by Steven Doyle
As the holiday season continues we plan on posting recipes for a variety of cool party cocktails to entertain your guests with, and to hone those bartending skills. Today we have several recipes, one from Basil Hayden and the other from one of our favorite scotch whiskeys, Laphroaig.
The Laphroaig distillery is arguably the most famous distillery on Islay. The island itself is famous for its pungent, peaty malts.
Basil Hayden’s is one of four Bourbons that make up the Small Batch Bourbon Collection from Beam. Baker’s, Knob Creek and Booker’s round out the Small Batch Collection with Basil Hayden’s being the lightest of the four Bourbons coming in at 80 proof, which makes it a fantastic Bourbon for those who are new to Bourbon and want to take a measured approach to their tasting journey.
Enjoy these fun recipes.
- 1 1/2 parts Laphroaig 10 Year Old
- 3/4 parts Cantaloupe Juice
- 3/4 parts Lemon Juice
- 1/2 part Ginger Syrup
- 1 bottle Basil Hayden’s® Bourbon
- 6 parts Sweet Vermouth
- 6 parts Black Tea
- 12 parts Fresh Apple Juice or Apple Cider
- 8 parts Fresh Lemon Juice
- 4 parts Demerara Simple Syrup
- ½ part Angostura Bitters
- 24 parts Club Soda
- 6 Ice Blocks* (see recipe below)
- 1 Cinnamon Stick (for garnish)
- 12 Apple Slices (for garnish)
- 1 piece of Nutmeg (for garnish)
Method: Add Basil Hayden’s® Bourbon, sweet vermouth, black tea, apple juice, lemon juice, Demerara syrup and Angostura® Bitters in punch bowl and stir. Top with club soda. Carefully place the 6 pre-made ice blocks into the punch bowl and garnish with apple slices and freshly-grated cinnamon and nutmeg.
- 24 parts Water
- 12 Apple Slices
- 6 Cinnamon Sticks
Method: Prepare ice blocks by filling 6, 4-ounce square plastic containers with water, two apple slices and one cinnamon stick each, and place in the freezer.