Whisky, gin, or tequila, we’ve got your drink

Cheers To These Thanksgiving Cocktails




We’ve asked bartending experts to select a few cocktails that would complement a Thanksgiving meal. You’re welcome.

Hot Penicillin

Hot Penicillin

Created by Consulting Bartender Amanda Victoria
2 parts whisky (smoky flavor profile recommended, like Islay Scotch)
1 part fresh lemon juice
1/2 part honey syrup (2:1 honey to water)
Topped with Fever-Tree Ginger Beer
Garnish with lemon wedge

Silver Apple Crisp Punch

Silver Apple Crisp Punch

26 oz Nolet’s Silver Gin
13 oz apple juice or cider
6.5 oz lime juice
6.5 oz honey
2 fresh limes
Apples (green or red)

Mix all ingredients in an infusion jar (or punch bowl) and stir thoroughly to dissolve honey. Slice limes into wheels and add to jar. Serve over ice, garnished with lime, apple slices or matchsticks, cinnamon sticks and/or thyme.

Tropic In Wonderland

Tropic In Wonderland

Created by Timothee Gallet, Salon de Ning (+ Chalet de Ning)

2 oz Patrón Silver
1/2 oz pineapple juice
1/2 oz cinnamon-infused simple syrup
1/2 oz crème de peche
Greek yogurt
Chocolate Bitter
Garnish: Dehydrated pineapple, strawberry

The Balvenie Spiced Mule

The Balvenie Spiced Mule

1 1/2 oz Balvenie Caribbean Cask
1/2 oz Madeira
1/4 oz Tempus Fugit Crème de Cacao
1/4 oz fresh lemon juice
Small sprinkle (approx. 1/8 tsp) of smoked paprika
1 1/2 oz prosecco

Add all ingredients (except prosecco) to shaker with ice. Shake briefly and strain into a champagne flute or coupe. Top with 1 1/2 oz prosecco. Add lemon twist.

The Campfire Old Fashioned

The Campfire Old Fashioned

1 3/4 parts Glenfiddich 14-Year Bourbon Barrel Reserve
1/4 part Glenfiddich Fire & Cane
1/2 part marshmallow syrup
Toasted marshmallow, for garnish

In a mixing glass, combine all ingredients except toasted marshmallow and stir over ice. Strain over ice into a double rocks glass. Garnish with toasted marshmallow.

Marshmallow syrup: In a saucepan over low heat, combine one cup Marshmallow Fluff, a quarter-cup of sugar, two tablespoons of cacao nibs, and one-fourth teaspoon vanilla extract. Heat slowly to incorporate, then strain through a coffee filter. Refrigerate and store. Keep up to one week.