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28 Of The Best Thanksgiving Cocktail Recipes To Serve This Year
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Jason Snopkoski/Drinks For DaysA festive holiday like Thanksgiving calls for the kind of cocktail that induces nothing short of delight—and not just because it makes dealing with ornery family members much easier. After all, a traditional Turkey Day menu is filled with once-a-year dishes so why not pair them with a equally exceptional (and seasonal) drinks that work perfectly with the feast?
Take for example the spiced pecan old fashioned that Boss Molly cofounder Victoria Horn is making this year. The drink, which uses orange and Angostura bitters alongside an easy-to-make spiced pecan syrup, makes for an amazing pre-dinner drink and "tastes like Thanksgiving in a glass." And if you're hosting a number of guests, you certainly can't go wrong with a batched cocktail that you can make ahead of time without Herculean effort—like a pomegranate-forward sangria or a gin-based holiday punch rich with cranberry juice and Prosecco. Not really into pumpkin pie? Then the espresso caramel brownie, made with caramel sauce and chocolate coffee liqueur, is your best bet for dessert.
Just know this: Whatever your Thanksgiving situation may be—whether it's a large gathering with friends and family or an intimate dinner for two or even a solo affair—there's a killer cocktail for you. Here, 28 cocktail pros share what they're making this year—all of which are as tasty as they are easy.
Best Cocktails To Serve On Thanksgiving GREEN TEA GIMLETGreen Tea Gimlet
Guilder's Gin"Our Green Tea Gimlet features Guilder's Gin Green Tea, which captures high-quality, tournament-grade tea at its flavor peak. The key ingredient really reimagines this simple, classic cocktail. The notes of lemongrass in the gin plays well with the refreshing lime undertone in the gimlet." —Songrae Choi, lead bartender Seoul Salon (New York, NY)
Ingredients
60 ml. Guilder's Green Tea Gin
25 ml. Fresh lime juice
30 ml. Simple syrup
Rosemary sprig, garnish
Method: Shake all ingredients with ice until chilled. Strain into a gimlet glass. Optional: garnish with a rosemary sprig.
MUSHROOM FAT-WASHED OLD FASHIONEDMushroom Fat-Washed Old Fashioned
Bill Brady"The fat wash and the mushrooms strike a fall note for me and they're robust enough flavors to stand up to all of the rich Thanksgiving foods. It's a bit more savory with wonderful umami, so it's a great complement to the traditional holiday menu. I used Cut Above whiskey because it holds its own in this cocktail and doesn't disappear." —Kristine Nguyen, bartender at Captain Foxheart's Bad News Bar & Spirit Lodge (Houston, TX)
Ingredients
2 oz. Fat-washed mushroom* Cut Above whiskey
8 tbsp. Butter
2 oz. Fresh porcini mushroom
2 oz. Fresh shiitake (if using dehydrated mushrooms, follow instructions on package for rehydrating)
0.25 oz. 2:1 simple syrup (Or any other syrup you'd like. Maple would also be nice, just adjust to taste)
2 dashes non-alcoholic aromatic bitters (such as Bab Louie & Co.)
3–4 drops balsamic vinegar
Dried orange wheel, garnish
*Fat-Washed Mushroom Whiskey: On medium heat, add butter until it's softened, then add mushrooms and sauté until they're just cooked through and fragrant. Take off heat and let cool for 10–15 minutes. Add mix to a bottle of whiskey in a sealed container and place in the fridge overnight. Once the butter has solidified, strain the mixture. Use a coffee filter for the final strain to get any solids that might've filtered through in the first run.
Method: Stir all ingredients on ice. Garnish with an orange zest or a dried orange wheel.
SPICED PECAN OLD FASHIONEDSpiced Pecan Old Fashioned
Owen Donovan"There's nothing more timeless than an Old Fashioned, but this spiced pecan version takes the cake for the harvest holidays! Bourbon is the star of the drink and Boss Molly, which has a unique brandy stave finish, already boasts a rich complexity with a little bit of sweetness, a hint of citrus, and bright spice notes. When you add the pecan syrup, it adds warm notes of cinnamon, nutmeg, allspice, sugar, and nuts for a wonderfully harmonious cocktail that tastes like Thanksgiving in a glass." —Victoria Horn, cofounder at Boss Molly Bourbon
Ingredients
2 oz. Boss Molly Bourbon
2 dashes Angostura Bitters
2 dashes orange bitters
0.25 oz. Spiced pecan syrup*
½ cup sugar
½ cup water
½ cup toasted pecans
1 cinnamon stick
Orange peel, garnish
*Spiced Pecan Syrup: Combine sugar, water, toasted pecans, and cinnamon stick over high heat. Bring to a boil. Remove from heat and let sit for 15 mins. Strain and refrigerate.
Method: Stir syrup, bitters, and bourbon in a mixing glass with ice. Strain into a chilled rocks glass filled with a large cube (or regular ice). Garnish with orange peel.
HARVEST SUNHarvest Sun
Katie Burke"This cocktail is inspired by the festive colors and ingredients of Thanksgiving. Clementines tend to be super refreshing and sweet during this season so I decided to create something bright and delicious to serve at the beginning of the meal." —Diego Livera, bartender at The Cabinet (New York, NY)
Ingredients
1.5 oz. Mijenta blanco tequila
1.5 oz. Clementine cordial
0.75 oz. Fresh lime juice
0.5 oz. Aperol
Club soda
Mint sprig, garnish
Clementine wedge, garnish
Method: Place all ingredients in a shaker and shake. Double strain. Serve over ice in a rocks glass and top with club soda. Garnish with a mint spring and clementine wedge covered with black salt.
FALLEN LEAVESFallen Leaves
Enrique Diaz"Fallen Leaves is a symphony of autumn's finest flavors, creating a well-balanced seasonal cocktail that promises a rich and layered sipping experience. The sweetness of the Vermouth Routin Blanc blended with apple notes from the calvados add a refreshing element—all while contrasting the herbal and spicy undertones from the Cinzano Rosso. In the background, the Pierre Ferrand forms a smooth and elegant base, showcasing the depth of high-quality brandy. This cocktail pays homage to the start of the fall season, when leaves transform and the air turns crisp." —Enrique Diaz, head bartender at Bar Bastion (New York, NY)
Ingredients
1 oz. Cinzano Rosso
1 oz. Vermouth Routin Blanc
0.5 oz. Calvados
0.5 oz. Pierre Ferrand
Rhubarb bitters, 3 dashes
Method: Add all ingredients into a mixing glass, stir with ice, strain into glass, and garnish with rhubarb bitters.
LA NOCHE DE ANOCHELa Noche De Anoche
Noah Manskar"This is a tropical, low-alcohol highball that's perfect for this transitional season. Rhum J.M. Blanc's bright vegetal notes are a perfect complement to Cynar, an amaro made with artichoke. The Cynar provides the drink with a bitter and lightly spiced backbone—flavors that get amplified and stretched out by the lime, passionfruit, and ginger beer. It reminds me of a southern-style sweet tea with some tropical touches and a little more warmth. It makes me think of sitting both on the beach in August and on a front porch in a sweater watching a late fall sunset." —Noah Manskar, beverage director at Colonia Verde (Brooklyn, NY)
Ingredients
1 oz. Rhum J.M. Blanc 80 Proof
1.5 oz. Cynar
1 oz. Fresh lime juice
0.5 oz. Passionfruit syrup*
500 g. Passionfruit purée (such as Les Vergers Boiron and Perfect Purée)
500 g. Granulated sugar
2 oz. Ginger beer
Lime wedge, garnish
Mint sprig, garnish
Passionfruit Syrup: Add passionfruit purée and granulated sugar to a saucepan over medium heat. Stir until all the sugar is dissolved. Let cool before using. Makes about 3 cups. (You could also use a premade passionfruit syrup like Liber & Co.'s.)
Method: Combine the rum, Cynar, lime juice, and passionfruit syrup in a shaking tin. Add ice and shake briefly, about 5 seconds. Strain into a highball glass. Top with the ginger beer, then add ice. Garnish with the lime wedge and mint sprig. Serve with a straw.
ESPRESSO CARAMEL BROWNIEEspresso Chocolate Brownie
Marussia Beverages"Our favorite post turkey dinner pick-me-up on Thanksgiving Day—dessert, coffee, and cocktail in one!" —Jenny Manger, marketing director at Marussia Beverages
Ingredients (Serves 4)
8 cl. Mozart Chocolate Coffee Liqueur
4 cl. Cream with a pinch of vanilla sugar
2 tsp. Caramel sauce
1 tsp. Cocoa powder
Ground coffee beans, garnish
Method: Combine all ingredients in a shaker and stir well until the caramel and cocoa powder have completely dissolved. Add ice and shake. Strain and garnish with ground coffee beans.
PEARD UPPeard Up
Rachel Bires"The idea behind this drink was to create a fall pear martini. The Heimat bosc pear liqueur is a wonderful expression of the fruit: juicy and tart, but still dry with a subtle stewed quality, which pairs wonderfully with the desert botanicals in Condesa gin. Jasmine, sage, and palo santo mixed with the stewed tart pear evoke autumn in all its glory. The Little City dry vermouth is zingy and citrusy—adding acidity and balancing the drink. The Poire eau de vie lengthens the drink on the palate and the saline makes everything sing a little more, just like salt in a cookie! It would be a perfect pairing for turkey, stuffing, and all things Thanksgiving. Pie would be splendid with this as well! For added kick use the barrel-aged Heimat bosc pear liqueur, slightly more stewed fruit in its profile and a little higher in ABV." —Jarett Karlsberg, beverage director at Le Crocodile
Ingredients
1.75 oz. Heimat bosc pear liqueur
1 oz. Condesa gin
0.25 oz. Little City Dry Vermouth
1 dash Poire eau de vie
1 dash saline solution
Method: Put all the ingredients in a stirring vessel, fill it with ice, and stir until chilled and properly diluted. Strain into a chilled Nick and Nora glass.
SPARKLING HOLIDAY PUNCHSpakling Holiday Punch
Sarah Gualtieri"This no-fuss punch is the perfect last-minute addition to all your holiday celebrations" —Sarah Gualtieri, recipe developer
Ingredients (Serves 8)
12 oz. Empress 1908 Indigo Gin
4 oz. Orange liqueur
12 oz. Cranberry juice
6 oz. Fresh lime juice
Prosecco (1 oz. Per serving)
Orange slices, garnish
Cranberries, garnish
Method: Add all ingredients except Prosecco to a pitcher or punch bowl. Add ice and stir until chilled. To serve, pour over ice and top each serving with 1 oz. Prosecco. Garnish with orange slices and cranberries.
BARTENDER'S OLD FASHIONEDBartender's Old Fashioned
Wyn Vida"A tried-and-true classic to make during the holiday season is an Old Fashioned. This variation uses rich extra añejo tequila, which is a whiskey substitute that I find to be a very popular choice these days. This one will have your guests requesting a refill as soon as they pick it up." —Wyn Vida, beverage director at Toshokan and The Cathedral (Austin, TX)
Ingredients
2 oz. Dulce Vida Extra añejo tequila
0.25 oz. Pineapple 2:1 demerara simple syrup*
10 oz. Pineapple juice
20 oz. Demerara sugar
3 dashes mole bitters
2 dashes yuzu bitters
Lemon and orange swath, garnish
*Pineapple Demerara Simple Syrup: Pour pineapple juice and demerara sugar into a pot. Heat and stir until properly combined. Store in the fridge and use within a month.
Method: Add all ingredients into a mixing glass, add ice and stir for 16 seconds. Using a julep strainer, pour over a large cube that's been tempered for a minute or so.
なな NANANana
Freddy Salazar"Here's a variation from one of the most famous tiki drinks from the 1940s: the Mai Tai. The intriguing orgeat syrup I use has got one of the most simple and popular Japanese ingredients—edamame. A perfect balance between notes of green apple and spices, which complements the sweetness and nuttiness of the edamame. Finish off the drink with bitters and mint to highlight all the aromas of this out-of-this-world cocktail. One taste and you'll keep coming back for sip after sip." —Freddy Salazar, bartender at Amami Sushi (Brooklyn, NY)
Ingredients
1oz. Rhum J.M Terroir Volcanique
1oz. El Dorado 3 Year
0.5 oz. Rhum J.M Orange Shrubb
0.75 oz. Fresh lime juice
1 oz. Edamame orgeat*
2 cups edamame
2 cups water
1 ½ cups sugar
½ cup vodka
2 barspoons orange blossom water
3 dashes Peychaud's Bitters
*Edamame Orgeat: Blanch edamame for 5 minutes. In a blender, blend the edamame with water for about 1 min. Place in a saucepan. Add the sugar, rose water, and vodka. Boil for about 5 minutes. Stir until the sugar is diluted. Take the saucepan out of the stove and let it cool down. Pour in a bottle and keep it refrigerated.
Method: Combine all ingredients and shake well. Serve over crushed ice in a stemmed glass, then finish off with 3 dashes of Peychaud's bitters and garnish with bouquet of fresh mint.
CHANGING LEAVESChanging Leaves
Collin Griffith"This cocktail is perfect for Thanksgiving and is like a sip of fall. The vegetal peppery spice and barrel characteristics of Suete añejo tequila, combined with bitter herbal notes from Braulio and Benedictine along with the baking spices from a touch of allspice dram, make this spirit-forward sipper perfect for warming up with family and friends." —Collin Griffith, bartender at Bellota Boulder (Boulder, CO)
Ingredients
2 oz. Suerte añejo tequila
0.5 oz. Braulio amaro
0.5 oz. D.O.M Bénédictine
0.25 oz. St. Elizabeth Allspice Dram
2 dashes Regan's Orange Bitters No. 6
2 dashes Cocktail Punk Oak Aromatic bitters
Orange twist fan garnish
Method: Stir to combine and pour over ice.
LAST BUT NOT FEASTLast But Not Feast
Donnie Massingale"This cocktail is great for Thanksgiving because it's easy to make; even if you don't have a shaker tin you can build it right in your glass. It's an approachable cocktail for all your guests and packed with fall flavors like heathered honey, apples, and apricot. I would say it's best consumed with hors d'oeuvres or after dinner." —Daisy Webb, bartender at HomeMakers Bar (Cincinnati, OH)
Ingredients
1 oz. Boulard V.S.O.P. Calvados
1 oz. Drambuie
0.25 oz. Rothman and Winter Orchard Apricot Liqueur
0.5 oz. Fresh lemon juice
0.75 oz. 1:1 simple syrup
2 oz. East Imperial soda water
Cinnamon-sugar, for the rim
Dehydrated apple, garnish
Method: Add all ingredients to a shaker tin except soda water. Whip or shake with 2 ice cubes, top with soda water. Use lemon on one side of the glass, dip one side of the glass in cinnamon-sugar blend, garnish with dehydrated apple.
MONARCHMonarch
Evan Sung"This is our signature drink at Rampoldi—a take on the classic Monarch cocktail, but made with high-end Cognac. Very refined and elegant. Great as an aperitif before a big meal or even post-meal with dessert." —Alex Teisanu, CEO of Monte Carlo Hospitality Group
Ingredients
1 oz. Courvoisier X.O
0.5 oz. St Germain
0.5 oz. Fresh lemon juice
0.5 oz. Simple syrup
1 oz. Grand Marnier
1 oz. Apricot purée
1 whole egg white
Orange twist, garnish
Cherry, garnish
Edible gold leaf, garnish (optional)
Method: Dry shake all ingredients. Pour ice and shake well, and double strain into a martini glass. Garnish with an orange twist, cherry, and an edible gold leaf.
DELTA DAWNDelta Dawn
Shawn Campbell"This cocktail is a spritz that's perfect to serve at the beginning of your Thanksgiving festivities! The Three Spirit Nightcap is a great flavor pairing with dry fino sherry and a spicy ginger syrup. It's super refreshing and light, making it the ideal drink to sip before what is usually a quite filling meal." —Alex Jump, founder of Dim Lights Hospitality (Denver, CO)
Ingredients (12 Servings; Served Punch Style)
12 oz. Three Spirit Nightcap
12 oz. Fino sherry
3 oz. Small Hand Foods ginger syrup
3 oz. Fresh lemon juice
24 oz. Three Spirit Blurred Vines Sharp
Method: Add all ingredients to a punch bowl with a large ice cube. Serve in a wine glass over ice and garnish with a lemon wheel.
THE SANDY SANGRIAThe Sandy Sangria
Sandy Giovese Vino Rosso"Sandy Giovese Vino Rosso is so tasty and easy to drink. It's perfect for the base of this sangria recipe that's full of fall flavors like pomegranate, blood orange, and ginger. The añejo tequila gives it a lovely, warm kick that will make it a definite crowd pleaser at Thanksgiving. Plus: This is a great make-ahead pitcher recipe." —Lia Dionisio, drinks educator and recipe developer
Ingredients (Serves 8–10)
4 cups Sandy Giovese Vino Rosso
1 cup El Tesoro añejo tequila
½ cup blood orange liqueur
1 cup pomegranate juice
4 cinnamon sticks
1 ½ cups ginger beer (2 cans)
Method: Combine first five ingredients in a pitcher with diced red apple, pear, orange slices, and pomegranate seeds. Stir to combine and cover in a refrigerator for at least five hours minimum or overnight. Before serving, add ice to pitcher, top with ginger beer, and stir well to combine. Serve in a wine glass with soaked fruit for a wine-infused treat.
CHAMOMILE FIELDSChamomile Fields
Jason LeCras"When it comes to cocktails, my philosophy is simpler is always better, and it's best to create within the framework of the classics. You don't get much more classic than the Old Fashioned, and it's perfect for fall. The chamomile tea infusion creates a soft, comforting floral note—smoothing the spice of the rye whiskey; while the honey underscores the warm, toasty notes of the rye. Regan's Orange Bitters No. 6 (the only brand in this recipe I insist upon), are a harmonious mix of fresh orange peel and rich baking spice. Add the brightness from the oil of a fresh lemon peel and you've done it!" —John Ware, bar director at Forsythia (New York, NY)
Ingredients (Serves 18)
1 liter rye whiskey
5 oz. Cognac (V.S or better)
3.25 oz. Honey syrup*
2 oz. Honey
1.25 oz. Hot water
0.8 oz. Regan's Orange Bitters No. 6
12.5 oz. Water
4 chamomile tea bags
Fresh lemon peel, garnish
*Honey Syrup: Combine honey with hot water. Stir until thoroughly mixed.
Method: Pour whiskey into measuring cup or other container, place tea bags in and steep at least 30 minutes. Combine all ingredients in a separate large container. When whiskey is finished steeping, discard tea bags and add whiskey to mixture. Stir finished batch well to combine and rebottle. Serve 3.5 oz. For each cocktail on a large rock, garnish with a lemon peel.
BISQUIT & DUBOUCHÉ SPICY MOLE BRANDY ALEXANDERSpicy Mole Brandy Alexander
Bisquit & Dubouché"To me, the Bisquit & Dubouché V.S.O.P. Feels particularly perfect for fall cocktails and holiday sipping, because I get lots of apple pie, roasted peach, spiced tea, and charming ripe orchard fruit flavors and aromas." —Dave Anderson, beverage consultant
Ingredients
1 oz. Bisquit & Dubouché V.S.O.P.
0.75 oz. Ancho Reyes Original
0.75 oz. Crème de cacao
1 oz. Heavy cream
1 dash of Bittermens Xocolatl
Mole bitters
Ground nutmeg
Method: Shake and strain. Serve in a Nick and Nora glass with ground nutmeg garnish.
MAYENDA HIBISCUS OLD FASHIONEDHibiscus Old Fashioned
Mayenda Tequila"The Mayenda Hibiscus Old Fashioned uses rich mole bitters and hibiscus agave syrup to bring out the roasted notes of the tequila alongside fresher notes to create a perfectly balanced cocktail." —Jesus Susunaga Acosta, maestro tequilero at Mayenda
Ingredients
2 oz. Mayenda blanco tequila
0.25 oz. Monin hibiscus syrup
2 dashes mole bitters
Grapefruit twist, garnish
Method: Add Mayenda blanco and the syrup to a mixing glass with ice. Add bitters and stir together. Pour over ice into a fluted double old fashioned glass and garnish with a grapefruit peel.
AMAIZELY FALLAmaizely Fall
Giuseppe Santochirico"I did not experience Thanksgiving growing up in Italy. But apples (and apple pies) were a staple of my childhood, as was the cozy smokiness of a fireplace. Once I moved to New York City I was introduced to Thanksgiving and its customs. At a friend's place, skillet corn was one of the first dishes I tried. It was familiar yet new and intriguing. This libation aims to bridge these two experiences. And the calvados and aromatic bitters provide an aromatic base on which the smoked chile spirit and the corn liqueur provide substance and depth." —Giuseppe Santochirico, beverage director at Hidden Leaf and Midnight Theatre
Ingredients (Serves 10)
3 dashes Scrappy's Firewater
1 tsp. Peychaud's Bitters
3.5 oz. Water
3.5 oz. Agave syrup
3.5 oz. Empirical Spirits Ayuuk
3.5 oz. Laneta blanco tequila
6.5 oz. Nixta Liquor de Elote
13.5 oz. Calvados
Cinnamon sticks, garnish
Method: For this batched version, the water in the ingredients list will provide dilution, so simply add all the ingredients in a 1-liter bottle, shake it to make sure all is incorporated, and store in the fridge or freezer. To serve, pour 2.5 oz. Over ice in a chilled double rocks glass and garnish with a cinnamon stick.
OLD TRADITIONOld Tradition
Nitzan Keynan"A play on an Old Fashioned using warm, Thanksgiving flavors like vanilla, cacao, and spiced velvet falernum. It's a simple alternative to a sugar cube smashed with cherry and orange—and a quick, easy cocktail for entertaining." —Amy Racine, beverage director at JF Restaurants
Ingredients
2 oz. Plantation 3 Stars white rum
1 barspoon vanilla liqueur
1 barspoon crème de cacao
1 barspoon velvet falernum
2 dashes orange bitters
1 dash chocolate bitters
Orange twist, garnish
Method: add all ingredients to mixing glass with ice and stir for 30 seconds. Strain into a rocks glass over a large ice cube and garnish with an orange twist.
MOONRAKERMoonraker
Jason Snopkoski/Drinks For Days"The complexity of Amante 1530 makes it an extremely versatile tool to make cocktails with—and the Moonraker was created to celebrate its fresh and vibrant flavors. Gin and fresh lemon juice serve as a backdrop to bolster the citrus and vegetal notes found in the aperitivo; while green tea syrup and cucumber bring out its savory and refreshing undertones—at the same time adding a touch of sweetness to balance out the acidity. The name 'Moonraker' stems from the highest sail on a ship built for speed, as well as the name of one of the earliest James Bond films to be set in Italy. And ultimately, on a fast ship living the James Bond lifestyle in Italy is where we want to be drinking this refreshingly repeatable, lip-smacking cocktail." —Jason Snopkoski, founder of Drinks for Days
Ingredients
1.5 oz. New Amsterdam Gin
0.75 oz. Amante 1530
0.75 oz. Fresh lemon juice
0.5 oz. Green tea simple syrup*
1 part Ito-En unsweetened green tea
1 part white sugar
3 quarter-inch cucumber rounds
*Green Tea Syrup: Mix equal parts room temperature Ito-En unsweetened green tea (or home-brewed tea of your choice) and white sugar. Shake well to combine, let sit, and reshake until fully dissolved
Method: Quarter two of the three cucumber wheels and muddle with the lemon juice in a shaker tin. Add the other ingredients and shake well with ice. Double strain into a chilled coupe glass. Float the last cucumber wheel as a garnish.
RISE & (SUN)SHINERise & (Sun)shine
Sunshine Punch"The Rise & (Sun)Shine is a great replacement for a milk punch—a popular brunch cocktail here in New Orleans. You'll get your orange juice and your caffeine." —Marvin Allen, director of food & beverage at The Hotel Monteleone and The Carousel Bar (New Orleans, LA)
Ingredients
1 part Sunshine Punch
1 part cold brew coffee
1 cinnamon stick
1 orange wheel
Method: Combine 1 part Sunshine Punch with 1 part cold brew coffee over ice. Stir, garnish with cinnamon stick and orange wheel.
ROSA SPICED SANGRIARosa Spiced Sangria
Rosa Regale Brachetto"The Rosa Spiced Sangria is perfect for Friendsgiving and Thanksgiving get-togethers. It's full of classic fall flavors with a touch of sweetness. It's also an easy holiday cocktail to prepare ahead of time and to batch for a large group, leaving you free to enjoy the festivities. For me, this cocktail is all about the tanginess we get from the cranberries and blood orange, and how Rosa Regale Brachetto evens out these elements with sweetness. It also has the structure that we get from this sparkling red wine. And of course the cranberry, citrus, and mulling spices make for a perfect pairing with nearly every Thanksgiving dish! The decadence of sweet potato; the richness and umami of the stuffing; the tangy, citrusy cranberry sauce; and even the brined turkey are all elevated by the balanced palate of this sangria. And I will definitely be asking for a refill when it comes time for dessert!" —Dino Altamore, wine educator at Banfi Vintners
Ingredients
1 bottle Rosa Regale Brachetto
1 cup cranberry juice
½ cup blood orange juice
¼ cup mulling spice syrup
1 cup cranberries
1 blood orange, sliced in thin wheels
Method: Mix together the ingredients in a pitcher. Serve in a wine glass and garnish with fruit, cinnamon stick, and star anise.
INTO THE WESTERN WOODSInto The Western Woods
Sunroom"Into the Western Woods combines the richness of Novo Fogo Colibri Cachaça and roasted pumpkin purée. Balanced by delicate notes of a South African orange wine and spiced pear, this mysterious elixir is elegantly clarified with lemon and coconut milk, transporting you to the hauntingly delightful atmosphere of Sleepy Hollow." —Kristian Sirani, beverage director and general manager at Sunroom (Orlando, FL)
Ingredients (3 servings)
6 oz. Novo Fogo Colibri Cachaça
3 oz. Orange wine (substitute a dry white wine in a pinch)
3 oz. Pear liqueur (such as St. George Spiced Pear)
3 oz. Pumpkin purée syrup*
425 g. Roasted pumpkin purée (store-bought works)
4 cups water
4 cups raw sugar
5 star anise
2 tsp. Allspice
1 tsp. Clove
2 cinnamon sticks, cracked
3 oz. Lemon juice
6 oz. Coconut milk
Ground nutmeg, garnish
Dehydrated pear, garnish
*Pumpkin Purée Syrup: In a saucepan, toast your spices on medium heat until fragrant. Add water and sugar, stir to dissolve. Slowly incorporate your pumpkin purée and remove from heat.
Method: Add coconut milk to a large pitcher or 1 qt. Mason jar. In a separate container, combine all of the other ingredients, whisk briefly to combine. Slowly add this mixture to the coconut milk. Cover with a lid, refrigerate, and allow your punch to rest undisturbed overnight. Once the curdled solids have separated, pass the mixture through a sieve lined with a coffee filter. You now have a batch of clarified coconut milk punch! Add 3 oz. Punch to a rocks glass with ice, stir, and finish with grated nutmeg and dehydrated pear.
ROAD TO GOLDRoad To Gold
Karlie Louise"Thanksgiving is the perfect time to reconnect with family and friends over delicious food and drinks. Keeping holiday flavors in mind, Road To Gold was inspired by an Old Fashioned that everyone at the table can enjoy. The addition of Pedro Ximénez sherry and bright orange liqueur add rich, seasonal fruit notes and brightness to the drink. The butterscotch and vanilla notes from the Irish whiskey make the sherry shine for a balance of sweet caramelized fruit and a bright bouquet of baking spices. It's the perfect Old Fashioned to cozy up with after a big dinner with the family." —Kelsey Kracke, head bartender at Dear Irving (New York, NY)
Ingredients
1.5 oz. Slane Irish Whiskey
0.5 oz. Cointreau
0.25 oz. Lustau Pedro Ximénez sherry
2 dash Angostura Bitters
Cherry, garnish
Method: Combine ingredients in a rocks glass and stir together with ice. Stir enough so ingredients are combined, but not so much that the drink is watered down. Garnish with a skewered cherry.
AUTUMN IN BORACAYAutumn In Boracay
The Wayfarer"Thanksgiving cocktails can be more exciting than before! By combining familiar traditional fall flavors with exotic and tropical ingredients, there are so many ways to enjoy amazing Thanksgiving cocktails. Sipping on this delicious cocktail will make anyone feel like they're on a tropical paradise island from the comfort of their home. Cheers!" —Mark B. Mamay, head bartender and bar supervisor at The Wayfarer (Los Angeles, CA)
Ingredients (Serves 12)
1 bottle Don Papa rum
9.5 oz. Fresh lime juice
3 oz. Passionfruit purée
3 oz. Cinnamon syrup
3 oz. Honey syrup
1 oz. Angostura Bitters
Method: In a large pitcher, combine juice, purée, syrups, and bitters. Mix ingredients using a whisk. Using a funnel, pour the mixed ingredients into a clean bottle. Measure 2 oz. Of Don Papa Rum, and pour into the empty cocktail shaker. Add 1.5 oz of mixture into the cocktail shaker. Fill the shaker with ice, seal, and shake vigorously for about 5 seconds. Strain over fresh ice into your favorite cocktail glass. Garnish with local cut fruit and mint.
PRE-BATCHED NEGRONIPre-Batched Negroni
Saint Theo's"The easiest pre-batched cocktail to make at home for both service and sustainability is a Negroni. The idea behind cocktail batching is to remove a few steps for bartenders to execute drinks at a faster pace. That being said, you must be extra vigilant when batching, especially for complex recipes, on how things must be stored, at which temperature, in what vessel..." —Simon Sebbah, beverage director at Saint Theo's (New York, NY)
Ingredients
1 part London Dry gin
1 part Campari
1 part sweet vermouth
Method: Using a large container, add 750 ml of each ingredient, stir it and keep it refrigerated for as long as you want. Alcohol and sugar serve as a conservator so it won't go bad. When you're ready to serve, stir it over ice to add dilution for the drink to first get cold and make it smoother.
SPICED SOREL SPRITZ BY JAYLYNN LITTLESpiced Spritz
Sorel"The Spiced Sorel Spritz is a wonderful choice for Thanksgiving because the spiced flavors and aromatic notes pair perfectly with many holiday favorites and desserts." —Jaylynn Little, cocktail educator and content creator
Ingredients
0.5 oz. Black pepper and rosemary simple syrup*
1 part water
1 part sugar
2 rosemary sprigs
5 whole black peppercorns
2 oz. Sorel Liqueur
3 dashes orange bitters
3 oz. Prosecco
Splash of soda water
*Black Pepper and Rosemary Syrup: Place equal parts water and sugar, combined with 2 fresh sprigs of rosemary, and 5 whole black peppercorns. Bring to a boil over medium-high heat, then simmer. Remove from heat and let the syrup cool completely before using.
Method: Add to a spritz or wine glass. Add ice and top with sparkling wine. Garnish with a rosemary sprig and orange slice.
Thanksgiving Recipes, Menu Planning Tips And More
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10 Last-Minute Thanksgiving Side Dish Recipes That Are Both Healthy And Delicious
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Sure, the golden plump turkey might sit at the center of the table but the real stars of any Thanksgiving feast are the sides. From sausage stuffing and mashed potatoes to green bean casserole, roasted veggies and colorful salads—it's the array of side dishes that turns the holiday dinner into a bountiful meal.
This year, make your Thanksgiving dinner even more special and nourishing with these delightfully nutritious side dish recipes that are sure to please everyone at the table:
Oh, and one last thing, happy Thanksgiving!
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