This Thanksgiving will no doubt look and feel different this year, but you can still share a toast with loved ones virtually.
Cincoro's Spiced Old Fashioned:
• 2 oz. Cincoro Reposado
• .5 oz. Spiced Syrup*
• 2 dashes Orange Bitters
• Orange Twist, for garnish
Build all ingredients into a mixing glass. Then add ice, stir briskly and strain into iced filled rocks glass. Garnish with an orange twist. (*Spiced Syrup recipe: In small saucepan, add the following ingredients: 1 cup brown sugar, 1 cup water, 4 cinnamon sticks, 4-5 cloves and 1 vanilla bean pod. Bring all ingredients to a boil in a covered saucepan, let simmer on low heat for 30 minutes and allow syrup to cool for 1 hour.)
• 2 oz. OH Bourbon
• 1 oz. Lillet Blanc
• 1 oz. Creme de Cacao
• .25 oz. Pernod Absinthe
• Sprig of Rosemary, for garnish
• Fresh Cranberries, for garnish
Combine all ingredients in a tin with ice and stir until very cold. Strain into a cocktail coupe. Garnish with fresh cranberries and rosemary.
• 1.5 oz. Blue Peak
• .25 oz. Simple Syrup
• 2 dashes Black Walnut Bitters
• 1 Grapefruit Zest
Add all ingredients to yari, add ice and stir to 20% dilution. Strain over big cube with grapefruit zest.
• 1.5 oz. Gin⠀
• .5 oz. Lemon Juice⠀
• .5 oz. Honey⠀
• 4 oz. Q Ginger
• Thyme Sprig, for garnish
In a shaker or glass, dissolve the honey in the lemon juice. Add the gin and shake. Strain into a highball glass and top with Q Ginger Beer. Garnish with the thyme sprig.
Velvet White Espresso Martini:
• 1.5 oz. Disaronno Velvet
• .5 oz. Tia Maria Coffee Liqueur
• .5 oz. Vodka
• Chocolate Flakes or Coffee Beans, for garnish
Shake and strain ingredients over ice. Garnish with chocolate flakes or coffee beans.
The Flippin' Egg:
• 2 oz. Vanilla Infused Broken Shed Vodka
• 1 oz. Sweetened Condensed Milk
• 1 whole Egg
• Fresh Nutmeg, for garnish
Shake with ice, strain back into shaker and dry shake to get frothy. Fine strain into a chilled glass and grate fresh nutmeg over the cup.
• 1 bottle Korbel Prosecco
• 1/2 cup Korbel California Brandy
• 2 cups Cranberry Juice
• 1 cup Apple Cider
• 2 Cinnamon Sticks
• 1 Apple, thinly sliced
• Fresh Cranberries
Mix all ingredients except for Prosecco into a pitcher or punch bowl. Cover and refrigerate until you're ready to serve. Top with Korbel Prosecco. Garnish with extra cinnamon sticks, extra sliced apples, and rosemary.
Gin Mare Apple & Gin Autumn:
• 2 oz. Gin Mare Gin
• 2 oz. Apple Cider
• .5 oz. Lime Juice
• .5 oz. Honey Simple Syrup
• Dash Cinnamon Bitters
• Apple Slices, for garnish
Add all the ingredients to a glass filled with ice and stir. Garnish will apple and cinnamon.
Port Coffee Cocktail:
• 2 oz, Croft Tawny Reserve Port
• 2 oz. Cold Brew Coffee
• 1 oz. Irish Cream Liqueur
• Coffee Beans, for garnish
Add the Croft Reserve Tawny Port, cold brew coffee and Irish cream liqueur to a cocktail shaker with ice. Shake, then strain into a martini glass. Garnish with coffee beans.
Hope and Sparkle: (Created by Cassandra Rosen, Tussock Jumper Wines)
• 4 oz. Tussock Jumper Prosecco, chilled
• .5 oz. Limoncello Cream, chilled
• .5 oz. Elderflower Liqueur
• Lemon Leaf, for garnish
• Raspberry, for garnish
Place the lemon cream liqueur into a flute glass, top with Prosecco. Garnish and serve.
Spiced Sour: (Created by Egan's Irish Whiskey)
• 1.5 oz. Egan's Vintage Grain *Available at Total Wine
• .5 oz. fresh Lemon Juice
• .5 oz. fresh Blood Orange Juice
• .5 oz. Cinnamon/Clove Rich Simple*
• The white of one Egg
Combine all ingredients in a shaker. Dry shake until pressure changes, add ice and hard shake until fluffy. Double strain into a large coupe. Garnish with chocolate bitters in a pretty design and\or a dried blood orange round balanced on the rim. (*Make a rich infused syrup by dissolving 16 oz sugar in 8 oz water and adding 2 cinnamon sticks and 4-6 whole cloves to the mix. Leave them in until the finished syrup comes to room temperature.)
RumHaven Cranberry Daiquiri:
• 2 oz. RumHaven
• 1 oz. fresh Lime Juice
• 2 oz. Cranberry Sauce
• Cranberries, for garnish
Add all ingredients into a shaker with ice, then shake vigorously. Strain into coupe glass and garnish with cranberries.
• 4 oz. TEMPT® Premium Red Blend
• Lime and Sugar for Rim
• Rosemary Sprig, Sugar & Gelatin for Garnish
• Ice (optional)
• 2 oz. Chambord ®
• Sliced Cherries
• Sliced Blackberries
• Sliced Plums
• Sliced Black Grapes
• 2 oz. Sparkling Water
Create sugared rosemary garnish in advance by mixing unflavored gelatin with sugar. Rinse rosemary, shake off excess water and dip! Prepare glasses by wetting the rims with lime juice & dipping in sugar. Combine 4 oz TEMPT premium wine, 2 oz Chambord black raspberry liqueur, 2 oz sparkling water & sliced dark fruits. Add ice if desired. Stir + muddle to incorporate flavors. Garnish with sugared rosemary & enjoy!
Cran Apple Mule:
• 1 oz. Vodka
• 2 oz. Cran Apple Cinnamon JuneShine
• 1/2 oz. Lime Juice (fresh-squeezed)
• 3 oz. Ginger Beer (or more to fill)
• Apple Slice, for garnish
• Cinnamon Stick, for garnish
Add vodka and lime juice into a shaker with ice, then shake vigorously. Top with Cran Apple Cinnamon JuneShine and Ginger Beer. Garnish with apple slice.
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