Celebrate Thanksgiving Weekend With These Festive Sips

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.

Smoke Signals:

 • 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.

Thank Haven:

 • 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.