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Tag Archive | "Basil Hayden’s"

Take the Edge Off the Heat with an Icy ‘Pop-tail’


Have you ever looked at your kids’ paletas and wanted one, only with a little extra kick? That’s the secret behind these easy adult popsicles, which are made with Basil Hayden’s Bourbon.

Celebrity mixologist Rob Floyd whipped up these frozen treats, which he calls “pop-tails,” and they’re guaranteed to add a little sparkle to your to next celebration.

Just don’t get your adult versions mixed up with the kids’.

In the following recipes, use a 1.5-ounce shot glass to measure 1 part. (For some potent potables made with gin, whiskey and vodka, click here.)

Berry American

Berry American

Berry American

12 blueberries
7 parts Basil Hayden’s Bourbon, divided use
4-5 strawberries, medium size
2 parts fresh lime juice
1 1/2 parts elderflower syrup (see note)
2 parts water

Poke a hole in each blueberry and soak in 4 parts of bourbon for 30 minutes. Set aside.

Add strawberries to cocktail shaker and muddle.

Add fresh lime juice, elderflower syrup, remaining bourbon and water to the cocktail shaker and shake hard.

Add to the popsicle molds.

Add three bourbon-soaked blueberries to each mold and freeze.

Note: Elderflower syrup is available at GauchoGourmet, 935 Isom Road.

Makes 6 popsicles.

From Rob Floyd/Basil Hayden’s

Spice Chocolate Independence

Spice Chocolate Independence

Basil Hayden’s Spiced Chocolate Independence

16 parts low-fat milk
1 1/2 parts unsweetened cocoa powder
1 1/2 parts sugar
1 (4-ounce) bar dark chocolate, chopped into small pieces.
2 parts Basil Hayden’s Bourbon
4-5 dashes chipotle chile pepper sauce, to taste

In a saucepan over low heat, combine milk, unsweetened cocoa powder, sugar, dark chocolate and warm, stirring continuously until all ingredients are combined. (Do not boil.)

Remove from heat and let cool.

Add bourbon and chipotle sauce and stir.

Add to popsicle mold and freeze.

Makes 6 popsicles.

Adapted from Rob Floyd/Basil Hayden’s

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Bourbon Lovers, Treat Yourself to a Spicy Brown Blinker


The Spicy Brown Blinker

The Spicy Brown Blinker

Friday is National Bourbon Day, which folks in Kentucky celebrate most everyday. Visit Louisville, my old home town, and you’ll find bourbon bars with encyclopedic lists of brands and bottlings from around the state — and enough cocktails to keep you happy for a good long while.

I was back home last month and had the chance to visit the Jim Beam Distillery, just outside the city. On my self-guided tour, I walked up to one of the barn-like storage centers, which aren’t open to the public, a fact I didn’t know until I reached for the knob. The air I breathed in at that moment made me stop as much as the lock on the door. I found myself overcome with the amazing, dense aroma of bourbon aging in the barrel. All kinds of fruits, from wild cherry to peach, mingled with oaky caramel to create the feeling that I was deep inside an old-fashioned.  I was in no rush at that point, so I lingered for a few minutes longer just to drink it all in.

One of Beam’s small batch bourbons is Basil Hayden’s, which is used in the following kicky cocktail, the Spicy Brown Blinker. It calls for grapefruit soda, and my top choice would be a Mexican Fresca made with cane sugar. Do not use the American version, which is made with some ghastly artificial sweetener that leaves a horrible finish. Your bourbon — not to mention your belly — deserves better than that.

Basil Hayden’s Spicy Brown Blinker

2 parts Basil Hayden’s Bourbon
1 teaspoon honey syrup (recipe follows)
1 teaspoon raspberry vinegar
Grapefruit soda, such as Fresca

Honey Syrup:

1 cup honey
1 cup water

For the syrup: In a small saucepan, heat the honey and water. Stir until fully incorporated, then let cool and refrigerate

For the cocktail: Add Basil Hayden’s Bourbon, honey syrup and raspberry vinegar over ice in a Collins glass and stir.

Top with grapefruit soda.

Garnish with a grapefruit peel or fresh raspberries.

Makes 1 cocktail.

From Marie Zahn, Louisville/Basil Hayden’s

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Stir Up Some Fun When ‘Mad Men’ Returns Sunday


Basil Hayden's "Mad"-Hattan

Basil Hayden’s “Mad”-Hattan

“Mad Men” returns for a sixth season Sunday night on AMC. What better way to celebrate and catch up on the doings of Sterling Cooper Draper Price than to mix up a cocktail in honor of both the show and its Manhattan locale.

Basil Hayden, the small batch bourbon distiller, offers this take on the classic Manhattan, redone in a “Mad” mod style.

Basil Hayden’s “Mad”-Hattan

2 parts Basil Hayden’s Bourbon
3/4 parts Dolin Blanc Vermouth de Chambery
1 bar spoon Luxardo Maraschino Cherries
1 dash orange bitters
Orange twist

Add bourbon, vermouth, cherries and bitters to a mixing glass with ice and stir until combined.

Editor’s note: If you can’t find Dolin Blanc Vermouth, go lighter (maybe 1/2 part) on the vermouth in your version and adjust to taste. I’ve seen Italian marschino cherries, which are different from the American style, at GauchoGourmet, Twin Liquors and more in town.

Strain into a rocks glass filled with ice.

Garnish with an orange twist.

Makes 1 cocktail.

From Damian Windsor

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Shaken, Stirred and Ready for More


The countdown to the second annual San Antonio Cocktail Conference is just hours away. With that in mind, we offer a few cocktail recipes to wet your whistle and get you in the mood.

For a complete schedule of the non-profit festival, which benefits HeartGift, click here. And see you Thursday at the opening, shaker in hand and taxi cab number on your speed dial.

Basil Hayden’s Bacon Sour

Basil Hayden’s Bacon Sour

1 ¼ parts bourbon, such as Basil Hayden’s
1 part St-Germain liqueur infused with applewood-smoked cacon (recipe below)
1 part freshly squeezed and strained lemon juice
1/2 part diluted maple syrup (1:1 ratio of Vermont grade A medium amber syrup to water)
1 dash of Peychaud’s Bitters
1/4 part pasteurized egg white

Bacon-Infused St-Germain:
4 or 5 thick slices of applewood-smoked bacon
1 (750-milliliter) bottle St-Germain

Cook bacon in the oven until it is crispy on the outsides but still chewy in the center. Place bacon on paper towel to remove some of the rendering.

Place cooked bacon in a glass jar with one 750-milliliter bottles of St-Germain and allow it to infuse for 24 hours at room temperature.

Remove bacon. Place liqueur in the freezer so renderings congeal and you can remove them.

Strain through a fine mesh strainer and cheese cloth to remove as much rendering as possible. Repeat freezer step, if needed, and strain again.

Refrigerate until ready for use.

To make the cocktail, combine bourbon, bacon-infused St-Germain, lemon juice, diluted maple syrup, bitters and egg white into a mixing glass and shake vigorously with ice. Strain over fresh ice into a double-old fashioned glass. Garnish with an orange slice and a piece of the St-Germain-infused applewood-smoked bacon.

Makes 1 cocktail.

Adapted from Patricia Richards/Basil Hayden’s Bourbon

Basil Hayden’s Fire & Ice

Basil Hayden’s Fire & Ice

¾ parts fresh lime juice
1 slice jalapeño
1 part pomegranate juice
½ part simple syrup
1 ½ parts bourbon, such as Basil Hayden’s
Splash of soda water
Lime wheel, for garmish
Pomegranate seeds, for garnish
Muddle lime juice, jalapeño, pomegranate juice and simple syrup in a mixing tin.

Add bourbon and shake lightly for 5 seconds.

Strain into a Collins glass, add ice and top with soda water.

Garnish with a lime wheel and pomegranate seeds.

Makes 1 cocktail.

From Joel Black of Black LAB Ventures/Basil Hayden’s

Knob Creek Spice of Life

Knob Creek’s Spice of Life

4-5 fresh mint leaves
2½ parts rye, such as Knob Creek Rye
½ part white peach nectar
1 part ginger beer

Muddle mint, rye and peach nectar in the bottom of a shaker.

Add ice and shake vigorously.

Strain over ice and top with ginger beer.

Makes 1 cocktail.

From Michael Symon/Knob Creek

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