It's been a rollercoster ride here in WNY these past couple weeks so there's no doubt that we are all looking forward to a bit of a break. After a hearty meal with family, friends, neighbors and in-laws, what could be better than spending time together enjoying an awesome cocktail (or 6)?
Here are a few festive drink ideas that are sure to keep spirits high all the way through the long Thanksgiving weekend. Be safe and enjoy!!
Pomegranate Mojito
INGREDIENTS
3 tablespoons sugar
3 tablespoons fresh lime juice
20 mint leaves
¾ cup white rum
½ cup pomegranate juice
½ oz seltzer
Limes, to garnish
Mint leaves, to garnish
Pomegranate seeds, to garnish
DIRECTIONS
Combine the sugar, lime juice and mint leaves in a shaker and mash them with a muddler or the back of a spoon.
Add in the rum and pomegranate juice. Shake to combine. Strain the mixture into ice-filled glasses.
Garnish with limes, mint, and pomegranate seeds. (serves 3)
Spiced Caramel Apple Martini
INGREDIENTS
Glass Rim
agave syrup
gingersnap cookie (finely crumbled)
Martini
2 ounces ginger liqueur (Domaine de Canton)
1 ounce caramel vodka (Van Gogh Dutchr)
2 1/2 ounces apple cider
1 dash lemon juice
DIRECTIONS
Rim martini glass with agave syrup and crumbled gingersnap cookies and set aside. Add liquid ingredients to a cocktail shaker with ice and shake well. Strain into martini glass. (1 serving)
Pass the Turkey
INGREDIENTS
1½ oz. Wild Turkey 101
2 oz. apple cider
1 Tbsp. cranberry jelly
1 sage sprig
1 thyme sprig
DIRECTIONS
Muddle sage and thyme with apple cider in a cocktail shaker. Add ice, bourbon, and cranberry jelly. Shake well and strain over ice in a glass rimmed with turkey jus and breadcrumbs. (1 serving)
Source: Wild Turkey Bourbon
Pear-Rosemary Cocktail
INGREDIENTS
6 to 10 Seckel pears
4 cups (32 ounces) vodka
1 cup sugar 1
2 sprigs fresh rosemary plus more for garnish
1 1/2 cups (12 ounces) pear nectar
4 cups (32 ounces) sparkling water
DIRECTIONS
Put enough pears into a 48-ounce glass jar to fill. Add vodka. Seal jar, and let stand at room temperature 2 weeks (up to 2 months). Heat sugar and 1 cup water in a medium saucepan over medium-high heat, stirring until sugar has dissolved. Add rosemary; remove from heat. Let stand 30 minutes. Discard rosemary. Let cool completely. Syrup can be refrigerated in an airtight container up to 1 month. Fill 12-ounce glasses halfway with ice. Add 4 tablespoons vodka, 2 tablespoons syrup, and 3 tablespoons pear nectar to each. Top with 1/2 cup sparkling water. Serve garnished with rosemary sprigs. (8 servings)
Spiced Blood Orange Champagne Punch
INGREDIENTS
3 cups freshly squeezed blood orange juice or store bought 100% blood orange juice
3 tablespoons sugar
1 cinnamon stick
2 whole star anise
1 cup dry white wine
1 (500ml) bottle brut champagne, chilled
DIRECTIONS
1. Place the blood orange juice, sugar, cinnamon and star anise in a small pot and bring to a boil, over medium-high heat.
2. Once the mixture begins to boil, reduce the heat to medium/medium-low and simmer until the liquid has reduced by half, 30 to 40 minutes.
3. While the mixture is still hot, stir in the white wine until completely combined. Allow to cool before placing in the refrigerator to chill, at least 2 hours.
4. When ready to serve, place 3 tablespoons of the blood orange mixture into the bottom of each glass and top with chilled champagne (about ½ way to 2/3 of the way full). (Serves 3-5)
Cranberry White Wine Punch
INGREDIENTS
1 bottle white wine
3 cups cranberry-raspberry cocktail
2 cups apple juice
1 cup cranberries
Blood orange soda, to top (optional)
DIRECTIONS
Combine the white wine, cranberry-raspberry cocktail, and apple juice in a large container.
Add the cranberries, stir, and refrigerate for at least 2 hours or overnight.
When ready to serve, add ice and top with blood orange soda.
(serves 3-5)
