Give your guests something to be thankful for this Thanksgiving by offering up some seasonal cocktails on the menu. Think about using fresh fall fruits like pears, cranberries and apples that evoke images of autumn colors, as well as highlighting pumpkin flavors that pay homage to any Thanksgiving feast. These cocktails, like any fruitful harvest, will certainly make your bar as welcoming as any gathering at Plymouth Rock.
901 Cider with 901 Caramel Apple
Courtesy of Ed McFarland of Ed’s Lobster Bar in New York City.
10 ounces 901 Silver Tequila
36 ounces apple cider
4 slices 901 Silver Caramel Apples, for garnish*
4 tsp. caramel, for garnish
Pour tequila over a full pitcher of ice. Add apple cider and mix well. Pour into 12-ounce glasses with ice. Do not strain. Garnish each glass with one slice of caramel apple and drizzle a teaspoon of caramel sauce.
*901 Silver Caramel Apples
1 ounce 901 Silver Tequila
8 ounces dark brown sugar
2 tbsp water
3 tbsp heavy cream
1/2 apple cut in 1/4-inch slices
In a stainless steel pan, mix sugar and water. Reduce by half over high heat, stirring constantly. Add cream and reduce until thick (coats the back of a wooden spoon). Add 901 Silver Tequila to caramel, stir well, and remove from heat. Coat apple in caramel and refrigerate. Reserve the rest of the caramel for the cocktail.
The Pumpkin Bomb
On the menu at Reef Road Restaurant and Rum Bar in West Palm Beach, Fla.
1 ounce Goldschläger cinnamon schnapps
15 ounces Shipyard Pumpkinhead Ale
Dip the rim of a 16-ounce pint glass into agave syrup and then into a mixture of 1 tsp. sugar and 2 tsp. cinnamon powder. Pour the Goldschläger into the pint glass, then pour in the Shipyard Pumpkinhead Ale.
The Pumpkin Pie
On the menu at Haru in New York City.
1 ½ ounces ABSOLUT Pears vodka
1 ounce fresh pumpkin puree
3/10 ounce Cointreau
1/5 ounce simple syrup
Splash of bitters
Pour all contents over ice and shake thoroughly. Pour into a Martini glass, served straight up. Garnish with nutmeg and/or cinnamon.
The Corzo Pilgrimage
Created by Jonathan Pogash for Corzo Tequila.
1 part Corzo Silver Tequila
3 parts Martini & Rossi Prosecco
¾ parts honey syrup*
¼ parts fresh lemon juice
¼ of a ripe pear
In a mixing glass, muddle the pear in the honey syrup and lemon juice. Add Corzo Tequila and shake well with ice. Strain into a chilled Champagne flute and top with Prosecco. Garnish with a pear slice and freshly grated nutmeg.
Cherry Cinnamon Punch
Created by Dana M. Bruner of The Perfect Puree of Napa Valley.
1 ½ ounces Culinary Traditions Cherry, thawed
1 ounce Basil Hayden Bourbon
½ ounce simple syrup
½ ounce cinnamon simple syrup
1⁄8 ounce Culinary Traditions Key Lime Concentrate, thawed
Add all ingredients into a glass filled with ice. Shake contents vigorously in a Boston shaker. Strain into an Old Fashioned glass with ice.
The Kentucky Pilgrim
Created by H. Joseph Ehrmann, proprietor at Elixir in San Francisco.
1 ½ ounces Wild Turkey Thanksgiving infusion*
1 ounce lemon juicea