With Thanksgiving right around the corner I’ve been pulling together fun cocktail ideas in addition to the list of dishes I’ll be making. Since Thanksgiving sides and desserts tend to be rather “heavy” I erred on the side of effervescent, light and refreshing cocktails that are perfect for sipping pre-dinner or in lieu of (or with!) dessert. As a wine lover + punch fanatic I’m especially intrigued by the Pinot Punch. Cheers!
Pilgrim Punch
1 oz. Shellback Spiced Rum
1 oz. Irish whiskey
¼ oz. vanilla schnapps
¼ oz. lemon juice
1 Tbsp. brown sugar
2 oz. brut champagne
Combine brown sugar and liquids except champagne in cocktail shaker. Stir to dissolve sugar. Add ice and shake vigorously. Strain into a glass filled with ice. Top with champagne.
Source: Cheri Loughlin, The Intoxicologist
Blood Orange Bellini
1 oz. Blood orange puree
½ oz. DeKuyper Peachtree Schnapps
4½ oz. sparkling wine
Garnish: orange twist
Combine all ingredients in champagne flute and garnish with twist.
Source: Newport Rhode Island’s Castle Hill Inn
Pinot Punch
2 oz. Barrymore Pinot Grigio
½ oz. pomegranate juice
¾ oz. Lemon juice
¾ oz. brown sugar syrup
3 cranberries
3 sage leaves
Muddle cranberries and sage leaves in a cocktail shaker. Add brown sugar syrup, lemon juice, pomegranate juice and wine. Fill shaker with ice and shake vigorously. Strain into a glass. Garnish with sage and cranberries.
Source: Barrymore Wines
Happy Harvest
2 oz. Skinnygirl Bare Naked Vodka
5 red grapes
Splash grapefruit juice
Lime, squeezed
Club soda
Garnish: lemon twist
Muddle grapes in a cocktail shaker. Add ice, vodka, and grapefruit juice. Shake and strain into a glass. Top with club soda and a squeeze of lime. Garnish with a lemon twist.
Source: Skinnygirl Cocktails
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