Celebrate November with four cocktails inspired by National Days.

November is here, and while we’re ready and excited for all of the cocktails for thanksgiving, there are several National Days’ worth toasting with a cocktail this month!

National Candy Day November 4th

Have you hit the bottom of your Halloween Candy basket already? Never fear, there’s another reason to indulge your sweet tooth!

Troli Watermelon Cocktail, cocktails

Trolli Watermelon

Trolli Sour Sharks Swimming in Blue Raspberry Vodka Oceans

Ingredients:

  • 2 oz. Grey Goose Vodka
  • 1 oz. Blue Raspberry Vodka
  • 2 oz. Tonic Water
  • 2 oz. Lemonade

Preparation: Combine vodkas in glass and add in lemonade. Add ice and tonic water. Stir and top with a Trolli Sour Watermelon Shark or Trolli Sour Octopus. Serve on a tray with crushed up shortbread cookies to look like sand. To crush shortbread cookies place in food processor or in baggie and pound.


National Pickle Day November 14th

Cut all the sweet with a salty, savory cocktail made with pickled ramps and a house-made brine. If you missed out on ramp season, try a blend of scallion with a little garlic for a close-ish flavor profile.

Ramped Up Gibson

Ramped Up Gibson

Ramped Up Gibson

Ingredients: 

  • 1 oz. Ramp Greens-Infused Stray Dog Gin
  • 1 oz. Stray Dog Gin
  • 1 oz. Lustau Blanco
  • 1/4 oz. Brine*

Preparation: Garnish with a pickled ramp, express lemon oil and discard.

*Homemade Brine

Ingredients: 

  • 2 cups Champagne Vinegar
  • 1 1/2 cups Water
  • 1 cup Sugar
  • 1 tbsp. salt
  • 1/4 tsp. Red Pepper Flakes
  • 5-6 fresh Bay Leaves
  • 3 tsp. Fennel Seeds
  • 2 tsp. Black Peppercorns

Preparation: Combine all ingredients (sans ramps) and bring to a boil. Add ramps and boil for one minute. Remove pot from heat and strain ramps into a jar/container with a lid (but wait to cover until cool). Allow brine to cool before storing in a separate jar/container and refrigerate overnight. Strain spices/herbs the next day and combine ramps to the brine. Keep for four weeks in the refrigerator.

Food pairing: Pairs great with our oyster on the half shell and the crostini plate!

Cocktail from: Erin Cusick – Clover Club NY


National Espresso Day November 23rd

Who doesn’t love a good coffee cocktail? National Espresso Day is the perfect time to master the classic espresso martini and then riff on it! We love this take on a Vietnamese iced coffee!

Vietnamese Iced Coffee, cocktail on rocks with cinnamon garnish

Vietnamese Iced Coffee

Vietnamese Iced Coffee

Created by Jonathan Pogash, The Cocktail Guru

Ingredients:

  • 2 oz. Van Gogh Double Espresso
  • 1 oz. Iced Espresso
  • .5 oz. Sweetened Condensed Milk
  • .5 oz. Whole Milk
  • 1 Cardamom Pod
  • Nutmeg or Cinnamon (to Garnish)

Preparation: Muddle cardamom in a mixing tin. Add remaining ingredients and ice, and shake well. Strain into a Martini glass and garnish with fresh nutmeg or cinnamon.


National French Toast Day November 28th

Not quite a cocktail adaptation, but French toast is always better with a touch of spirits! If you do invent a French Toast Cocktail, make sure to let us know!

RumChata Limón French Toast 

RumChata Limón French Toast

RumChata Limón French Toast

Ingredients:

  • 1/2 cup RumChata Limón
  • 3 eggs
  • 1/4 cup milk
  • 8 slices white or French bread
  • 1 tbsp. butter

Preparation: Leave bread slices out in a paper bag overnight to dry out. With a fork, beat together eggs, milk, and RumChata Limón. Heat butter in griddle over medium heat until melted. Dip bread slices into egg mixture and cook until golden brown, about 2-3 minutes per side.