Regardless of who you spend Thanksgiving with this year, we know there will be lots of love and plenty of plates of food to feast upon. A festive fall cocktail can complement to a great meal, and these libations are perfect for not only raising a glass but raising the holiday spirit.
Fall For You
1 oz. Belvedere Bloody Mary
½ oz. pressed apple juice
Dash spiced bitters
Build in a rocks glass with ice and top with Apple Cider. Garnish with apple, chili and cucumber slices.
Pumpkin Rum Old Fashioned by Eddie Fuentes from Finka Table & Tap
1 Dash Angostura Bitters
1 Dash Angostura Orange Bitters
½ oz. Homemade Pumpkin Pie Syrup
2 oz. Caliche Rum
Roasted Pumpkin Seeds
Add the liquid ingredients to a cocktail shaker over ice. Shake and strain into a tumbler over ice and garnish with either a toasted marshmallow or roasted pumpkin seeds.
Bitter but True by Chris Kearns of Burning Waters
1/2 oz. Tequila Avión Reposado
3/4 oz. Lime
3/4 oz. Agave syrup
1/2 oz. Campari
5-7 Mint leaves
3 drops of vanilla essence
Lime wheel and mint sprig for garnish
Combine all ingredients in an ice filled shaker, shake vigorously until chilled. Double strain over ice in a double rocks or double old fashioned glass. Garnish with a lime wheel and mint sprig.
Cruzan Peach Cobbler
1 1/2 oz. Cruzan Peach Rum
1/4 oz. Turbinado Simple Syrup*
1/2 oz. Dark Sherry
1/4 oz. Blackberry Liqueur
1/2 oz. Fresh Lemon Juice
Combine all ingredients over ice, shake and pour into an old fashioned glass. Garnish with fresh grated Nutmeg & flamed Orange Peel.
*For the Turbinado Syrup:
Combine 8 parts Hot Water and 8 parts Turbinado Sugar. Stir until Sugar is dissolved. Refrigerate. Will last for 30 days.
Elevated Outcrop by John McCarthy at Cedar Local
2 oz. Snow Leopard Vodka
1/2 oz. Zirbenz Stone Pine Liqueur
1/4 oz. Suze Saveur d’ Autrefois
1/4 oz. Coriander & Green Peppercorn syrup
1 dash Bitter Truth Celery Bitters
1 dash Angostura Bitters
Serve stirred with a large ice cube in a rocks glass and garnish with a lemon wheel or peel and fresh cracked coriander and green peppercorn.
Cider Punch by The Sea Fire Grill
4 oz. apple cider
1 oz. Grand Marnier
1 oz. Ron Zacapa 23 year old rum
A pinch of fresh nutmeg
A pinch of fresh cinnamon
1 quartered Granny Smith Apple (peeled)
1 quartered fresh orange
Mull apple cider, Granny Smith apple, orange and spices together. Then remove orange and blend, mixing in the grand marnier and rum with cider mixture. Chill for a few hours and strain. Add garnish if desired.
Berry Holiday Cocktail
1/2 cup sugar
1 cup fresh cranberries
1 oz. ruby red grapefruit vodka
2 oz. Cupcake Vineyards Prosecco
1 oz. cranberry juice
1 oz. black currant juice
In a medium saucepan over medium-high heat, dissolve sugar into 1 1/2 cups water. Add cranberries and simmer for 5 minutes, or until softened. Remove from heat and let cool. Strain, discard liquid, and place cranberries on a tray in the freezer for at least 2 hours. Chill vodka, Prosecco, and juices, then mix in a champagne glass. Garnish with skewer of 4 or 5 frozen candied cranberries. Reserve the rest for another drink.
Thanksgiving Harvest byTodd Thrasher
2 oz. Basil Hayden’s Bourbon
1 1/2 oz. Pecan Peach Water*
1 liberal dash of Peach Bitters
In a mixing glass, combine all ingredients with ice and stir for thirty seconds. Strain into a coupe glass and garnish with a large lemon twist.
*For the Pecan Peach Water:
1 quart of Pecans, broken up
2 Peaches, roughly chopped
2 quarts of Water
½ quart of Honey
On a baking sheet spread pecans out evenly and put into a 300 degree, pre-heated oven. Bake for 15 minutes or until the oil starts to come out of the pecans. While you are baking the pecans, add water to a pot and bring to a boil. Reduce to a simmer and add honey and peaches. Transfer pecans to the honey mixture and reduce heat for 30 minutes. Remove from heat and let cool, then strain through a fine chinois and then a coffee filter (there should be no solids in the final mixture).
Cranberry Orange Margarita
1 ½ oz. Sauza Blue Silver 100% Agave Tequila
½ oz. DeKuyper Triple Sec
4 oz. cranberry juice
2 oz. orange juice
½ cup cranberries, frozen
2 tbsp. sugar
First make your garnishes. Freeze ½ cup of cranberries. Using a channel knife cut a long spiral from on orange (see if you can make it all the way in one try!) and cut into 6 inch pieces. Twist the peels around your bar spoon and reserve for garnish.
Zest the other orange with a spice grater to remove just the peel and none of the pith and combine with sugar.Cut the zested orange into wedges. Rub a wedge of orange around half the rim of your glasses. Roll the glasses through the sugared orange zest.
In a shaker, combine the rest of the sugar and orange zest mixture with the cranberry juice, orange juice, Sauza Blue Silver, orange liqueur, and the juice from the orange. Twist the orange peel over the drink and place on the prepared glass. Top with frozen cranberries and serve your cocktail!
Peachy Queen by Alie Ward and Georgia Hardstark
2 oz. bourbon whiskey
¾ oz. fresh squeezed lemon juice
½ tbs. brown sugar clove simple syrup
Two dashes Angostura bitters
2 oz. IZZE Sparkling Peach
Combine first four ingredients in a shaker with ice and shake for 15 seconds. Pour into a coupe glass and top with IZZE Sparkling Peach. Garnish with a pinch of ground cloves and toast to a peachy autumn.
To make the simple syrup, combine ½ cup brown sugar with ½ water in a saucepan with two dozen whole cloves. Heat on low until sugar is dissolved and allow to cool, then strain into a jar and store the remainder in the refrigerator for up to two weeks.