Whether you're drinking alone or with family and friends, Turn Up your Thanksgiving Feast with these cocktails.
2 teaspoons simple syrup
1 teaspoon water
2 dashes bitters
1 cup ice cubes
1 jigger (1.5 fluid ounce) bourbon whiskey
1 slice orange
1 maraschino cherry
Pour the simple syrup, water, and bitters into a whiskey glass. Stir to combine, then place the ice cubes in the glass. Pour bourbon over the ice and garnish with the orange slice and maraschino cherry.
Pumpkin Pie Martini
1/2 ounce Vanilla Vodka
1 ounce Pumpkin Spice liqueur
1/2 ounce Kahlua
1/2 ounce Butterscotch Schnapps
1/2 ounce half-and-half
Crushed graham crackers
Cinnamon stick (garnish)
Add all liquids in a shaker filled with ice. Shake and strain into large martini glass rimmed
with crushed graham crackers. Garnish with a cinnamon stick.
2 quarts apple cider
2 cinnamon sticks
2 whole allspice berries
2 whole cloves
1 orange, thinly sliced
Place all ingredients in a large saucepan and bring to a simmer. Divide among individual mugs and serve hot.
1 (750-ml) bottle red wine, such as Cabernet Sauvignon
1/4 cup honey
2 cinnamon sticks
1 orange, zested and juiced
4 whole cloves
3 star anise
4 oranges, peeled, for garnish
Combine the wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a
large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs,
add an orange peel to each and serve.
2 tbsp. chocolate syrup, plus more for drizzling
4 oz. Baileys
4 oz. chocolate liqueur
4 oz. vodka
shaved chocolate (optional)
Pour chocolate syrup onto a shallow plate. Dip rim of martini glasses into
chocolate syrup to coat rims. Drizzle the inside of each glass with chocolate
syrup. Combine Baileys, chocolate liqueur, and vodka in a large cocktail shaker. Fill
with ice and shake until thoroughly chilled, about 20 seconds. Divide evenly
between glasses. Top with shaved chocolate and serve.
Ginger Rosemary Cocktail
1 cup sugar
1 cup water
⅓ cup packed fresh rosemary leaves
⅓ cup coarsely chopped fresh ginger
¼ teaspoon black pepper
1 cup gin
1 cup rosemary-ginger simple syrup
1 cup sparkling water
½ cup fresh lime juice
Bring all syrup ingredients to a boil in a small saucepan over medium heat. Boil, stirring until sugar has dissolve, about 1 minute. Remove from heat. Let stand, covered, 1 hour at room temperature.
Strain through a fine-mesh sieve, pushing down on solids to extract as much liquid as possible. Refrigerate until ready to use.
Combine gin, 1 cup of the rosemary-ginger simple syrup, sparkling water, and lime juice in a cocktail shaker. Add ice cubes and shake until well-chilled. Strain 3/4 cup each into 8 glasses and serve.
Credits: Allrecipes, Food Network.
Disclaimer: Unum Craft Distillates does not claim any rights to recipes or photographs used.