By Jennifer McKee
Happy Thanksgiving! It’s a time when fall flavors meld with winter flavors to produce cocktails that are full of spice, creamy flavors and fruits that include pumpkin, rhubarb and grapefruit. You’ll surely find more than one that’s suitable to pair with your Thanksgiving feast.
1800 Autumn Cider
2 oz. 1800 Reposado
3 oz. apple cider
0.5 oz. lemon juice
0.5 oz. cinnamon syrup
Add all ingredients to a cocktail shaker. Shake with ice. Strain into a highball glass over crushed ice. Garnish with a dried apple slice, cinnamon stick and dusting of cinnamon.
Apple Cinnamon Cooler
2 oz. Vegas Baby Vodka
2 oz. cold-pressed apple juice
2 oz. Fresca soda
1 oz. cinnamon syrup (recipe below)
2 dashes of Free Brothers Rhubarb Bitters
Apple slices, for garnish
Lemon twist, for garnish
Combine all ingredients and shake. Fine-strain over ice and garnish with a sliced apple and lemon twist.
Cinnamon syrup
24 oz. white sugar
10 oz. water
10 cinnamon sticks
Combine all ingredients in pot and bring to medium boil. Stir boiling syrup long enough to ensure that the sugar has melted. Let simmer to taste, then let it cool. Fine-strain afterwards.
The Apple Jack Smash
Live! by Loews St. Louis’ special ”Getaways in a Glass” cocktail
1.5 oz. bourbon (recommended: Ezra Brooks Single Barrel)
0.75 oz. house-made apple cider reduction (or a cider of your choice)
0.25 oz. lemon juice
2 dashes cardamom bitters
Combine all ingredients together. Stir and pour into a coupe glass.
The Bootlegger
1.5 oz. bourbon
1 oz. 1924 Bourbon Barrel Aged Cabernet Sauvignon
0.25 oz. aged rum
0.25 oz. maple syrup
3 dashes Angostura bitters
2 dashes orange bitters
Stir and serve in a rocks glass over ice. Garnish with orange oils and an orange twist (optional).
Busker Paloma
1 oz. The Busker Triple Cask Triple Smooth
2 oz. pink grapefruit soda
Sprig of fresh mint
Fill a highball glass with ice and all ingredients. Stir and garnish with a sprig of fresh mint.
Canelazo
2 oz. Ron Barcelo Imperial
1 oz. RumChata
1 oz. Baileys Pumpkin Spiced
Combine all ingredients in a shaker with ice and shake vigorously. Strain into a coupe glass, or serve on the rocks if preferred.
Coconut Coffee Coquito
by Kait Hanson
2 oz. coconut cream
1 oz. sweetened condensed coconut milk
1 oz. evaporated coconut milk
1 oz. coconut milk
2 oz. Kōloa Kaua`i Coffee Rum
Dash vanilla and nutmeg
Cinnamon and nutmeg for garnish
In a shaker with ice, combine coconut cream, sweetened condensed coconut milk, evaporated coconut milk and coconut milk. Shake well. Open shaker and pour in Kōloa Kauaʻi Coffee Rum with just a dash of vanilla and nutmeg. Gently shake. Strain in a coupe glass and garnish with nutmeg and cinnamon.
The Creamy Spiced Manhattan
2 oz. Josephine’s Flathead River Rye Whiskey
1 oz. Ramazzotti Amaro
1 dash bitters
1 brandied cherry for garnish
Place ingredients into a cocktail mixing vessel with one large ice cube. Stir for 15 seconds until lightly chilled. Pour into coupe glass.
The Flippin’ Egg
2 oz. vanilla-infused Broken Shed Vodka
1 oz. sweetened condensed milk
1 whole egg
Shake with ice, strain back into shaker and dry shake to get frothy. Fine strain into a chilled glass and grate fresh nutmeg over the cup.
Midtown Gin+Tonic
From Loews Atlanta Hotel, part of the “Getaways in a Glass Series”
1.5 oz. Hendrick’s Gin
Top with Q bottled tonic
Garnish with rose petals, juniper berries, cucumber ribbons
Fill a snifter with crushed ice. Pour gin into glass. Top with tonic. Place garnish inside and on top of the cocktail to your liking using cocktail tweezers.
This cocktail is elegant, classic and sophisticated, just like Loews Atlanta Hotel. The rose petals match the color palate of the hotel and the botanicals in Hendrick’s Gin will remind you of the Atlanta Botanical Garden and Piedmont Park, just steps away from the Midtown hotel.
Santo Honey Heaven
1.5 oz. Santo Mezquila
1.5 oz. Carpano Bianco
0.5 oz. organic blossom honey syrup
1 oz. fresh ruby red grapefruit juice
0.5 oz. fresh lime juice
Pinch of salt
Top with 1.5 oz. Topo Chico
Combine ingredients 1-6 in shaker with ice. Shake and strain over fresh ice and top with Topo Chico. Serve in a double old-fashioned glass. Garnish with a grapefruit wheel and ginger slice.
Sapporo Premium BLACK Hot Chocolate
1 cup heavy cream
1/2 cup of whole milk
2 tbsp. sugar
1/2 cup dark chocolate chips
2 cups of Sapporo Premium Black
In a pan over medium high heat, add the cream, milk, sugar and chocolate chips. Stir until chocolate has melted, about 5 minutes. Remove from heat. Stir in the Sapporo Premium Black. Return to heat and stir. Serve hot chocolate topped with whipped cream and marshmallows.
The Tiger’s Den
2 oz. 1924 Scotch Barrel Aged Chardonnay
1 oz. orange juice
0.5 oz. lemon juice
0.5 oz. cherry syrup
2 dashes Angostura bitters
0.5 oz. scotch
4 oz. seltzer
Mix together and garnish with an orange wedge, mint leaf and cherry.
