As 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.


Basil Hayden’s® Spiced Christmas Punch (Serves 16)
Created by Joaquín Simó (New York, NY)

  • 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*

  • 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.

Cruzan® Mistletoe Kiss
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)
Laphroaig® Ginger[Bread] Man
Created by Tyson Buhler (New York, NY)
  • 1 1/2 parts Laphroaig 10 Year Old
  • 3/4 parts Cantaloupe Juice
  • 3/4 parts Lemon Juice
  • 1/2 part Ginger Syrup
Method: Combine ingredients in a cocktail shaker with ice. Shake and strain into coup glass.