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Frighteningly Fun #Halloween #Cocktails from Beam Suntory

October 30, 2019 Melissa Leave a Comment

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It is officially spooky season! These frighteningly-fun cocktails are guaranteed to cast their spell to get you in the mood for this Halloween. 

The cocktails below include a variety of recipes from Beam Suntory’s Small Batch Bourbons, Cruzan Rum, and Laphroaig Scotch Whisky. With this selection, whether you’re entertaining, or trying out a new fave, you’re sure to have a scary good time. 

Cruzan® Voodoo Hurricane by Cruzan® Rum

  • 1 part Cruzan® Aged Light Rum
  • 1 part Cruzan® Aged Dark Rum
  • 1 part Cruzan® 151 Rum
  • 1 part Apricot Liqueur
  • 3 parts Orange Juice
  • 1 dash Lime Bitters
  • Orange Peel
  • Cherries

METHOD: Combine light rum, dark rum, apricot liqueur, orange juice and bitters in a cocktail shaker with ice. Strain into a large glass filled with ice. Top with the shot of Cruzan® 151. Garnish with the orange peel and cherries. (Garnish: Peel orange rind and lay flat on the surface. Take a circle cookie cutter and cut circle space out of the peel. Use a paring knife to cut mini circles for eyes, nose and jaw of skeleton garnish.)

Basil Hayden’s Autumnal Punch by Charlie Schott 

  • 14 parts Basil Hayden’s® Bourbon
  • 20 parts Water
  • 3 parts Earl Grey Tea
  • 1 pound Sugar
  • 6 lemons (save one for garnish)
  • 2 Grapefruits

METHOD: Add lemon and grapefruit peels into punch bowl with sugar and let sit for 2 hours. Simultaneously, juice the 5 lemons and 2 grapefruits into a separate bowl and set aside. Steep Earl Grey tea for 3 minutes in 20 parts boiling water. Combine tea with sugar mixture in a punch bowl and stir until sugar dissolves. Let mixture cool and remove peels. Combine Basil Hayden’s® with lemon and grapefruit juice and the tea/sugar syrup and refrigerate until cold. Serve in a punch bowl with large ice cubes and garnish with lemon wheels.

Knob Creek® Orchard by Kyle Davidson

  • 2 Parts Knob Creek® Bourbon
  • 1/2 part simple syrup
  • 1/4 part maple syrup
  • 3/4 part lemon juice
  • 1 dash Angostura Bitters

METHOD: Put all the ingredients in a shaker tin, adding Knob Creek® Bourbon last. Fill half the shaker with the largest ice cubes available.  Shake well and strain the moment it gets cold to avoid over dilution. Strain into a chilled rocks glass with ice.

Laphroaig® Scotsman’s Spice by Devon Tarby

  • 1 1/2 parts Laphroaig® 10 Year Old Scotch Whisky
  • 1 part Amaretto
  • 3/4 part Lemon Juice
  • 1/4 part Simple Syrup 
  • 1 Medium Egg White 
  • Fresh Cinnamon (for garnish)

METHOD: Combine all ingredients in a shaker tin and shake first without ice to emulsify the egg white. Open tin, carefully add ice and shake hard until cold and frothy. Double strain into a stemmed cocktail glass. Garnish with freshly grated cinnamon.

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Hi! I'm Melissa...welcome to my blog! Thank you for visiting and please feel free to browse and check it out. I have tons of product reviews, giveaways, and articles on a variety of subjects ~ Entertainment, Travel, Pets, Health, Technology, Family and More. A bit of everything! Please feel free to contact me or leave a comment. mel_rose6875@hotmail.com

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