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Post Thanksgiving Cocktail Recipes

a plate of food on a table

Meet Me in Termoli

1.5oz butternut squash infused bourbon (recipe below)

3/4oz suze

3/4oz cynar

Shake with ice and strain into a coup glass.  Garnish with orange slice and your choice of herb sprig.

To make infused bourbon: Peel squash and cut roughly one quarter of the squash into cubes.  Mix cubes in a bowl with 3/4 cup sugar,  3 teaspoons of cinnamon, and peels from two lemons and one orange.  Mix well and transfer to a sheet tray, cooking on 300°F for 30 minutes or until squash is very tender.  Cool and transfer back to a bowl or glass storage container. Add one 750mL of bourbon and steep for at least a day but up to three days. Strain before use (tip: steeped bourbon should fit back into its original bottle).

The Nun's Kiss

1.5oz ginger-pear belvedere (regular vodka can also be used)

1/2oz st. germain

1/2oz yellow chartreuse 

3.5oz ginger pear tea (recipe below)

2 dash bitters

Shake and strain the above into a highball glass with fresh ice, a piece of candied ginger and a lemon slice.

To make ginger pear tea: steep sliced ginger root or ginger tea with a cup of boiling water and quarter cup of sugar.  Once cooled, blend with half of a ripe pear and an eighth of a cup of lemon juice.

The Glow of Heaven

2oz vodka

3/4oz agave or honey

1/2 teaspoon turmeric powder

1/2oz lime juice

one egg white

dash orange bitters

Shake all ingredients and strain over fresh ice in a rocks glass.  Garnish with a cherry and sprig of rosemary.

The Red Lantern

2oz portofino gin

1/2oz pomegranate juice

1/2oz agave or honey

one egg white

dash of white vermouth

dash bitters

Rinse a Martini glass with your favorite white vermouth and chill in the freezer.  Meanwhile, shake all ingredients until egg froths.  Strain into martini glass and top with a few drops of bitters and a sprig of mint.