Friendsgiving cocktails recipes to make your holiday toasts memorable

This is the official cocktail of Becky’s tour: Otro Capitulo 

A Paloma converted into Mexican LA street fruit cart.

Ingredients:

• 1.5 oz PATRÓN Cristalino
• 1 oz Grapefruit Juice
• .75 oz Lime Juice
• .5 oz Ginger Syrup
• .25 oz Ancho Reyes Verde
• + Jarritos Pineapple
• +Chamoy-Tajin for rim

Preparation:

1. Combine all ingredients except Jarritos Pineapple in a shaker tin and shake with ice to chill
2. Strain onto fresh ice in a chamoy-tajin half-rimmed tall glass
3. Top with Jarritos Pineapple

Ingredients:

• 2 oz Zacapa No.23 Rum
• 1 oz Oloroso Sherry
• ½ oz Ancho Chili Liqueur
• ½ oz French Herbal Liqueur
• Garnish with rosemary sprig

Preparation:

1. Add all ingredients to mixing glass with ice.
2. Site and double strain over a large ice cube into a negroni glass.
3. Garnish and smoke with a flavor blaster.

Ingredients:

• 1.5 oz. Manojo mezcal 
• ¾ oz. lime juice 
• ¾ oz. simple syrup 
• Nick & Nora Glass
• Cucumber wheels
  

Preparation:

1. Shake very hard with 5 cucumber wheels
2. Add 6-8 torn mint leaves and a small pinch of sal
3. Fine strain
4. Garnish:Thin slice of cucumber wheel 

Ingredients:

• 1½ ounces Ketel One Botanical Peach & Orange Blossom
• 2 dashes cranberry bitters
• 3 ounces Fever Tree soda water
• Garnish with cranberries

Preparations:

1. Combine all ingredients and serve in a wine glass over ice.
2. Garnish with a cranberry.

Ingredients:

• 2.0 oz Don Fulano Blanco
• 0.5 oz Dry curaçao 
• 0.75 oz Fresh lemon juice
• 0.25 oz Agave nectar
• Soda water

Preparation:

1. Combine all ingredients, except for the soda in a shaker
2. Shake with ice until chilled
3. Strain into a coupe and top with a splash of soda water
4. Garnish optional (try fresh mint or fruit!)

Ingredients:

• 1 1/2 oz Teremana® Reposado Tequila 
• 1 oz Pomegranate Juice 
• 1/2 oz Cinnamon Syrup 4 oz 
• 3/4 oz Fresh Lime Juice
• Pinch of Salt 
• Cinnamon Stick & Rosemary Sprig

Preparation:

1. Combine all ingredients in a cocktail shaker with ice. 
2. Shake until chilled. 
3. Strain into a rocks glass with fresh ice. 
4. Garnish with a cinnamon stick and rosemary sprig.

Ingredients:

• 15 ml Agave Syrup
• 2 Dashes Grapefruit Bitters
• 1 Dash Orange Flower Water
• 100 ml Moët & Chandon Impérial Brut

Preparation:

1. Pour all the ingredients into the Moët Impérial 150th anniversary Coupe and top with Champagne.
2. Garnish with a sprig of “Queen Anne’s Lace” (also known as “wild carrot”).

Ingredients:

• 1 ½ part Svedka Cherry
• ¾ part Honey
• ¾ part Fresh Lime Juice
• ½ part Grapefruit Juice
• ½ part Cherry Heering
• 1 ½ part Porter Beer

Preparation:

1. Build in cocktail shaker except for beer.
2. Shake and strain into a Highball glass over ice.
3. Add beer and stir.
4. Garnish with fresh cherries.

Ingredients:

• 2 oz Desolas Mezcal 
• 1 tbsp Green Fig Jam 
• .5 oz Cedro Nardini 
• .5 oz Lime 
• .25 oz Green Chartreuse
  

Preparation:
Mix, serve and enjoy a the sweetness of figs combined with the herbal notes of rosemary. A perfect cocktail for fall and Thanksgiving celebrations.

Ingredients:

• 2 oz D’USSE Cognac
• 4 oz Hot Black Tea
• 1 oz Honey Syrup
• 2-3 Orange Peels
• Cinnamon Stick

Preparation:

1. Seep tea in a glass mug.
2. Add D’USSÉ VSOP, Honey Syrup and stir.
3. Add Orange Peels and Cinnamon Stick.

For your friends that have served. Fior Scotch is the only U.S. veteran-owned and Black-owned Scotch, available on the market.

Ingredients: 

• 1 oz Fior Scotch
• 4.5 oz Cold Brew Coffee

Preparation:

1. Add the Fior to the coffee and pour over crushed ice in a mason jar. 
2. No muddling. No garnish. No straw.
3. Marines don’t have time for that.

Ingredients:

• 1 oz Belvedere Vodka
• 1.5 oz Hot Water
• 1 oz French Fortified Wine
• 1 oz Fresh Lemon Juice
• .5 oz Honey
• Cinnamon Stick
• Orange Wedge
• Clove
• Nutmeg

Preparation:

1. Stir all ingredients over cubed ice in mixing glass
2. Strain into a chilled rocks glass over a large ice cube.

 An energizing cocktail that is light and refreshing.

Ingredients: 

• 1 oz Grand Brulot cafe liqueur 
• 1 oz Aperol 
• 3 oz sparkling wine 
• Orange wheel, garnish 

Preparation:

• Build in a wine glass over ice

Ingredients:

• 1 oz Belvedere Vodka
• .75 oz Pineapple Juice
• .75 oz Moët & Chandon Imperial Brut
• .5 oz Averna
• .25 oz Vanilla Simple Syrup (1:1 vanilla extract to simple syrup)

Preparations:

1. Add all ingredients, except Moët & Chandon Imperial Brut, to a shaker with ice.
2. Shake and strain into a glass mug, add ice and top with Moët & Chandon Imperial Brut.
3. Garnish with a dusting of fresh nutmeg.

Ingredients:

• 1 oz Belvedere Vodka
• 1.5 oz Hot Water
• 1 oz French Fortified Wine
• 1 oz Fresh Lemon Juice
• .5 oz Honey
• Cinnamon Stick
• Orange Wedge
• Clove
• Nutmeg

Preparation:

1. Add hot water to heat glass mug, then honey to melt.
2. Add remaining liquid ingredients.

Yields: six to eight servings

Ingredients:

• 10 oz Belvedere Vodka
• 14 oz Cloudy Apple Cider
• 3 oz Allspice Syrup
• 4 oz Lemon juice
• 4 Lemon wheels
• 4 Orange wheels
• 5 Cinnamon sticks

Preparation:

1. Combine all ingredients in a large punch bowl with ice and serve immediately.

This may not be a recipe, but it doesn't mean it's not worth trying.

Why should you try it? It is the first and only sparkling tequila drink that is made with 100% blue agave tequila and sweetened with agave nectar (can you say yum?).

It comes in three flavors — Lime, Original and Pineapple Rosemary — so there is one for everyone to try.