2 oz. Rebel Yell
1/2 oz. Arrow Triple Sec
juice of 1/2 lemon
1 tsp. orange liqueur

Mix or shake all ingredients, except orange liqueur, with cracked ice in a shaker. Pour or strain into large chilled wine glass or snifter. Float orange liqueur on top.

4 cups of Rebel Yell
1 1/2 quarts of cold coffee
1 pint of half and half cream
4 oz. Arrow Amaretto
1 quart of ice cream (vanilla or coffee)

Mix and pour into a large bowl. Garnish with bitter chocolate shavings.

1/2 oz. Rebel Yell
1 oz. Louis Dupre French Brandy
1/2 oz. Santa Cruz Light Rum
juice of 1/2 lemon
1 tbsp. powdered sugar
carbonated water

Shake all ingredients (except carbonated water) with ice and strain into a Collins glass over fresh ice cubes. Fill with carbonated water, stir, and serve.

2 cups Rebel Yell
1 qt. heavy cream, whipped
6 eggs
1 cup sugar

Separate eggs. Beat yolks, add sugar. Add bourbon slowly while beating. Beat egg whites until stiff. Fold whites into egg yolk mixture, then fold whipped cream into mixture. Refrigerate for more than 4 days. Stir frequently to avoid separation. Color will change to pale. Serve w/nutmeg or cinnamon.

3 oz. Rebel Yell
1/2 oz. Benedictine
1 twist of lemon peel

In a shaker half-filled with ice cubes combine the bourbon and Benedictine. Shake and strain into a cocktail glass. Garnish with the lemon twist.

3 cups Rebel Yell
7 cups Water
12 oz. frozen lemonade
6 oz. frozen orange juice
1 1/2 cup sugar
2 cups strong tea

Mix all ingredients a day ahead in a plastic container and place in freezer. When ready to serve, take out of freezer and put desired amount in blender for a second or put in a bowl and mix till it is semi-liquified. Serve in Old -Fashioned glasses.

2 oz. Rebel Yell
1/2 oz. Arrow Triple Sec
1 oz. lemon juice
1 egg white
1 orange slice

In a shaker half-filled with ice cubes, combine the bourbon, Triple Sec, lemon juice, and egg white. Shake well. Pour into an Old-Fashioned glass and garnish with the orange slice.

2 oz. Rebel Yell
carbonated water or ginger ale

Build in a highball glass and fill with carbonated water or ginger ale. Stir and garnish with the twist of a lemon peel.