jeff thibodeau


Ingredients: 2 oz. Devils River Rye Whiskey ¼ oz. simple syrup 4 dashes Peychaud Bitters 1 dash of Angostura Bitters Directions: Pour all ingredients in mixing glass, stir together then pour in an absinthe rinsed glass Garnish: Lemon Peel  

Trident True

Ingredients: 2 oz. Devils River Bourbon ¾ oz. lemon juice ¾ oz. peach syrup 3-4 mint leaves Directions: Shake in tin and strain into tall glass with ice Garnish: Mint Sprig  

Mint Julep

Ingredients: 2 oz. Devils River Bourbon 2-3 dashes of Angostura Bitters 1/4 oz. simple syrup Directions: Muddle together in julep cup Garnish: Apply crushed ice on top with mint sprig and dash of sugar powder  

The River Fresca

Ingredients: Devils River Agave Bourbon 1 oz Cucumber Simple 1 oz Lemon Juice Directions:  Add Ice , Shake , Garnish with Tajin and Cucumber  


Ingredients: 2 dashes of fee brothers Aztec chocolate bitters ½ oz. of honey simple 1 oz. oat milk 1 oz. egg white 1-½ oz Devils River Cinnamon Bourbon Directions:  Dry shake  add ice, shake thoroughly, strain into rocks glass  Garnish with cinnamon stick and sprig of mint     

Sinnamon Sidecar

Ingredients: 2 oz.  Devils River Cinnamon Bourbon ¾ oz. Lemon Juice ¾ oz. honey simple ¼ oz. simple syrup Directions: Shake & strain Serve on the rocks  Cinnamon stick garnish  

Devils Whiskey Sour

Ingredients: 2 oz. Devils River Bourbon ¾ oz. lemon juice ¾ oz. simple syrup egg white Directions:  Dry shake first then add ice to tin & shake again, then pour in rocks glass with ic  Garnish: Ango bitters design  

Devils Rita

Ingredients: 2 oz. Devils River Agave Bourbon ¾ oz. lime ¾ oz. agave syrup Directions: Shake ingredients with ice in a shaker & strain into an ice-filled rocks glass. Rim glass with salt & garnish with a lime wedge


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