Thanksgiving Cocktails To Virtually Toast To Loved Ones With

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 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:

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.