Thanksgiving meals get all the glory during the holidays but crafted cocktails are the unsung heroes of the season.
From holiday flavor favorites such as cranberry, pumpkin, and cinnamon to trailblazers such as pear-flavored adult milkshakes and riffs on classics – we’ve got you covered.
Check ’em out!
Full Harvest (Created by Shaun Meglen of Péché, Austin, TX)
2 oz Basil Hayden
0.75 oz Limoncello
0.5 oz Orange juice
0.25 oz Lemon juice
.25 oz Cinnamon simple syrup
1 dash of Cranberry bitters
1 egg White
Shake hard with ice. Serve up in coupe glass.
Pumpkin – South House, Jersey City, NJ (Creator: Smitty)
2.oz Slow & Low Rock & Rye Whiskey
.75 espresso pumpkin spice syrup
.75 Lemon juice
Fernet Egg Cream Soda – Bible Club, Portland, OR. (Creator: Jessica Braasch)
Riff on an Egg Cream
1oz ginger syrup
.5 oz Carpano Antica Formula Vermouth
4 drops salt tincture
Build/shake like a ramos. Pour into fizz appropriate glass, top with soda, creating frothy “head” rest straw, mint sprig, and grated nutmeg on top.
Pilgrim’s Punch (Created by Pamela Wiznitzer of Seamstress NYC)
1 oz Kerrygold Irish Cream Liqueur
1 oz Aged rum
4-5 ounces boiling hot chai tea
Add 1 oz of Kerrygold to 6 oz of fresh heavy cream. Shake (or stir) until its becomes thick and turns into whipped cream. Top it onto the drink and finish with a dash of allspice and nutmeg
Cranberry Cosmopolita – R. Bar, Baltimore MD. (Creator: Amie Ward)
1.5 oz. Rosa 22
3/4 oz. lime cordial
3/4 oz. cranberry citrus syrup
Dash of Scrappy’s lime bitters
Cranberry fruit leather (for garnish)
Strike the Gold – Odd Bird, St. Augustine, FL (Creator: Nick Hogan)
3/4 oz Fernet-Branca
3/4 oz Templeton Rye
1 1/2 oz Spiced Pumpkin Syrup
1/4 oz of Creme Yvette
Top with Brancamenta Whipped Cream
Grated Nutmeg & Garnish with Star Anise
Method: Add all ingredients into tin, shake, strain into cocktail glass, top with whipped cream, grate fresh nutmeg over top, sip slowly and enjoy!Due to different variables between coconut milk and pumpkin purées that when making the cocktail it should be done to taste
Spiced Pumpkin Syrup: One can organic Pumpkin. One can of organic coconut milk. 1/2 cup of brown sugar. 3/4 oz of pimento liqueur (allspice liqueur). Simmer in sauce pan for 10 minutes, let cool then strain through cheese cloth
Brancamenta Whipped Cream: Combine half pint of heavy whipping cream with 1 oz of Brancamenta and 2 oz of simple syrup into iSi whipper, charge and store in refrigerator until ready for use.
Share the Pear – Péché, Austin, TX (Creator: Shaun Meglen)
1.5 oz Osborne Fino sherry
.75 oz Saint George Spiced Pear
3 scoops of good quality vanilla ice cream (Péché makes theirs in-house)
Add all ingredients to blender and blend until incorporated. Pour in glass, garnish with cinnamon and serve.
Topsy Turvy – (by Jeremy Oertel, Donna Cocktail Club)
2 oz Carpano Antica
1 oz Lock Stock & Barrel Rye
1 tsp. Borghetti Coffee Liqueur
1 dash Mole Bitters
Method: Stir, Strain
Glass: Nick & Nora
Garnish: Orange Twist
Hot Buttered Cachaça –
(The Public House by Evans Brewing Co.,138 W Commonwealth Ave Fullerton, CA 92832)
Creator: Amanda Platt
2 oz Novo Fogo Silver Cachaça
Pureed roasted pumpkin with salt, butter, brown sugar and cinnamon. Reduced Apple cider with cinnamon sticks and star anise, then whisked in the roasted pumpkin puree and honey butter. Serve hot.
Thunder Struck – (SOCIAL Costa Mesa 512 W 19th St, Costa Mesa, CA 92627)
1oz Novo Fogo Silver cachaca
0.5oz Atlantico Reserve
1.5oz Smoked Butternut Squash Purée
1oz Thunderking Chai Cold Brew
0.5oz Cinnamon Syrup
2 dashes Scrappy’s Bitters
1 Egg White
*Hard Shake all ingredients, and double fine strain into Lg Snifter over big rock.
*Garnish with fresh Cinnamon grate and (1) fresh Sage leaf.
Flipping Fogo – Poppy, Seattle, WA. (Creator: Scott Rixe)
1 whole egg
2 oz Barrel-Aged Novo Fogo Cachaça
.25 oz Giffard Vanilla
.5 oz lemon juice
Splash of St Elizabeth Allspice Dram
2 dashes of Angostura Bitters
Top with fresh-shaved nutmeg and fine strain into punch glass.