It’s that time of year again!
Pull out your lists, cross off your annual goals, and remember what you are thankful for. Toast to your family, friends and loved ones over a stuffed turkey, sweet potatoes, and cranberry sauce with a few of these autumnal libations curated with Fernet-Branca, Malfy Gin, Deep Eddy Vodka, Woodford Reserve, Scrappy’s Bitters, Tequila Avión, Mezcales de Leyenda, and Carpano Antica.
CHEERS!
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THANKSGIVING COCKTAILS
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WINTER ELIXIR
½ part Fernet-Branca
1½ parts Malfy gin
1 part yellow chartreuse
¾ part lime juice
½ part demerara syrup
2 dashes orange bitter
Method: Combine all ingredients except Fernet-Branca in a cocktail shaker with ice. Shake vigorously and strain into a rocks glass with crushed ice. Float Fernet-Branca on top and garnish with mint sprigs and powdered sugar.
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BREAKFAST IN BED
2 oz Carpano Antica
¾ oz Lemon Juice
½ oz simple syrup
1 tsp. Brancamenta
1 barspoon Orange Marmalade
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Method:
Shake, strain
Double rocks glass with crushed ice
Garnish with a lavish mint bouquet
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PUMPKIN SPICE PIE MARTINI
2 oz. Deep Eddy Original Vodka
1 oz. Dark rum
1 oz. Half n half
2 tbsp. Canned pumpkin puree
1 oz. Maple syrup
¼ tsp Pumpkin pie spice
¼ tsp Vanilla extract
Graham crackers
Cinnamon
Sugar
Method:
- Smash up the graham crackers, cinnamon and sugar together.
- Wet the rim of the glass with maple syrup and dip it into your cinnamon, sugar, cracker mixture.
- Combine remaining ingredients into your cocktail shaker and shake for 30-45 seconds.
- Pour and strain into your rimmed martini glass.
- Garnish with a little bit of grated nutmeg and cinnamon stick.
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CRAN FIZZ
1 oz chilled floater of Deep Eddy Cranberry Vodka
4 oz chilled prosecco/champagne
Dried cranberry garnish
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BEYOND THE PROMENADE
1 ½ oz. Avion Anejo
30ml Cinnamon Anise Syrup
30ml Pumpkin Puree
15ml Fresh lemon juice
Method: Combine all ingredients in shaker tin, add ice and shake vigorously. Strain into Pilsner glass with crushed ice.
Garnish: Cinnamon dust and Star of Anise
Sub Recipes:
Cinnamon Anise Syrup: Add 1qt. of simple syrup,
3 cinnamon sticks, 2 star of anise, and 1 clove.
Simmer in med heat for 8 – 10 minutes
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WOODFORD RESERVE BOURBON MILK PUNCH
2 cups cream
2 cups whole milk
1 cup Woodford Reserve bourbon
¾ cup sifted powdered sugar
½ vanilla bean
Fresh grated nutmeg
Method: In a metal bowel over an ice bath, whisk sugar, cream, milk, and bourbon until nice and frothy. Add vanilla bean and strain through fine mesh strainer into pitcher. Place pitcher in freezer for 30 minutes to an hour stirring on occasion. Pour into glass and garnish with freshly grated nutmeg.
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HOT BUTTERED RUM (Created by Julia Diakow)
45 ml The 86 Co Cana Brava Rum
1 bar spoon of B.G. Reynold’s
2 dashes of Scrappy’s Cardamom Bitters
1 heaping of hot buttered rum mix
Add hot water
Method: In a seasonal mug, combine 45 ml of The 86 Co Cana Brava Rum 3 Y, 1 bar spoon of B.G Reynold’s Falernum, 2 dashes of Scrappy’s Cardamom Bitters and 1 heaping tablespoon of hot buttered rum mix, add hot water to fill, stir and enjoy
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CONQUISTADORS (Created by Lucinda Sterling)
1 oz Mezcales de Leyenda San Luis Potosi
1 oz Woodford Reserve
3/4 oz Perfect Puree Pear
1/2 oz allspice
3/4 oz fresh lemon
orange bitters
club soda
Mix all ingredients in a shaker tin and shake with ice. Strain into a Collins glass over
ice. Top with club soda. Garnish with an orange wedge.
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