Elijah Craig 12 Year Recipe
Make Elijah Craig 12 Year Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bottle & Serving
Optional Garnish & Pairings
Method
Bottle & Serving
Chill glass (optional)
If you prefer a slightly cooler pour, place the rocks glass in the freezer for 5–10 minutes or fill with ice water while you prepare.
Prepare ice
Use a large ice cube or sphere to slow dilution. If using small cubes, fill the glass about three-quarters full with fresh ice.
Pour bourbon
Pour 45–60 ml (1.5–2 oz) of Elijah Craig 12 Year bourbon into the prepared rocks glass over the large ice cube. Use 45 ml for a standard pour, 60 ml for a more generous serving.
Add a drop of water (optional)
If you'd like to open the aromatics, add 5–10 ml (a few drops to 30 ml if you prefer) of room-temperature water to the bourbon. Swirl gently to incorporate.
Garnish and serve
Express an orange twist over the glass by holding the twist skin-side down above the drink and squeezing to release oils, then rub the rim and drop it in. Optionally add a Luxardo or brandied cherry. Serve immediately.
Tasting & Pairing
Nose
Bring the glass to your nose and inhale gently through the mouth and nose. Note aromas of caramel, vanilla, baking spices, and oak.
Taste
Take a small sip and let it coat your tongue. Note flavors of butterscotch, toasted oak, baking spice, and a warm spice finish. If desired, add a small additional splash of water to reveal more mid-palate notes.
Pairing
Enjoy with a small plate of aged cheddar or dark chocolate (50 g suggested) to complement the bourbon's caramel and cocoa notes.