Thanksgiving Cocktails

Autumn Spice: 1½ oz Jack Daniel’s Tennessee Whiskey, 1½ oz apple cider, 2 Tbsp pumpkin purée, 1 Tbsp maple syrup, 1 dash cinnamon, 1 dash nutmeg, 1 cinnamon stick. Combine first five ingredients in shaker filled with ice. Shake vigorously and strain into a chilled cocktail glass. Garnish with a dash of nutmeg and a cinnamon stick.

Chocolatey, smooth, invigorating Couleur Cafe: 1 ½ oz Grey Goose Vodka, ½ oz Kahlúa Coffee Liqueur, 1 oz espresso, 1 splash simple syrup, Heavy cream, Cocoa powder, Combine first four ingredients in a shaker filled with ice. Shake and strain into a chilled coupe glass. Top with a thin layer of heavy cream and a light dusting of cocoa powder.

Cranberry Sauce Margarita: 2 oz Cazadores Tequila Blanco, 2 Tbsp fresh lime juice, 1 ½ Tbsp chunky cranberry sauce, 1 tsp honey, Brown sugar, Fresh cranberries - Rim a margarita glass with brown sugar; set aside. Combine first four ingredients in a shaker filled with ice. Shake and strain into prepared glass. Garnish with cranberries.

Happier Holidays Punch: 4 c Wild Turkey Bourbon, ¾ c Disaronno, 2 c fresh lemon juice 2 c sparkling apple cider, 1 c simple syrup, 5 c seltzer, 2 lemons, sliced, 10–20 maraschino cherries - Chill all ingredients. Combine first five ingredients in a large bowl. Just before serving, add seltzer, lemons and cherries. Serve over ice, if desired.

Meistertini: 1 ½ oz Jägermeister, chilled, ¾ oz sweet vermouth, ⅓ oz maple syrup, 1 ½ oz espresso - Combine all ingredients in a mixing glass filled with ice. Stir vigorously and strain into a chilled martini glass.

SPICED SPRITZ: 1 oz Belvedere Vodka, 1 oz sweet vermouth, 2 orange slices, 2 star anise pods, Seltzer, Tonic water - Combine first four ingredients in a wine glass. Fill with ice and top with equal parts seltzer and tonic water

Pumpkin Spice Sangria: 1-750 mL bottle Beringer Main & Vine Chenin Blanc, chilled, 1-750 mL bottle sparkling cider, chilled, ½ c Pinnacle Pumpkin Spice Vodka, 1 pear, chopped, 1 apple, chopped, Cinnamon sticks - Combine first five ingredients in a large pitcher and stir. Serve in rocks glasses garnished with cinnamon sticks.

The Cranskey: 1 oz Crown Royal Canadian Whisky, 1 oz ginger ale, 1 oz cranberry juice Fresh cranberries, Combine first three ingredients in a shaker filled with ice. Shake and strain over fresh ice into a rocks glass. Garnish with cranberries.

Scotchocolate: 1 ½ oz Dewar’s White Label Blended Scotch, 3 oz prepared hot chocolate, 3 oz half and half, frothed, Combine first two ingredients in a mug; stir gently. Top with frothed half and half.

Rum Sangaree: 2 oz Bacardi Black Rum, ½ oz Cointreau, ½ oz Cockburn’s Fine Ruby Port, 1 dash nutmeg. Combine first three ingredients in a shaker filled with ice. Shake and strain into a rocks glass filled with fresh ice. Garnish with nutmeg.

Cranberry Gimlet: 2 oz Seagram’s Gin, 1 oz unsweetened cranberry juice, ½ oz fresh lime juice, ½ oz simple syrup, Fresh cranberries Combine first four ingredients in a shaker filled with ice. Shake and strain into a martini or coupe glass. Garnish with whole cranberries.

Awesome American Coffee: 1½ oz Brown Jug Bourbon Cream, ½ oz coffee liqueur, ½ oz bourbon, 6 oz hot coffee, Whipped cream, Ground cinnamon Combine first four ingredients in a heat-safe mug; stir gently. Garnish with whipped cream and a dash of cinnamon.

Spiced Eggnog: 2 oz Captain Morgan Original Spiced Rum, 4 oz eggnog, Ground cinnamon and nutmeg Combine spiced rum and eggnog in a shaker filled with ice. Shake and strain into a rocks glass. Garnish with spices.

Hot Apple Pie 43: 1 oz Licor 43, 3 oz apple juice, 1 cinnamon stick, Whipped cream, Ground cinnamon. Heat apple juice with the cinnamon stick. Add Licor 43 and remove from heat. Remove cinnamon stick and pour warm mixture into a heat safe mug. Garnish with whipped cream and a sprinkle of cinnamon.

The Spicy Pumpkin: 1½ oz 1800 Coconut Tequila, ½ oz Cointreau, 1 Tbsp pumpkin purée, 1 Tbsp coconut milk, 1 dash each, cinnamon and cayenne pepper, 1 cinnamon stick. Combine first five ingredients in a shaker filled with ice. Shake and strain into a chilled martini glass. Garnish with cinnamon stick.

Bourbon Apple: 1½ oz Rebel Yell Bourbon, 2 oz unsweetened apple sauce, ½ oz lemon juice, ½ oz maple syrup, 1 fresh apple slice, 1 dash ground cinnamon. Combine first four ingredients in a blender and pulse to combine. Pour into a glass filled with ice. Garnish with apple slice and cinnamon.