Need some specialty cocktails to go with your Thanksgiving menu? Check out these five recipes for drink ideas to delight your guests:
Orange You Thankful
1 part Hornitos Spiced Honey tequila
1 part Orange juice
¾ part Grapefruit juice
Combine all ingredients except tonic in a shaker with ice, shake vigorously, strain over fresh ice and top with tonic. Garnish with an orange peel.
The mixologists at Hornitos created this recipe.
Sweet Potato Pie Cocktail
1 ½ parts Skinnygirl Bare Naked vodka
1 part Sweet potato puree
½ part DeKuyper Buttershots Butterscotch Schnapps
½ tsp. Cinnamon
Splash of ginger ale
Orange slice for garnish
Mix ingredients in a shaker and pour into a chilled glass over ice. Garnish with an orange slice.
The mixologists at Skinnygirl created this recipe.
Pumpkin Pie Punch
1 ½ oz. 1800 Anejo Tequila
½ oz. Grand Marnier
2 tablespoons Pumpkin puree
1 oz. Maple syrup
Garnish with orange peel
Combine pumpkin puree, tequila, syrup and Grand Marnier in a cocktail shaker filled with ice. Shake well and strain through a fine mesh strainer in a rocks glass filled with ice. Garnish with orange peel.
The mixologists at 1800 created this recipe.
Can’t Shop Me Now
1½ oz. Jameson Irish whiskey
¾ oz. Fireball Cinnamon whisky
1½ oz. Lime juice
Combine ingredients and shake. Pour into tall glass with ice.
The mixologists at La Cave Wine and Food Hideaway inside the Wynn Las Vegas created this cocktail for Black Friday.
2 oz. Stoli Elit vodka
1 oz. Hibiscus cranberry shrub*
1 oz. Lemon juice
1 tsp. Honey
Add all ingredients to a shaker and shake then strain into a cocktail glass and garnish with gold flake.
*For Hibiscus cranberry shrub:
2 cups Water
2 cups Sugar
2 cups Apple cider vinegar
3 cups Sugar
1 lb. Cranberries
10 grams Dried hibiscus flowers
Add sugar, water, hibiscus and cranberries to a pot and bring to a boil. Reduce heat and simmer for 10 minutes. Allow to cool and then strain through cheesecloth or fine strainer. Add apple cider vinegar to the mixture and stir to combine. Store in the refrigerator.
Jeremy Oertel of Donna in Brooklyn created this recipe.