WIN: Double Passes To An Unforgettable Golden Hour Session Aboard The Jackson In Sydney Harbour

WIN: Double Passes To An Unforgettable Golden Hour Session Aboard The Jackson In Sydney Harbour

Chris Singh
Chris Singh


The legendary Basil Hayden has been showing off a different, lighter side of bourbon since 1992 – retaining that punch American whiskey is known for and balancing that with a gentle, more cocktail-friendly profile. It’s this perfect balance that makes Basil Hayden the go-to for Golden Hour drinking.

As such, the label has brought a special Golden Hour cocktail to Sydney for a sophisticated golden hour as afternoon rolls into night, with abundant food, drinks and entertainment on board the well-known luxury vessel, The Jackson. To celebrate the occasion, we’re giving away 20 double passes to the event, valued at over $500 each, so you and a mate can have a night of American whiskey while cruising the best harbour in the world.

Are you in Sydney and free on Thursday, March 30, from 5:00 PM – 9:00 PM?
Simply enter your details below to go in the draw to win.

For the unfamiliar, Basil Hayden is an American whiskey known widely for its light-bodied, 80-proof core expression and the distinctive rye-forward mash bill of its core expression. For decades now, it has been a reliable and approachable after-work sipper for enthusiasts and casual drinkers alike.

The smooth palate with a spicy level of complexity in the finish has made Basil Hayden a household name in the states, and it’s well overdue for that reputation to seep into Australia’s consciousness.

If you’re the eager type, you’ll want to know what’s in the Golden Hour cocktail before heading in the draw, we’ve included the full recipe below.

Basil Hayden Golden Hour Cocktail Recipe

1 part Basil Hayden® Kentucky Straight Bourbon Whiskey
3/4 part Lillet Blanc
3/4 part Aperol® Aperitif
Grapefruit peel

1. Combine ingredients over ice in a mixing glass.
2. Stir thoroughly.
3. Strain into a chilled cocktail glass over a large ice cube.
4. Garnish with a grapefruit peel.

You can read up on the T&Cs and all that legal stuff here.

Chris Singh
Chris is a freelance Travel, Food, and Technology writer. He has had work published by The AU Review, Junkee Media and Australian Traveller Media and holds tertiary qualifications in Psychology and Sociology.



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