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Thanksgiving Cocktails 2015: These Yummy Drinks Will Warm You Right Up

Thu, November 19, 2015 2:48pm EDT by Chloe Melas Add first Comment
courtesy of DBCPR

It’s almost Thanksgiving and we bet you are gearing up for the big feast that’s about to go down but don’t forget about the most important thing — no, not the turkey! We’re talking about the cocktails and we have selected our fave recipes just for you, so check them out below!

Gobble, gobble! Thanksgiving is such a wonderful time of the year. You get to hang out with your family, friends and eat tons of food! But instead of just cracking open a beer or pouring a glass of wine, try some of the cocktails that we think will spice up your party!

Maple Whiskey Sour

From The Chester’s Winter Lodge in NYC.
2 ounces Bulleit Bourbon
1 ounce fresh lemon
3/4 ounce maple simple syrup (1 part maple-1 part hot water and integrate for syrup)
2-3 dashes angostura bitters
Glass: Rocks
Garnish: lemon wedge

Apple Cinnamon Hot Toddy

From The Chester’s Winter Lodge in NYC.
1 1/2 oz. Crown Royal Regal Apple
1 barspoon honey or cinnamon simple syrup
1/2 oz. fresh lemon juice
4 oz. boiling water
Glass: Mug
Garnish: lemon wedge, cinnamon stick.

Irish Coffee

From The Chester’s Winter Lodge in NYC.
1 cup of Hot coffee
1.5 oz Jameson
1 tsp. Brown sugar
Glass: Mug
Garnish: Whipped Cream

Hot Spiked Cider 

From The Chester’s Winter Lodge in NYC.
2 oz Bulleit Rye
1 cup mulled apple cider
Add two ounces of whiskey to a mug. Top with 1 cup warm mulled apple cider.
Glass: Mug
Garnish: Lemon

Dark Horse:

From Elizabeth Karmel, Four Points Grill Master.
1/2 cup Guinness
2 shots Captain Morgan
3 shots Coke Zero
Serve in a small hurricane glass

Winter Sour

Ingredients:
2oz Absolut Elyx
3⁄4oz Nettle Cordial
3⁄4oz Cloudy Apple Juice
3⁄4oz Freshly Squeezed Lemon Juice 2 Dashes Peychaud’s Bitters
Half an Egg White
Garnish: Dried Apple Slice

Instructions: Shake all ingredients first without ice to emulsify egg white. Shake with cubed ice and strain into chilled cocktail coupe.

Gran Cosecha Pumpkin Pie

Ingredients:
1 eggwhite
1/2 oz. fresh lemon juice
1/2 oz.  cinnamon simple syrup
3/4 oz. fresh pomegranate juice
1.5 oz. Gran Cosecha Blanco

Instructions: Dry whip all ingredients to emulsify. Add ice and shake hard for about 30 seconds. Double strain into a coupe. Garnish with grated cinnamon, grated orange zest, and Angostura bitters. Pomegranate seeds optional. Recipe by Hilary Chadwick

STK LA’s Strawberry Cobbler

Ingredients:
2oz. Belvedere Vodka
2 Strawberries
.25oz. Fresh Simple Syrup
1oz. sour
.02oz. Graham Cracker

Instructions:
Add strawberries into the mixing glass, muddle the strawberries, add vodka, simple syrup and sour into the mixing glass. Add ice then shake & strain into a graham cracker crusted rimmed martini glass.

SVEDKA’s Hot & Bothered
Ingredients:
1 ½ parts SVEDKA Raspberry
Dash Angostura bitters
1 tsp. vanilla syrup
Squeezed lemon wedge
Top with hot apple cider

Instructions:
Build ingredients in a toddy mug, top with hot apple cider and garnish with a thin apple slice and star anise.

SVEDKA’S Cherry Harvest
Ingredients:
1 ½ parts SVEDKA Cherry
¾ part honey
¾ part fresh limejuice
½ part grapefruit juice
½ part cherry herring
1 ½ part porter beer

Instructions:
Build in a cocktail shaker except for beer, shake and strain into a highball glass over ice. Add beer and stir. Garnish with fresh cherries.

Señor Frog’s NYC Frog Legs Shot

Ingredients:
½ oz. of Vodka
½ oz. of Melon Liqueur
1 oz. of Pineapple juice
½ oz. of Sweet-and-Sour Mix

Instructions:
Combine ingredients in a shaker and shake with ice, strain into shot glass.

Señor Frog’s NYC Mexican Apple Shot

Ingredients:
½ oz. of Tequila
½ oz. of Sour Apple Liqueur
1 oz. of Cranberry Juice

Instructions:
Combine ingredients in a shaker and shake with ice, strain into 4oz shot glass.

Skinny Snowman

Bounce Sporting Club (55 W 21st St.)
2 oz. Fig Infused Bulleit Bourbon
1 oz. Vanilla Almond Milk
1/3 Ripened Banana
Whole Nutmeg
1 Brandied Cherry

Method: Muddle 1/3 of a very ripe banana in a cocktail shaker. Add 2 ounces of Fig Infused Bulleit Bourbon and 1 ounce of vanilla almond milk. Shake and strain into a chilled martini glass. Garnish with freshly grated nutmeg, and a brandied cherry.

For the Seasonal Celebrator
Cruzan® Old Pal
Ingredients:
2 parts Cruzan® Estate Diamond Dark Rum
1/2 part Bitter Red Liqueur
1/2 part Fino Sherry
2 dashes Orange Bitters

Method: Combine all ingredients over ice in a mixing glass and stir for 20 seconds. Strain into a chilled coupe. Garnish with an orange peel cut to look like a feather

For the Traditionalist
Knob Creek® Old Fashioned Holiday (recipe by Celebrity Chef Michael Symon)
Ingredients:
1 1/2 Parts Knob Creek® Rye Whiskey
1/2 Part Cinnamon Syrup
1/2 Part Lemon
1 Part Wild Ale (like Jolly Pumpkin Artisan Ales®)
1 Egg White
Nutmeg for Garnish

Method: Combine all ingredients in a bar tin without ice. Shake for 20 seconds. Add ice and shake for another 20 seconds. Double strain into chilled lowball glass and garnish with grated nutmeg.

For the Cocktail Connoisseur
Laphroaig® Montgomerie Smoked Cider
Ingredients:
1 1⁄2 parts Laphroaig® 10 Year Old Single Malt Scotch Whisky
3 parts apple cider
1 part fresh lemon sour

Method: Build over ice in order. Garnish with a lemon wedge.

For the Whiskey Novice
Basil Hayden’s® Spiced Cocoa
Ingredients:
2 parts Basil Hayden’s® Bourbon
1/4 part Nocello® Walnut Liqueur
2 parts Spicy Hot Cocoa* (see recipe below)
2 Chili Peppers (for garnish)

Method: Pre-heat mug by filling it with hot water – discard water after 30 seconds. Add Basil Hayden’s® Bourbon and Nocello® Walnut Liqueur to the heated mug. Add the spicy hot cocoa and gently mix together. Garnish with chili peppers.

Spicy Hot Cocoa*
Ingredients:
1/2 Tbsp. Unsweetened Cocoa Powder
1/2 Tbsp. Sugar
Pinch of Salt
Pinch of Cayenne Pepper
1/4 Cup Water

Method: Mix dry ingredients together, add hot water and stir until dissolved.

Midori® Cider
Ingredients:
1 part Midori® Melon Liqueur
2 parts Apple Cider
1 Wedge of Lemon
1 Apple for garnish (optional)

Method: Fill the glass with ice and pour in Midori®. Squeeze 1 wedge of lemon and drop in the glass. Add apple cider, stir gently, and garnish with an apple slice (optional).

Red Blooded Mule
Ingredients:
1 ½ oz. Deep Eddy Cranberry
1 oz. fresh squeezed lime juice
Ginger Beer
Fresh Cranberries to garnish
Lime wheel to garnish
Mint (optional)

Instructions:
Pour 1 ½ oz. Deep Eddy Cranberry over ice into a copper mug. Pour in 1 oz. lime juice. Top with ginger beer. Give it a light stir, then garnish with fresh cranberries and lime wheel and optional mint.

The HOST (Hot Orange Spiced Tea)
Ingredients:
5 oz. hot water
1 oz. Deep Eddy Sweet Tea
2 oz. fresh squeezed Orange Juice
Cinnamon Stick to garnish
Orange Wheel to garnish

Instructions:
Combine Deep Eddy Sweet Tea, hot water and orange juice into mug. Garnish with cinnamon and orange wheel.

Pumpkin Cream Soda
Ingredients:
1 ½ oz Deep Eddy Vodka
½ tsp. Vanilla extract
3 oz Apple Cider
1 tbs pumpkin pie filling
3 oz ginger beer
cinnamon sugar
cinnamon stick to garnish

Instructions:
Combine first 4 ingredients in shaker over ice, shake and strain into cinnamon sugar rimmed rocks glass with ice, top with ginger beer and garnish with cinnamon stick.

Pass The Turkey

45ml Wild Turkey 101 Bourbon
60ml apple cider
1 tbs cranberry jelly
1 sprig fresh sage
1 sprig fresh thyme

Muddle sage and thyme with apple cider. Add ice, top with Wild Turkey and cranberry jelly. Shake well, strain over ice in a glass rimmed with turkey jus and breadcrumbs.

Tilted Tea

Ingredients:
½ oz Three Olives Regular Vodka
½ oz Tanqueray Gin
½ oz Bacardi Superior Rum
½ oz Triple Sec
½ oz Bushmills Irish Whiskey
Fill glass with Sweet & Sour
Splash Coke

Instructions:
Pour items 1-5 into 14 oz Glass. Fill glass with ice. Fill remainder of glass with Sweet & Sour and a splash of Coke. Garnish with Lemon Wedge on glass.


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— Chloe Melas