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
Directions: 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.)
Autumn Breeze:
• 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
Directions: Combine all ingredients in a tin with ice and stir until very cold. Strain into a cocktail coupe. Garnish with fresh cranberries and rosemary.
The Highlands:
• 1.5 oz. Blue Peak
• .25 oz. Simple Syrup
• 2 dashes Black Walnut Bitters
• 1 Grapefruit Zest
Directions: Add all ingredients to yari, add ice and stir to 20% dilution. Strain over big cube with grapefruit zest.
Easy Beesy:
⠀
• 1.5 oz. Gin⠀
• .5 oz. Lemon Juice⠀
• .5 oz. Honey⠀
• 4 oz.
Q Ginger Beer ⠀
• Thyme Sprig,
for garnish⠀
⠀
Directions: 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
Directions: 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
Directions: 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.
Holiday Sangria:
• 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
Directions: 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
Directions: 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
Directions: 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
Directions: 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
Directions: 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
Directions: Add all ingredients into a shaker with ice, then shake vigorously. Strain into coupe glass and garnish with cranberries.
TEMPT®-ing:
• 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
Directions: 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
Directions: 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.
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NicoleBarylski
NicoleBarylski