Valentines Day Cocktails For Him: Drink Recipes From Basil Hayden, Shellback Silver Rum & Ron Abuelo

Ron Abuelo Lord Panama

With all the roses, assorted chocolates, and over-sized stuffed animals, it’s pretty easy to forget about the guys on Valentines Day. Sorry guys, I’m just keeping it real. But with my first Valentines Day drink recipes post I wanted to post a few recipes for all the men out there. So I’ve got the bacon-infused “Basil Hayden’s Bacon Sour,” a mojito packed with plenty of “Mojo,” and the so-simple-yet-so-tasty “Lord Panama.”

Since Valentines Day is celebrated by a variety of people in different ways I figured I’d break my V-Day drink recipes post into three different stories. The first is obviously geared towards men, the second is for those in love, and lastly I’ll have a drink recipes post just for all the love haters. But for now we toast to the men as they begin to make their last minute trips to Victoria’s Secret, Godiva, and the jewelry section at Macy’s.

Lord Panama (Pictured Above)


2 oz Ron Abuelo 7 Años
5 oz lightly sweetened iced tea
Lime wedge


Pour the Abuelo over ice in a highball glass then fill with iced tea. Squeeze in a lime wedge. Stir to mix.

Basil Hayden's Bacon SourBasil Hayden’s Bacon Sour (Created By Patricia Richards)


1 1/4 parts Basil Hayden’s Bourbon
1 part St-Germain® Liqueur Infused with Applewood Smoked Bacon*
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 Peychaud’s® Bitters
1/4 part Pasteurized Egg White


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.

*Bacon Infused St. Germain


9 Thick Slices of Applewood Smoked Bacon
2 750 ml bottle of St-Germain® Liqueur


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 two 750 ml 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.

Mojo MojitoMojo Mojito


1 1/2 ounces Shellback Silver Rum
15 Mint Leaves
4 Basil Leaves
1 ounce Lime Juice
1/2 ounce Simple Syrup
2 ounces Blood Orange Soda
Mint Leaf Garnish


Muddle mint, basil and lime juice in bottom of mixing glass. Add rum and simple syrup with ice. Shake to blend and mingle herb flavors. Strain into highball glass over fresh ice. Top with blood orange soda. Garnish with mint leaf.

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