Recipe: 2014 Thanksgiving Cocktails
Traditionally at our house “Thanksgiving cocktails” means Stroh’s beer or lots of neat bourbon to numb yet another loss on national TV courtesy of my hometown football team, the Detroit Lions. This year looks to be different with the Lions actually performing well and family members willing to eschew their normal comfort zone and try something new. Here’s a few that I’m going to be forcing upon my family, along with a few others that may prove interesting for your holiday gatherings.
Combine ingredients in an old fashioned glass over a large ice cube and stir.
Pumpkin Spice Simple Syrup:
2 parts cane sugar
1 part strong pumpkin spice tea
Brew pumpkin spice tea (one tea bag for every 6 oz. of water). Combine tea and organic cane sugar. Bring to boil, stir as sugar dissolves. Let syrup cool completely before using.
Ketel One Pumpkin King
1 oz. Ketel One Oranje
¼ oz. Godiva Caramel liqueur
¼ oz. pumpkin liqueur
1 teaspoon whipped cream
Combine first three ingredients in a cocktail shaker and shake over ice. Strain into a martini glass. Top with whipped cream and garnish with a dust of cinnamon powder.
The Sea Fire Grill Cider Punch
(courtesy Sea Fire Grill)
4 oz apple cider
1 oz Grand Marnier
1 oz Ron Zacapa 23 year old rum
A pinch of fresh nutmeg
A pinch of fresh cinnamon
1 Granny Smith Apple, quartered and peeled
1 fresh orange, quartered
Mull apple cider, Granny Smith apple, orange and spices together. Remove orange and blend. Mix in Grand Marnier and rum with cider mixture. Chill and strain, add garnish if desired. Can be served hot or cold.
Combine first three ingredients in a cocktail shaker over ice and shake vigorously. Pour into a Collins glass filled with ice and top with IZZE Sparkling Blackberry. Smack a sprig of rosemary between palms to release aromatics and add as garnish.