Let’s Be Thankful For These Delicious Cocktails To Serve This Holiday Season
As the holidays are quickly approaching, homes are bursting with good eats and cheer with family and friends. And like we always say: Alongside every great meal is a delicious cocktail. So whether you are sipping to celebrate the most wonderful time of year, or to calm your nerves against that one particular relative, we have selected 14 of the best Thanksgiving cocktails to serve this season. Everything you could think of including a bone-warming toddy, a concoction to settle your stomach post-dinner, or a CBD-infused drink to mellow you out. We are sure these festive cocktails will get you in the spirit. Happy Thanksgiving!
- 1 1/2 oz Duke Bourbon
- 3/4 oz Fresh Bayleaf Syrup
- 3/4 oz Yuzu Lemon Blend
- 2 Dashes Elemakule Tiki Bitters
- Dry shake all ingredients, add ice and shake vigorously.
- Strain into a small coupe.
- Place the cocktail under a glass cloche and fill the cloche with cherrywood smoke from a smoking gun.
- Let sit for 30 seconds then enjoy
Bake and Wake
by Sandi Hein at Hooch and Hive
- 1.5 oz Slow & Low Rock & Rye Whiskey
- .5 oz Magdala Orange Liqueur
- 1 oz espresso
- 1 drop of Hemp CBD oil
- Almond Milk Foam
Combine all ingredients except for milk foam into cocktail shaker. Shake well and then pour into a coupe glass. Top with almond milk foam and serve.
- 2 oz. Woodford Reserve
- 1/2 oz. Demerara Syrup
- 3 Dashes Angostura Bitters
- 2 Dashes Regan’s Orange Bitters
Add ingredients to the mixing glass. Add ice to mixing glass and serving glass. Stir ingredients for 30-40 secs. Strain into serving glass. Garnish with a lightly expressed orange peel.
Cruzan® Maple Leaf
- 2 oz. Cruzan® Estate Diamond® Dark Rum
- 1/2 oz. Maple Syrup
- 4 dashes Bitters
- 2 dashes Apple Bitters
- Cinnamon, Ground
Stir ingredients over ice and pour in a rocks glass over a large ice cube. Scrape fresh cinnamon on top as garnish.
Cruzan® Hurricane Hot Toddy
- 1 ½ oz. Cruzan® Dark Rum
- ½ oz. Cruzan® Hurricane Proof™ Rum*
- ½ oz. lemon juice
- ½ oz. cane syrup
- 1 dash Angostura bitters
- Hot water
Prepare a mug by rinsing it with boiling water and pouring the water out. Next, add the cane syrup and hot water and stir until dissolved.
*Every bottle purchased of Cruzan Hurricane Proof Rum will provide aid and support to communities adversely impacted by hurricanes in the U.S. Virgin Islands and across the United States.
Rekorderlig’s “The Cosy”
- 1 oz. spiced rum
- 1.5 tsp of pear puree
- 5 oz. of Rekorderlig Spiced Apple
- Dash of bitters
- 1 egg white
Mix all of the ingredients except the cider together. Gently heat the cider and pour into the mixed ingredients. Gently stir and pour into an insulated glass. Garnish with a slice of pear.
- ½ Fernet-Branca
- 1½ oz. Malfy gin
- 1 oz. yellow chartreuse
- ¾ oz. lime juice
- ½ oz. demerara syrup
- 2 dashes orange bitter
Combine all ingredients except Fernet-Branca into a cocktail shaker with ice. Shake vigorously and strain into a rocks glass with crushed ice. Float Fernet-Branca on top and garnish with mint sprigs and powdered sugar.
Breakfast in Bed
- 2 oz Carpano Antica
- ¾ oz Lemon Juice
- ½ oz simple syrup
- 1 tsp. Brancamenta
- 1 barspoon Orange Marmalade
Place all ingredients into cocktail shaker. Shake, and then strain into a double rocks glass with crushed ice. Garnish with a lavish mint bouquet.
- 1 oz chilled floater of Deep Eddy Cranberry Vodka
- 4 oz chilled prosecco/champagne
- Dried cranberry garnish
Add cranberry vodka into a highball glass. Top with champagne and garnish with dried cranberry.
Beyond The Promenade
- 1 ½ oz. Avion Anejo
- 1 oz. Cinnamon Anise Syrup *
- 1 oz. Pumpkin Puree
- ½ oz. Fresh lemon juice
Combine all ingredients into a cocktail shaker. Add ice and shake vigorously. Strain into Pilsner glass with crushed ice. Garnish: Cinnamon dust and Star of Anise
*Cinnamon Anise Syrup:
- of simple syrup
- 3 cinnamon sticks
- 2 star of anise
- 1 clove.
( Simmer in med heat for 8 – 10 minutes)
Woodford Reserve Bourbon Milk Punch
- 2 cups cream
- 2 cups whole milk
- 1 cup Woodford Reserve bourbon
- ¾ cup sifted powdered sugar
- ½ vanilla bean
- Fresh grated nutmeg
In a metal bowl over an ice bath, whisk sugar, cream, milk, and bourbon until nice and frothy. Add vanilla bean and strain through fine mesh strainer into pitcher. Place pitcher in freezer for 30 minutes to an hour stirring on occasion. Pour into glass and garnish with freshly grated nutmeg.
Hot Buttered Rum
by Julia Diakow
- 1 ½ oz. The 86 Co Cana Brava Rum
- 1 bar spoon of B.G. Reynold’s Falernum Tropical Cocktail Syrup
- 2 dashes of Scrappy’s Cardamom Bitters
- 1 heaping of hot buttered rum mix
- Hot water
In a seasonal mug, combine the rum, cocktail syrup, bitters and hot buttered rum mix together. Add hot water to fill, stir and enjoy.
by Lucinda Sterling
- 1 oz Mezcales de Leyenda San Luis Potosi
- 1 oz Woodford Reserve
- 3/4 oz Perfect Puree Pear
- 1/2 oz allspice
- 3/4 oz fresh lemon
- orange bitters
- club soda
Mix all ingredients into a cocktail shaker and shake with ice. Strain into a Collins glass over ice. Top with club soda. Garnish with an orange wedge.