Thanksgiving is Thursday, November 24, 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 menus for the holiday week, check out the round-up of Thanksgiving cocktail recipes below!
Cranberry Boulevardier
Ingredients:
1 oz. Wild Turkey Bourbon
1 oz. Campari® Aperitif
1 oz. Sweet Vermouth
½ oz. Monin® Cranberry Syrup
Directions:
Fill serving glass full of ice. Pour ingredients into mixing glass with 2/3 ice in order listed. Stir vigorously to chill, and strain into serving glass with ice. Add garnish and serve.
Tanteo Tequila Panadero Margarita
Ingredients:
2 oz Tanteo Chipotle Tequila
1 oz Fresh lemon juice
¾ oz Light agave Nectar
1 oz Pumpkin Puree
Directions:
Combine ingredients in a shaker with ice. Shake well and strain into a hollowed mini-pumpkin. Garnish with freshly ground nutmeg and cinnamon.
Naughty Toddy
Ingredients:
1oz. Dos Hombres Mezcal
1/2oz. Fresh lemon juice
1/4oz. Honey
1oz. Whiskey
20z. 100% Natural apple juice
Directions:
The Naughty Toddy can be made hot or cold. To make hot: Mix all ingredients and pour into a teapot or pot on a stove and heat. Use caution as the cocktail will be hot. Pour into a coffee glass. Garnish with a lemon wheel. To make cold: Add all ingredients in a mixing glass. Shake and strain into a coffee glass filled with ice. Garnish with a lemon wheel.
The Whiskey Drink
Ingredients:
1 1/2 ounces whiskey, preferably Abasolo Mexican corn whiskey
heavy 1/4 ounce oloroso sherry
1 heaping bar spoon mascarpone
1/2 ounce agave nectar
3/4 ounce fresh lime juice
sprig of fresh parsley
6 drops saline solution (1:4, salt to water, or use a generous pinch of salt)
Garnish: parsley olive oil, small parsley sprig
Directions:
For the parsley olive oil, blend two cups extra-virgin olive oil with one bunch parsley. Pass through a fine-mesh strainer, then decant into a dropper bottle. Combine all ingredients in a cocktail shaker with a small amount of ice and whip shake until chilled. Double-strain into a coupe glass. Garnish with a few drops of parsley olive oil and a small parsley sprig.
Autumn Sea
Ingredients:
1 1/2 oz. Old Pulteney 12 Year Old Single Malt
1/2 oz. Fino Sherry
1 oz. Apple Cider
1/2 oz. honey syrup (equal parts honey and water dissolved)
Directions:
Shake ingredients very well with ice and strain into a martini glass. Garnish with a slice of apple.
Speyside Cider
Ingredients:
1.5 oz Speyburn 10YO Speyside Single Malt
.5 oz Lillet Blanc
.5 oz fresh lemon juice
Top 4 oz dry or brute cider
Directions:
Combine Speyburn, Lillet, and lemon juice in cocktail shaker filled with ice. Shake vigorously and strain into a rocks glass filled with ice. Top with cider and garnish with thin apple slices and a star anise.
Toe the Line
Ingredients:
1 oz. Somrus Indian Cream Liqueur
1 oz. The Perfect Purée Passion Colada blend
1/2 oz. cherry juice
1 oz. cold brew coffee
Directions:
Shake ingredients very well with ice and strain over ice into a rocks glass. Garnish with dried banana and hibiscus sea salt.
Jaisalmer Olive Oil Martini with Holiday Herbs
Infusion Instructions:
In an air-tight, freezer-safe container add a large sprig each of fresh rosemary, thyme, and parsley, 6 to 8 white or pink peppercorns, and 3 oz of high quality olive oil to a 750 ml bottle of Jaisalmer Gin. Allow the ingredients to infuse for about 8 hours, shaking well once an hour. Place the container in the freezer overnight. This will solidify the oil. Using a cold (preferably frozen) fine mesh strainer, remove all solids from the Jaisalmer Gin. The infused gin is now ready for use.
Cocktail Build:
2.5 oz Infused Jaisalmer Gin
.5 oz Dry Vermouth
Directions:
Combine ingredients in a mixing glass. Add ice and stir until proper chill and dilution occur. (If using gin just out of the freezer, you will want to add a little water, about .5 oz.) Garnish with an herb-stuffed, pitted Castelvetrano olive. Add a few drops of olive brine to taste, if desired.
Roe & Quito
Ingredients:
1.5 oz Roe & Co
1.5 oz coconut cream
1.0 oz maple syrup
Guinness Stout
Whole egg
Directions:
Dry shake, rocks shake, pour into Nick and Nora glass, and topper with one ounce of Guinness, with nutmeg and cinnamon to garnish.
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