It’s a busy week, what with Thanksgiving, Hannukkah and Black Friday. Here are a few more seasonal drink recipes to enjoy before, after or during your celebrations. If you missed our first round of holiday drinks, you can find more Thanksgiving cocktails here. And if pumpkin is your thing, check out these five smashing pumpkin cocktails. Most important, have a wonderful Thanksgiving!
Fall Sherry Cobbler
2 oz. La Gitana Manzanilla sherry
½ oz. Velvet Falernum liquer
½ oz. Black pepper and cinnamon-infused Combier liqueur*
4 Apple slices
Muddle apples in the Falernum & Combier. Add sherry and dry shake (without ice) and fine-strain into a rocks glass. Fill with crushed ice and garnish elaborately with fruits, mint, grated cinnamon and a straw.
*For black pepper and cinnamon-infused Combier liqueur:
Add 75 grams of crushed cinnamon sticks and 10 grams crushed black pepper to one 750-ml. bottle of Combier. Fine-strain after 2 hours.
Katie Emmerson, bar manager of the Hawthorne in Boston, created this cocktail.
Thanksgiving In A Cup
1 oz. Appleton Estate Reserve rum
1 oz. Appleton Estate 12 Year rum
¾ oz. Amaretto
½ oz. Heavy cream
1 Whole egg
1 Heaping barspoon of pumpkin pie puree
Place all ingredients into a shaker and dry shake vigorously. Add ice and shake again. Strain into a glass and garnish with freshly grated cinnamon.
The mixologists at Appleton Estate created this recipe.
¾ oz. Ketel One Citroen vodka
½ oz. St. Germaine elderflower liqueur
½ oz. Lemongrass syrup
½ oz. Lemon juice
3 oz. Sparkling wine
Combine all ingredients except sparkling wine. Shake with ice and strain. Top with sparkling wine and garnish with lemongrass stick or cranberries.
Created by mixologist Jason Kosmas for Malai Kitchen in Dallas.
1 ½ oz. Wild Turkey Thanksgiving Infusion*
1 oz. Lemon juice
½ oz. Maraschino liqueur
½ oz. Demerara syrup
Mix all ingredients in a mug and add 3 oz. hot water. Stir and garnish with a wide lemon disc twist.
*For Wild Turkey Thanksgiving Infusion: In a wide-mouthed glass infusion jar place 1 liter of Wild Turkey 101 and 2 barspoons of cardamom seeds. Close and leave in a dark cool place for 1 day. Strain out cardamom and add 1-½ cups dried, unsweetened cranberries and 3 sticks of cinnamon. Close and leave for another two days, agitating once per day. Strain solids and store in the original Wild Turkey bottle with proper labeling.
Recipe created by San Fransico mixologist H. Joseph Ehrmann.
Ruffino Grazie Mille
6 oz. Ruffino prosecco
¼ oz. Lemon juice
Small scoop pumpkin puree
Stir the lemon and pumpkin puree in mixing glass with ice. Strain into a flute or wine glass. Top with prosecco and garnish with grated cinnamon.
The mixologists at Ruffino created this recipe.
Horchata Coffee Cocktail
1½ oz. Hennessy V.S
1 oz. Espresso
1½ oz. Diluted condensed milk (diluted 1:1 with water)
¼ oz. Grand Marnier
4 dashes Angostura bitters
In a shaker tin add all liquids and shake with ice. Strain into a rocks glass filled with crushed ice. Garnish with fresh grated cinnamon and an orange twist.
The mixologists at Hennessy created this recipe.
3 Parts Skinnygirl prosecco, chilled
1 Part grapefruit juice, chilled
1 Part cranberry juice
1 Part ginger ale
Mix all juice ingredients in a cocktail shaker with ice. Top with prosecco and ginger ale. Garnish with grapefruit slice.
The mixologists at Skinnygirl created this recipe.
2 oz. Ketel One Oranje vodka
1 ½ oz. Pumpkin puree
1 ¼ oz. Cranberry sauce
½ oz. Fresh squeezed lemon juice
¼ oz. Rosemary-infused brown sugar simple syrup
Muddle cranberry sauce in a cocktail shaker. Add lemon juice, pumpkin puree, simple syrup and vodka and shake over ice. Strain into a Martini glass. Garnish with fresh rosemary.
The mixologists at Ketel One created this recipe.
1 ¼ oz. Caorunn gin
1 oz. St. Germain elderflower liqueur
½ oz. Lemon juice
Pink Lady apple slices
Crème de Mure
Muddle apple well, add sprigs of thyme and gently press. Add all other ingredients (except soda and Crème de Mure) and shake well over cracked ice. Fine strain into glass, pack with crushed ice and top with soda and Crème de Mure. Garnish with a lemon (or orange) twist with a sprig of thyme threaded through it or a lemon corkscrew and a blackberry
The mixologists at Caorunn gin created this recipe.