Eat and Drink Thanksgiving cocktail recipes by NYC bartenders By MELISSA KRAVITZ firstname.lastname@example.org Updated November 20, 2015 3:41 PM Print Share fbShare Tweet Email Cheers! It's Drinksgiving! Shake up your Turkey Day with these sweet and spiced cocktails for Thanksgiving, created by New York City bartenders. Celebrating Thanksgiving with a cocktail cornucopia has never been so easy. Feast on booze this year, we don't judge. The Baked Apple 46 by Cody Goldstein, Upholstery Photo Credit: Upholstery Ingredients: 2 parts Maker's 46 ½ part Apple Brandy ¼ part Cinnamon Syrup 2 dashes Baked Apple Bitters Smoked cinnamon stick, to garnish Lemon Twist, to garnish Method: Fill rocks glass with ice and set aside. Combine Maker's 46, Apple Brandy, Cinnamon Syrup and Apple Bitters into mixing glass. Fill with ice and stir for 10 seconds. Empty out rocks glass with ice. Take a lighter and heat the end of the cinnamon stick. When it starts to smoke, rim it around the inside of the glass. Strain into the rocks glass with a 2-inch ice cube. Zest a lemon twist and put it inside. Finders Keepers by Ryan Te, Oiji Ingredients: 1 oz Blood Orange Hwayo 1.5 oz Korean Pear Juice 5 oz Lime Juice 1 dash Campari 1 dropper Truffle Oil 75 Tonic Water (topper) Method: Shake with ice and fine strain into a flute glass Beneath The Snow by Shinya Yamao, Piora Photo Credit: Piora Ingredients: 1oz Snow Leopard Vodka 1.5 oz Homemade apple juice 2/3 oz Busnel Calvados 2/3 oz Earl grey tea 2/3 oz Maple syrup 1/2 oz Hand squeezed lemon juice 2 Sliced apples for garnish Method: Shake all ingredients and serve over ice. Chocolate Negroni by Naren Young, Dante NYC Photo Credit: Campari Ingredients: 3/4 oz. Campari 3/4 oz. Cinzano Rosso 1/4 oz. Gin 1/4 oz. White Crème de Cacao 3 Dashes Chocolate Bitters 3 Dashes Chili Powder Valrhona Chocolate Shavings Method: Stir and strain on one large cube in an etched rocks glass. Garnish with an orange twist and grated Valrhona chocolate. Apple Pie by Brett Mendl, Beautique Photo Credit: Beautique Ingredients: 2 oz Belvedere vodka 1 egg white 2 oz spiced apple cider Punch of homemade vanilla-cinnamon sugar Method: Cocktail: 1. Into drink shaker add 1 egg white, vodka and spiced cider. 2. Close shaker and shake without ice to start frothing the egg white for about 15 seconds 3. Add ice to shaker and shake for 30 seconds. 4. Strain into martini glass and sprinkle Vanilla-Cinnamon Sugar on top. Vanilla-Cinnamon Sugar: 1. Take 1/2 cup granulated sugar, 1/2 cup light brown sugar, 3 tablespoons ground cinnamon, and the insides of 4 vanilla beans 2. Pulse a few times in a food processor and it’s done! The Berkshire by Sarah Karakaian, Measure Lounge Photo Credit: Measure Lounge Ingredients: 1 oz. Byrrh Grand Quinquina .5 oz Demerara syrup Dropper full of Tiki Bitters Champagne topper Method: Build in rocks glass and top with Champagne. Stir to create foam. Garnish with red apple fan on a copper pick. The Rumpkin by Alexa Rose, American Cut Photo Credit: American Cut Ingredients: .75 oz Gosling 151 .75 oz Bacardi 8 .5 oz orange juice .5 oz citrus .75 oz honey syrup Bar spoon of pumpkin pie puree Method: Shake all ingredients. Double strain. Serve in coupe, garnish with sprinkle of Reims spices Golden Pumpkin by Brandon Fults, Tuome Photo Credit: Tuome Ingredients: 2 oz of pumpkin purée 1 oz of Agave nectar 1.5 oz of Dry Vermouth 1.5 oz of Manzanilla Sherry 1 oz of egg white 2 dashes of Chocolate Bitters Method: Shake all six ingredients vigorously together so that the egg white foams up. Top with 1 oz of ginger beer and a light dusting of cocoa powder. Cozy Crangria by Kristen Ortiz Photo Credit: Deep Eddy (Serves 4) Ingredients: 1 cup Deep Eddy Cranberry Vodka 1 cup tart cherry juice or 100% cherry juice 1 cup red wine (an inexpensive blend is fine) 2 oranges 4 cinnamon sticks Fresh cranberries to garnish Method: Combine Deep Eddy Cranberry, cherry juice and red wine in a pitcher. Add the juice of 1 orange and cut up the other orange into slices. Add orange slices then pour over ice into 4 mason jars, and garnish with orange slices, cranberries and a cinnamon stick. Town Car by Molly Cohen, SixtyFive Photo Credit: Evan Sung Ingredients: 2 oz Calvados du Pays d’Auge 1 oz lemon juice ¾ oz cinnamon syrup Method: Build in mixing glass. Shake, and strain into a coupe glass. Rim the coupe with cinnamon brown sugar and garnish with a red apple slice. Wild Turkey Trot by Michelle Wakefield, Cowgirl Photo Credit: Cowgirl Ingredients: 2 parts Wild Turkey 81 2 parts fresh pressed apple cider Dukuyper Cinnamon Method: Mix shake ingredients with a splash of cinnamon schnapps. Clementine & Butternut Squash Bellini by Richard Woods, SUSHISAMBA NYC Photo Credit: SushiSamba Ingredients: 2 oz Butternut squash & clementine juice (recipe follows) 2 oz Prosecco Batch: Butternut & clementine juice (1qt / 35oz) 22.5 oz butternut squash juice 7.5 oz clementine juice 4.5 oz sugar syrup (equal parts sugar & water) Method: 1. Peel butternut squash, chop and pass through a vegetable juicer 2. Strain juice through a coffee filter and reserve 3. Peel and juice clementines 4. Mix butternut squash juice, clementine juice and sugar syrup together 5. Pour into champagne flute and top with an equal part prosecco / bottle, label and refrigerate By MELISSA KRAVITZ email@example.com Share on Facebook Share on Twitter Comments We're revamping our Comments section. Learn more and share your input.