Thanksgiving is a time to be thankful for the people in your life and the perfect way to gather a group of friends for a seasonal party with fun and festive Thanksgiving cocktails. Thanksgiving is not just your grandmother's holiday anymore. Here are some unique beverage options that will have made your ancestors proud.
- 2 oz. coconut rum
- 1 oz. canned pumpkin pie filling
- 1 oz. Kahlua
- 2 oz. cold milk
- Crushed graham crackers
- Fill a blender with about two cups of ice. Combine rum, Kahlua, milk and pumpkin pie filling into the blender.
- Add a pinch of cinnamon. Blend on medium setting to desired thickness.
- Rim a high ball or daiquiri glass with graham crackers. Finish the drink with a dash of cinnamon. This is a classic Thanksgiving Day cocktail. Enjoy this drink with dessert.
Caramel Apple Martini
- 1 oz. vodka
- 2 oz. sour apple liquor
- 2 oz. butterscotch liquor
- Caramel syrup
- Pour vodka, sour apple liquor and butterscotch liquor into a cocktail shaker full of ice. Shake until well mixed.
- Using caramel syrup, decorate a martini glass with swirls or simply drop a half an ounce of caramel into the bottom of the glass. Strain the drink into the glass and serve.
- 3/4 oz. Amaretto
- 3/4 oz. butterscotch schnapps
- Shot glass
- Whipped cream
- This drink must be built. Add the ingredients in order and do not stir the drink. Begin by filling your shot glass half way with Amaretto.
- Layer the butterscotch schnapps on top of the Amaretto. Again, do not stir.
- Top the shot glass with a dollop of whip cream. Enjoy this tasty Thanksgiving cocktail as a shot.
- 1 oz. ginger brandy
- 2 oz. spiced rum
- 4 oz. eggnog
- Crushed gingersnap cookies
- 1 whole gingersnap cookie
- Mix brandy, rum, eggnog and two cups of ice in a blender on medium speed. Blend to the desired consistency.
- If you prefer, the ingredients can be shaken together in a martini shaker and served on the rocks. Also try this chilled as a martini.
- Serve in a glass rimmed with crushed gingersnap cookies. Enjoy this Thanksgiving cocktail with an additional gingersnap cookie placed of the side of the glass.
- 5 egg yolks*
- 1/2 cup plus 1 tbsp. sugar
- 1 pint whole milk
- 1 cup heavy cream
- 6 oz. bourbon
- 3 oz. brandy
- 2 tsp. freshly grated nutmeg
- 5 egg whites*
- Separate the egg yolks from the egg whites and place the yolks in a medium mixing bowl. Place the whites in a separate mixing bowl.
- Using a hand-held mixer, beat egg yolks until they lighten slightly. Slowly, while continuing to beat yolks, pour the sugar into the bowl. Continue to beat until the sugar has dissolved.
- Next add the milk, cream and one teaspoon of fresh nutmeg to the bowl. Slowly pour the bourbon and brandy into the mixture while stirring continuously. Mix well using a wooden spoon.
- Return to the smaller bowl with the egg whites. Beat the egg whites with the mixer until soft peaks form. This means when you turn the mixer off, peaks are rounded and curl slightly from the beaters when they are lifted from the bowl.
- With the mixer still running, gradually add one tablespoon of sugar and beat until stiff peaks form. This is when the peaks of the mixture will stand straight up.
- Using a whisk, combine the egg whites into the mixture. Chill in the refrigerator for up to six hours before serving. After pouring into individual glasses, top each drink with a sprinkle of additional nutmeg.
*While we appreciate eggnog being first and perhaps the most traditional Thanksgiving cocktail, this wonderful drink comes with some warnings. Pregnant women or women who are nursing should never consume raw or undercooked eggs. Everyone should use caution when consuming raw or undercooked eggs. To reduce the slight risk of salmonella, use only fresh and properly-refrigerated grade A or AA eggs with its intact shell. In preparation, touch the shells as little as possible and try to avoid letting the egg whites or yolks touch the outside of the shells.