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:
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:
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:
Directions: Add all ingredients to yari, add ice and stir to 20% dilution. Strain over big cube with grapefruit zest.
Easy Beesy:
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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:
Directions: Shake and strain ingredients over ice. Garnish with chocolate flakes or coffee beans.
The Flippin’ Egg:
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:
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:
Directions: Add all the ingredients to a glass filled with ice and stir. Garnish will apple and cinnamon.
Port Coffee Cocktail:
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)
Directions: Place the lemon cream liqueur into a flute glass, top with Prosecco. Garnish and serve.
Spiced Sour: (Created by Egan’s Irish Whiskey)
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 andor 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:
Directions: Add all ingredients into a shaker with ice, then shake vigorously. Strain into coupe glass and garnish with cranberries.
TEMPTĀ®-ing:
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:
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.
