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Seasonal Cocktails

Thanksgiving Treats

November 2, 2011 By: Alissa Ponchione


When it comes to giving thanks, there are many ways people can show their appreciation. If you're a bar or nightclub owner, showing gratitude to your loyal customers starts by offering festive cocktails that encompass the spirit of Thanksgiving. Fresh fall flavors, pumpkin and apple spices, as well as clever garnishes, will not only create a cornucopia of flavors but also create more seats on your bar stools.

Smashing PumpkinSmashing Pumpkin
On the menu at 1OAK in New York City.

1½ oz. Svedka Vanilla
¾ oz whole milk
¼ oz. simple sugar syrup
1 tsp. pumpkin pie spice
¼ Tbsp. fig jam
Ground nutmeg, for garnish

Shaken and strained into a Martini glass and garnish with ground nutmeg on top.


Camarena Candy CornCamarena Candy Corn Cordial
Courtesy of Familia Camarena Tequila.

1 oz. Familia Camarena Reposado Tequila
½ oz. butterscotch schnapps
½ oz. crème de cacao
2 oz. fresh orange juice
1 tsp. dark cocoa
4 pieces candy corn and an orange peel, for garnish

Rim a Martini glass with orange juice then cocoa powder. In a shaker, add tequila, butterscotch schnapps, crème de cocoa and orange juice. Add ice and shake well. Strain into the prepared Martini glass. Garnish with an orange wheel and toothpick of candy corn.


Montanya Mermalada
Created by Lynnette Marrero, president of LUPEC (Ladies United for the Preservation of Endangered Cocktails).

1 oz. Kahlúa Cinnamon Spice
1 oz. Avión Blanco Tequila
1 oz. lemon juice
6-8 concord grapes

Muddle Grapes. Add rest of the ingredients. Shake and strain over fresh ice in a rocks glass


Cozy
Created by Mixologist Manny Hinojosa of The Perfect Purée of Napa Valley.

1 ½ oz. Bacardi OakHeart
¾ oz. Disaronno
1 oz. Perfect Purée Coconut puree, thawed
4 oz. hot chocolate

Combine ingredients into a mug. Top with whipped cream and cocoa powder. Serve hot.


Spiced Caramel AppleSpiced Caramel Apple
Created by Kara Newman, author of “Spice & Ice.”

2 oz. Domaine de Canton ginger liqueur
1 oz. Van Gogh Dutch Caramel Vodka
2 1/z oz. apple cider
1 dash lemon juice

Rim Martini glass with agave syrup and crumbled gingersnap cookies at set aside. Add liquid ingredients to a cocktail shaker with ice and shake well. Strain into a Martini glass.


Caramel Ginger CrispCaramel Ginger Crisp
Created by Mary Breclaw, mixologist at Morton’s in Chicago.

2 oz. Van Gogh Dutch Caramel Vodka
¼ tsp. fresh ginger
Splash of cream optional
Chocolate-covered pretzels (for Martini glass)

Shake the Van Gogh Dutch Caramel Vodka and ginger and put it in a Martini glass rimmed with chocolate covered pretzels. To rim the glass, use simple syrup on the edge. Take a handful of chocolate-covered pretzels and put them in a plastic baggie, smash it with a hammer, then dip the glass in it.


SangriaSandeman Ciderhouse Sangria
Courtesy of Sandeman Founders Reserve Porto.

1 bottle of Sandeman Founders Reserve Porto
24 oz. apple cider
3 oz. rye whiskey
1½ oz. maple syrup
2 Granny Smith apples
2 pears

Dice apples and pears and set aside. Mix all remaining ingredients together in pitcher. Add in apples and pears. Let sit for at least 8-12 hours or overnight.


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