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.

Kim Crawford Vanilla La La Cocktail

• 1 egg white

• 1 tsp vanilla sugar

• 1/2 tsp vanilla extract

• 1/4 cup Kim Crawford Sauvignon Blanc

• Vanilla flowers for garnish
  

  Method: Place egg white, vanilla sugar and extract, along with the wine in a martini shaker with ice. Shake vigorously and strain into glass of choice. Garnish with flower

Eastern Orchard – Drink Specific Rocks Glass

• ¾ oz. Fresh lemon juice

• ½ oz. Fresh orange juice

•  .75 oz. Orgeat

•  2 oz. Bourbon
  

  Method: Dry shake and pour into a chilled double rocks glass over crushed ice. Garnish with dried orange wheel and grated nutmeg. (Adapted from Trader Vic, circa 1950’s)

The Family Dinner

• 1 ounce Artingstall’s Brilliant London Dry Gin

• 1 ounce apple brandy

• 1/2 ounce cherry heering

• 1/4 ounce Allspice Dram

• 1/2 ounce fresh lemon juice

• 1/4 ounce maple syrup

• 8 dashes cranberry bitters
  

  Method: Stir all the ingredients in a shaker without ice to dissolve the maple syrup. Add ice and shake. Empty drink and ice into a collins or highball glass. Add extra ice to fill, garnish with some frozen cranberries and enjoy!

Fireside Spice

• 3 parts Chai-spiced apple cider*

• 2 parts Patrón Añejo

• 2 parts ginger beer

  Combine all ingredients over ice and garnish with cinnamon and star anise. 

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  *Chai-spiced Apple Cider

  2 cups apple cider, 2 cinnamon sticks, 4 cardamom pods, 4 cloves, ½ teaspoon fennel seeds, 3 star anise.  

  In a small saucepan, add the ingredients for the chai apple cider and heat over medium heat.  Once it starts to simmer, remove from heat and let it cool.  Once cooled, strain the spices out to discard and keep the spiced apple cider for the cocktail.

Velvet White Espresso Martini

• 1.5 oz Disaronno Velvet

• .5 oz Tia Maria Coffee Liqueur

• .5 oz Vodka

• Chocolate Flakes or Coffee Beans

Method: Shake and strain ingredients over ice. Garnish with chocolate flakes or coffee beans.

The Flippin' Egg

• 2 oz vanilla infused Broken Shed Vodka

• 1 oz sweetened condensed milk

• 1 whole egg

Method: Shake with ice, strain back into shaker and dry shake to get frothy. Fine strain into a chilled glass and grate fresh nutmeg over the cup.

Spice on Ice

• 1 ¾ oz. Wemyss Spice King Whisky

• 1 ¾ oz. Apple Cider

• 1 ¾ oz. Fever Tree Ginger Ale

Method: In the glass build over broken block ice and stir with a swizzle. Garnish: Caramelized apple crisp and straw

Apple Cider Ginger Beer

•    4 oz. of Apple Cider

•   1.5 oz. Vodka

• Reed's Extra Ginger Beer

• Cinnamon sticks and Apple Slices          

Method: Apple Cider Ginger Beer Cocktail Recipe: Add Apple Cider and Vodka into glass and stir, do not shake. Pour over ice in a copper mule mug and top off with Reed’s Extra Ginger Beer. Garnish with cinnamon sticks and apple slices.

Scotch Apple Cocktail

Ingredients

• 2 oz of SIA Blended Scotch Whisky

• 2oz of Apple Juice

• 1oz Fresh Lemon Juice

• ¾ oz Rosemary Simple Syrup*

Method: Fill rocks glass with ice, In the following order add ingredients to glass; Scotch, Apple Juice, Rosemary Simple Syrup and Lemon Juice. Stir

* Mix sugar, water, and rosemary in a saucepan. Over medium heat, bring the mixture to a simmer and cook for 15 minutes. Let cool overnight at room temperature. Strain out the rosemary. Syrup can be stored in refrigerator for up to four weeks. 

Rome with a View

Ingredients:

• 1 oz Cinzano Extra Dry

• 1 oz Campari 

• 1 oz Lime Juice

• 3/4 oz Simple Syrup

• Top with Soda Water

Garnish: 1 slice of orange

Glass: Highball

Shake all the ingredients except the soda and strain into a glass with fresh ice. Add the Soda, stir and top with a slice of orange Created by Michael McIlroy, from Attaboy in New York.

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”)