Thanksgiving is quickly approaching, and with everyone clamoring for turkey and cranberry sauce, you have the opportunity to give your patrons something different to look forward to —Thanksgiving cocktails. These pumpkin pie-inspired drinks, fun ciders and eggnogs truly give the holiday season its official start.
Created by mixologist Gina Chersevani of PS 7’s in Washington, D.C. for Blucoat Gin.
1 ½ ounces Bluecoat Gin
1 ounce honey
3 ounces hot marigold tea
1 lemon slice
In a mug, combine Bluecoat Gin, honey, marigold tea (steeped) and garnish with lemon slice.
Created by Sherrie Geslak for Sunda New Asian, Chicago.
2 ounces house cinnamon cider
1 ½ ounces vodka
½ ounce B&B liqueur
Rim glass with red hot syrup. Serve in a Martini glass, and garnish with an apple chip.
Pass the Turkey
Created by Master Sommelier Fred Dexheimer of Juiceman Consulting.
1 ½ ounces Wild Turkey 101
2 ounces apple cider
1 tbsp. cranberry jelly
1 sprig fresh sage
1 sprig fresh thyme
Muddle sage and thyme with apple cider. Add ice and top with Wild Turkey and cranberry jelly. Shake well. Strain over ice in a glass rimmed with turkey jus and breadcrumbs.
Created by H. Joseph Ehrmann, proprietor at Elixir in San Francisco.
1 ½ ounces Ron Zacapa Rum 23 Year
1 ounce Warre’s Otima 10 Year Old Tawny Port
1 ounce lemon juice
2 barspoons pumpkin butter
1 Luxardo Maraschino Cherry (or other brandied cherry), for garnish
In a mixing glass, add all ingredients, fill with ice and shake well for 10 seconds. Hawthorne strain into a cocktail glass and garnish with a Luxardo Maraschino Cherry on a toothpick.
Courtesy of Wild Turkey 101.
1 ounce Wild Turkey 101
¼ ounce almond liqueur
¼ ounce cinnamon schnapps
2 ounces pumpkin pie filling
½ ounce heavy cream
Purée or froth pumpkin pie filling with heavy cream. Mix with other ingredients in a shaker with ice. Shake well and strain into a Martini glass. Rim with crumbled graham crackers and a cinnamon stick and top with a dash of cinnamon or nutmeg.
Pumpkin Pie Martini
Courtesy of Blue Ice Vodka.
3 ½ ounces Blue Ice Vodka
1 ounce DaVinci Pumpkin Pie Syrup
Add Blue Ice Vodka and syrup to a cocktail shaker. Shake well and strain. Garnish with an orange slice and pour into a cocktail glass rimmed with cinnamon sugar.
Reserve Pumpkin Egg Nog
Courtesy of Appleton Estate Jamaica Rum.
1 ½ ounces Appleton Estate Reserve Rum, infused with cloves, allspice and cinnamon
½ ounce Navan
1 ounce eggnog
1 ounce pumpkin purée (from the can)
4 dash Fee Brothers Old Fashion Aromatic Bitters
1 bar spoon grade B maple syrup
Add all ingredients except the whipped cream. Shake and strain into a wine glass, and top with fresh whipped heavy cream (optional).
Bacardi Limón Cider
Courtesy of Bacardi.
1 part Bacardi Limón flavored rum
3 parts apple juice
1½ teaspoons cinnamon
Microwave apple juice in a microwave safe mug for 1 minute. Carefully remove the mug, and then stir in Bacardi Limón and cinnamon.
Autumn Harvest Recipe
On the menu at 62 Restaurant & Wine Bar in Salem, Mass.
2 ½ ounces vanilla vodka
1 ounce Bailey’s Irish Cream
1 ounce simple syrup
1 ½ ounces pumpkin juice*
Pour all of the ingredients into a cocktail shaker filled with ice. Shake vigorously for 30 seconds. Strain into a chilled Martini glass. Dust with cinnamon sugar.
For a true-to 62 take on the cocktail, create a stencil of 62’s logo with a heavy card stock. Hold the stencil over the surface of the cocktail and dust the cinnamon sugar. The impression of the stencil will be left in the foam as you drink.
2 butternut squash, peeled and diced
2 tbsp. brown sugar
2 cinnamon sticks
4 whole cloves
Pass the squash through a juice extractor. This will yield about 4 to 6 cups of fresh juice. Pour the juice into a saucepan. Add the sugar and spices, and cook over medium heat until the juice reduces by about half — 10 minutes or so. Strain the juice and set aside for use.