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Eat and Drink

Thanksgiving cocktail recipes by NYC bartenders

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

Ingredients: 2 parts Maker's 46 ½ part Apple
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

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

Ingredients: 1oz Snow Leopard Vodka 1.5 oz Homemade
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

Ingredients: 3/4 oz. Campari 3/4 oz. Cinzano Rosso
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

Ingredients: 2 oz Belvedere vodka 1 egg white
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

Ingredients: 1 oz. Byrrh Grand Quinquina .5 oz
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

Ingredients: .75 oz Gosling 151 .75 oz Bacardi
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

Ingredients: 2 oz of pumpkin purée 1 oz
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

(Serves 4) Ingredients: 1 cup Deep Eddy Cranberry
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

Ingredients: 2 oz Calvados du Pays d’Auge 1
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

Ingredients: 2 parts Wild Turkey 81 2 parts
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

Ingredients: 2 oz Butternut squash & clementine
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

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