Thanksgiving Day Cocktails

This Thanksgiving add a new “ace” to your holiday cocktail lineup!

From hot drinks with sweet chocolate and marshmallow to eggnog Martinis made with cinnamon sugar, these 10 concoctions will raise spirits and have every drinker on a chilled level.

Boozy Hot Chocolate

Boozy Hot Chocolate

Courtesy of Mission Taco Joint

Ingredients:

• 1/2 cup rum (Coconut is optimal)
• 4 cups whole milk
• 1/2 cup caramel
• 10 oz. 100% cacao dark chocolate
• 2 tsp. pure vanilla extract

Preparation: Whisk together milk, caramel, and cinnamon sticks in a large saucepan. Bring to a simmer over medium heat, stirring occasionally. Remove from heat; cover and let stand 10 minutes. Return mixture to a simmer over medium heat. Gradually whisk in chocolate, whisking until melted and smooth. Remove from heat and stir in pure vanilla extract, kosher salt, and rum, if desired. Serve warm. Serve in glass with cinnamon stick straw, and top with marshmallows.

BACARDÍ Treacle

BACARDÍ Treacle

Courtesy of BACARDÍ

Ingredients:

• 2 1/2 parts BACARDÍ Reserva Ocho
• 1/4 parts sugar syrup
• 1 part freshly-pressed apple juice
• 2 dashes orange bitters
• Apple slice (for garnish)

Preparation: Build over ice rocks until perfectly diluted. Float apple juice last. Garnish with an apple slice.

BACARDÍ Cuatro Presidente

Cuatro Presidente

Courtesy of BACARDÍ

Ingredients:

• 1 1/2 parts BACARDÍ Cuatro
• 3/4 parts Martini & Rossi Rosso
• 1/4 parts Dry Curacao
• 2 dashes Angostura bitters
• Orange peel (for garnish)

Preparation: Stir all ingredients with plenty of ice until very cold, strain into a coupe glass. Garnish with orange peel.

Spice up Your Life

Spice up Your Life

Courtesy of Honey Salt

• 1/2 oz. Cruzan Light Rum
• 1/2 oz. Pisco
• 1/2 oz. Daron Calvados
• 3 oz. spiced pumpkin liquor
• 1 oz. espresso
• 1/2 oz. egg whites
• Cinnamon sugar
• Graham cracker
• Cinnamon stick

Preparation: Pour all ingredients into shaker, add ice and shake vigorously. Strain into separate shaker and add the egg whites. Dry shake for 20 seconds. Pour over fresh ice into a rocks glass. Garnish with cinnamon sugar, graham cracker and cinnamon stick.

Rye Carrie

Rye Carrie

Courtesy of Belvedere

Ingredients:

• 1 oz. Belvedere Vodka
• 1 1/2 oz. hot water
• 1 oz. French fortified wine
• 1 oz. fresh lemon juice
• 1/2 oz. honey
• Cinnamon stick
• Orange wedge
• Clove
• Nutmeg

Preparation: Stir all ingredients over cubed ice in mixing glass and strain into a chilled rocks glass over a large ice cube.

Smoke on The Water

Smoke on The Water

Courtesy of Dune

Ingredients:

• 2 oz. High West Campfire Whiskey
• 1 oz. Carpano Antica Sweet Vermouth
• 1 oz. Zirbenz Stone Pine Liqueur
• 1/2 oz. Ginger Syrup

Preparation: Build all ingredients in a mixing glass. Stir and strain over rosemary ice cube into a snifter glass. Garnish with brandied cherries.

The Nog Martini

The Nog Martini

Courtesy of Dune

Ingredients:

• 2 1/2 oz. Eggnog
• 1 oz. English Harbor Four-Year Rum
• 1 oz. Tito’s Vodka

Preparation: Shaken and strained into a cinnamon sugar rimmed Martini glass and dusted with cinnamon sugar.

Fuyu Sour

Fuyu Sour

Courtesy of ETARU

Ingredients:

• 2 oz. Base Spirit (any)
• 1 oz. of Lemon Juice
• 3/4 oz. of Homemade Spiced Syrup*
• 3/4 oz. of Pineapple Juice

Preparation: Shake all the ingredients and strain over fresh ice cubes into a rocks glass. Garnish with grilled pineapple chunks dusted with cinnamon and marinated in coconut and plum shochu.

*Homemade Spiced Syrup

brown sugar syrup, cinnamon, nutmeg, star anise, cloves.

Eastern Influence

Eastern Influence

Courtesy of Burlock Coast

Ingredients:

• 1 1/2 Chai rum
• 1/2 oz. lemon juice
• 1 1/2 oz. Chai Tea syrup
• 1 oz. orange juice
• Absinthe (to rinse)

Preparation: Add ingredients to rock glass. Spike with Chai Rum. Garnish with an orange slice and cherry.

Duvalín

Duvalín

Courtesy of Banyan Tree Cabo Marques

Ingredients:

• 1 oz. of Jägermeister (preferably cold)
• 1 oz. of Orochata Licor 43 (it must be cold)
• 1 Duvalín (Mexican Candy)

Preparation: In a tequila glass, the Duvalín candy is smeared on the top part of the glass. Add the cold Orochata Licor 43 followed by the Jägermeister. Serve the Jägermeister slowly with the help of a long spoon. A Duvalín is served as garnish.