With your Thanksgiving meal, chances are you don’t have much leeway when it comes to curating a menu, so channel that creative energy into an untraditional (or classic – there’s nothing wrong with a quintessential autumn option) sip.
Veuve Clicquot Rich + Pear + Mint:
Directions: Place 5 ice cubes in a large wine glass, add pear slices, top with Veuve Clicquot Rich, and finish with leaves of fresh mint.
Directions: Combine all ingredients in a mixing glass. Add ice and stir. Strain into a glass and garnish with an orange twist & cherry.
Autumn Alexander: (Created by April Wachtel, CEO/Founder, Swig + Swallow)
Directions: Build ingredients in a mixing glass. Add ice, stir 20-30 seconds and strain over ice (preferably crushed). Grate coffee dust and orange zest over the cocktail.
Black Friday Mimosa:
Directions: Pour Jack Daniel’s Tennessee Whiskey and orange juice into a shaker with ice. Shake and strain into a glass over fresh ice. Top with Korbel.
Holiday Red Sangria:
Directions: Add fruit to a large pitcher. Top with Santa Margherita Chianti Classico Riserva. Place in fridge for an hour before serving. Spoon fruit into glass before pouring wine. Garnish with cinnamon stick. Add ice to top (optional).
Elderflower & Rose Sparkling Float:
Directions: In a glass of choice place in a couple of scoops of strawberry ice cream. In a small measuring glass mix the sprite and Elderflower & Rose Lemonade. Pour desired amount over the sherbet. Top glass with Sparkling Speak Wines and a garnish with fresh strawberries.
Craighouse Cheer: (Created by bartender, Marlon Tulaszewski of Ardent Hospitality and Polo Bar)
Directions: Combine the Jura 10, port, lemon juice, and maple syrup in a cocktail shaker, fill with ice, and shake well. Strain into a coupe glass and garnish with a lemon peel.