• 2 oz WhistlePig PiggyBack Rye
• ¾ oz Chinato
• ¼ oz Sakura
• 3 dashes Black Walnut Bitters
• Cocktail Cherry for garnish

• 1 ½ oz PiggyBack 100% Rye
• ¾ oz LOL Sour Mix*
• ½ oz Ancho Reyes
• 3 dashes Fee Bros Orange Bitters
• Lime Cup filled with 151 Rum

*LOL Sour Mix

• Fresh Lime Juice
• Fresh Lemon Juice
• Fresh Orange Juice
• Simple Syrup

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• 1 ½ oz PiggyBack 100% Rye
• ¼ oz WhistlePig Barrel Aged Maple Syrup
• 3 Dashes Maple Bitters
• Club Soda
• Fresh Lemon Peel for Garnish

• 2 oz PiggyBack 100% Rye
• ½ oz WhistlePig Barrel Aged Maple Syrup
• 1 oz Lemon Juice
• ½ oz Fruity Red Wine

• 2 oz PiggyBack 100% Rye
• 1 oz Carpano Classico Vermouth
• 2 dashes Angostura Bitters
• Cocktail Cherries for garnish

• 2 oz PiggyBack 100% Rye
• 1 oz Starlino Rosso Vermouth
• 2 dashes Angostura Bitters
• Starlino Maraschino Cherries for garnish

• 1 ½ oz PiggyBack 100% Rye
• ¾ oz Dry Vermouth
• ¾ oz Campari
• Lemon Peel for garnish

• 2 oz PiggyBack 100% Rye (or PiggyBack 100 Proof Bourbon)
• 4 oz Ginger Beer
• ½ Lime, squeezed
• Lime Wedge for garnish

• 2 oz PiggyBack 100 Proof Bourbon
• ¾ oz WhistlePig Barrel Aged Maple Syrup
• 1 oz freshly squeezed Lemon Juice
• 2 Dashes Bitters
• 1 Egg White
• Fresh Orange Peel or Cherry for garnish

• 1 ½ oz PiggyBack 100% Rye
• ¼ oz WhistlePig Barrel Aged Maple Syrup
• 3 Dashes Maple Bitters
• Fresh Orange Peel for Garnish

• 1 ½ oz PiggyBack 100% Rye
• 1 oz Fresh Lemon Juice
• 1 oz Simple Syrup
• 1 Candied Lemon* for garnish

*Candied Lemon

• When ready to cook, set temperature of smoker or grill to High and preheat, lid closed for 15 minutes.
• Cut a lemon into ½” wheels.  
• Either brush cut sides with Simple Syrup or sprinkle sugar on them.
• Place directly on the grill grate and grill until caramelized marks appear.

‍

• 1 ½ oz PiggyBack 100% Rye
• ¼ oz WhistlePig Barrel Aged Maple Syrup
• 3 Dashes Maple Bitters
• Fresh Orange Peel for Garnish

• 2 oz PiggyBack 100% Rye
• 1 oz Grenadine
• 8 oz Lemon-Lime Soda
• Maraschino Cherries for garnish