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If you’re not going to serve wine at Thanksgiving (gasp!) and you’re looking for some festive cocktail ideas, I’m here to help.

The first three cocktails below were featured in my latest email newsletter from PA Fine Wine & Good Spirits. If you live in Pennsylvania and you’re not subscribing to their email list, you’re missing out! Besides recipes, they send out coupons and special inventory that’s not available in stores.

The Champagne Punch recipe is from good old Martha Stewart.

Photo from Fine Wine & Good Spirits website.

Photo from Fine Wine & Good Spirits website.

Blood Orange Pomegranate Margarita

1 oz. tequila blanco
1 oz pomegranate juice
1 oz. blood orange juice
1 oz. fresh lime juice
1 T. agave nectar
1 T. pomegranate seeds
1 blood orange wedge
Kosher salt

Rim a margarita or rocks glass with blood orange wedge and salt; set aside. Combine remaining ingredients in a shaker filled with ice. Shake and pour into prepared glass. Garnish with blood orange wedge.

Photo from Fine Wine & Good Spirits website.

Photo from Fine Wine & Good Spirits website.

Bourbon Pecan Pie Martini

1 1/2 oz. hazelnut liqueur
1 1/4 oz. amaretto
1/2 oz. bourbon
1 oz. French vanilla creamer
1/2 t. brown sugar
Caramel sauce, for garnish

Swirl caramel sauce on the inside of a martini glass; set aside. Combine remaining ingredients in a shaker filled with ice. Shake and strain into prepared glass.

Photo from Fine Wine & Good Spirits website.

Photo from Fine Wine & Good Spirits website.

Clover Honey Club

2 1/2 cups Bluecoat gin
1 lemon, juiced
1 1/4 cups honey syrup
1 lb. fresh raspberries
5 sprigs rosemary
Egg whites, optional

Chill all ingredients and combine the first five in a large pitcher or punch bowl; stir gently. To serve, pour 4 ounces of prepared cocktail into a shaker filled with ice and add one egg white. Shake and strain into a cocktail glass. Serves 10.

Photo from Martha Stewart website.

Photo from Martha Stewart website.

Cranberry, Tangerine, Pomegranate Champagne Punch

1 12-ounce bag fresh cranberries
1 bunch mint
2 cups freshly squeezed pomegranate juice (about 5 pomegranates)
3 cups freshly squeezed tangerine juice (about 7 tangerines)
5 cups cranberry juice cocktail
2 750-ml bottles Champagne or sparkling wine
20 small wooden skewers

Spear three cranberries alternately with two mint leaves on each wooden skewer. Place skewers on a baking sheet; cover with damp paper towels, and refrigerate up to one hour.

In a large punch bowl, stir together fruit juices. Fill glasses with ice, and ladle about 1/2 cup of punch into each glass. Top with Champagne or sparkling wine. Garnish each glass with a swizzle stick.

Whatever you’re drinking tomorrow, I hope it’s festive! Happy Thanksgiving!

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