No Thanksgiving dinner is complete without turkey and, of course, a delicious cocktail in your hand.
With all the stress that comes with making the big feast (Pro tip: Here's the perfect temperature to cook your turkey), we're here to make your job a lot easier with some yummy alcoholic beverages that are quick and easy to make!
Cocktails perfect for your Thanksgiving meal
Cocktails perfect for your Thanksgiving meal
Pumpkin Pie Martini
Smooth, creamy and rich; this drink is essentially dessert in a glass. Serves 4.
6 ounces Vodka
4 ounces Rum
2 ounces Half and Half (or full fat coconut milk for a non-dairy option)
6 TBS Pumpkin Puree (canned or homemade)
4 tbsp Maple Syrup
¼ tsp Pure Vanilla Extract
1 tsp Pumpkin Pie Spice
A few Ice Cubes
1 Graham Cracker
For the Rim: Crush graham cracker to a fine dust. Dip the chilled martini glass in a shallow bowl of maple syrup, then dip glass into a shallow bowl of the graham cracker. Set aside.
For the Martini: In a cocktail shaker, shake the ice and remaining cocktail ingredients.
Pour cocktail into the martini glass through a strainer and enjoy!
Whether you're celebrating the holiday or just a hardcore brunch-anista, these mimosas are a perfect treat for any occasion. Serves 4.
4 tbsp. sugar in the raw
1 tsp. ground cinnamon
1 cup apple cider
1 bottle champagne or prosecco
In a shallow bowl, combine sugar and cinnamon. In a separate shallow bowl, place a bit of water. Dip champagne glass in the water bowl till the rim is wet, then dip into the cinnamon sugar mixture. Tilt the champagne glass and slowly fill 1/2 of the way with champagne, then top with apple cider.
1 oz. cranberry juice
1 oz. apple cider
1 oz. Cinnamon Spice Tea Infused Cognac*
6 oz. Truly Spiked & Sparkling Pomegranate
Combine cranberry juice, apple cider and cinnamon spice tea infused cognac in a large rocks glass with ice. Top with Truly Spiked & Sparkling Pomegranate. Garnish with a rosemary sprig and apple slices.
Black Raspberry Mimosa
Chambord, a French Black Raspberry liqueur, will carry the Black Friday theme through with an elegant and simple way to elevate your favorite Korbel.
½ oz. Chambord Black Raspberry Liqueur
4 oz. Korbel California Champagne
Pour Chambord into a champagne flute and top with Korbel.
Pomegranate Ginger Cosmopolitan
.75 oz. Cointreau
1 oz. Vodka
.75 oz. Fresh lime juice
.75 oz. pomegranate juice
2 slices fresh ginger
Muddle the ginger in the bottom of a shaker tin. Add all remaining ingredients. Shake and fine strain into a cocktail glass. Garnish with a lime wheel.
1 oz. Cointreau
2 oz. Mount Gay Black Barrel Rum
4 oz. Hot Apple Cider
9 Drops Aromatic Bitters
½ squeezed lemon
Combine Cointreau, Mount Gay Black Barrel Rum, Aromatic Bitters, Apple Cider and lemon in glass mug. Garnish with cinnamon stick and serve hot.
The Cranberry Mule
1.5 oz. Captain Morgan Original Spiced Rum
.5 oz. Fresh Lime Juice
2 oz. Cranberry Juice
6 oz. Ginger Ale
1 Rosemary Sprig, for garnish
4-5 Fresh Cranberries, for garnish
In a Captain Morgan Tankard glass filled with ice, combine Captain Morgan Original Spiced
Rum, lime juice, and cranberry juice. Top with ginger ale. Garnish with rosemary and cranberries. Light rosemary with a match until smoking.
Pilgrim’s Punch (Created by Pamela Wiznitzer of Seamstress NYC)
1 oz Kerrygold Irish Cream Liqueur
1 oz Aged rum
4-5 ounces boiling hot chai tea
Add 1 oz of Kerrygold to 6 oz of fresh heavy cream. Shake (or stir) until its becomes thick and turns into whipped cream. Top it onto the drink and finish with a dash of allspice and nutmeg
Cranberry Cosmopolita (Created by Amie Ward of R. Bar, Baltimore, MD)
1.5 oz. Rosa 22
3/4 oz. lime cordial
3/4 oz. cranberry citrus syrup
Dash of Scrappy’s lime bitters
Cranberry fruit leather (for garnish)
Hey Pumpkin (Created by Smitty of South House, Jersey City, NJ)
2.oz Slow & Low Rock & Rye Whiskey
.75 espresso pumpkin spice syrup
.75 Lemon juice
Full Harvest (Created by Shaun Meglen of Péché, Austin, TX)
2 oz Basil Hayden
0.75 oz Limoncello
0.5 oz Orange juice
0.25 oz Lemon juice
.25 oz Cinnamon simple syrup
1 dash of Cranberry bitters
1 egg White
Shake hard with ice. Serve up in coupe glass.
Share the Pear (Created by Shaun Meglen of Péché, Austin, TX)
1.5 oz Osborne Fino sherry
.75 oz Saint George Spiced Pear
3 scoops of good quality vanilla ice cream (Péché makes theirs in-house)
Add all ingredients to blender and blend until incorporated. Pour in glass, garnish with cinnamon and serve.
Blessed Thistle(Created by Estelle Bossy, Del Posto)
1 ½ oz Cynar
½ oz Laird’s Apple Brandy
½ oz Drambuie
¼ oz Lime
Pinch sea salt
4 oz Spiced Hibiscus Tea*
Dehydrated Lime Wheel, Bay Leaf, Amaranth Flower
Combine ingredients in a teacup, stir gently
*Spiced Hibiscus Tea--steep ingredients for 10 min, then strain: 16 oz boiling water, 2 Hibiscus tea bags or 1 tbsp dried Hibiscus flowers, 1/2 tbsp dried Rosebuds, 1/2 vanilla bean, 1 cinnamon stick
Alpine Fever (Created by Alan Lam, Eataly in New York City)
1 oz Braulio
1 oz Vecchia Romagna Brandy
Honey Lemon Granita*
Topped with Lurisia Gazzosa
Juniper Berries, Mint and Lemon Zest
Combine 1 Tbs. honey, ¼ water in a heated saucepan to dissolve honey. Once mixture has cooled, stir in the juice of ¼ lemon. Freeze. After an hour, scrape and stir the mixture break up the ice crystals. Once firm, stir and scrape again into glassware with Braulio and Vecchia Romagna Brandy. Top cocktail with Lurisia Gazzosa.
Earthly Delights (Created by Ryan Herzog, Sweet Polly)
1 oz Averna
1.5 oz Wild Turkey Rye
.5 oz Fresh lemon juice
.75 oz Deniset-Klainguer Fraise des Bois
.75 oz Stumptown Cold Shot
Blood orange filled with pomegranate seeds and rosemary sprigs
Combine all Wild Turkey Rye, Averna, Fresh Lemon Juice, Deniset-Klainguer Fraise des Bois and Stumptown Cold Shot in a shaker with ice. Shake and strain into glass and garnish with a blood orange, pomegranate seeds and rosemary sprigs.
Old World Toddy (Created by Willy Shine, Jägermeister Brand Meister)
1 part Jägermeister
1/2 part Lemon juice
1/2 part Spiced pomegranate honey*
2 part Fresh apple cider
1 part Jamaican Aged Rum (Appleton Reserve)
1 part water
Combine and batch all the ingredients & heat up over stove. To make spiced honey, steep clove, fresh ginger pieces & cracked cinnamon sticks in POM like making a tea. Bring to boil and let sit to chill. Fine strain the liquid and add equal parts honey. Keep refrigerated
1.5 oz. Patrón Extra Añejo
.75 oz. Lemon juice
.5 oz. PX Sherry or Malmsey Madeira wine
.5 oz. Maple or Agave Syrup
1 Whole egg
Combine ingredients in a cocktail shaker and shake with ice to chill.
Strain into the small tin and dry shake (without ice) to continue emulsification.
Strain into a chilled coupe glass
Garnish with pomegranate slices skewered and star anise.
Top with powdered sugar
Hot Buttered Boulevardier (Created by Kate Bolton, Bartender at Maven in Portland, Oregon)
3/4 oz Campari
1 1/2 oz Russel’s Reserve Bourbon
3/4 oz. Cinzano 1757
1 Tbsp. Maple Butter*
1 dash Vanilla Extract
3 oz boiling water
In a footed glass or mug add bourbon, Campari, sweet vermouth, maple butter and vanilla. Pour hot water on top and stir briskly until butter is dissolved and well integrated. Garnish with a clover-studded half orange wheel and a star anise pod
1/2 lb (2 sticks) unsalted butter
5 Tbsp Maple Syrup
1/2 tsp. salt
Using a robot coup or Vitamix whip all ingredients until smooth.
The Founder’s Delight (Created by Brian MacGregor)
2 oz. Highland Park Magnus
1 oz. Campari
1 oz. Sweet Vermouth
Stir and strain over large ice. Serve in a rocks glass and garnish with a broad orange peel.
Apple Orchard (Created by Pete Canny, The Wayland and Goodnight Sonny)
2 oz. The Macallan Sherry Oak 12 Years Old
¼ oz. Cinnamon-Infused Agave
2 Dashes Angostura Bitters
Stir and strain over a large ice cube in a rocks glass and garnish with a fresh red apple slice and a little fresh grated cinnamon on top of an apple slice.
1 bottle of NOLET’S Silver Gin
20 ounces of ginger beer
1 cup of lime juice
½ cup pomegranate syrup (or to taste)*
1 lime (sliced)
Fill a punch bowl with ice
Combine all of the ingredients
Stir to mix everything together
Garnish with lime slices, rosemary sprigs and pomegranate seeds
*Pomegranate Syrup: Ingredients:
1 cup sugar
1 cup pomegranate juice
Combine sugar and pomegranate juice in a saucepan on high heat
Stir continuously until all the sugar granules have dissolved
Sit in the fridge or in a cool space to allow it to cool down
Callie Collection Harvest Mulled Wine
Muslin Bags or Neutral Colored Cheese Cloth
Dried Herb Springs, or fresh whole Cinnamon Sticks for garnish
Pretty Hang Tags or Recycled Paper for Recipe
3-4 Cinnamon Sticks
1 Vanilla Bean
20 Allspice Berries
3 Black Cardamom Pods
Optional: Fresh Orange Slices or Dried Orange Peels
Optional: Garnish: Star Anise
Prepare your Callie Collection Fresh Red Blend x Harvest Mulled Wine recipe cards in advance on pretty paper with a little handwritten note for a special touch
Measure out appropriate number of spices required per each bottle of Callie Collection Red Blend as it pertains to the recipe
Fill each muslin bag with appropriate amount of ingredients
Loop twine through recipe card and special note
Fasten with a tie or pretty fall colored ribbon
The perfect gift is ready to go for all of your upcoming fall / winter party needs!
Orange Cinnamon Blossom Wine
1 bottle of Santa Margherita Prosecco Superiore
1 tablespoon honey
1/4 cup sugar
3 whole cloves
3 whole allspice
2 cinnamon sticks
Rinse lemon and orange and thinly slice them, discarding seeds; quarter the orange slices.
Put fruit in a 4- to 5-quart pan.
Add honey, sugar (use the smaller amount if you prefer drinks on the tart side, the larger if you want a sweeter flavor), cloves and allspice.
With a knife, cut the cinnamon sticks lengthwise into thinner strips.
Add cinnamon and 2 cups water to pan; bring to a boil over high heat, then reduce heat and boil gently for 5 minutes.
Pour Prosecco into hot citrus base and heat until steaming, about 8 minutes.
Keep warm over low heat. Ladle into heatproof cups or wine glasses.
Stella Artois Cidre Pomegranate Punch (from Chef Omar Flores)
For the cocktail:
6 bottles of Stella Artois Cidre
12 fl. oz. Pomegranate Juice
Juice of 3 Lemons
6 fl. oz. Pomegranate Ginger Syrup
6 sprigs of Mint
6 Apple Wedges, thinly sliced
6 tsp. Pomegranate Seeds
For the Pomegranate Ginger Syrup:
1 1/2 cups Sugar
1/2 cup Pomegranate Molasses
1/2 cup peeled and chopped Ginger
2 cups Water
For the Pomegranate Ginger Syrup:
Simmer all ingredients together in small sauce pot for three minutes. Remove from heat and allow to steep for 20-25 minutes. Strain, cool and reserve.
For the cocktail:
Combine lemon juice, pomegranate juice, pomegranate ginger syrup and Stella Artois Cidre in a punch bowl and stir to mix. To serve, pour over ice into a Collins glass and garnish with sliced apple, pomegranate seeds and fresh mint. Enjoy!
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From a delicious pumpkin pie martini that is essentially dessert in a glass to a black raspberry mimosa you'll want to drink past brunch, check out the slideshow above for recipes to please even the pickiest of drinkers at your Thanksgiving bash.