Thanksgiving is just around the corner — Thursday, November 28, to be exact — and with it comes the first wave of family and friend dinners that will go on into the month of December. Figuring out what you will be serving and making can be tough, especially in the drinks department where people’s tastes and preferences tend to vary greatly.
Fret not, we’ve done all the heavy lifting for you and have gathered seven cocktail recipes that are sure to impress even the most finicky of aunts this Thanksgiving holiday.
RUFFINO Prosecco Berry Punch
Ingredients:
1½ parts Ruffino Prosecco
1 part Ruby Porto
1 part white tea
¾ parts lemon juice
½ part 100% cranberry juice
½ part simple syrup
Lemon twist
Fresh cranberries
Preparation:
- Combine the ingredients except for the Ruffino Prosecco into a punch bowl.
- Stir and then add the prosecco.
- Lightly stir and garnish with a lemon twist and fresh cranberries.
Ginger Snap Penicillin
Ingredients:
1½ oz Buchanan’s DeLuxe 12 Year Old
¾ oz. Fresh Lemon Juice
⅛ oz. Honey syrup
⅜ oz. Sweetened Ginger Juice
Preparation:
- Combine Buchanan’s DeLuxe 12 Year Old, lemon juice, and syrup in a cocktail shaker filled with ice.
- Shake vigorously and strain into a rocks glass with one large ice cube.
- Garnish with candied ginger.
Garnish: Candied Ginger
Glassware: Rocks
Ice: Cubed (pref. Large rock)
Scotch & Pear Cider
Ingredients:
½ oz Johnnie Walker A Song of Fire
½ oz Johnnie Walker A Song of Ice ½ oz Caramel
½ oz Lemon Juice
Top with Pear Cider
Pinch of Salt
Preparation:
- Prepare a double rocks glass by rimming it with cinnamon powder.
- In a small mixing tin add a Pinch of Salt, Caramel, Lemon Juice, Johnnie Walker A Song of Ice, and Johnnie Walker A Song of Fire in that order.
- Add ice to the top.
- Cover with large shaker tin and shake vigorously for 7-10 seconds (Tins will become ice cold in your hands). - Strain over fresh ice in a double rocks glass.
- Top with Pear Cider. - Garnish with 2 Pear Slices.
- Enjoy!
Glassware: Double Rocks
Garnish: 2 Pear Slices & Cinnamon Powder Rim
Orange Harvest T&T
Ingredients:
1.25 oz Tanqueray No. TEN
Tonic Water (top top)
Preparation:
- Add ice to glass with Tanqueray No. TEN.
- Top with tonic.
- Place blood orange wheel on rim of glass.
- Fix floral garnish to rim of glass using cocktail pick.
Glassware: Copa Glass
Garnish: Blood Orange Wheel Floral
Garnish: Blood Orange, French Thyme and Orange Dahlia
Pumpkin Barrel by ADDiKT Modern Kitchen at W Miami
Ingredients:
1.75 oz Bourbon ½ oz Luxardo
¾ oz Lime Juice
1 oz Pumpkin Puree
¼ oz Simple Syrup
Preparation:
- Pour ingredients into shaker
- Shake and strain into glass
- Garnish with orange peel
Toddy “The Hottie” by Boulud Sud Miami
Ingredients:
2 oz Whistle Pig rye
1.5 oz Granny Smith apple juice
.5 oz lemon juice
.5 oz cinnamon syrup
4 oz hot water
Preparation:
- Pour and shake all ingredients
- Strain into glass
- Garnish with cinnamon stick and lemon twist
Upland Punch by Upland Miami
Ingredients:
1½ oz Soul Cachaca
½ oz Campari
½ oz Giffard Orgeat
½ oz Lime Juice
1½ oz Orange Juice
Preparation:
- Combine all ingredients into shaker.
- Shake to dilution.
- Double strain into highball glass.
- Add crushed ice.
- Garnish with Orange Cherry Flag.
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