It’s time for Drinksgiving! Sorry, we mean Thanksgiving. Either celebrate — or survive, depending on how you look at it — at the family dinner table on Nov. 24 with one of these amazing cocktail recipes, all of which pair nicely with pumpkin pie! Enjoy.
The Tamarind Fizz
Created by Darnell Holguin, FIFTY
2 oz NOLET’S Silver Gin
1 1/2 oz of Tamarind Reduction*
1/4 Yellow Chartreuse
1 dash Angostura Bitters
1 egg white
Dry shake (Shake without ice) ingredients in a tin. Then add ice and shake again. Pour into a collins glass filled with approximately 1 1/2 oz of club soda. Let it rest for 60 seconds in the fridge. Then top with more club soda until the foam rises a little above the glass. Grate cinnamon for garnish.
Star of Autumn
1 ½ parts FACUNDO NEO
1 part Laird’s Applejack
¼ part Maple Syrup
¼ part lemon juice
Apple wheel (Green or Granny Smith) for garnish
Shake all ingredients with plenty of ice. Strain into a coupe glass. Garnish with a thin apple wedge or curled apple peel.
Created by Robert Sickler, cocktails creator and proprietor at Finn’s Manor, former Diageo Master of Whisky
1.5 oz Usquaebach Reserve Highland Whisky
1 oz St. George Spiced Pear Liquor
1-2 dashes Bittercube Cherry Bark Vanilla Bitters
1 lemon twist garnish
Add all ingredients to a mixing glass and stir ice. Strain into coupe glass, garnish with lemon twist.
EFFEN® Spiced Orange Mule
EFFEN® Spiced Orange Mule
2 parts EFFEN® Blood Orange Vodka
1/2 part DeKuyper Hot Damn
Combine ingredients over fresh ice and garnish with a lime wedge.
SVEDKA’S Autumn Aspirations
1½ parts SVEDKA Vodka
¾ part Bonal Gentiane Quina
¼ part Yellow Chartreuse
2 dashes orange bitters
Combine ingredients in a cocktail shaker filled with ice. Stir well and strain into a coupe glass. Garnish with a sprig of fennel frond
(Seth Allen, The Late Late)
4-5 Mint Sprigs
1.5 oz Jameson Whiskey
.5 oz lemon Juice
.5 oz demerera sugar
Muddle mint in a tin. Add whiskey, lemon, and sugar. Add ice and shake. Double strain over fresh ice and top with cider. Garnish with mint and an apple wheel and enjoy!
100% Rye Old Fashioned
2 parts Canadian Club® 100% Rye
8 Dashes Angostura® Bitters
Pinch of Raw Sugar
Orange Peel to Garnish
Muddle sugar and bitters in a rocks glass. Add Canadian Club 100% Rye and ice. Stir and top with an orange peel as garnish.
2 oz Straight Hangar 1 Vodka
1 oz pineapple juice
1 oz cranberry juice
1 oz orange juice
1.5 oz ginger ale
Combine all ingredients over ice in shaker. Shake and strain. Garnish with cranberries and sprig of rosemary.
Mezcal Pumpkin Pie
Created by Mixologist Johnny Swet, The Skylark (NYC)
2 Bar Spoons of Pumpkin Butter
2 oz. Ilegal Reposado Mezcal
.75 oz. Lime Juice
.5 oz. Cinnamon Syrup
.5 oz. Feretti Biscotti Liquor
Combine all ingredients and shake with ice. Strain into rocks glass. Lightly dust with nutmeg.
1 bottle of 375ML D’USSÉ™ VSOP Cognac
1 bottle of 375ML Disaronno Amaretto
3 bottles of Angostura Aromatic Bitters
2 whole lemons
Ruffino’s Apple-Ginger Fizz
3 parts chilled Ruffino Prosecco
1 1/2 part apple cider
1 part ginger liquor
Combine ingredients into a flute. Lightly stir and garnish with a thin apple slice.
Orchard Toddy Recipe
1 bottle Angry Orchard Cinnful Apple
4.5 oz Scotch or Irish Whiskey
2.25 oz lemon juice
3 oz honey ginger syrup**
3 oz water
Add all ingredients to a slow cooker and set at low heat. Allow to heat up and then serve and garnish with a lemon wheel studded with cloves. If using a stovetop, add all ingredients to a small saucepan and simmer over low heat. Be careful not to allow the mixture to get to hot because the alcohol will boil off.
**Honey Ginger Syrup:
2 cups honey
1 cup water
2 tbs finely chopped peeled ginger
Peel the ginger and then finely chop. Add all ingredients to a pot and cover. Simmer over medium to low heat for 20 min. Strain, allow to cool and store in the refrigerator.
Happy Thanksgiving, HollywoodLifers!