For those looking forward to traditional fall activities like bonfires, apple picking, and pumpkin carving, Basil Hayden’s Bourbon, Knob Creek, and Laphroaig Scotch Whiskey have something for any fall adventure. Whether you’re batching Basil Hayden’s Autumnal Punch for a group, sipping on a Knob Creek Bless Your Heart at dinner, or toasting the new season with a Laphroaig Needle In The Hay, these cocktails will warm up anyone’s fall day with their crisp and seasonal flavors.
Basil Hayden’s® Autumnal Punch
By Charlie Schott (Chicago, IL)
- 1 3/4 cups Basil Hayden’s® Bourbon
- 5 fresh Lemons, peeled and juiced (~1 Cup)
- 2 fresh Ruby Red Grapefruits, peeled and juiced (~2 Cups)
- 2 1/2 cups water
- 2 Cups Sugar
- 1/3 cup Earl Grey Tea
- 1 Lemon (for garnish)
Peel lemon and grapefruits and add peels into sugar, let sit for 2 hours. Bring water to boil in a sauce pot, remove from heat and add earl grey tea, steep for 3 minutes. Add sugar mixture to tea and stir until sugar melts. Let cool. Remove peels. Juice lemons and grapefruits, combine with Basil Hayden Bourbon and Earl Grey Simple Syrup. Cover and refrigerate until cold. Serve in a small punch bowl with large ice cubes. Garnish with lemon wheels.
Knob Creek® Bless Your Heart
- 1 part Knob Creek Single Barrel Reserve
- 1 part Luxardo Maraschino Liqueur
- 1/2 part Punt e Mes
- 3/4 part Fresh Lemon Juice
- Luxardo Maraschino Cherries (for garnish)
Combine all ingredients in mixing glass and add ice. Stir and strain in a chilled coupe glass. Garnish with a skewer of Luxardo Maraschino cherries.
Laphroaig® Needle In The Hay
- 1 part Laphroaig® Select Scotch Whisky
- 3/4 part Apple Brandy
- 1 tsp Dark Maple Syrup
- 2 Dashes Angostura® Bitters
- Lemon Twist (for garnish)
Combine all ingredients in a cocktail shaker and stir until slightly chilled but still boozy. Strain into an old-fashioned glass with a large ice cube. Garnish with a lemon twist.