Thanksgiving Treats for any Feast

Thanksgiving is quickly approaching, and with everyone clamoring for turkey and cranberry sauce, you have the opportunity to give your patrons something different to look forward to —Thanksgiving cocktails. These pumpkin pie-inspired drinks, fun ciders and eggnogs truly give the holiday season its official start.

Bountiful CupBountiful Cup
Created by mixologist Gina Chersevani of PS 7’s in Washington, D.C. for Blucoat Gin.

1 ½ ounces Bluecoat Gin
1 ounce honey
3 ounces hot marigold tea
1 lemon slice

In a mug, combine Bluecoat Gin, honey, marigold tea (steeped) and garnish with lemon slice.

Candied Apple
Created by Sherrie Geslak for Sunda New Asian, Chicago.

2 ounces house cinnamon cider
1 ½ ounces vodka
½ ounce B&B liqueur

Rim glass with red hot syrup. Serve in a Martini glass, and garnish with an apple chip.

Pass the Turkey
Created by Master Sommelier Fred Dexheimer of Juiceman Consulting.

1 ½ ounces Wild Turkey 101
2 ounces apple cider
1 tbsp. cranberry jelly
1 sprig fresh sage
1 sprig fresh thyme

Muddle sage and thyme with apple cider. Add ice and top with Wild Turkey and cranberry jelly. Shake well. Strain over ice in a glass rimmed with turkey jus and breadcrumbs.

The Homecoming
Created by H. Joseph Ehrmann, proprietor at Elixir in San Francisco.

1 ½ ounces Ron Zacapa Rum 23 Year
1 ounce Warre’s Otima 10 Year Old Tawny Port
1 ounce lemon juice
2 barspoons pumpkin butter
1 Luxardo Maraschino Cherry (or other brandied cherry), for garnish

In a mixing glass, add all ingredients, fill with ice and shake well for 10 seconds. Hawthorne strain into a cocktail glass and garnish with a Luxardo Maraschino Cherry on a toothpick.

Smashed Pumpkin
Courtesy of Wild Turkey 101.

1 ounce Wild Turkey 101
¼ ounce almond liqueur
¼ ounce cinnamon schnapps
2 ounces pumpkin pie filling
½ ounce heavy cream

Purée or froth pumpkin pie filling with heavy cream. Mix with other ingredients in a shaker with ice. Shake well and strain into a Martini glass. Rim with crumbled graham crackers and a cinnamon stick and top with a dash of cinnamon or nutmeg.

Pumpkin PiePumpkin Pie Martini
Courtesy of Blue Ice Vodka.

3 ½ ounces Blue Ice Vodka
1 ounce DaVinci Pumpkin Pie Syrup
Cinnamon sugar

Add Blue Ice Vodka and syrup to a cocktail shaker. Shake well and strain. Garnish with an orange slice and pour into a cocktail glass rimmed with cinnamon sugar.

Apple ReserveReserve Pumpkin Egg Nog
Courtesy of Appleton Estate Jamaica Rum.

1 ½ ounces Appleton Estate Reserve Rum, infused with cloves, allspice and cinnamon
½ ounce Navan
1 ounce eggnog
1 ounce pumpkin purée (from the can)
4 dash Fee Brothers Old Fashion Aromatic Bitters
1 bar spoon grade B maple syrup

Add all ingredients except the whipped cream. Shake and strain into a wine glass, and top with fresh whipped heavy cream (optional).

Bacardi LimonBacardi Limón Cider
Courtesy of Bacardi.

1 part Bacardi Limón flavored rum
3 parts apple juice
1½ teaspoons cinnamon

Microwave apple juice in a microwave safe mug for 1 minute. Carefully remove the mug, and then stir in Bacardi Limón and cinnamon.

Autumn Harvest RecipeAutumn Harvest Recipe
On the menu at 62 Restaurant & Wine Bar in Salem, Mass.

2 ½ ounces vanilla vodka
1 ounce Bailey’s Irish Cream
1 ounce simple syrup
1 ½ ounces pumpkin juice*

Pour all of the ingredients into a cocktail shaker filled with ice. Shake vigorously for 30 seconds. Strain into a chilled Martini glass. Dust with cinnamon sugar.

For a true-to 62 take on the cocktail, create a stencil of 62’s logo with a heavy card stock. Hold the stencil over the surface of the cocktail and dust the cinnamon sugar. The impression of the stencil will be left in the foam as you drink.

*Pumpkin Juice
2 butternut squash, peeled and diced
2 tbsp. brown sugar
2 cinnamon sticks
4 whole cloves

Pass the squash through a juice extractor. This will yield about 4 to 6 cups of fresh juice. Pour the juice into a saucepan. Add the sugar and spices, and cook over medium heat until the juice reduces by about half — 10 minutes or so. Strain the juice and set aside for use.

Suggested Articles

New reports have an updated forecast on the total sales lost from COVID-19 and restaurants are pacing ahead of retail and beauty businesses that are c

Leaders come together to share creative strategies and tactics as the industry reopens.

We discussed how bars and restaurants can structure their menus with Allison Varone, VP of Belvedere Vodka for Moet Hennessy USA.