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
- Combine all ingredients into a mixing tin, add ice and shake vigorously
- Strain into a rocks glass over ice.
- 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
- In a mixing glass, combine all ingredients with ice and stir for thirty seconds
- 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
- On a baking sheet spread pecans out evenly and put into a 300 degree, pre-heated oven
- Bake for 15 minutes or until the oil starts to come out of the pecans
- While you are baking the pecans, add water to a pot and bring to a boil
- Reduce to a simmer and add honey and peaches
- Transfer pecans to the honey mixture and reduce heat for 30 minutes
- 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)