Thanksgiving Feast Cocktails

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By Jamison M.

Add a little spice to your Thanksgiving feast this year with one of our featured festive cocktails! From a Cranberry Sauce Cocktail, to a Pumpkin Pie Martini, Howl at the Moon knows how to pick ’em.

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1. Cranberry Sauce Cocktail


1 oz Riazul Premium Silver Tequila
1 1/2 oz cranberry juice
1 oz Cointreau
1 oz lime juice
5 cranberries

*Muddle 2 cranberries in the bottom of a glass. Add ice, Riazul, cranberry juice, Cointreau, lime juice into a cocktail shaker. Shake and strain into glass. Garnish with remaining cranberries. Source – cookerati.com

2. Apple Pie Jelly Shots

1 cup unsweetened apple juice
3 envelopes Knox gelatin
3/4 cup Tuaca liqueur
1/4 up Berentzen Apfel Korn liqueur (or apple schnapps)

*Recommended pan: molds or 1-lb. loaf pan (approximately 8″ x 4″) – makes about 15 jelly shots
1. Pour apple juice into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Mixture will initially be very thick. Remove from heat.
2. Stir in the Tuaca and Apfel Korn.
3. Pour mixture into pan or molds and refrigerate until fully set, several hours or overnight.
4. To serve, cut into desired shapes or unmold.
Source – saveur.com

3. Pumpkin Pie Martini


3 oz pecan liqueur
3 oz vanilla vodka
4 oz milk
1 tablespoon pumpkin puree
pinch of pumpkin pie spice
1-2 graham crackers, ground (for garnish)

*Rim your martini glasses with ground up graham cracker. Combine ingredients in a cocktail shaker filled halfway with ice. Shake for 30 seconds and pour into martini glasses rimmed with ground graham crackers. Source – daydreamerdesserts.com

4. Shoot a Wild Turkey Cocktail

2 oz Wild Turkey
1 oz butterscotch schnapps
1/2 cup canned sweet potatoes
1 teaspoon nutmeg
Garnishes: mini marshmallows, creme brule torch

*Add whiskey, butterscotch schnapps, canned sweet potatoes and nutmeg to a blender and whir until smooth. Pour into two shooter glasses and top with mini marshmallows. Brown the marshmallows to your liking, from a golden brown to a charred, blackened patina. Let cool for a moment and then swallow drink in one gluttonous mouthful. Source – cookingchanneltv.com

5. Mulled Cider

2 quarts apple cider (8 cups)
4 strips lemon zest
2 cinnamon sticks
2 whole star anise (optional)
1 teaspoon whole allspice berries
1 teaspoon whole cloves

*In a large saucepan, bring cider, lemon zest, and spices to a boil; cover, and remove from heat. Let steep at least 20 minutes (or up to 4 hours). Ladle carefully into mugs, leaving most of the solids behind. Source – marthastewart.com

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