Cheers to Being Thankful
Whether you’re traveling to see your family or hosting the big dinner at your house, you’ll probably be washing down your dinner with a cocktail or two. Here’s a handy little guide that’s sure to have the perfect drink for you.
Herradura Thanksgiving Margarita (tart, tangy)
1.5 oz. Herradura Reposado Tequila
2 oz. Cranberry Juice
1 oz. Fresh Lime Juice
.5 oz. Honey Syrup
Add all ingredients into shaker filled with ice and shake vigorously. Strain into an Old Fashioned glass with ice. Garnish with a sprinkle of cranberries (fresh or dried)
*By Mark Drew
Russian Standard Thanksgiving in Russia (somewhat sweet, but nutty)
1 ½ oz. Russian Standard Vodka
¾ oz. Pumpkin puree
½ oz. Lime juice
¼ oz. Agave nectar
Rim glass with graham cracker crust or top with a seasonal fruit. Shake and double strain into cocktail glass and garnish with nutmeg.
*by Duane Fernandez, Jr. of Entwine Bar in New York
Belvedere Smoky Martini (strong and smooth)
2 oz Belvedere Vodka
Dash liquorice bitters
Stir Belvedere over ice and strain into a smoked dust* coated glass. Drop a dash of the bitters into glass and serve.
To make smoked dust:
Gently toast a piece of white bread with a blow torch. Once the bread starts to go dark brown (not burnt), crumble the bread and pound with a pestle and mortar.
*By Claire Smith
Tequila Avion Harvest Moon (sweet, almost creamy)
1 ½ parts Tequila Avión Aňejo
1 part Apple Flavored Liquor
¼ part Pear Juice
Splash of Egg White
Dash of Fresh Lemon
Pinch of Ground Cinnamon
In a shaker add all ingredients over ice then shake and strain. Harvest Moon can be served either straight up or on the rocks and garnish with a thinly sliced pear.
Toasty Toddy (strong, sweet)
1.5oz Dewar’s White Label
1 Bar spoon of honey
.75oz Lemon Juice
3-4oz Hot Water
1 Cinnamon Stick Cracked
In a mixing glass add one cracked cinnamon stick, lemon juice, bar spoon of honey, Disaronno, Dewar’s White Label and 2 oz of Hot Water. Stir contents until honey has properly dissolved. Pour contents into toddy glass or wine goblet. Add 1or 2 more ounces of hot water, and garnish with a twist of lemon oil on top
*by Willy Shine of 1534 in New York
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