Passing along some holiday cocktail and punch ideas from our friends at Laphroaig, Basil Hayden’s, and Auchentoshan. Cheers!
Photo courtesy of Beam-Suntory.
- 1 1/2 parts Laphroaig 10 Year Old
- 3/4 parts Cantaloupe Juice
- 3/4 parts Lemon Juice
- 1/2 part Ginger Syrup
Photo courtesy of Beam-Suntory.
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
Photo courtesy of Gabi Porter.
PEPPERDIER CHRISTMAS PUNCH
By Masahiro Urushido, New York Bartender
(serves 8 – 10)
- 6 oz. Auchentoshan American Oak Single Malt Scotch Whisky (infused with raisins)
- 8 oz. Scottish Breakfast Tea
- 6 oz. Fresh Lemon Juice
- 4 oz. Dubonnet Rouge Aperitif
- 2 oz. Rothmans & Winter Orchard Apricot Liqueur
- 1 oz. Ledgy Creme de Cassis
- Sparkling Wine
Garnish: Rosemary + Cranberries + Orange Slices + Bay Leaves
Mix all ingredients except sparkling wine in a punch bowl. Garnish with rosemary, cranberries, orange slices and bay leaves. Top with sparkling wine.
Adventures In Whiskey 