Cocktails To Sip On This Thanksgiving
It’s no secret that there are specific signature flavors that people look forward to in their annual thanksgiving meal – from stuffing to cranberry sauce to mash potatoes, the traditional flavors of a thanksgiving feast are second to none. This Thanksgiving, serve an accompanying cocktail that enhances these beloved flavors with fresh and inventive additions, elevating the sensory experience of the meal as a whole. While you may not know what to cook for the meal, you can be the mixologist of the night with these approved cocktails.
Media Noche
Ingredients:
2 oz- D’USSE VSOP Cognac
1.5 oz-Chilled Café Bustelo Espresso Shot
.5 oz- Simple Syrup
1 oz- Half & Half (or Almond Milk)
Glassware: Martini
Garnish: Shaved Chocolate Ribbons
Method: Add D’USSE VSOP Cognac, Espresso, Simple Syrup and Half & Half into a shaker with ice. Shake and strain into a chilled Martini glass. Garnish with chocolate shavings.
Spiced Apple Tea
50ml (2 parts) Bombay Sapphire
15ml (½ part) MARTINI Bianco
50ml (2 parts) good quality cloudy apple juice – ‘eager’ brand recommended
20ml (¾ part) freshly squeezed lemon juice
125ml (5 parts) water
1 bar spoon orange blossom honey
3 thin slices of green apple (eg: Granny Smith)
1 cinnamon stick; 3 cloves; 1 cardamom pod – broken open
1 black tea bag (eg: Twining’s Assam)
1 orange peel twist – gently spritzed
Method: Toast the dry spices & spritzed orange peel in the bottom of a dry pan for a few seconds then add the water, honey, apple juice & apple slices. Allow to warm up to a simmer then add the Assam tea bag. Infuse for 4 minutes then gently squeeze & take the tea bag out. Add the Bombay Sapphire, MARTINI Bianco & fresh lemon juice, carefully swirl the pan to mix all the ingredients together then strain off the liquid into pre-warmed cups. Take the cinnamon stick & the 3 apple slices from the infusion & add to the cup. Finally, grate some fresh nutmeg over the drink. Enjoy!
Rye Carre
Credit Belvedere Vodka
1oz Belvedere Vodka
1.5oz Hot Water
1oz French Fortified Wine
1oz Fresh Lemon Juice
.5oz Honey
Cinnamon Stick, Orange Wedge, Clove, Nutmeg
Method: Stir all ingredients over cubed ice in mixing glass and strain into a chilled rocks glass over a large ice cube.
The Warm and Toasty
Recipe:
1.5 Santa Teresa 1796
0.5 Smoky Rhubarb Amaro
0.25 Cherry Herring
1 Martini Sweet Vermouth
2 dashes of orange bitters
Method: Stir and strain into a coupe garnish with an orange peel and brandied cherry.
Grey Goose Gingerbread Martini
Ingredients
1.5 parts Grey Goose La Poire vodka
0.5 parts Disaronno liqueur
1.5 parts Sparkling Apple Cider
+ pinch of Pumpkin Pie Spice
Method: Add all ingredients to a cocktail shaker filled with ice. Shake vigorously and strain into a martini cocktail glass.
Chandon Smoke & Bubbles
Ingredients
3.0 oz. Chandon Brut
0.5 oz Rosemary Honey Syrup
0.5 oz. Lemon Juice
1.25 oz Ardbeg 10-Year-Old Scotch Whisky
2 Dash Celery Bitters
Method: Combine Ardbeg, lemon, and rosemary honey syrup in a shaker and add ice. Shake and strain into a coupe. Top with 3 oz. Chandon Brut. Garnish with rosemary & lemon peel.
Rosemary Honey Syrup Recipe
Ingredients:
1/2 cup Fresh Rosemary Leaves, roughly chopped
2 cups Honey, clover or other mildly flavored
1 cup Water
Method: Pour honey and water into a saucepan and place over very low heat. Add rosemary leaves and simmer, stirring occasionally for about 10 minutes, until mixture is fragrant. Remove pan from heat and let cool for 5 minutes. Using a fine mesh strainer, carefully pour the honey through a sieve. Discard the rosemary leaves. Let mixture cool to room temperature, about 30 minutes. Transfer rosemary honey to an airtight container. Add a sprig of fresh rosemary to the honey. Store at room temperature for 24 hours, then place in the refrigerator.
Cranberry Apple Spritz
Carafe Serves 6
Ingredients:
(Carafe- serves 6)
2 cups Martini & Rossi Prosecco
8 oz St-Germain French Elderflower Liqueur
1 cup cranberry-apple juice
1 cup soda water
Apple slices
Mint sprigs
Method: Add all ingredients in a shaker without ice. Dry shake then add ice and shake again. Strain into a coupe and garnish with cinnamon with mint.
The Moët & Chandon Impérial 1869
15ml Agave Syrup
2 Dashes Grapefruit Bitters
1 Dash Orange Flower Water
100ml Moët & Chandon Impérial Brut
Method: Pour all the ingredients into the Moët Impérial 150th anniversary Coupe and top with Champagne. Garnish with a sprig of “Queen Anne’s Lace” (also known as “wild carrot”)
