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By Annika Tomlin

This social distancing period has left many of us looking for ways to entertain ourselves and celebrate even the littlest things—like baking our own bread or perhaps making some at-home craft cocktails.

June 14 is National Bourbon Day, so let’s, well, make a day of it.

To be legally considered bourbon, it must be 51% corn, stored in new (not aged) charred-oak barrels and distilled no more than 160 proof and barreled at 125 proof. While 95% of all bourbon is made in Kentucky, the smooth drink can be enjoyed all over the United States.

Not all of us have an inner bartender inside us, however, but there are plenty of local Phoenix bars serving premium cocktails and bottles to-go.

Even though social distancing has relaxed in the area, these local spots are serving up some tasty a few of our favorite Jim Beam infusions.

Pigtails Cocktail Bar—Desert Ridge

21001 N. Tatum Boulevard, Suite 46-1405, Phoenix

Frozen Mystery Punch

1 1/2 ounces of Jim Beam Black

1/4 ounce Heirloom pineapple amaro

1/4 ounce Tepache spiced liquor

1/2 ounce water

Beam’s Vaca

1 ounce Jim Beam Black

1/2 ounce Scarlet Ibis Trinidad Rum

1/4 ounce Tempus Fugit Crème de Banana

1/2 ounce water

Pineapple Two Ways

1 1/2 ounce Jim Beam Black

1/4 ounce Heirloom Pineapple Amaro

1/4 Tepache Spiced Liquor

1/2 ounce water

For those who want to try their mixologist skills, try these traditional drinks:

Thyme Will Tell

2 ounces bourbon

1/2 ounce maple syrup

1/2 ounce freshly squeezed lemon juice


Muddle the thyme and then combine ingredients and serve on the rocks.

Bless Your Heart

1 part Knob Creek Single Barrel Reserve

1 part Luxardo Maraschino liqueur

1/2 part Punt e Mes

3/4 part fresh lemon juice

Maraschino cherries for garnish

Combine all ingredients in a mixing glass and add ice. Stir and strain in a chilled coupe glass and garnish with cherries.

Hot Toddy

8 ounces hot water

2 ounces bourbon

1 tablespoon honey

1 teaspoon lemon juice

Cinnamon stick

Pour hot water into a mug and add honey, bourbon and lemon juice. Stir. Garnish with cinnamon stick.