiskey
  • 1/4 cup soy sauce 
  • 1/4 cup orange juice
  • 2 tablespoons vegetable oil
  • 2 cloves garlic (minced)

 

Directions:

  1. Mix whiskey, soy sauce, orange juice, oil and garlic in a medium bowl.
  2. Place fish in a shallow dish and pour mixture over top. Cover with plastic wrap and place salmon sit in the refrigerator for 3 minutes to 1 hour.
  3. Preheat grill for medium-high heat. 
  4. Once heated, oil grill grates to create a non-stick surface. Make at least 4 to 5 passes on the grates.
  5. Place on hot grill and cook for 5 minutes on each side.
  6. The salmon is done when it flakes easily, has faded in color, and reaches an internal temperature of at least 145 F. Carefully remove fish from the grill and serve. 

Whiskey Grilled Steak

Butterscotch Whiskey Pancakes

Whiskey Glazed Salmon

 Ingredients 

  • 4 (8 ounces each) New York Strip Steaks, boneless
  • 1/2- cup Old Soldier Bourbon Whiskey
  • 1/2- cup soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon dijon mustard
  • 1/4- cup light brown sugar
  • 3 garlic cloves , minced
  • fresh ground pepper


Directions:

  1. Place the steaks in a pan that is large enough to hold all 4. Set aside.
  2. In a mixing bowl, whisk together the whiskey, soy sauce, olive oil, mustard, brown sugar, garlic, and fresh ground pepper; whisk until thoroughly combined.
  3. Pour the marinade over the steaks, turning the steaks once or twice to coat evenly with the marinade.
  4. Cover with plastic wrap and marinade over night, or at least for 4 hours, in the refrigerator, turning it once while in the fridge.
  5. Remove steaks from fridge 30 minutes before you are ready to grill.
  6. Set up the charcoal grill for direct grilling.
  7. Fire up the grill and preheat to high. For steaks, you want the heat as high as possible.
  8. Right before you are ready to cook, pour cooking oil on a paper towel and oil the grate using long-handled tongs.
  9. Drain the marinade off the steak and discard the marinade.
  10. Place the steak on the hot grate and grill until cooked to taste, 6 to 8 minutes per side for medium-rare.
  11. After the steak is properly seared, if it’s not finished cooking, move it to the warm side of the grate (not directly over the coals), close the lid and continue to cook the steak until it’s at desired temperature for doneness.
  12. To test for doneness, insert an instant-read thermometer in the side of the steak. The internal temperature should be 145°F for medium-rare.
  13. Transfer the grilled steaks to a cutting board and let the steak rest for about 5 minutes before cutting.

Butterscotch Whiskey Pancakes

Butterscotch Whiskey Pancakes

Butterscotch Whiskey Pancakes

Ingredients

Sauce 

  • Unsalted butter (½ cup)
  • Dark brown sugar packed (½ cup).
  • Heavy cream (1 cup)
  • Kosher salt (½ teaspoon)
  • Vanilla extract (2 teaspoons) 
  • Butterscotch whiskey (1 tablespoon)

 

Pancakes

  • All-purpose flour (1½ cup).
  • Baking powder, double acting (1½ teaspoon)
  • Baking soda (¾ teaspoon)
  • Salt (¼ teaspoon)
  • Large eggs (2)
  • Buttermilk (1 cup)
  • Homemade butterscotch sauce (1 cup)
  • Unsalted butter (3 Tablespoons)


Directions:

  1. In a medium saucepan, melt the butter over medium heat.
  2. Add the brown sugar.
  3. Stir to combine. Bring to a boil then reduce to a slow and steady boil and continue cooking, stirring frequently, for 2-3 minutes.
  4. Carefully add the heavy cream and salt. Stir to combine. Bring mixture back to a slow boil. While stirring, cook another 3-4 minutes.
  5. Remove from heat and stir in vanilla extract and Butterscotch Whiskey
  6. Set aside and allow to cool. Sauce will thicken as it cools.
  7. In a large bowl, stir together the flour, baking powder, baking soda and salt. Set aside.
  8. Add the wet mixture to the dry mixture.
  9. Heat a griddle or skillet over medium heat. Coat generously with butter, then ladle ⅓ cup batter onto griddle for each pancake. 
  10. Cook until the edges are golden and bubbles form and pop on the surface, about 2-3 minutes.

  • Flip and continue cooking, about 2-3 minutes longer.

Bourbon Santos Pecan Chicken

Creamy Whiskey Pasta with Smoked Salmon

Butterscotch Whiskey Pancakes

Ingredients 

  • ½ cup finely chopped pecans
  • ½ cup dry bread crumbs
  • 8 skinless, boneless chicken breast halves
  • ¼ cup clarified butter, melted
  • ¼ cup Dijon mustard
  • ¼ cup dark brown sugar
  • 2 ⅔ tablespoons bourbon whiskey
  • 2 tablespoons soy sauce
  • 1 teaspoon Worcestershire sauce
  • ¾ cup unsalted butter, chilled and cut into small cubes
  • ½ cup sliced green onions


Directions:

  1. Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
  2. In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon santos whiskey, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
  3. Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.

White Whiskey Grilled Baby Back Ribs

Creamy Whiskey Pasta with Smoked Salmon

Creamy Whiskey Pasta with Smoked Salmon

Ingredients

 

  • 2 (2 pound) slabs baby back pork ribs
  • coarsely ground black pepper
  • 1 tablespoon ground red chile pepper
  • 2 ¼ tablespoons vegetable oil
  • ½ cup minced onion
  • 1 ½ cups water
  • ½ cup tomato paste
  • ½ cup white vinegar
  • ½ cup brown sugar
  • 2 ½ tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons salt
  • ¼ teaspoon coarsely ground black pepper
  • 1 ¼ teaspoons liquid smoke flavoring
  • 2 teaspoons whiskey
  • 2 teaspoons garlic powder
  • ¼ teaspoon paprika
  • ½ teaspoon onion powder
  • 1 tablespoon dark molasses
  • ½ tablespoon ground red chile pepper

Directions:

  1. Preheat oven to 300 degree F (150 degrees C).
  2. Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
  3. Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
  4. Preheat an outdoor grill for high heat.
  5. Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

Creamy Whiskey Pasta with Smoked Salmon

Creamy Whiskey Pasta with Smoked Salmon

Creamy Whiskey Pasta with Smoked Salmon

Ingredients

 

  • 300 g (10.5 oz) linguine
  • 30 g (2 tbsp) butter
  • 1 small red onion
  • 150 g (5.5 oz) smoked salmon, shredded
  • 200 ml (1 cup) double (heavy)cream
  • 2 tbsp whisky
  • 1 tsp wholegrain mustard
  • Parsley, to serve

 

Directions:

  1. Bring a large pot of water to boil and cook the linguine according to packet instructions. Remember to save some pasta water before draining.
  2. In a large frying pan, melt the butter and saute the red onion until it softens. Add the smoked salmon and continue to cook for another 1-2 minutes.
  3. Pour in the whisky and continue to cook until it evaporates. Stir in the mustard and cook for another minute.
  4. Pour in the cream and cook for about a minute until it heats through. Add the drained pasta to the pan and give it a good stir. It the sauce looks too thick, stir in some pasta water.
  5. Divide the pasta into bowls, sprinkle with fresh parsley and serve immediately.

Desserts

Double Chocolate Whiskey Cake with Whiskey Ganache

Double Chocolate Whiskey Cake with Whiskey Ganache

Double Chocolate Whiskey Cake with Whiskey Ganache

Ingredients

 

For the cake  

  • 2 eggs
  • 2 cups white sugar
  • 1 cup sour cream light is okay - do not use fat free
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla
  • 1 cup unsweetened cocoa powder
  • 1/2 cup brewed coffee - cooled
  • 1/2 cup Old Soldier Whiskey
  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup semi sweet chocolate chips
  • 1/2 cup rough chopped chocolate for garnish optional

Ganache Frosting

  • 8 ounces semi sweet chocolate chips
  • 1 cup heavy cream
  • 3 tablespoons whiskey
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt


Directions:

  1. Preheat oven to 350 degrees.
  2. Spray a 10" spring form pan or a 9 x 13 baking pan with non stick spray.
  3. In large mixing bowl combine egg, sugar, sour cream, vegetable oil, and vanilla until well blended.
  4. Add cocoa powder, whiskey and coffee. Mix until no lumps are evident.
  5. Add flour, baking soda, baking powder and salt.
  6. Mix until just combined.
  7. Add 1/2 cup chocolate chips.
  8. Pour into prepared pan.
  9. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean
  10. Let cool completely.


For Ganache Frosting

  1. Pour chocolate chips in large microwave save bowl and microwave for one minute until chips are just soft.
  2. In another microwave safe bowl, heat cream until it just begins to boil. About 2 minutes.
  3. Pour over chocolate chips.
  4. Let sit for 2 minutes before stirring.
  5. Stir with whisk. Chocolate will melt and will become a creamy consistency.
  6. Add vanilla and whiskey and salt
  7. Cool in refrigerator for about 30 minutes or longer until a thick consistency. (You can make this the day before and just microwave for 20 seconds before frosting)
  8. Spread over cake and sprinkle with chocolate pieces.

Banana Bourbon Cupcakes

Double Chocolate Whiskey Cake with Whiskey Ganache

Double Chocolate Whiskey Cake with Whiskey Ganache

Ingredients

 

CUPCAKES

  • 1 1/3 cups all-purpose flour
  • 1 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • pinch of nutmeg
  • 1 large egg
  • 3/4 cup loosely packed brown sugar
  • 1 teaspoon vanilla extract
  • 3 large ripe bananas, mashed (about 1 1/4 cups)
  • 1/4 cup sour cream
  • 1/2 cup butter, melted
  • 1/3 cup milk
  • 1 cup chocolate chips
  • 1/2 cup crushed toffee pieces, like Heath chip

 

BOURBON CHOCOLATE GANACHE

  • 4 ounces chocolate, chopped
  • 3 tablespoons heavy cream
  • 2 tablespoons of Old Solider Bourbon


Directions:

  1. Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners.
  2. Combine flour, salt, baking soda, cinnamon and nutmeg in a bowl and set aside.
  3. In a larger bowl, whisk egg and add brown sugar, mixing until smooth. Stir in vanilla extract. Add sour cream and melted butter and mix. Stir in dry ingredients, then add mashed bananas and milk, mixing until batter comes together. The batter will be slightly thick. Using an ice cream scoop or 1/4 cup measure, scoop batter in liners until 2/3 of the way full. Bake for 15-18 minutes. Let cool completely.


Bourbon Chocolate Ganache 

  1.  Add chocolate to a large bowl. Heat heavy cream until just hot – when bubbles are appearing on the edges, then remove from heat and pour over chocolate. 
  2. Stir constantly until the chocolate is melted and smooth. Once creamy, add in the bourbon, mixing again until smooth. Use however you’d like – dipping, drizzling, etc. Dip about 1/3 of each cupcake top in the ganache before it firmed up, then topped it with some crushed toffee pieces. 

Bourbon Santos Bundt Cake

Double Chocolate Whiskey Cake with Whiskey Ganache

Bourbon Santos Bundt Cake

 Ingredients


For the cake:

  • 1 cup (230 gm) unsalted butter, at room temperature
  • 1–1/4 cup sugar (250 gm)
  • ¾ cup (150 gm) brown sugar
  • 4 large eggs, at room temperature
  • 1 cup (240 gm) buttermilk, at room temperature
  • ¼ cup (60 gm) Old Soldier Bourbon Santos 
  • 2 teaspoons vanilla extract
  • 2–3/4 cups (385 gm) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt

For the glaze:

  • 2 cups powdered sugar
  • 2 tablespoons bourbon
  • ¼ cup heavy whipping cream, plus more as needed


Directions:

 

  1. Preheat the oven to 350 degrees. In the bowl of a stand mixer, cream the butter, sugar, and brown sugar together on medium speed for 4 minutes. Scrape the sides of the bowl and add the eggs one at a time. Scrape the sides of the bowl and stir in any unincorporated egg. In a separate bowl combine the buttermilk, bourbon, and vanilla extract. In another bowl, stir together the flour, baking powder, soda, and salt. Add half of the dry ingredients to the butter mixture and stir just until barely combined on low speed. Add half of the liquid ingredients and stir to combine. Repeat this process to incorporate the remaining dry and wet ingredients. Fold the batter together using a rubber spatula to ensure everything is well incorporated.
  2. Lightly grease and flour a bundt pan and spoon the batter into the pan. Bake in the preheated oven until the cake has risen and a toothpick inserted comes out clean, about 45- 50 minutes. Allow to cool for 20 minutes in the pan, then invert the cake on to a cooling rack to cool completely.


To prepare the glaze:

  1. Whisk together the powdered sugar, bourbon, and ¼ cup of heavy whipping cream. Add additional cream 1 teaspoon at a time until your glaze is the desired consistency. Add additional powdered sugar to thicken as needed. Spoon the glaze over top of the cake 

Butterscotch Pudding

White Whiskey Dark Chocolate Cookies and Cream Ice Cream

Bourbon Santos Bundt Cake

Ingredients


1 and 1/2 cups (360ml) whole milk

  • 1 cup (240ml) heavy cream or heavy whipping cream
  • 3 large egg yolks
  • 2 Tablespoons cornstarch
  • 3/4 cup (150g) packed dark brown sugar
  • 3 Tablespoons water
  • 1/2 teaspoon salt
  • 3 Tablespoons (45g) unsalted butter, softened to room temperature
  • 1 teaspoon pure vanilla extract
  • optional but recommended: 1 Tablespoon scotch, rum, or bourbon
  • optional for topping: salted caramel, Heath Bar toffee bits, homemade whipped cream

 

Directions:

  1. Whisk the whole milk and heavy cream together. Set aside. Whisk the egg yolks and cornstarch together. Set that aside too. Have both ready to go in step 3.
  2. Whisk the brown sugar, water, and salt together in a medium heavy duty saucepan over medium heat. Without stirring, allow to cook and bubble until darker brown, about 5-6 minutes. It should begin to smell caramelized at that point. If desired, you can take the temperature with a candy thermometer to be certain it is ready. Look for around 240°F (116°C).
  3. Slowly and carefully whisk in the heavy cream/milk. It will sizzle and may splatter, so pour in slowly. Cook on medium heat until mixture begins to boil. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
  4. Turn the heat down to low. The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute. Remove from heat and stir in the butter until completely smooth, then add the vanilla and bourbon.
  5. Cool for 5 minutes, then pour into serving glasses or bowls. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for 4-6 hours or overnight until chilled and thickened.
  6. Serve with optional toppings. Cover and store leftovers in the refrigerator for up to 4 days.

White Whiskey Dark Chocolate Cookies and Cream Ice Cream

White Whiskey Dark Chocolate Cookies and Cream Ice Cream

White Whiskey Dark Chocolate Cookies and Cream Ice Cream

Ingredients

 

  • 1 pint heavy whipping cream
  • 1 cup whole milk
  • 1/2 cup sugar
  • 1/4 teaspoon good sea salt
  • 8 ounces good dark chocolate, 60% cacao or higher (we recommend Valrhona or Woodblock)
  • scant 1/8 teaspoons Xanthan gum
  • 1 1/2 tablespoons  Old Soldier White Whiskey
  • 10 Oreos, crumbled
  • (Ice Cream Machine needed, or you will have to mix it yourself)


Directions:

  1. In a heavy bottomed 2-quart pan, heat cream, milk, sugar, and salt until simmers and the sugar and salt completely dissolve. Set aside, but move quickly. You need this mixture to be warm for the next step.
  2. Place chocolate into the bowl of a large food processor. Pulse until broken into small chunks, the smaller the better. Add 1 cup of the hot cream-milk mixture while the food processor is running. Blend until chocolate is melted, making a rich ganache.
  3. In a medium bowl, pour the rest of the cream-milk mixture. Add the ganache to the cream and whisk until fully incorporated. Add the whiskey. Add the xantham gum, and stir until dissolved. Chill mixture for at least 2 hours (or until cold) before churning.
  4. In your ice cream machine, churn the mixture for 25–30 minutes or until it thickens enough to stick to the churn or a spoon. Right before you stop churning, slowly add the cookies and churn for about a minute. Quickly transfer to a freezer-safe container. Cover with plastic wrap and the lid, and freeze until desired hardness is achieved. We recommend overnight, but this depends on how cold your freezer is.


Bourbon Hot Fudge Milkshake

White Whiskey Dark Chocolate Cookies and Cream Ice Cream

White Whiskey Dark Chocolate Cookies and Cream Ice Cream

 Ingredients


For the Fudge:

1/4 cup unsweetened Dutch-processed cocoa powder

1/3 cup packed dark brown sugar

1/2 cup light corn syrup

2/3 cup heavy cream

1/4 teaspoon salt

6 ounces good dark chocolate (not unsweetened), finely chopped (I used Ghirardelli Intense Dark Chocolate)

2 Tablespoon unsalted butter, cup into small cubes

1 teaspoon vanilla extract

For the Milkshake:

2 cups vanilla ice cream

1 cup whole milk

1 ounce Old Soldier Bourbon 

1 tablespoon pure vanilla extract

For the Whipped Cream:

1/2 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon pure vanilla extract

 

Directions:

  1. To Make the Fudge:
    Stir together cocoa powder, brown sugar, corn syrup, cream, salt and half of the chopped chocolate in a 2-quart heavy saucepan and cook over moderate heat, stirring, until chocolate is melted.  Cook mixture at a low boil, stirring occasionally, for 5 minutes.
  2. Remove pan from heat, add remaining chocolate, butter and vanilla and stir until smooth.  Cool slightly before serving.
  3. Cooled sauce can be refrigerated in an airtight container for up to 1 week.  Reheat over how heat, stirring.
  4. To Make the Whipped Cream:
    In a medium bowl whisk together heavy cream, powdered sugar, and vanilla. Whisk by hand (because you have muscles) until soft peaks form. Allow to chill in the refrigerator while you blend the milkshake.
  5. To Make the Milkshake:
    In a blender (or milkshake machine) combine ice cream, milk, Old Solider bourbon, and vanilla. Blend until thick and creamy. Add more ice cream to thicken to desired consistency or more milk to thin to desired consistency.
  6. To Assemble the Milkshake:
  7. Pour a few tablespoons of warm fudge into a tall glass. Top with milkshake. Dollop on whipped cream. Sprinkle with jimmies and chocolate. Cherry to top and serve immediately.

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