Cocktail Spotlight - Thanksgiving Festive Cocktails

Pumpkin Toddy (complex)

  • 1 oz Laird’s Bonded Apple Brandy
  • .5 oz Rittenhouse Bonded Rye Whiskey
  • .5 oz Lemon juice
  • .5 oz Grade B maple syrup
  • 1 teaspoon Pumpkin puree
  • 2 dashes Angostura bitters
  • 5 oz Boiling water
  • Garnish: Grated cinnamon
  • Glass: Irish Coffee Mug

Prep - Add all ingredients except the water to a preheated mug. Top with the boiling water and stir to combine. Top with grated cinnamon.

 

English Harvest

  • 1 ounce London dry gin
  • 3/4 ounce bonded apple brandy
  • 3/4 ounce dry vermouth
  • 3/4 ounce unfiltered apple juice
  • 1/4 ounce orgeat syrup (almond-flavored syrup)
  • 3 dashes of Angostura bitters
  • orange spiral for garnish
  • snifter or coupe

 

Poinsettia Cocktail

  • 1 oz Chilled Cointreau
  • fill halfway cranberry juice
  • fill with sparkling wine (Brut) or Prosecco
  • champagne flute

Prep - Build all ingredients in a champagne flute (no ice). Stir gently.

 

Pomegranate Poinsettia

  • 1/2 oz Chilled PAMA Pomegranate Liq
  • 1/2 oz Cointreau
  • fill halfway Orange Juice
  • fill with Sparkling wine (Brut) or Prosecco
  • champagne flute
  • garnish orange twist

Prep - Buld all ingredients in a champagne flute (no ice). Stir gently.

 

The Poinsettia

  • 1 oz Vodka
  • fill halfway cranberry juice
  • fill with sparkling wine (Brut)
  • add orange zest peels and raspberries
  • champgane flute

Prep - Build all ingredients in a champagne flute (no ice). Stir gently.

 

Cranberry Fizz

  • 1 oz Vodka
  • 1/2 oz lime juice
  • fill halfway orange juice
  • Sierra Mist cranberry splash soda
  • Garnish lime and cranberries
  • Highball glass

Prep - Build all ingredients in a highball glass with ice. Stir gently.

 

  • These cocktails can be served at Christmas time as well.