Celebrate Thanksgiving Weekend With These Festive Sips
Ruffino Jack of Spades. (Courtesy Photo)
Hosting a festive holiday gathering? Make sure to serve up some memorable sips.
Ruffino Jack of Spades:
• 2 parts Ruffino Prosecco
• 1 1/2 parts Cognac
• 3/4 parts Lemon Juice
• 1 part Apple Cider
• 1/2 part Honey Syrup (2:1 honey to water)
• Apple Slices, for garnish
Directions: Shake the cognac, lemon, apple cider, and honey syrup. Strain into a lowball glass with ice and top with Ruffino Prosecco. Garnish with an apple slice.
In Noble Fashion:
• 1.5 oz. Casa Noble Reposado Tequila
• 0.5 oz. Ancho Chili Liqueur
• 0.25 oz. Simple Syrup
• 2 dashes Orange Bitters
• 2 drops Molé Bitters
• Orange Peel
Directions: Combine all ingredients, except orange peel, into mixing glass and stir. Strain into glass over ice. Squeeze orange peel; rub around rim and drop into glass.
• 1 oz. Santa Teresa 1796
• 0.75 oz. Martini Bitter
• 0.75 oz. Martini Ambrato
• 1 bar spoon of Luxardo Maraschino Liquer
• Cherry, for garnish
Directions: Stir and strain into a Nick and Nora and garnish with a cherry.
• 2 oz. RumHaven
• 1 1/2 oz. fresh Lime Juice
• 3/4 oz. Honey Syrup
• 2-3 Basil Leaves, for garnish
Directions: Add ingredients into a cocktail shaker filled with ice, and shake vigorously. Double strain cocktail into a chilled martini or coupe glass. Garnish with a basil leaf.
Cooper & Thief Red Blend Swizzle: (Created by Elliott Clark, @apartment_bartender)
• 1 oz. Cooper & Thief Red Blend Aged in Ex-Bourbon Barrels
• 1 1/2 oz. Pisco
• 3/4 oz. Cinnamon Syrup*
• 3/4 oz. Lemon Juice
• 3-4 dashes of Angostura Bitters
• Cinnamon, for garnish
• Mint, for garnish
• Orange Peel, for garnish
Directions: Combine all ingredients into a cocktail shaker and shake to chill. Strain into a Snifter Glass over crushed ice, and garnish with freshly grated cinnamon, mint, and an orange peel.
*For the Cinnamon Syrup: Combine 1 cup of sugar in 1 cup of water and a handful of broken up cinnamon sticks in a medium sauce on low to medium heat. Bring to a light simmer and gently stir to dissolve the sugar. Remove from heat and let the syrup cool. Strain out the cinnamon sticks and store in a glass jar in the refrigerator.
Nicole is the Editor-in-Chief of Hamptons.com where she focuses on lifestyle, nightlife, and mixology. She grew up in the Hamptons and currently resides in Water Mill. www.hamptons.com