Turkey time is almost here. To help celebrate my favorite holiday, I thought I’d share some cocktail ideas from Knob Creek, Basil Hayden, Laphroaig and Cruzan Rum.
1 1/2 Parts Knob Creek® Rye Whiskey
1/2 Part Cinnamon Syrup
1/2 Part Lemon
1 Part Wild Ale (like Jolly Pumpkin Artisan Ales®)
1 Egg White
Nutmeg for Garnish
Method: Combine all ingredients in a bar tin without ice. Shake for 20 seconds. Add ice and shake for another 20 seconds. Double strain into chilled lowball glass and garnish with grated nutmeg.
3 parts apple cider
1 part fresh lemon sour
2 parts Basil Hayden’s® Bourbon
1/4 part Nocello® Walnut Liqueur
2 parts Spicy Hot Cocoa* (see recipe below)
2 Chili Peppers (for garnish)
Method: Pre-heat mug by filling it with hot water – discard water after 30 seconds. Add Basil Hayden’s® Bourbon and Nocello® Walnut Liqueur to the heated mug. Add the spicy hot cocoa and gently mix together. Garnish with chili peppers.
1/2 Tbsp. Unsweetened Cocoa Powder
1/2 Tbsp. Sugar
Pinch of Salt
Pinch of Cayenne Pepper
1/4 Cup Water
Method: Mix dry ingredients together, add hot water and stir until dissolved.