Thanksgiving is Thursday, November 28, but it's the night before that is usually big business for bars and restaurants. If you're looking to add some holiday flair to your cocktail or food menus for the holiday week, check out the round-up of Thanksgiving recipes below!
Thanksgiving Cocktail Recipes
Pomegranate Margarita
Ingredients:
2 oz Komos Reposado Rosa
1 oz pomegranate juice
.75 oz lime juice
.5 oz agave nectar
Pinch of salt
Directions:
- Shake all ingredients and strain over fresh ice in a double rocks glass.
- Garnish with half cinnamon sugar rim.
Rosso Sotto
Ingredients:
1.5 oz. Cierto Tequila Private Collection Reposado
0.75 oz. Svol Aquavit
1 oz. Fresh Squeezed Lemon Juice
0.75 oz. Organic Agave Nectar
0.75 oz. Free Range Egg White
0.25 tsp. Beet Root Powder
Directions:
- Dry shake all ingredients together, add ice, shake and double strain into a coupe glass.
- Add a light dusting of beet root powder and semi-course ground pepper.
- Express a lemon peel and place on the rim for garnish.
S’More Espresso Martini
Ingredients:
2 oz Mash & Mallow Whiskey
0.5 oz coffee liqueur
2 oz hot espresso
2 dashes coffee bitters
Three coffee beans (optional for garnish)
Directions:
- Add Mash & Mallow, coffee liquor, hot espresso, bitters in a shaker.
- Add three cubes of ice and shake vigorously until ice is melted entirely.
- Double strain into a coupe glass.
- Garnish with three coffee beans.
Count Your Blessings
Ingredients:
2 ½ oz Jeptha Creed Four Grain Kentucky Straight Bourbon
1 oz Spiced Simple Syrup (Made with Cinnamon, Cardamom, & Clove)
¾ oz Fresh Lime Juice
1 ½ oz Cranberry Juice
1 oz Apple Brandy
Directions:
- Combine all ingredients into a shaker tin with ice.
- Shake thoroughly.
- Strain into highball glass filled with ice.
- Garnish with apple slices and freshly grated cinnamon.
Grand Cider
Ingredients:
1 part of Grand Marnier Cordon Rouge
0.25 parts Lemon Juice
3 parts Apple Cider
1 Dash Aromatic Bitters
1 bar spoon of butter
Garnish with a cinnamon stick
Directions:
- Warm all the ingredients inside a kettle or a sauce pan.
- Serve in a 6 oz Irish coffee glass.
- Add a bar spoon of butter on top.
Rosa Spiced Sangria
Ingredients:
3 bottles of Rosa Regale Red
3 cups cranberry juice
1 ½ cups blood orange juice
¾ cup mulling spice syrup
3 cups fresh cranberries
3 blood oranges, sliced
Directions:
Mix the bottles of Rosa Regale Red, cranberry juice, blood orange juice, and mulling spice syrup in a large pitcher or punch bowl.
Add the cranberries and blood orange slices.
Serve in wine glasses and garnish each glass with additional fruit, a cinnamon stick, and a star anise.
Almost Normal
Ingredients:
1.5 oz. Redemption Rye
1 oz. Allspice Syrup
0.5 oz. Ardbeg 10
0.5 oz. Simple Syrup
1 oz. Lime Juice
Directions
- Shake and strain into a rocks glass.
- Top with apricot foam lime zest garnish.
Gingerbread Café
Ingredients:
1 ½ parts Cantera Negra Reposado Tequila
½ part Cantera Negra Café
1 shot Espresso
½ part Frangelico
¼ part Gingerbread syrup (equal parts cinnamon syrup to ginger syrup)
Barspoon Crème fraiche
2 dashes of Pecan bitters
Grated cinnamon garnish
Directions:
- Build in tin.
- Dry shake.
- Wet shake.
- Strain into Old Fashioned rocks glass (“served down”).
- Garnish.
Autumn Aurora
Ingredients:
8 – 10 parts Reyka Vodka
4 Cups Apple Cider
1 can Apple Pie Filling
5 Cinnamon Sticks
¼ teaspoon vanilla extract
Orange zest (optional)
Clove or star anise (optional)
Red wine to top
Directions:
- Heat all ingredients except for vodka and wine in a saucepan over medium heat.
- Bring to a simmer for 5 to 10 minutes and stir until ingredients are combined.
- Add 1 part Reyka Vodka to 4 parts batch cocktail mixture.
- Serve warm and top with 1 part red wine.
- Garnish with apple pie filling, sliced apple, or sliced apple wedges.
Barbary Punch
Ingredients:
24 oz. Argonaut Brandy
48 oz. Pineapple Juice
8 oz. Fresh Lime Juice
4 oz. Simple Syrup
Directions:
- Combine all ingredients.
- Garnish each cocktail with a fresh pineapple, a brandied cherry or fine Amarena cherry, and lime wheel.
Frosted Orchard
1.5 oz Hpnotiq
1 oz Deep Eddy Vodka
.25 oz Vanilla Syrup
1 Barspoon Lemon Juice
3oz Sparkling Apple Cider
1 Sprig of Rosemary
1/4 tsp Blue Spirulina
Garnish: Apple Slice, Rosemary Sprig, Cinnamon Sprinkle
Directions:
A unique apple cider cocktail.
Tastes like holiday cheer with notes of rosemary, vanilla, and apple.
Maestro Dobel Mulled Apple Cider
Ingredients:
2 oz Maestro Dobel Reposado Tequila
4 oz Mulled Apple Cider
Spiked Heavy Cream Float
Grated Nutmeg
Cinnamon Stick
Directions:
- Add Maestro Dobel Reposado Tequila and warm mulled cider to a mug and stir
- Add spiked heavy cream float, grated nutmeg and a cinnamon stick to garnish.
Bramble Bee
Ingredients:
1 1/2 oz. Novo Fogo Cachaca infused with juniper berries
1/2 oz. Amontillado Sherry
3/4 oz. The Perfect Purée Blackberry Puree, thawed
3/4 oz. Lemon juice
1/4 oz. Simple syrup
Directions:
Method for the Infused Gin:
Add 50 grams of juniper berries to 1 liter of Novo Fogo.
Set aside for 2-3 days.
Strain berries using a cheesecloth.
Bottle.
Method for Cocktail:
Add all ingredients to a cocktail shaker and fill it with ice. Shake hard, then double strain into a rocks glass filled with pebble/crushed ice. Garnish with lemon verbena sprig.
Thanksgiving Food Recipes
Brussel Sprouts and Cauliflower
Recipe: Ray's Restaurants
Ingredients:
16 oz Brussel Sprouts, halved
6 oz Cauliflower Florettes
Salt and Pepper Mix
2 oz Onion Gastrique:
1 T Canola Oil Blend
1 Qt Yellow Onions, julienned
0.5 Qt Apple Cider Vinegar
0.5 Qt Granulated Sugar
Directions:
For the Onion Gastrique:
- Lightly caramelize onions in oil.
- Add vinegar and sugar and bring to a hard simmer.
- Cook for 1 hour or until reduced by 1/3 and sauce is clear.
For the brussel sprouts & cauliflower:
- Deep fry brussel sprouts and cauliflower until golden brown and tender.
- Season with salt and pepper and toss with gastrique.
- Serve immediately.
Truffle Parmesan Fries
Ingredients:
32 oz 5/16" Straght Cut French Fries
1.5 fl oz Truffle Oil
2 tsp Truffle Salt
1 tsp Salt and Pepper Mix
1.5 T Fresh Parsley, chopped
1.5 oz Aged Parmigiano Reggiano
4 fl oz Roasted Garlic Aioli:
1 c Mayonnaise
2 oz Roasted Garlic Puree
2 tbs Lemon Juice
1.5 oz Water
1 T Parsley, chopped
Kosher Salt
Directions:
For the Roasted Garlic Aioli
- Place all ingredients in an adequate sized mixing bowl and whisk well until incorperated.
- Season to taste.
- Store under refrigeration until ready for use.
For the fries:
- Deep fry french fries at 350 until golden brown.
- Allow to drain then toss with truffle oil, truffle salt, S&P and parsley.
- Place in a fry basket and fine grate cheese over top.
- Serve immediately with roasted garlic aioli.
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