Let’s give thanks with a toast. Thanksgiving is a month away – the real Thanksgiving (Canadian) not the one our neighbours (that’s right, I spelled it with a “u”) to the south celebrate, and I thought I’d have some fun and share some cocktail recipes to help us all cope with Uncle Nelson’s stories we’ve all heard for the 10th time or Auntie Anne’s method of eating without allowing any of her food to touch each other. Because let’s face it, water’s not going to cut it 🙂
1 ounce dry vermouth
1 ounce rye whiskey
2 teaspoons pure maple syrup
Dash of bitters
Lemon twist and bourbon-soaked cherry, for garnish
Fill a shaker with ice; add vermouth, whiskey, maple syrup, and bitters. Shake vigorously until frosty and cold on outside, 30 seconds. Strain over ice; garnish with lemon twist and cherry.
Bonus song suggestion: Shake this up while listening to Dido – “Thank You”
Cranberry Champagne Cocktail
1-ounce cranberry juice (sweetened)
1 wedge lime
Champagne or sparkling wine
In a chilled Champagne flute add cranberry juice and a squeeze of lime. Top off the glass with Champagne. Garnish with 3 or 4 cranberries.
Bonus song suggestion: Get festive with Vince Guaraldi’s “Thanksgiving Theme”
1 (3000-ml) box Cabernet Sauvignon
1 cup sugar, plus more to taste
15 whole cloves
2 small or 1 large cinnamon sticks
1 navel orange
In a large non-reactive saucepan, combine Cabernet, 1 cup sugar, cloves, and cinnamon sticks. Cut the orange in half and juice both halves into the bowl; then add the orange halves to the pan. Heat over medium-low until steaming but not boiling. Let cook over low heat for about 30 minutes to blend flavors. Season with more sugar to taste, if desired. Ladle from pot into mugs, making sure not to serve any stray cloves or pieces of orange.
Bonus song suggestion: Spice it up with Massive Attack’s – “Be thankful for what you got”
Spiked Apple Cider Cocktail
1/4 gallon apple cider
1/2 cup dark rum
1/2 cup cinnamon schnapps
1 Granny Smith apple, peeled, cut into large chunks
1/2 lemon, juiced
Mix together the cider, rum, and schnapps in a large pitcher. Add the apples to a small bowl and toss them with the lemon juice. Thread the diced apples onto skewers. Pour the spiked cider into glasses filled with ice, then garnish with an apple skewer and serve.
Bonus song suggestion: Get funky with it and listen to the JB’s – “Pass the Peas”
Thanksgiving’s a Breeze Seabreezes
1 cup orange juice
1 cup cranberry juice
1 cup vodka
Mint sprigs, for garnish
Mix all in a chilled pitcher filled with ice. Pour into chilled glasses and garnish with mint. If desired, place a dollop of leftover cranberry sauce in the bottom of each glass before filling with Seabreeze mixture.
Bonus song selection: You’ve had a few so it’s time to play this one by Adam Sandler – “The Thanksgiving song“