Thanksgiving is coming up, so lets take a moment to think about what we’re thankful for: dedicated family, loving friends and fantastic cocktails. Don’t forget to dress your drinks this turkey day! For this month’s seasonal cocktails, I’ve got a full meal for you: a Wild Turkey Bourbon Sour, a Spiced Cranberry Mojito, and for dessert, Pumpkin Pie Shots. Bonus! I’ve added a Hot Fireball Apple Cider to keep the cold out. Enjoy these festive cocktails with everyone you’re thankful for!
Wild Turkey Bourbon Sour – Makes Two
4 oz. of Wild Turkey Bourbon
2.5 oz. of fresh lemon juice
1 oz. of dark amber maple syrup
1 large sprig of rosemary (plus two small sprigs for garnish)
Crush the large sprig of rosemary in your hand and place it into a cocktail shaker. Add lemon juice, maple syrup, Wild Turkey Bourbon and a handful of ice. Shake vigorously for about 30 seconds and pour into two glasses with large ice cubes. Garnish with remaining rosemary.
Spiced Cranberry Mojito – Makes 2
8 oz. fresh cranberries
1 cup sugar
1 cup water
15 – 20 mint leaves
2 Tbs. lime juice
4 oz. spiced rum (yes spiced rum, TRUST ME)
Add fresh cranberries, water and sugar to a medium sized sauce pan. Place over medium heat and let the mixture simmer for about 10 minutes. Try not to let the mixture boil or the cranberries will burst. After all the sugar is incorporated and the mixture has turned slightly red, remove the pan from the burner and let it cool to room temperature.
Once the syrup is cool its time to mix some drinks!
In each glass, add 7 to 10 mint leaves with a tablespoon of lime juice, and muddle the leaves. Fill the glass with ice and add in two ounces of the cranberry simple syrup and two ounces of spiced rum. Top with a splash of seltzer water and add a few fresh cranberries and mint leaves for garnish.
Pumpkin Pie Shots – Makes 4 to 6 shots
2 oz. Irish cream
2 oz. vanilla vodka
1/3 cup pumpkin puree
1/8 tsp. cinnamon
1/8 tsp. nutmeg
a pinch of ground cloves
crushed gingersnap cookies
¼ cup coconut milk
Prep your shot glasses by dipping them in the coconut milk and then rimming them with the crushed gingersnaps.
In a small bowl, mix the pumpkin puree, cinnamon, nutmeg and cloves, then set aside. Fill a cocktail shaker with three-fourths of ice, then add the Irish cream, vanilla vodka and the pumpkin puree mixture. Close and shake for about 30 seconds or until everything is incorporated and lump free. Pour into the rimmed shot glasses. Bottoms up!
Hot Fireball Apple Cider
7 to 10 cups of pure apple cider
4 to 6 cinnamon sticks
Start by adding the desired amount of apple cider to a crockpot or slow cooker, and turn it on low. Thickly slice the orange and stick the rind with cloves. Add clove studded orange slices and cinnamon sticks to apple cider, and let soak until hot. When ready ladle out a mug-full of apple cider and throw in one to two ounces of Fireball, depending on how strong you want it. Sit back, relax, and enjoy!