Thanksgiving is here! The best part about the holidays is spending it with your family and friends. But you have to admit, that it’s alway more fun with a delicious cocktail. HollywoodLife.com has found the hottest holiday concoctions for this Thanksgiving Day.

RASPBERRY GODDESS

1 1/z oz Voli Raspberry Cocoa
2 oz Cranberry Juice
Lime Squeeze
Glass: Martini
Garnish: Raspberry/Blackberry
Method: Shake and strain
Approx. Calories: 110

Hot Apple Pie Cider

By: Celebrity Caterer Andrea Correale, President and Founder of Elegant Affairs

Ingredients:
-2 oz. Tuaca (an Italian liquer with deep roots and a wonderful citrus and vanilla hint)
-Hot apple cider
-Whipped Cream
-Cinnamon stick for garnish

Preparation:
Pour the Tuaca in an Irish coffee glass. Fill with hot apple cider. Top with Whipped cream and garnish with cinnamon stick.

VOLI GREEN GARDEN

1 ½ oz Voli Original
Cut green pepper
1 oz Lime Juice
1 Stevia packet
Handful of Basil
Glass: Martini
Garnish: Basil on top
Salt and Pepper rim
Method: Shake and strain
Approx. Calories: 100

SHAKERATO SHOT

1 ½ oz Voli Espresso Vanilla
½ packet Sweetener
Glass: Shot / Martini
Garnish: 3 Espresso Beans
Method: Shake well and strain
Approx. Calories: 85

CosLOWpolitan

1 ½ oz Voli Lyte Vodka
1 oz fresh lime juice
1 oz Cranberry Juice
Glass: Martini
Garnish: Sugar / Orange peel
Method: Shake and strain
Approx. Calories: 82

LIME LYTE

1 ½ oz Voli Lyte
2 oz Club Soda
2 Lime Wedges
Glass: Rocks
Garnish: Lime
Method: Serve over ice
Squeeze and drop limes into drink and stir
Approx. Calories: 74

ESPRESSO CRÈME SODA

1 1/2 oz Voli Espresso Vanilla
Top with club soda
Glass: Rocks
Garnish: Espresso Beans
Method: Build over ice and stir
Approx. Calories: 81

FALL AFFAIR

2 oz Voli Orange Vanilla
1/2 oz Lemon Juice
1 oz of Apple Cider
2 Dash or Bitters
Dash of Cinnamon
Glass: Martini
Garnish: Dash of Cinnamon
Method: Add all ingredients.
Shake and Strain
Approx. Calories: 127

HOT & DIRTY MARTINI

2 1/2 oz Voli Lyte
1/2 oz Olive Juice
Dash of Tabasco Sauce
Glass: Martini
Garnish: Olives
Shake and Strain
Approx. Calories: 123

PINK PUSSY CAT

1 oz. Voli Lemon
½ oz. Chambord
Dash Mole Bitters
Champagne Garnish: Blueberry
Glass: Champagne Flute
Shake well and stain
Approx. Calories: 110

The Cinnamon Twist, Pink Taco Sunset Strip

West Hollywood, CA

1.5 oz Don Julio Anejo
1.5 oz Homemade Apple Cider
.5 oz Cranberry Juice
.5 oz Cinnamon infused Simple Syrup
3 slices Serrano Peppers

Build it:
Combine Serrano Peppers and Simple Syrup in a mixing tin, muddle. Add remaining ingredients and top with large ice cubes. Shake and dump into a rocks glass. Garnish with Cinnamon stick.

The Spicy Pilgrim, Rock & Reilly’s

West Hollywood, CA

2 oz. Clementine SVEDKA Vodka
4 Cubes of Watermelon
1 Slice of Jalapeño
1 Lime Wedge
Splash of Cranberry Juice
Splash of Lime Juice
Splash of Simple Syrup

Abe & Arthur’s Cold Pumpkin Pie Cocktail

(409 West 14th St, 646.289.3930)

Ingredients:

2 oz Vanilla Vodka

1/2 oz Pumpkin Spiced Syrup ( ***can purchase or use recipe below)

3/4 oz Lemon Juice

1/2 oz Baileys Irish Cream

1/4 oz Frangelico

Directions:

Shake hard and strain into cocktail glass. Garnish with dash of cinnamon.

To make the Pumpkin Spice Syrup

Blend the following ingredients until smooth and refrigerate

1 15 oz can pumpkin

2 cups water

1.5 cups of sugar

1 tsp Cinnamon

1/2 tsp Ground Dried Ginger

1/2 tsp Nutmeg

1/4 tsp Ground Cloves

Royalton’s Forty Four

(44 West 44th St., 212.944.8844)

Apple Dumpling Cocktail

Ingredients:

2 oz. Rye Infusion

1 oz. M&R Sweet

1 piece Green Apple Caramel

Dash Ango Orange

Dash Baked Apple

Directions for Garnish:

In a mixing glass add rye infusion, sweet vermouth, angostura bitter, and apple bitter. Add ice and stir until proper dilution. Pour into a martini glass and garnish with caramel apple.

Beaumarchais

http://www.beaumarchaisny.com
409 West 13th Street

Maple Hill

2 oz Michter’s Bourbon
½ oz Maple Syrup
½ oz lemon juice
Dash of Peach Bitters

Put all the ingredients in a shaker. Shake with ice. Pour into Collins or rocks glass.
Garnish with lemon twist and cinnamon sticks.

Quote of the Bartender : The cinnamon stick give the cocktail a fall perfume that sublimate the spirit of the cocktail.

Ainsworth Park:

Ainsworth Park Cranberry Cider Cocktail

2 oz Don Julio Blanco tequila
1/2 oz triple sec
1 oz cranberry juice
1 oz fresh cider
Juice from 1/4 of an orange
In a cocktail shaker combine all of the ingredients with ice. Shake well. Pour into chilled rimmed glass with ice and garnish with a cinnamon stick
Rim Glass
1 Tablespoon kosher salt
1 Tablespoon granulated sugar
Zest of one orange

121 Fulton Street:

121 Autumn Spice

Muddle: 3 springs thyme and 1 tablespoon of brown sugar
2 oz Bulleit Bourbon
1/2 oz lemon juice
1/2 oz simple syrup
2 dashes of bitters
*shake and strain into a martini glass with a cinnamon and sugar rim *garnish with sprig of thyme

The Tippler:

Jacked Up Side Car

1.5 oz Laird’s bonded applejack
.75 oz Curacao
.75 oz Lemon juice
.25 oz frangelico/ amaretto mix
1 oz champagne

Thoroughly shake and double strain into a cocktail glass half-rimmed with hazelnut sugar, top with champagne. Garnish with orange twist.

Sticki Ginger

Stolichnaya Sticki, Berentzen Pear, Canton, Pear Puree, Fresh Muddled Ginger, topped with Duchess Pear Soda

Frozen Blueberry & Tarragon Mojito

Bacardi, Cedilla, Fresh Mint and Limes, blended together and topped with Tarragon Russian Soda

Cranberry & Red Current House Infused Vodka

Made with Russian Standard

Tao-Tini:

.75 Absolut Mandarin
.75 Stoli Raspberry
.75 Malibu
1 oz Cranberry Juice
.5 Lemon X
Up 3 Raspberries

Basil Gimlet

2 ounces SKYY Vodka
1 ounce lemon juice
¾ ounce honey Solution (1:1 honey and hot water)
small basil leaves

Fill shaker with ice and all ingredients. Shake vigorously. Strain and serve in a martini glass garnished with basil.

The Savoy

2 ounces SKYY Vodka
3 red grapes
3 bunch white grapes
1 ounce lemon juice
½ ounce agave syrup

In a rocks glass, muddle two red grapes and two white grapes. Shake vodka, lemon juice and agave together with ice and strain over muddled grapes. Garnish with a skewer of 4-5 grapes.

Ginger Hibiscus Punch

**Makes 1 with enough base for 16 cocktails

2 ounces SKYY Infusions Coconut
2 ounces hibiscus base (recipe to follow) or chilled hibiscus tea
½ ounce lime juice

Mix and serve on the rocks.

Hibiscus Base:

1 quart water
1 cup hibiscus flowers
½ cup sugar
3 tablespoons grated ginger

Bring to a boil then remove from heat and let sit overnight. Strain into airtight container. Allow to cool.

Tea Alternative: Hibiscus tea can be purchased at any tea shop, specialty food store, or supermarkets such as Whole Foods. Brew and chill four cups of sweetened hibiscus tea.

Earl of Harlem

**Makes 1 with enough base for 28 cocktails

2 ounces SKYY Vodka
2 ounces Earl of Harlem syrup (recipe to follow)
½ ounce lemon juice
½ ounce simple syrup
Orange rind (for garnish)

Shake with ice then strain into rocks glass. Garnish with orange rind.

Earl of Harlem Syrup
5 cups water
2 cups loose Earl Grey tea or 30 Earl Grey tea bags
1 batch Coriander Syrup (recipe to follow)

Boil water then steep tea for 20 minutes. Combine tea with Coriander Syrup**. Let cool. Strain into a container.

**Coriander Syrup

6 arbol (or any dried red chili such as cascabel, chipotle or guajillo)
2 tablespoons coriander seeds
1 cup sugar
1 cup honey
4 cups water

Dry roast peppers and coriander until fragrant, about 5 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat and let simmer for 20 minutes. Strain into airtight container and allow to cool.

White Sangria

2 cups SKYY Vodka
2/3 bottle white wine
2 ounces lime juice
8 ounces orange juice
8 ounces apple juice
1 mango, cut into cubes
2 pears, cut into cubes

Soak fruit in juices and vodka for two hours to overnight (feel free to add more SKYY Vodka for a stronger drink).Stir together in a pitcher and serve in wine glass.

Apple Spiced Martini

**Makes 1 cocktail and enough base for 20 cocktails

2 ounces SKYY Vodka
½ ounce lime juice
½ ounce Apple Spiced Simple Syrup (recipe to follow)
2 dashes angostura bitters
Ice
Slice of apple (for garnish)

Put all ingredients in shaker, add ice and shake. Strain through Hawthorn shaker into chilled coupe glass garnished with apple.

Apple Spiced Simple Syrup
1 teaspoon cinnamon, ground
1 teaspoon ginger, ground
1 teaspoon allspice, ground
1 teaspoon nutmeg, ground (freshly ground if possible)
1 cup granulated sugar
1 slice of a red apple, ¼ inch thick
½ cup water

Place all ingredients in small saucepan. Bring to boil. Strain into airtight container. Cool and refrigerate. Will stay fresh for up to 2 weeks.

Hot Apple Pie Cider

Ingredients:
-2 oz. Tuaca (an Italian liquer with deep roots and a wonderful citrus and vanilla hint)
-Hot apple cider
-Whipped Cream
-Cinnamon stick for garnish

Preparation:
Pour the Tuaca in an Irish coffee glass. Fill with hot apple cider. Top with Whipped cream and garnish with cinnamon stick.

The Grazer

Served at Treehouse at The James NY

In a shaker, combine:

· 2oz. Zu Bison Grass Vodka

· .75oz Lemon Juice

· .75oz Honey Syrup

· .5oz. Organic Apple Cider

· Shake Vigorously, then strain into chilled martini glass or over fresh ice in a rocks glass. Garnish with 3 “*Bobbing Apples,” and enjoy!

· *To make bobbing apples: melon ball a skin-on apple. Soak apple balls in simple syrup. Add 3 cinnamon sticks, 3 cloves, and a dash of allspice. Stir, and chill overnight.

The Great Pumpkin

Served at Mulberry Project & The Vinatta Project (both in NYC)
· 4oz Hot Apple Cider

· 2oz Spiced Rum

· 2 tbsp Pumpkin Puree*

· 1 tbsp of Butter

· 2 tsp Raw Sugar

· 1/2 tsp Cinnamon Powder

· 1/2 tsp Whole Cloves

· 1/4 tsp Grated Nutmeg

· 1 pinch Sea Salt

· Garnish with Cinnamon Quill. Enjoy while hot.

To make Pumpkin Puree whisk pumpkin puree, butter, sugar and spices into a batter in a warm bowl. Add batter to a large mug. Top with Spiced Rum, Dram and Hot Cider and stir the mixture in the mug until drink is a thick and even consistency.

Pumpkin Head

Served at Jimmy at The James
· 1 oz ketel one orange vodka

· 1 oz drambuie liquor

· 1/2 oz lime juice

· 1 oz oj

· Barspoon of pumpkin puree

· shake with ice, strain into a tall glass, add ice and stir in hard cider, garnish with a thyme sprig.

Blackberry Harvest

1.5 oz Rittenhouse Rye Whiskey
.5 oz Fernet Branca
.5 oz Blackberry Puree (or 8 blackberries muddled)
.25 oz Lemon Juice
Mint sprig for garnish
Blackberry for garnish

Combine all ingredients and shake together with ice. Strain over crushed ice in a rocks glass and garnish with a mint sprig and a blackberry.

EFFEN® Spiced Chai-tini

1 1/2 parts Chai infused EFFEN® Vodka
3/4 part Kamora® Coffee Liqueur
1 part Half and Half
3 dashes Cinnamon

Method: In a mixing glass, combine all ingredients over ice. Lightly shake, and strain into a cocktail glass. Garnish with grated nutmeg.
EFFEN Chai Infusion: Place 3 bags of Twinings® Indian Spiced Chai Tea into a bottle of EFFEN Vodka and remove after two hours. Agitate bottle every hour.

EFFEN® Cinnamon Fizz

2 parts EFFEN® Vodka
1 part Lemon Juice
1 part Cinnamon Syrup
2 parts Club Soda

Method: Combine all ingredients in a mixing glass over ice and shake. Strain and pour into a tall glass with ice. Top with club soda and garnish with orange wheel in the glass.

Luscious Mint Russian

1 part JDK & Sons ™ Crave Chocolate Mint Liqueur
1 part EFFEN® Vodka
Milk or Half & Half (optional)

Instructions:
1. Build ingredients over ice in an old fashioned glass
2. Add a splash of milk (or half & half) to make it even more luscious

Dessert Manhattan

Ingredients:
1 1/2 parts JDK&Sons™ Crave Chocolate Cherry Liqueur
1 part Jim Beam® Bourbon

Instructions:
1. Build over ice, stir gently, and serve

Cruzan® Pilgrim Punch

1/2 bottle Cruzan® 9 Spiced Rum
1/2 bottle Cruzan® Aged Dark Rum
1/2 can Cranberry Sauce
1/2 cup Sugar
2 bottles Sparkling Apple Cider

Method: Combine rums, cranberry sauce and sugar in a bowl and stir until well combined. Refrigerate for 1 hour. When ready to serve, add sparkling apple cider, drop in apple slices to garnish. Serve over ice in punch glass, making sure to scoop out an apple slice with each drink.

Basil Hayden’s Autumn Harvest

(Charles Joly, Chicago, IL)
2 Parts Basil Hayden’s® Bourbon
¾ parts Heering® Cherry Liquor
1 dash Fee Brothers® Old Fashioned Aromatic Bitters
2 parts Milk Stout Beer
Fresh Nutmeg

Method:
1. Combine Basil Hayden’s, cherry liquor and bitters in a mixing glass
2. Add ice and shake
3. Roll in the milk stout beer
4. Strain into an old fashioned glass with ice
5. Garnish with freshly grated nutmeg and cherry on top

Hpnotiq Harmonie Tickled Violet

· 2 oz. Hpnotiq Harmonie

· 3 oz. White Wine

· 1 oz. Ginger Ale

Garnish with sweet glazed violet.

Pumpkin Pie Martini

2 oz pumpkin-infused Tito’s Handmade Vodka
.5 oz cinnamon syrup
.75 oz cream liqueur, such as Coole Swan
Shake in a cocktail shaker over ice and strain into a martini glass. Garnish with nutmeg.

Cinnamon Syrup–
2 cups water
4 cinnamon sticks
1.5 cups sugar
In a small sauce pot add water and cinnamon and bring to boil. Simmer for 10 minutes, and strain
out cinnamon sticks. Bring water back to a boil, add sugar and stir until sugar is dissolved.

Pumpkin Infusion

6 oz pumpkin flesh, sliced into ribbons using a vegetable peeler
8 oz Tito’s Handmade Vodka
Combine pumpkin and Tito’s in a mason jar and allow to infuse for one week, shaking every day
or so.
Strain out pumpkin thoroughly.

Banana Nut Bread Martini

1 oz Titos Vodka
1/2 oz Crème de Banana
1/2 oz Frangelico

Shake all ingredients over ice and strain into a chilled martini glass rimmed with cinnamon sugar.