Skip to main content

Old Forester Launches New Cocktail Provisions Collection

It’s safe to say that Old Forester, the bourbon brand which has been around since 1870, knows a thing or two about whiskey. The brand also — and this should shock no one — knows a thing or two about whiskey cocktails, and it’s because of this knowledge that they have unveiled their second non-spirit product since the company was founded (the first, a lineup of jellies, was available in the 1960s).

Cocktail Provisions, a collection of syrups, bitters, and tinctures, was created by Old Forester’s master taster Jackie Zykan in partnership with the Louisville-based Bourbon Barrel Foods (you might know them for their Bluegrass Soy Sauce).

Recommended Videos

“[Cocktail Provisions] really speaks to the fact that Old Forester recognizes the importance of the cocktail in the spirit world,” Zykan says about the creation of the line.

Image used with permission by copyright holder

Zykan, who worked on the bartending and bar managing side for over a decade, adds that the driving force behind what made it into the final lineup was each product’s ability to help the home bartender.

“We said, ‘Let’s think about what may be the most confusing for the home bartender and solve that problem first,” she explains.

The result of that query was the creation of two syrups, three bitters, and a tincture.

The first syrup, the Old Fashioned syrup, was inspired by the myriad ways one might taste an Old Forester Old Fashioned. Zykan says they wanted to make sure that, by using the syrup, anyone could taste an Old Forester Old Fashioned as if it were made by Zykan herself. (If you’ve got the syrup already and want to learn more about Old Fashioneds, check out the Beards, Booze, and Bacon episode dedicated to the drink!)

The second syrup also comes out of the classic drink canon. Oleo Saccharum is made with lemons that is a staple in punches and other cocktails around the world.

For bitters, Old Forester decided on three different flavors: Bohemian Bitters, Hummingbird Bitters, and Smoked Cinnamon Bitters. Bohemian Bitters are reminiscent of tobacco and made with sour cherries, clove, wild cherry bark, gentian root, anise, smoked black pepper, and cacao nibs. The Hummingbird Bitters are made with quassia, gentian, rose, cardamom, clementine zest, toasted almond, and orange peel. The third, Smoked Cinnamon Biters, are made with cedar wood smoked black tea, black pepper, cinnamon, wild cherry bark, gentian root, and clove.

In combination together, Zykan says, “They make a flavor profile similar to the bitters profile that I use in an Old Fashioned.”

Image used with permission by copyright holder

The final product in the line, the Salt & Pepper Tincture, may seem odd to some, but it aligns perfectly with cocktail-making when you think about it (and not just in the sense of rimming a margarita with salt). “I think the idea of adding saline to things is scary for people because they think it’ll make the cocktail salty, and not necessarily elevate all of the flavors that are already there, as saline does in drinks,” Zykan says.

When using the tincture, she says, use a little at a time. “It’s the same process as you would use when using salt and pepper on your food.”

The syrups retail for $8.50 for a two-ounce bottle, which makes four cocktails. The bitters retail for $11.50 for a two-ounce bottle and the tincture sells for $7.50 for a two-ounce bottle. The Cocktail Provisions will be available for purchase online via Old Forester and Bourbon Barrel Foods, and at Bourbon Barrel Foods storefronts.

Sam Slaughter
Sam Slaughter was the Food and Drink Editor for The Manual. Born and raised in New Jersey, he’s called the South home for…
A foodie’s night out: Inside Sur La Table’s steak cooking class
Learn techniques to bring to your home kitchen
Sur La Table Cooking Class

Every cooking class I've taken has offered a different experience and distinct setup, leaving exactly what to expect up for question. I've tried many cooking classes that are more like demonstrations, where the class watches the expert chef as they explain the importance of each step. If you're after a more interactive experience, Sur La Table's cooking classes are a great choice.

From dicing fresh cilantro to rolling, stuffing, and frying my pupusas, I prepared every portion of my South American steak night dinner alongside the instructor chef. As a foodie who loves to cook, I loved the satisfaction of getting to eat the food I actually cooked myself. From this cooking class, I took home more than just a happy belly. I learned essential techniques and tricks to improve my cooking at home. Here's what I loved most about Sur La Table's cooking class (and why every foodie should take one).

Read more
Cool down with these summer cocktails featuring French flair
Put something with a French twist in your festive glass
French 75 cocktail

Summer is full of excuses for a great cocktail recipe. From graduations and holidays to lazy summer hangs and al fresco dining experiences, there's a lot to raise a glass to. And if you need one more ounce of persuasion, there's Bastille Day.

The French holiday lands on Monday and in preparation, we've rounded up some fitting cocktails from some French brands. So, whether you're European or not, we've got something for you to mix up. Sometimes, you just need a fine beverage for a summer weekday.
Courvoisier and Lemondade

Read more
The best heat wave-approved wines to enjoy this summer — and it’s not just whites
Here's what should be in your wine glass when the mercury soars
Bucket of wine bottles at a backyard party.

Summer is officially here, meaning school's out, the pool's packed, and there's going to be a heat wave (or three). That means the need for refreshment will be at an all-time high. And while we love a good frozen cocktail or ice cold lager, we're not hanging up our wine glass just because the thermometer is reading 90 F.

We know, it's temping to just throw 'em all in the fridge not matter the varietal. That, or just treat your glass to some ice or frozen fruit before pouring the wine in. But there's a better way. Some wines do better on the cool side than others, and we're here to break 'em down for you.

Read more