What’s your thanksgiving cocktail plan?

Even if you’re not cooking up a feast, these tasty syrups can help get you in the spirit and are made from many of the same ingredients that will be on the holiday table.

Pre-roasted pecans by delfina-cocciardi

Pre-roasted Pecans

Photo by Delfina Cocciardi

Apricot & Thyme

Ingredients:

  • 1 Diced, Dried Apricot
  • 4-5 sprigs of Fresh Thyme
  • 2 cups Water
  • 1 1/2 cups Granulated Sugar or Honey

Preparation: Add water and sugar/honey to a pot on medium heat and stir until sugar is fully dissolved. Add in diced apricots and thyme and let the mixture simmer (but not boil) for 20-30 minutes as it thickens. Strain the mix into a sanitized container and store for up to 2 weeks.


Cranberry & Orange Zest

Ingredients:

  • 2 cups Fresh Cranberries
  • Zest and Juice From One Orange
  • 1 1/2 cups Granulated Sugar/Honey
  • 2 cups Water

Preparation: Add water and sugar/honey to a pot on medium heat and stir until sugar is fully dissolved. Stir in cranberries, orange zest, and juice; if desired, add in a sprig of rosemary or a cinnamon stick. Let the mix come to a light boil for 5-10 minutes until the cranberries begin to burst. Remove from heat and let sit to cool and steep. Strain into a sanitized container (if desired) and keep for up to two weeks in the refrigerator.


Sage & Nutmeg

Ingredients:

  • 2 cups Water
  • 1 1/2 cups Brown Sugar
  • 3/4 cups Packed Fresh Sage
  • 1 tsp. Grated Nutmeg

Preparation: Add water and brown sugar to a pot on medium heat and stir until sugar is fully dissolved; simmer for 10 minutes. Add in the sage and grated nutmeg, let the mix simmer for 10 minutes, or longer depending on preferred strength of flavor. Remove from heat, strain into a sanitized container, and keep for up to two weeks in the refrigerator.


Pecan Orgeat: From Chilled 100 Member Christa Havican

Ingredients:

  • 2 cup Raw Pecans Toasted For 2-4 Minutes
  • 1 cup Water
  • 2 cup Sugar
  • 2 Rooibos Chai Tea Bags (has cloves, nutmeg, and cinnamon, allspice, ginger, and cardamom) OR above fresh crushed spices in a mulling ball.

Preparation: Bring water to a simmer and add the tea bags and sugar to dissolve. Add pecans and let simmer for 3-5 minutes. Kill the heat and let it set for 20 minutes. Remove bags and pecans.

*As a bonus, the Pecans can be “roasted” after they are used in the Orgeat by throwing them in cinnamon, salt, sugar, and baked at 250 for an hour, stirring every 15min.