Looking for fabulous cocktails for Thanksgiving and Black Friday?
You are in LUCK! Here is a collection of 4 great cocktails for you to mix up for Thanksgiving, or for guests over the weekend or to sip while watching football!
DARK CHOCOLATE OLD FASHIONED
Created by Cristobal Srokowski, Ron Abuelo Global Brand Ambassador
Ingredients:
2 oz. Ron Abuelo Two Oaks Rum
1/3 oz. Simple syrup (2:1)
1/3 oz. Dark chocolate liqueur
5 Dashes Angostura bitters
PREPARATION:
Stir all ingredients in a mixing glass.
Pour into a tumbler over ice,
Garnish with a pink grapefruit peel and cherry.
AUTUMN SEA
Ingredients:
1 1/2 oz. Old Pulteney 12-Year-Old Single Malt
1/2 oz. Fino Sherry
1 oz. Apple Cider
1/2 oz. honey syrup (equal parts honey and water dissolved)
PREPARATION:
Shake ingredients very well with ice,
Strain into a martini glass.
Garnish with a slice of apple.
PUMPKIN SPICE SPRITZ
Recipe by Walter Pintus, Head of Bars, The Conduit, London
Ingredients:
1 1/4 oz. Caorunn Gin
1 1/2 oz. Spiced Pumpkin Shrub*
1 3/4 oz. Soda Water
5 dashes Peychaud’s Bitters
PREPARATION:
Build in a glass over ice.
Garnish with pumpkin ash**.
*Spiced Pumpkin Shrub:
1 part Caster (or fine, granulated) Sugar
1 part Fresh Pumpkin, strained through a cheesecloth
1 part Apple Cider Vinegar
Cinnamon, to taste
Ginger, to taste
Cloves, to taste
Vanilla, to taste
PREPARATION:
Mix caster sugar, spices and pumpkin and leave it to rest in the refrigerator for 48 hours.
Add the vinegar and blend the ingredients.
Fine strain it,
Bottle it and keep it in the refrigerator.
**Pumpkin Ash:
Spread a layer of the leftover pumpkin pulp (what remains after the pumpkin is strained through cheesecloth) over a baking sheet and bake at max temperature.
Once dried and slightly burned, place it into a blender and blitz it until powdered.
MESQUITE PENICILLIN
Ingredients:
2 oz. Lost Lantern American Vatted Malt Edition No 1.
3/4 oz. Honey-Ginger Syrup*
3/4 oz. Fresh Lemon Juice
1/4 oz. Colkegan Single Malt, Lost Lantern Santa Fe Spirits Single Malt Single Cask, or any mesquite-smoked single malt!
PREPARATION:
Combine Vatted Malt, honey-ginger syrup, lemon juice, and ice in a cocktail shaker.
Shake. Strain into a rocks glass filled with ice (preferably one or two large ice cubes).
Float the mesquite-smoked single malt and garnish with candied ginger.
*Honey-Ginger Syrup:
Ingredients:
½ cup Honey
½ cup Water
3-inch Ginger Chunk
PREPARATION:
Combine the ingredients in a small pan, bring to a boil,
Then simmer for 5-10 minutes.
Chill in the fridge overnight (or for a few hours),
Strain out the ginger before use.
Stevie Wilson
LA-Story.com
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