A Cocktail CornucopiaNovember 3, 2010 By: Alissa Ponchione
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 juice
½ ounce Maraschino liqueur
½ ounce demerara syrup
Cold Cocktail Directions
In a mixing glass, add all ingredients, fill with ice and shake well for 10 seconds. Hawthorne strain into a wine glass and garnish with a long lemon twist.
Warm Cocktail Directions
Mix all ingredients in a mug and add 3 ounces hot water. Stir and garnish with a wide lemon disc twist.
*Wild Turkey Thanksgiving Infusion
In a wide-mouthed glass infusion jar, place 1 liter of Wild Turkey 101 Bourbon and 2 barspoons of cardamom seeds. Close and leave in a dark cool place for one day. Strain out cardamom and add 1 ½ cups dried, unsweetened cranberries and 3 sticks of cinnamon. Close and leave for another two days, agitating once per day. Strain solids and store in the original Wild Turkey bottle with proper labeling.
The Autumn Spice
Courtesy of Domaine de Canton.
2 ounces Domaine de Canton
½ ounce fresh lemon juice
2 ounces apple cider
Combine ingredients in a Highball glass filled with ice. Stir and enjoy. Garnish with a stick of cinnamon. For a twist, add a shot of dark rum or whiskey.
Caña Spiced Cider
Courtesy of Flor de Caña.
1 ¼ ounces home-spiced Flor de Caña (spice recommendation: clove and cinnamon)
5 ounces apple cider
Rim glass with sugar and cinnamon. Add hot cider and rum.
Pumpkin Pisco Spice
Courtesy of Gran Sierpe Pisco.
2 ounces Gran Sierpe Pisco
1 ounce pumpkin puree
¾ ounce pear liqueur
½ ounce lemon
½ ounce honey
1 rosemary spring
Mix all ingredients in a cocktail shaker with ice. Shake well and serve in a rocks glass. Garnish with nutmeg dust and a rosemary spring.
Courtesy of Tequila Avión.
1 ½ ounces Tequila Avión Añejo
1ounce apple-flavored liquor (can use apple juice from concentrate)
¼ ounce pear juice
Splash of egg white
Dash of fresh lemon
Pinch of ground cinnamon
In a shaker, add all ingredients over ice. Shake and strain. Can be served straight up or on the rocks. Garnish with a thinly sliced pear.
Courtesy of Wild Turkey.
Wild Turkey 101 on the rocks
Cranberries, for garnish
Rosemary, for garnish
Serve in a rocks glass. Garnish with cranberries and a sprig of rosemary.
All Eyes on You
Courtesy of Medea Vodka.
2 ounces Medea Vodka
2 ounces lychee syrup
1 ounce cranberry juice
Club soda to top
Canned lychees, for garnish
Place first three ingredients in a shaker filled with ice, and shake until completely chilled. Strain and serve in chilled Martini glass. Top with a splash of club soda. Garnish with two lychees to give the cocktail the "all eyes on you" effect.
Courtesy of Vermont Spirits.
2 parts Vermont Gold Vodka
1 part Irish cream
Splash of blackberry liqueur
Shall all ingredients and serve in a rocks glass with ice.