10 Drinks to Toast on Thanksgiving!

versesfrommykitchen.com

2. Rosemary Baby

For the Aperol:

• 1 bottle Aperol
• 3 long sprigs fresh rosemary
• For the honey syrup:
• 8 ounces warm water
• 8 ounces honey

For the punch:

• 18 ounces rosemary-infused Aperol
• 9 ounces bourbon such as Four Roses Yellow Label
• 6 ounces honey syrup
• 24 ounces sparkling wine
• 24 ounces seltzer
• Garnish: grapefruit slices and additional rosemary sprigs

Prep:

1. Place 3 long sprigs of fresh rosemary in a bottle of Aperol. Let sit for 3 hours at room temperature, strain.

2. Combine honey and warm water. Stir together thoroughly, or combine in a jar and shake until mixed.

3. Mix rosemary-infused Aperol, bourbon, and honey syrup in a punch bowl. Top with sparkling wine and seltzer. Garnish with grapefruit slices and rosemary sprigs and serve with ice.

seriouseats.com

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3. Evening in Kingston
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Ingredients:

• 1½ cups amber rum (such as Appleton Estate)
• 1 cup Campari
• 1 cup sweet vermouth
• 1–2 750-ml bottles chilled sparkling wine
• 12 orange twists (optional)

Prep:
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Combine rum, Campari, and vermouth in a large pitcher; chill until very cold, at least 2 hours and up to 1 day. For each cocktail, pour 2 oz. rum mixture into a Collins glass filled with ice and top off with 2–3 oz. chilled sparkling wine. Garnish with an orange twist, if desired.

bonappetit.com

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4. Apple Brandy Hot Toddies
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Ingredients:

• 1 1/2 cups water
• 2 tablespoons plus 2 teaspoons honey
• 1/2 cup fresh lemon juice
• 2 cups apple brandy, preferably Calvados
• Eight 3-inch cinnamon sticks

Prep:
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In small saucepan, bring the water to a boil. Remove from the heat and stir in the honey until dissolved. Stir in the lemon juice and apple brandy. Set a cinnamon stick in each of 8 mugs or heatproof glasses, pour in the hot liquid and serve.

foodandwine.com

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5. Red Nose Punch

Makes about 3 quarts

Ingredients:

• 28 oz. cranberry juice, plus 2 cups fresh cranberries
• 8 oz. bourbon
• 4 oz. fresh lime juice, plus 3 sliced limes
• 3 oz. cinnamon-infused simple syrup
• 4 12 oz. bottles lager beer

Prep:
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1. Place cranberries in a bundt pan and pour over 4 cups hot water; freeze until set (the hot water will freeze clear), about 2 hours.

2. Combine juices, bourbon, and syrup in a large punch bowl; stir to combine. Unmold frozen ice ring and float in punch; top with beer and sliced limes.

saveur.com

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6. Chilled Cider Punch

Serves about 15-20

Ingredients:

• 8 cups apple cider
• 1 750 ml. bottle of dry hard cider (such as Farnum Hill’s Dooryard)
• 3 12 oz. bottles of ginger beer (such as Reed’s)
• 1 1/2 cups whiskey (such as Jameson)
• Juice of one lemon
• Several dashes orange bitters
• 1 orange sliced into rounds, for garnish
• Cinnamon sticks, for garnish

Prep:
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Combine the ciders, ginger beer, whiskey, lemon juice, and bitters in a large punch bowl or pitcher. Stir to combine. Top with orange slices and cinnamon sticks. Ladle into ice-filled punch glasses.

saveur.com

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7. Hard Cider Sangria
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Ingredients:

• 1 cup quartered and thinly sliced unpeeled green, yellow and red apples
• 1 navel orange—quartered and thinly sliced crosswise
• 1 cup apple juice, chilled
• 2 tablespoons fresh lemon juice
• 1/4 cup apple brandy
• One 22-ounce bottle hard apple cider, chilled ice

Prep:
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1.In a pitcher, combine the apples with the orange, apple juice, lemon juice and brandy. Just before serving, add the hard cider. Serve   in tall glasses over ice.

foodandwine.com

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8. Winter Rum Punch
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Ingredients:

• 2 parts light rum
• 1 part apple cider
• 1 part Orange liqueur (Benedictine was also suggested, this would present a sweet and spicy flavor instead of orange)
• 1/2 part maple syrup
• 1/2 part fresh lemon juice

Prep:
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Combine ingredients in a shaker (or punch bowl if preparing a large batch). Add ice when ready to serve, and stir well then pour into high ball or wine glasses. Garnish with a cinnamon stick.

inspiredtaste.net

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9. Spiced Blood Orange Champagne Punch
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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

Prep:
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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). Serve!

spoonforkbacon.com

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10. The Witches Coffee
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Ingredients:

• 4 teaspoons Demerara or other raw sugar
• 12 ounces hot brewed coffee
• 6 ounces aged rum, preferably Ron Zacapa 23
• 3 ounces Strega (saffron-infused liqueur)
• Averna Cream (see Note), for garnish

Prep:
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1.In a heatproof pitcher, stir the sugar into the coffee until dissolved, then stir in the rum and Strega. Pour the coffee into warmed mugs or heatproof glasses and spoon the Averna Cream on top.

2.NOTES Averna Cream: In a medium chilled bowl, whip 4 ounces chilled heavy cream with 1 ounce Averna amaro and 1/2 tablespoon granulated sugar until soft peaks form. Use the cream immediately. Makes enough for 4 drinks.