Eight Thanksgiving Cocktail Recipes Your Guests Will Be Thankful For

‘Tis the season for jolly good cocktails, so start the holidays with these irresistible seasonal sips.

Orange Cinnamon Blossom Wine:

1 Bottle of Santa Margherita Prosecco Superiore DOCG

1/2 Lemon Juice

1/2 Orange Juice

1 Tablespoon honey

1/4 Cup sugar

3 Whole Cloves

3 Whole Allspice

2 Cinnamon Sticks

Directions: Rinse lemon and orange and thinly slice them, discarding seeds; quarter the orange slices. Put fruit in a 4- to 5-quart pan. Add honey, sugar (use the smaller amount if you prefer drinks on the tart side, the larger if you want a sweeter flavor), cloves and allspice. With a knife, cut the cinnamon sticks lengthwise into thinner strips. Add cinnamon and 2 cups water to pan; bring to a boil over high heat, then reduce heat and boil gently for 5 minutes. Pour Santa Margherita’s Prosecco Superiore DOCG into a hot citrus base and heat until steaming, about 8 minutes. Keep warm over low heat. Ladle into heatproof cups or wineglasses.

Orange Cinnamon Blossom Wine. (Courtesy Photo)

Grey Goose Fireside:

40 ml Grey Goose Original

10 ml No. 2 Organic Maple Syrup

1 Sprig of Rosemary (with the leaves pulled off)

1 Pinch of Salt

50 ml freshly squeezed Pink Grapefruit Juice

Skinnygirl® Cranberry Cornucopia, Grey Goose Fireside and Charles Heidsieck Champagne. (Courtesy Photo)

Directions: In the bottom of a rock glass briefly crush the rosemary leaves into the maple and salt. Fill with good quality ice and add the Grey Goose. Top with fresh pink grapefruit juice and stir well. Garnish with an extra sprig of rosemary.

The Tamarind Fizz: (Created by Darnell Holguin of FIFTY)

2 oz. NOLET’S Silver Gin

1 1/2 oz. of Tamarind Reduction*

1/2 Benedictine

1/4 Yellow Chartreuse

1 dash Angostura Bitters

1 Egg White

Club Soda

Cinnamon, for garnish

Directions: Dry shake (shake without ice) ingredients (with the exception of club soda) in a tin. Then add ice and shake again. Pour into a collins glass filled with approx 1 1/2 oz of club soda. Let it rest for 60 seconds in the fridge. Then top with more club soda until the foam rises a little above the glass. Grate cinnamon for garnish.

* Tamarind Reduction:

1 lb Tamarind Paste

1 quart Water

6 Cinnamon Sticks

4 Cloves

Directions: Reduce over medium high heat for about an hour (with occasional stirring).

Skinnygirl® Cranberry Cornucopia:

1 1/2 parts Skinnygirl® Bare Naked Vodka

3 parts Cranberry Juice

1 part Orange Juice

Grapefruit, for garnish

Directions: Shake all ingredients in a cocktail shaker with ice and pour over ice. Garnish with grapefruit.

Apple Pie Margarita. (Courtesy Photo)

Apple Pie Margarita:

1 part Sauza® Gold

1/2 part DeKuyper® Sour Apple Pucker Schnapps

3 parts Apple Juice

1/4 parts Lime Juice

1/4 parts Simple Syrup

Apple Slice, for garnish

Cinnamon, for garnish

Directions: Add all ingredients into an ice-filled shaker. Shake and strain into a glass. Garnish with an apple slice and cinnamon.

Canadian Club® 100% Rye Old Fashioned. (Courtesy Photo)

Canadian Club® 100% Rye Old Fashioned:

2 parts Canadian Club® 100% Rye Whisky

8 dashes Angostura® Bitters

Pinch of raw Sugar

Orange Peel, for garnish

Ketel One Apple Cinnamon Mule. (Courtesy Photo)

Directions: Muddle sugar and bitters in a rocks glass. Add Canadian Club 100% Rye and ice. Stir and top with an orange peel as garnish.

Ketel One Apple Cinnamon Mule:

1.5 oz. Ketel One Vodka

3 oz. Apple Cider

0.5 oz. Juice of half a Lime

Ginger Beer

1 Crisp Apple Slice, for garnish

Cinnamon stick, for garnish

Directions: Fill copper mug with ice. Pour in vodka, lime and apple cider. Top with ginger beer. Grate part of cinnamon stick over drink and stir and garnish with crisp apple slice.

French 75:

2 oz. Charles Heidsieck Champagne

1/2 oz. Lemon Juice

1 oz. Gin

2 Dashes Simple Syrup

Directions: Shake gin, lemon juice and simple syrup in a cocktail shaker with ice. Strain into a coupe glass and top with champagne.