In honor of National Bourbon Day today, June 14, here’s a pair of bourbon cocktail recipes from mixologists in Tennessee and Georgia to celebrate America’s Native Spirit.

One recipe hails from Mission + Market, a bar and restaurant in Atlanta, and the other is courtesy of Easy Bistro & Bar in Chattanooga.

Mission + Market

Bartender: Stephen Racheff

2 oz. Bourbon

¾ oz. Fresh Lemon Juice

¾ oz. Simple Syrup (1:1 water:sugar)

Egg white, optional

Garnish with egg white: 3 drops of peychauds and 3 drops of aromatics

Garnish without egg white: orange slice and a cherry

With egg white:

In a cocktail shaker dry shake egg white for 20 seconds. Add ice and the rest of the ingredients.

Double strain with strainer into your glass of choice. Use bitters for garnish.

Without egg white:

Shake all ingredients with ice in a shaker strain into a chilled glass and garnish with slice of orange and a cherry

“The way I really enjoy a bourbon sour is the traditional way with bourbon, fresh lemon juice, simple syrup and egg white. Forget sour mixes and cheap whiskey for sure for this one,” Racheff said. “For all the home bartenders out there: try it without the egg white first and taste it and see what you think, you might not even need to add egg white to it.”

Easy Bistro & Bar

Bartender: Garth Poe

1.5oz Elijah Craig Small Batch

1/2oz Lemon

1/2oz Lime

1/2oz Orange Juice

1/4oz Angostura Amaro 

1 Egg White

Combine all ingredients and dry shake. Then mount with ice and shake again. Fine strain into a coup. Garnish with 3 dots of angostura bitters drawn across the top foam (latte art style). Put a lemon expression and discard the peel for the garnish as well. 

About National Bourbon Day

National Bourbon Day is an annual event that commemorates the birth of bourbon whiskey. On this day, people around the world celebrate the unique flavor and history of bourbon whiskey. Legend has it (and it truly may just be legend) that the date on which National Bourbon Day is celebrated is the anniversary of the very first time it was distilled, back in the late 1700s.