Whether you’re a novice bartender or looking to spruce up your typical hot toddy or old fashioned, make a lasting impression at Thanksgiving or your next dinner party with these far-from-basic cocktails. Discover how you can add a twist to pumpkin, apple, cinnamon, cranberry, and all of your favorite holiday season indulgences.
PUMPKIN PIE COCKTAIL
- 2 parts Kahlúa Pumpkin Spice
- 1 part hazelnut liqueur
- 2 1/2 parts heavy cream
- 1 part pumpkin puree
- 1/4 teaspoon pumpkin pie spice
- In a martini shaker combine all ingredients
- Shake to combine, and then pour into martini glass.
- 750-ml bottle medium-bodied red wine
- 1⁄2 cup sugar
- 8 whole cloves
- 4 lemon wedges
- 4 (4″-sticks) cinnamon
- With a 4-qt. saucepan, bring ingredients to a boil, stirring occasionally. Remove from heat and discard cloves.
- Ladle wine into 4 glasses and garnish each with 1 of the cinnamon sticks and 1 lemon wedge.
RED VELVET CAKE MARTINI
- Whipped cream cheese frosting
- Red Sugar
- 2 tsp. chocolate syrup
- Crushed ice
- 1/4 cupcake flavored vodka
- 1/4 cup creme de cacao
- 6 tbsp. buttermilk
- Red food coloring
- Dip rims of 2 martini glasses in frosting, then dip in red sugar. Drizzle a teaspoon chocolate syrup in the bottom of each glass. Refrigerate.
- Fill the cocktail shaker halfway with ice. Then add vodka, crème de cacao, buttermilk and a drop of food color.
- Cover and shake until well mixed.
- Pour mixture into chilled martini glass.
PUMPKIN SPICE WHITE RUSSIAN
- 1/2 tsp. pumpkin pie sauce
- 1 oz. heavy cream
- 2 oz. vodka
- 1 oz. coffee liqueur
- Whipped cream
- Chocolate syrup
- Shake together pumpkin pie spice and heavy cream.
- Fill a rocks glass with ice and pour in the mixture of vodka, coffee liqueur, and heavy cream.
- Top with whipped cream and chocolate syrup if desired.
- 1 1/2 cup of champagne
- Whipped cream
- Add a scoop of your favorite flavor of sorbet to a glass
- Top it with champagne
- Serve with whipped cream if desired
CARAMEL APPLE MIMOSA
- 2 tbsp. Caramel
- 2 tbsp. cinnamon sugar
- 1 cup apple cider
- 8 oz. caramel vodka
- 1 bottle champagne
- Apple slices
- In one dish, pour caramel, and in another dish, pour cinnamon sugar.
- Rim the champagne flutes with caramel, then dip in cinnamon sugar.
- Pour 1/4 cup of apple cider and 2 ounces of caramel vodka into each flute.
- Top it with champagne.
- Garnish with an apple slice.
- 1/2 cup toasted pecans
- 1 1/2 cups whiskey or bourbon
- 1 sugar cube (or 1/2 teaspoon granulated sugar)
- 4 dashes Angostura bitters
Preheat the oven to 400°F. Place the pecans on a baking sheet, and transfer to the oven.
Toast the pecans for 10-15 minutes, or until browned.
Remove from the oven, and let cool to room temperature.
Transfer the cooled pecans to a mason jar, and pour the whiskey on top of them.
Let the pecans and whiskey infuse for 3-4 days.
Pecan Old Fashioned
Measure the sugar cube or loose sugar, and dash in Angostura bitters in an Old Fashioned glass.
If using a sugar cube, break it down with a muddler, and combine it with the bitters.
Coat the sides of the glass with the mixture.
Place whiskey stones or a large ice cube. Then pour the Pecan Whiskey over the cubes, swirling it to mix with the bitters and sugar mixture.
CRANBERRY SAUCE FROZEN COSMOPOLITAN
- 1/4 cup cranberry sauce
- 1 1/2 ounces vodka
- 1/2 ounce Cointreau
- 1/2 ounce lime juice
- Combine all of the ingredients and mix until smooth in a blender.
- Transfer to a martini glass.
CALVADOS HOT TODDY
- 1/4 cup sugar
- 1 tsp. cinnamon, plus more for garnish
- 6 oz. apple cider, plus more for rimming glass
- 1 1/2 oz. fine calvados
- 4 oz. heavy cream
- 1 stick cinnamon, for garnish
- Mix sugar and cinnamon together in a bowl the size of a double-walled glass.
- Pour apple cider into another similar-sized bowl.
- Dip the rim of the glass in apple cider and then cinnamon-sugar mixture.
- Whip cream and 1⁄2 oz. calvados.
- Heat 6 oz. apple cider in a 2-qt. saucepan.
- Add remaining calvados and pour into glass
- Top with whipped cream, and garnish with ground cinnamon and cinnamon stick.