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.
Cheers!
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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 Water
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)
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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
Combine ingredients in a cocktail shaker with ice. Shake and strain into coup glass.
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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)
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.
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Cruzan® Midnight Sparkler
1 part Cruzan® Estate Diamond® Light Rum
1/4 part Simple Syrup
3 dashes Plum Bitters
4 1/2 parts Sparkling Wine
Combine Cruzan® Rum, simple syrup and bitters in a mixing glass over ice and stir for 10 seconds. Strain into a flute. Top with sparkling wine. Garnish with a plum
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