Once again, the Thanksgiving holiday is here, and with it comes the assurance of a few things: the food will be good, the Lions will lose, and the drinks will be poured at a healthy and brisk pace. Here are a few recipes that we’ve received that we will be no doubt pouring in between the carving of the turkey and the fumbling of the football.
Place all ingredients except coffee beans and ginger beer in a tumbler with ice. Stir and strain into a Collins glass with ice. Pour ginger beer over the top and finish with a bit of coffee beans grated on a microplane.
*Smoked Maple Simple Syrup – 1 cup Cold Smoked Maple Syrup and 1 cup water
Mix together and bring to a boil. To cold smoke the maple syrup, heat wood chips in a pie tin until they smoke, then put syrup in a bowl put them in a container and cover with foil for 35 to 45 minutes.
Shake all ingredients vigorously with ice and strain into chilled martini glasses, then top with nutmeg.
1 oz. Jose Cuervo Reserva de la Familia Tequila
splash simple syrup
5 oz. Champagne
garnish with chocolate shavings
Add tequila and simple syrup in champagne flute. Top with Champagne and garnish with chocolate shavings.
Combine ingredient in pitcher and stir until thoroughly mixed. Serve over ice in brown sugar-rimmed glasses. Finish cocktail with a star anise for a festive garnish (optional).
Combine Pink and Black, vodka and cranberry bitters in a shaker with ice and shake. Strain into a cocktail glass and garnish with a rosemary sprig.
Chai, Spice and Everything Nice
1-1/2 oz. Wild Turkey 81 (note: I upped it to Wild Turkey 101. Either one will do.)
1/2 oz. cinnamon syrup*
3/4 oz. chai infused sherry*
3/4 oz. fresh squeezed lemon juice
dash of cardamom bitters
Combine all ingredients in shaker with ice. Shake, and strain over ice into rocks glass. Garnish with grated cinnamon and orange slice.
*Chai Infused Sherry – Empty 1 bottle of sherry into a large bowl. Throw in 6 chai tea bags and squeeze to release oils. Steep for 3 hours. Give tea bags one last squeeze before discarding from the infused sherry.
*Cinnamon Syrup – Place equal parts sugar and water, plus crushed up cinnamon sticks (2-3 sticks per cup of sugar), into a pot and bring to a light boil. Reduce to a simmer and let sit for 5 minutes. Remove from heat, cool completely and strain.