Raise your gobble-let for a toast with these 28 Thanksgiving cocktail recipes

Ingredients:

-2 oz Casamigos Blanco Tequila

-1 oz Fresh Cranberry Juice

-.75 oz Fresh Lime Juice

-.5 oz Simple Syrup

-2 Dashes Peychauds Bitters

-1 Pinch Cinnamon

-Garnish: Dehydrated Orange Wheel, Star Anise dipped in Edible Gold Dust and Cinnamon Sprinkle

Method:

Combine all of the ingredients into a tin shaker. Add ice, shake vigorously and strain into rocks glass. Add fresh ice and garnish.

Ingredients:

-1.5 oz Ketel One Vodka

-3.5 oz Ginger Beer

-1.5 oz Fresh Squeezed Apple Juice

-.25 oz Local Honey

-Garnish: Blood Orange Wheel and Cinnamon Stick

Method:

Mix all of the ingredients together. Bottle and refrigerate. Pour mixture into a copper mug filled with ice. Garnish with a blood orange wheel and cinnamon stick.

Ingredients:

-1.5 oz BACARDÍ Spiced Rum

-.5 oz Lime Juice (Fresh Pressed)

-.5 oz Cinnamon Syrup

-3 oz Martinelli’s Sparkling Apple Cider

-Garnish: Lime Wedge

Method:

Fill a highball glass with ice. Combine and shake BACARDÍ Spiced Rum, lime Juice and cinnamon syrup, and strain into the highball glass with ice. Top with sparkling apple cider and garnish with a lime wedge.

A “Spiced Up Cider” party kit is available for purchase here!

Ingredients:

-1 1/2 oz Don Papa

-1 oz Apple Juice

-1/2 oz Spiced Maple Syrup

-1/2 oz Lemon Juice

-1/2 oz Egg White

-Garnish: Pink Peppercorn and Rosemary Sprig

Method:

Combine all of the ingredients with ice and shake vigorously. Finely strain into a chilled cocktail glass. Garnish with pink peppercorn and rosemary sprig.

Ingredients:

-2 oz Broken Shed Vodka

-3/4 oz Cranberry Juice

-1/2 oz Cinnamon

-Clove Simple Syrup*

-1/4 oz Orange Curaçao

-1 dash Orange Bitters

-Optional: Blood Orange Seltzer

-Garnish: Cranberries, Rosemary, Cinnamon Stick and Star Anise

Method:

Combine allof the ingredients except soda in a shaker over ice. Shake to chill. Strain into a rocks glass over a large ice cube and top with seltzer, or you can double-strain into a chilled martini glass. Garnish as you see fit. For a more festive feel, freeze cranberries into your ice cubes the day before making the cocktail.

*For the Cinnamon-Clove Simple Syrup:

Dissolve 1 cup sugar in 1 cup hot water. Add 2 cinnamon sticks and 10 whole cloves. Let steep for 30 minutes. Strain out solids and store in a glass bottle in the refrigerator.

Ingredients:

-1 oz Grey Goose Vodka

-¾ oz Honey

-2 Lemon Wheels

-1 Slice of Fresh Ginger

-1 Large Cinnamon Stick

-2 oz Boiling Water

Method:

Add all ingredients to a mug and stir, leaving to infuse over a few minutes. Garnish with lemon wedges and cloves. Enjoy warm, not piping hot!

Ingredients:

-1 part Grand Marnier Cordon Rouge

-.5 part Cinnamon Syrup

-.5 part 1757 Vermouth Di Torino Rosso

-.5 part fresh Lemon Juice

-.5 part fresh Orange Juice

-3 parts Red Wine (Rioja or Syrah)

-Garnish: Cinnamon Stick and Orange Slice

Method:

Add all of the ingredients in a punch bowl or pitcher. Refrigerate for 2 to 4 hours before serving. Serve a wine glass over ice. Garnish with a cinnamon stick and orange slice

Ingredients:

-6 parts Ruffino Prosecco

-1/2 part Apple Brandy

-Small Scoop Cranberry Purée

-Garnish: Fresh Cranberries and Skewer

Method:

Stir the apple brandy and cranberry purée over ice. Strain into a flute. Top with Ruffino Prosecco. Garnish with a cranberry skewer.

Ingredients:

-1.5 oz Zacapa 23 Centenario Rum

-.25 oz Apple Cider, Maple, Sherry Syrup**

-1 dash Hella Bitters Ginger Bitters

-1 dash Bittered Sling Kensington Bitters (Aromatic Bitters)

Method:

Add all of the ingredients into a mixing glass or directly into a rocks glass. Add ice and stir for about 30 seconds until chilled, strain into a rocks glass and garnish with sliced apples twist.

*For the Apple Cider Sherry Syrup:

Will require .5 cup of fresh apple cider, 1 cup of sugar in the raw and 1 oz Oloroso Sherry. Add the apple cider and sugar into a pot. Bring to a simmer and stir until the sugar is dissolved. Simmer on low for 15 minutes uncovered. Remove from the heat. Add the sherry and stir. Cool and store in the fridge in a covered jar for up to 1 month.

Ingredients:

-5-6 Large Ice Cubes

-2 to 3 zests of Orange

-1 to 2 Cinnamon Sticks

-Veuve Clicquot Rich Champagne

Method:

Place 5 ice cubes in a large wine glass, sprinkle in zests of lime, top with Veuve Clicquot Rich, and finish with a stick of cinnamon.

Ingredients:

-8 oz White Rum

-4 oz Pear Syrup

-1 1/2 oz Pineapple Juice

-6 oz Lemon Juice

-1 oz Orange Liqueur

-4 oz Whole Milk

-4 oz Apothic Inferno

-Garnish: Dehydrated Pear Slice

Method:

Place all the ingredients (except the Apothic wine and milk) into a glass container and stir until all the ingredients are fully combined. In a separate container, heat up the milk until almost boiling, and slowly pour the cocktail mix into the milk (it will slowly curdle) and let it rest for a couple of hours. Stir for a few minutes, then run the mix through a cheesecloth a couple of times. Store the mix in the fridge. Serve the cocktail over ice, float Apothic Wine over it, and garnish with a dehydrated pear slice.

Ingredients:

-1.5 oz. Benriach Peated Cask Strength Batch 2

-1 Chai Tea Bag or 1 Tbsp Tea Leaves

-2 oz. Heavy Whipping Cream

1 tsp. Vanilla Extract

-Garnish: Star Anise

Method:

Brew chai tea to taste in 4 oz. of water (a strong brew is recommended). Strain out the tea bag/tea leaves. Add Scotch to the tea in a mug and stir to combine.

Ingredients:

-2 cups Cream

-2 cups Whole Milk

-1 cup Woodford Reserve Bourbon

-¾ cup Sifted Powdered Sugar

-½ Vanilla Bean

-Garnish: Fresh Grated Nutmeg

Method:

In a metal bowl over an ice bath, whisk sugar, cream, milk, and bourbon until nice and frothy. Add vanilla bean and strain through a fine mesh strainer into a pitcher. Place the pitcher in the freezer for 30 minutes to an hour stirring on occasion. Pour into a glass and garnish with freshly grated nutmeg.

Ingredients:

-20 oz. Tanteo Jalapeño Tequila

-20 oz. 100 Percent Cranberry Juice (No sugar added)

-10 oz. Fresh Lime Juice

-7.5 oz. Agave Nectar

-Garnish: Lime Slices, Fresh Cranberries and Jalapeños

Directions:

Mix the Tanteo Jalapeño Tequila and cranberry juice. Top with lime slices, fresh cranberries and jalapeños.

Ingredients:

-1.5 oz / 45 ml Belvedere Vodka

-1/4 Ruby Red Grapefruit, Cut Into Chunks

-2 dashes Ground Cinnamon

-.75 oz / 20 ml Lemon Juice

-.75 oz / 20 ml Simple Syrup

-2-3 dashes Bitters

-Garnish: Grapefruit Slice

Method:

In a mixing glass, muddle the grapefruit chunks with the lemon juice and simple syrup. Add the Belvedere Vodka, ground cinnamon and bitters. Top with ice and shake vigorously for a good count to 10. Strain into a rocks glass filled with ice and garnish with a thin grapefruit slice.

Ingredients:

-1 oz Cinzano Rosso Vermouth

-1 oz Campari

-Cinzano Prosecco

-Garnish: Slice of orange

Method:

Pour the ingredients directly into a glass filled with fresh ice. Stir. Top with Cinzano Prosecco. Complete with a half-wheel of orange.

Ingredients:

-2 oz Santa Teresa 1796 Rum

-2 tsp Cafecito Syrup

-4 dashes Chocolate Bitters

-1 spritz Orange Oil

-Garnish: Coffee Beans

Method:

Add Santa Teresa 1796 Rum, syrup and bitters to a dry mixing glass. Fill the glass with ice and use a bar spoon to stir until the mixing glass feels ice cold. Strain into a rocks glass over a large ice cube. For aromatic finishing touches, spray the orange oil and then grate the coffee bean over the top of the drink.

Ingredients:

-2 oz D’USSE XO Cognac

-1 oz Honey & Spice Infused Ice Cube*

*To Make Infused Ice Cube:

In an ice mold, add purified or boiled water (cooled), honey water (1 part honey, 1 part water), ginger, cinnamon sticks and black peppercorns. Freeze until solid.

Ingredients:

-1.5 oz Revel Reposado

-.5 oz Fresh Lemon Juice

-.25 oz G.E. Massenez Ginger Liqueur

-1.5 oz Pumpkin Spice*

-2 dashes of Angostura Bitters

-Grated Nutmeg

-Garnish: Grated Cinnamon and Skewered Candied Ginger

Method:

Add all of the ingredients to a shaker and dry shake cocktail. Then, add ice and wet shake. Double strain into a coupe. Top with grated nutmeg and garnish with cinnamon and skewered candied ginger.

*For the Pumpkin Spice:

Will require 2 x 3-inch cinnamon sticks, 1 ½-inch piece fresh ginger, 3 whole cloves, 15 oz canned pumpkin purée, 1 14-ounce can sweetened condensed milk and ½ cup oat milk. Combine cinnamon sticks, ginger, cloves, and 1½ cups water in a medium saucepan. Bring to a boil over medium-high heat and cook, whisking occasionally, until most of the liquid has evaporated, about 10 minutes. Whisk in pumpkin purée, condensed milk, cream, syrup, and salt and cook, whisking frequently, until mixture is thick and pudding-like in consistency, about 5 minutes. Whisk in vanilla and nutmeg, then strain mixture through a fine-mesh sieve, pressing on solids with a spatula to release as much liquid as possible, into a large bowl.

Ingredients:

-1.5oz Captain Morgan Original Spiced Rum

-4 oz Ginger Ale or Ginger Beer

-Garnish: Mint Sprig and Lemon Wheel

Method:

Muddle mint and lemon in the bottom of a tall glass. Add ice, Captain Morgan Original Spiced Rum and Ginger Ale. Garnish with mint sprig and a lemon wheel, stir and serve.

Ingredients:

-1 part Damrak Gin

-2.5 parts Dry Red Wine

-1 part Freshly Squeezed Orange Juice

-½ part Cinnamon Syrup

-Spices: Oranges Slices, Cloves, Star Anise and Cinnamon

Method:

Pour all of the ingredients into a pot and heat it up (do not boil). Add the spices and let them soak in the warm punch. Garnish each glass with an orange wheel pricked with cloves, cinnamon stick, and star anise.

Ingredients:

-1 oz Chambord Raspberry Liqueur

-Frank Family Blanc de Blanc Sparkling Wine

-1 Fresh raspberry

Method:

Drop one raspberry in the bottom of a champagne flute. Pour .5 to 1 oz of chambord into a glass. Fill the glass to the top with champagne.

Ingredients:

-1.5 oz ABERFELDY

-12 Single Malt Scotch Whisky

-3 oz Milk (or Milk Alternative)

-3 tbsp ABERFELDY Golden Hot Chocolate Mix

-Garnish: Marshmallows and Edible Gold Glitter

Method:

Warm 5 oz of milk (or milk alternative) in a small pot, then stir in 3 tbsp of ABERFELDY Golden Hot Chocolate mix until dissolved. In a mug, carefully combine hot chocolate and 1.5 oz of ABERFELDY 12. Garnish with marshmallows and edible gold glitter.

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Ingredients:

-2 oz D’USSÉ VSOP Cognac

-1.5 oz Chilled Café Bustelo Espresso Shot

-.5 oz Simple Syrup-1 oz Half & Half (or Almond Milk)

Garnish: Shaved Chocolate Ribbons

Method:

Add D’USSE VSOP Cognac, espresso, simple syrup and half & half into a shaker with ice. Shake and strain into a chilled martini glass. Garnish with chocolate shavings.

Ingredients:

-50 ml Grey Goose Vodka

-30 ml Single Origin Espresso

-20 ml Coffee Liqueur

-Pinch of Salt

-5 ml Simple Syrup

Garnish: Coffee Beans

Method:

Add spirits, salt and coffee flavors in a shaker. Shake briskly and strain into a cocktail glass. Garnish with three coffee beans.

Ingredients:

-4 oz Tussock Jumper Prosecco

-1 scoop Tipsy Scoop Vanilla Bean Bourbon Ice Cream

-1 tbsp Caramel Sauce

Garnish: Caramel Apple Lollipop

Method:

Drizzle caramel sauce into the bottom of a rocks glass. Place one large scoop of Vanilla Bourbon Ice Cream into the glass, top with Prosecco. Add another drizzle of caramel sauce on top and garnish with a caramel apple lollipop.

Ingredients:

-1.5 oz. Smirnoff Green Apple

-2.5 oz. Apple Cider

-2 oz. Club Soda

-Garnish: Caramel and Crushed Graham Cracker

Method:

Rim a cocktail glass with caramel and crushed graham cracker. Add the Apple Cider and Smirnoff Green Apple into a cocktail shaker with ice. Shake and strain into a glass with ice. Top with Club Soda and garnish with an apple slice.