It was September 2007 that the U.S. Senate officially designated as National Bourbon Heritage Month, yet the resolution remained – and today, even though it’s technically Kentucky Bourbon Heritage Month, the ninth month of the year is still nationally celebrated.

While there’s no wrong way to honor America’s Native Spirit this month, experimenting with emerging brands or different bourbon-based cocktail recipes is certainly an opportunity to create a new favorite libation. Below, discover eight options from industry professionals.

"With classic cocktails, like the Manhattan, I think it's fun to change the drink up a little bit by using a local ingredient like the Currant Cassis from Hudson Valley New York. It brings out some nice darker fruit flavors in the bourbon, but the drink still has core flavor components of a Manhattan." – Patty Dennison, Head Bartender at Grand Army Bar in Brooklyn, NY

Ingredients: 1.5 oz. Woodford Reserve Straight Bourbon; 0.50 oz. Cocchi Vermouth di Torino; 0.25 oz. Currant Cassis; 2 dashes Angostura bitters

Preparation: Combine all ingredients in a mixing glass and stir. Transfer to a Nick and Nora glass and serve straight up. Garnish with orange oil and a bourbon cherry.

"To highlight our longstanding partnership with Buffalo Trace Distillery, using E.H. Taylor Small Batch is a natural go-to for our specialty bourbon cocktails. Our Louisville Mule, pairing bourbon with fresh lemon and lavender bitters adds unexpected earthy and crisp apple qualities that adds depth to an otherwise expected flavor profile." – Oliver Wilcher, director of dining services at Reynolds Lake Oconee

Ingredients: 2oz. Barton “1792” Small Batch Bourbon; 3oz. ginger beer; 3 drops lavender bitters

Preparation: Add the bourbon to a rocks glass filled with ice and top with ginger beer. Add the lavender bitters and garnish with a fresh lemon wheel.

“Dad Made Breakfast is a rich, satisfying celebration of Laws' Four Grain Bourbon's Colorado-grown heirloom grains and heritage corn. The bourbon brings notes of vanilla, orange, cinnamon, and black tea to the cocktail, which are complemented by the Triple Sec and the nutty flavors of walnut liqueur, cold brew coffee and maple syrup.” – Jessica Hamlin, Craft Beer & Spirits Specialist at United Distributors

Ingredients: 2 oz. Laws Whiskey House Four Grain Bourbon; 1 oz. maple syrup; 1 oz. cold brew coffee; 0.5 oz. Triple Sec; 0.25 oz. Nocino walnut liqueur

Preparation: Combine all ingredients in a shaker with ice. Shake vigorously. Strain into a rocks glass with one large cube. Top with fresh whipped cream and garnish with an orange slice or twist.

“The Old Fashioned is one of the world’s oldest and finest cocktails, most commonly made with bourbon. Here we have a bold, dark, delicious, and unique twist, the Fistful of Bourbon’s Black Cherry Old Fashioned. It’s a perfect introduction to drinking bourbon and what better time to celebrate than toasting to Bourbon Heritage Month. Elevate your next cocktail hour with simple ingredients that make the perfect combination of sweet and sour. Your taste buds will thank you later.” – Sebastien Derbomez, Manager, Brand Advocacy at William Grant & Sons Inc

Ingredients: 2 parts Fistful of Bourbon; 0.25 parts black cherry syrup; 3 dashes of Tiki bitters

Preparation: Stir all ingredients together and strain into a rocks glass. Garnish with an orange twist and Luxardo cherry.

"The New Fashioned by Off Hours Bourbon is a modern take on one of the most popular cocktails. A fresh take on a traditional cocktail, the recipe mirrors Off Hours' approach to the category. Launched with a goal of dispelling who a bourbon drinker is, Off Hours brings the drink out of the dimly lit, business suit heavy rooms of the past and into the hands of a modern bourbon drinker, who is bourbon curious and looking to enjoy and experiment with tasteful bourbon cocktails." – Jake Ireland, founder of Off Hours Bourbon

Ingredients: 2 oz. Off Hours Bourbon; 1/4 of ripe coarsely chopped ripe peach; 1 Tablespoon maple syrup; dash of aromatic bitters

Preparation: Combine all ingredients in a cocktail shaker with ice. Stir then strain into an Old Fashioned glass with ice. Garnish with fresh orange and lemon slices.

“Yoon's Korean Billionaire employs a blend of traditional Korean Soju and Bourbon to create a completely unique cocktail. The blueberry juice and simple syrup add a touch of sweetness, while the bourbon delivers on its classic smoky, yet rich, flavors. For those looking to switch it up and try something new–this cocktail is for you.” – Bobby Yoon, Owner of Yoon Haeundae Galbi

Ingredients: 1.5 oz. Hwayo41 Soju; 1 oz. Bulleit Bourbon; 1 oz. blueberry juice; 0.5 oz. Absinthe; 0.5 oz. simple syrup

Preparation: Add ice to a rocks glass. Combine soju, bourbon, absinthe, blueberry and simple syrup into the glass and stir. Garnish with a rosemary sprig.

“Bourbon is an incredibly dynamic spirit and its notes can be brought to life in a multitude of creative ways. At our rooftop bar, Sugar, at EAST Miami, we crafted the Secret to Happiness cocktail that includes Four Roses Bourbon paired with Ancho chili liqueur, vegan egg whites and top with Chinese five spice over a dehydrated lime wheel. This fresh take is one of the many examples of how bourbon allows mixologists to color outside the lines and get experimental with a time-honored spirit.”– Sebastian Ortiz, assistant director of nightlife, Sugar Miami

Ingredients: 1.5 oz. Four Roses Bourbon; 0.5 oz. Ancho Chili liqueur; 1 oz. fresh lime juice; 0.75 oz. simple syrup; 8 dashes vegan egg white

Preparation: Combine all ingredients in a cocktail shaker over ice. Shake vigorously then strain and serve in a rocks glass over 2x2 ice cube. Garnish with dehydrated lime and Chinese five spice for aroma.

“In the South, we love to entertain. Having a punch-style cocktail makes the entertaining feel special and effortless. We consider Octagon’s version of Artillery Punch the best recipe for this signature southern cocktail.” – PJ Myers, Sommelier Montage Palmetto Bluff

Ingredients (for a batch): 1 bottle rye; 1 bottle dark rum; 1 bottle brandy; 1/2 bottle gin; 9 lemons squeezed; 9 oranges squeezed; 1 lb brown sugar; 20 Luxardo cherries; 1.25 gallons of strong English breakfast tea

Preparation: Place all ingredients in a sealed container and macerate in a refrigerator for seven days. Strain the punch and serve. Garnish with a Luxardo cherry and orange peel.