Thanksgiving Cocktails To Celebrate With Family And Friends

Thanksgiving is a time to give thanks, to gather with friends and family to celebrate all that you’re grateful for. This year, Basil Hayden’s has created two delicious Thanksgiving-inspired cocktails, perfect to toast with friends and family this November. What better way to celebrate all your thankful for than a cocktail made with a Super Premium bourbon? If you’re feeling the holiday stress, Basil Hayden’s has you covered.

Basil Hayden’s Thanksgiving Harvest is a delicious and easy-to-make cocktail made with the trademark spicy finish of Basil Hayden’s Bourbon, perfect for sipping while the turkey cooks! Whether you’re looking for a pre-feast aperitif or an indulgent after dinner drink, this cocktail is sure to please everyone at your Thanksgiving table. More of a pumpkin fan? Look no further than Basil Hayden’s Pumpkin Sour. This is the perfect option that incorporates all of the delicious flavors of fall into one cocktail – if you’re a pumpkin lover, this is the cocktail for you.

Basil Hayden’s® Pumpkin Sour

Created by Joaquin Simo, NYC

Ingredients

• 2 parts Basil Hayden’s® Bourbon
• 1/2 part Fresh Orange Juice
• 1/2 part Lemon Juice
•  1/2 part Maple Syrup
• 2 heaping barspoon Canned Pumpkin Puree
• 3 dashes Angostura® Bitters
• 2 part Allspice Dram
• 1 twisted orange peel

Method

1. Combine all ingredients into a mixing tin, add ice and shake vigorously
2. Strain into a rocks glass over ice.
3. Garnish with a twisted orange peel.

Basil Hayden’s® Thanksgiving Harvest

Created by Todd Thrasher

Ingredients

• 2 parts Basil Hayden’s® Bourbon
• 1 1/2 parts Pecan Peach Water*
•  1 liberal dash of Peach Bitters

Method

1. In a mixing glass, combine all ingredients with ice and stir for thirty seconds
2. Strain into a coupe glass and garnish with a large lemon twist

*Pecan Peach Water

Ingredients

• 1 quart of Pecans, broken up
• 2 Peaches, roughly chopped
• 2 quarts of Water
• ½ quart of Honey

Method

1. On a baking sheet spread pecans out evenly and put into a 300 degree, pre-heated oven
2. Bake for 15 minutes or until the oil starts to come out of the pecans
3. While you are baking the pecans, add water to a pot and bring to a boil
4. Reduce to a simmer and add honey and peaches
5. Transfer pecans to the honey mixture and reduce heat for 30 minutes
6. Remove from heat and let cool, then strain through a fine chinois and then a coffee filter

(there should be no solids in the final mixture)