1792 Signature Cocktails: The Mash Bill

by Scott Wagner

The perfect balance of sweet and spice for a winter treat

San Francisco’s Vivian Cromwell (see the @thetipsymuse on Instagram) reimagined a well-loved cocktail to feature the flavors of 1792. Dubbed “The Mash Bill,” it fuses the sweet flavor of vanilla with the spicier side of our bourbon’s high rye roots for a pleasant taste that lingers just long enough. 

Stir one up with the full recipe below. 

The Mash Bill Cocktail Ingredients: 

  • 1 ½ oz. 1792 Bourbon, brown butter washed 
  • ½ oz. pear Cognac liqueur
  • ¾ oz. fresh lemon juice 
  • ½ oz. charred corn syrup 
  • Half egg white 
  • A pinch of smoked paprika 

The Mash Bill Cocktail Directions

  1. Add all ingredients in a shaker and shot shake for 6-8 seconds.
  2. Strain into a rocks glass filled with cubed ice.
  3. Garnish with dried lemon crisp topped with charred corn.

How to Make Charred Corn Syrup:

  1. Butter the corn slightly. Leave only one layer of husk on the corn. 
  2. Place them on the grill for eight minutes at medium heat. 
  3. Remove jacket, return to the grill until they are charred brown. 
  4. Collect the kernels and mix them with water and sugar (1:1:2). 
  5. Blend smoothly then strain through cheesecloth. 

How to Make Brown Butter Bourbon: 

  1. For every two cups of 1792 Bourbon, use four ounces of butter. 
  2. In a saucepan, melt the butter on low heat until it turns amber brown. 
  3. Add butter and bourbon into a jar, refrigerate for two days. 
  4. Strain through cheesecloth or coffee filter. 

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