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

• 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”)