Subscribe to RSSAs you prepare for a memorable holiday with loved ones, let Cruzan Rum, Basil Hayden’s and Laphroaig provide a cocktail spread sure to impress your guests. From scotch to rum and everything in between, there’s sure to be a festive libation for everyone at your table.
Created by Joaquín Simó (New York, NY)
Ingredients:
- 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.
Ice Blocks*
Ingredients:
- 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.
Ingredients:
1 1/2 parts Cruzan® Estate Diamond® Light Rum
1/2 part Fresh Lemon Juice
1/2 part Cream Sherry
1/2 part Blackberry Liqueur
2 parts Soda WaterMethod: Combine ingredients and chill in a refrigerator 1 hour prior to serving. Pour over ice in rocks/punch glass to serve. Garnish with an orange wheel. (recipe serves one)
- 1 1/2 parts Laphroaig 10 Year Old
- 3/4 parts Cantaloupe Juice
- 3/4 parts Lemon Juice
- 1/2 part Ginger Syrup
