If you have already started to prepare the menu for Thanksgiving dinner, make sure to save room for complimentary drinks. As many of us know, ’tis the season to throw back tasty drinks that have warm ingredients like nutmeg, cream and even caramel.
Click through to find out how to make a few of our favorite drinks.
Maple Bourbon Coolers: Combine 6 ounces each bourbon and fresh orange juice in a large cocktail shaker. Add 5 to 6 tablespoons pure maple syrup and fill with ice. Cover and shake vigorously for 1 minute, then strain into 6 chilled champagne flutes. Top with your favorite dry sparkling white wine and garnish each drink with an orange peel twist.
Pear Cocktail: Make the candied bacon: Preheat the oven to 325 degrees F. Toss the bacon in a bowl with the brown sugar and place on a rack set on a rimmed baking sheet so the fat drips down. Bake until it’s as crisp as you’d like, about 30 minutes. Let cool.
Make the cocktail: Combine the rum, pear nectar, lemon juice, bitters and salt in a cocktail shaker with ice. Shake well and pour into a lowball glass. Garnish with a slice of candied bacon.
Rim two martini glasses with crushed graham cracker. Fill a shaker with ice and add the vodka, creme de cacao, cream and pumpkin puree. Shake well until it’s chilled. Strain into the martini glasses. Sprinkle the ground nutmeg on top for garnish.
- 1/2 ounce cognac
- 3/4 ounce vanilla liqueur
- 3/4 ounce caramel vodka
- 1/2 ounce half-n-half
- Sugar (for the rim of the glass)
Rim a cocktail glass with sugar. Shake the ingredients together with ice. Strain them into the glass.
- 1 ounce butterscotch schnapps
- 1 ounce Irish cream
- Hot Coffee
- Whipped cream
Pour the liqueurs into a coffee cup. Fill the cup the rest of the way with hot coffee. Garnish with whipped cream and a sprinkle of nutmeg.
- 1.5 ounces vanilla vodka
- 1 ounce chocolate liqueur
- 1 ounce Chambord
- 1 ounce half-n-half
Shake the ingredients together for twenty seconds, then strain into a chilled martini glass.
- 1/2 ounce Irish Cream
- 1/2 ounce amaretto
- 1/4 ounce cinnamon schnapps
Layer the ingredients in the order listed here, in a shot glass.
- 1 bottle Spanish red table wine
- 1/4 cup fresh orange juice
- 1/4 cup brandy
- 3 tablespoons sugar
- 1 orange, thinly sliced
- 1 lemon, thinly sliced
Combine wine, juice, brandy and sugar in a medium saucepan over low heat and heat until the sugar has melted. Add the orange and lemon slices and let simmer for 5 minutes. Serve in heat resistant glasses.
- 1/2 ounce Aperol
- 5 ounces prosecco
- Lemon twist, for garnish
Pour the Aperol into a chilled champagne flute and top with the prosecco. Garnish with a lemon twist.
- 1 1/2 ounces tequila (preferably anejo or reposado)
- 1 ounce Manzanilla sherry
- 1/4 ounce maraschino liqueur
- 1/4 ounce elderflower liqueur
- 2 dashes orange bitters
- Marasca cherry, for garnish (optional)
Combine the tequila, sherry, maraschino liqueur, elderflower liqueur and orange bitters in a cocktail shaker with ice; stir. Strain into a chilled martini glass and garnish with a cherry.
Which drink will you be making?