Thanksgiving is here, and though the holiday may look a little different for many of us this year, that doesn’t mean we have to forgo celebrations altogether. These festive fall cocktails from Woodford Reserve, Crystal Head Vodka, Tanteo Tequila, Cutwater Spirits, and more are the perfect way to come together with friends and family this Thanksgiving, whether you’re hosting a small, socially distant gathering or cheers-ing together over Zoom.
If cocktails aren’t your style, a bottle of wine makes a great addition to any Thanksgiving meal. Pinot Noirs like Sonoma-Cutrer’s Russian River Valley 2018 Vintage pair well with the traditional holiday flavors of turkey, stuffing, and cranberry, while a dry, crisp white like Avaline White compliments lighter Thanksgiving sides and salads.
Woodford Reserve Bourbon Milk Punch
- 2 cups cream
- 2 cups whole milk
- 1 cup Woodford Reserve bourbon
- ¾ cup sifted powdered sugar
- ½ vanilla bean
- Freshly grated nutmeg
Method: In a metal bowl over an ice bath, whisk sugar, cream, milk, and bourbon until nice and frothy. Add vanilla bean and strain through a fine-mesh strainer into a pitcher. Place pitcher in freezer for 30 minutes to an hour stirring on occasion. Pour into a glass and garnish with freshly grated nutmeg.
Melbourne Apple Sour
- 2 oz Starward Two-Fold Whisky
- 3/4 oz Fresh Lemon Juice
- 1/4 oz Simple Syrup
- 1/2 oz Egg White
- Apple Cider, to top
METHOD: Combine ingredients except for the apple cider in a shaker without ice. Shake vigorously to whip up the egg whites. Then add ice and shake again until very cold. Double strain into a coupe glass and float apple cider on top.
- 2oz Cutwater Blanco Tequila
- .75oz pomegranate juice
- .75oz lime juice
- .5oz agave
- .5oz cranberry juice
- Salted rim and lime wheel
Method: Combine all ingredients into a cocktail shaker. Add ice and shake until cold. Strain over fresh ice. Garnish with a lime wheel.
Tanteo Cranberry Punch
- 20 oz. Tanteo Jalapeño Tequila
- 20 oz. 100% Cranberry Juice (No sugar added)
- 10 oz. Fresh Lime Juice
- 7.5 oz. Agave Nectar
Directions: Top with lime slices, fresh cranberries and jalapeños.
Crystal Cranberry Skull
- 1 1⁄2 oz. Crystal Head Vodka
- 1 oz. Cranberry Syrup
- 1⁄2 oz. Fresh Lime Juice
- Topped with Sparkling Wine
Method: In a cocktail shaker, muddle two cucumber slices, 3-4 mint leaves, and 4-5 cranberries. Add Crystal Head Vodka, cranberry syrup, lime juice, and plenty of ice. Shake vigorously for 10-15 seconds. Double strain into a chilled coupe glass and top with sparkling wine. Garnish with a mint and cranberry skewer.
Cutwater Horchata Vodka White Russian
- 1.5oz Cutwater Horchata Vodka
- 1.5oz coffee
- 1oz heavy cream or half & half
Directions: Combine all ingredients in a pint glass. Add crushed ice and swizzle until frosty on the outside of the glass. Abide!
Tod & Vixen’s Negroni 1651 ~ Created by the late, great gaz regan (NY)
- 1.5 oz Tod & Vixen’s Dry Gin 1651
- 1 oz Cocchi Storico Vermouth di Torino
- 1 oz Campari
Method: Stir with ice in an ice-filled rocks glass, garnish with an orange wedge, then serve. (Finger-stirring optional.)
- 2oz Cutwater Bali Hai Tiki Gold Rum
- 1oz lime juice
- .5oz cinnamon simple syrup
- 2 dashes black walnut bitters
- Lime wheel garnish
Method: Combine all ingredients into a cocktail shaker. Add ice and shake until cold. Strain into an up glass. Garnish with a lime wheel.