Basil Hayden’s® Spellbound Smash

Recipe by Stephen Cole (Chicago, IL)

INGREDIENTS:
2 parts Basil Hayden’s® Bourbon
¾ part Demerara Syrup*
2 dashes Angostura® Bitters
2 dashes Orange Bitters
Half of a Lemon
5 Fresh Blackberries
3 Sage Leaves (2 for garnish)
1 sprig of Thyme (for garnish)

METHOD:
1. Place half of a lemon and the blackberries into a cocktail shaker and lightly press with the back of a bar spoon.
2. Add remaining ingredients, including one sage leaf, to cocktail shaker with ice and shake vigorously.
3. Strain into a rocks glass over ice.
4. Garnish with remaining two sage leaves and a sprig of thyme.

*Demerara Syrup can be purchased, or homemade by combining a 1:1 ratio of Demerara sugar and water in a saucepan over medium heat until sugar dissolves.

Baker’s® Autumn Seelbach

Recipe by Dominic Venegas (NYC)

INGREDIENTS:
1 part Baker’s® Bourbon
1/2 part JDK & Sons™ O3
1/2 part Fresh Pressed Apple Cider
5 dashes Baked Apple Bitters
5 dashes Tiki Bitters
Hard Cider

METHOD:
1. Combine Baker’s® Bourbon, JDK & Sons™ O3, fresh pressed apple cider, and bitters in a mixing glass over ice and stir.
2. Strain into a coupe glass and top with hard cider.
3. Garnish with a long apple twist.

Knob Creek® Rye & Orange Tumbler

Recipe by Chef Michael Symon

INGREDIENTS:
1½ parts Knob Creek® Rye
1 part Club Soda
½ part Sugar
½ Orange
½ Rosemary Sprig

METHOD:
1. Muddle the orange, rosemary and sugar thoroughly in the bottom of a shaker.
2. Combine with Knob Creek® Rye, add ice and shake vigorously.
3. Strain over ice and float with club soda.

Cruzan® Dark as Night

INGREDIENTS:
1 part Cruzan® Black Strap Rum
1/4 part Falernum Syrup
1/2 part Fresh Lime Juice
6 parts Cider

METHOD:
1. Combine Black Strap, falernum syrup and fresh lime juice in a mixing glass.
2. Pour cider into a rocks glass and slowly float mixture over top of the cider.
3. Finish with fresh grated nutmeg and a lime or orange peel.