A Cocktail Cornucopia

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.