With Thanksgiving right around the corner, we at ChefHandler have made it our priority to help you spice up your festivities.
Last week we gave you some tasty side dish recipes for your Thanksgiving dinner, but now onto the real fun: DRINKS! Paired perfectly with our new line of elegant plastic disposable cups, these cocktail and mocktail recipes are just what your holiday weekend is missing. Check out the recipes below!
1. Sparkling Apple Tea
- 2 black tea bags
- 2 (3-inch) cinnamon sticks (plus more for garnish if desired)
- One 25.4 ounce bottle sparkling apple cider
- 1 ounce fresh juice from about 2 lemons
- Garnish: additional cinnamon sticks
- Place tea bags and cinnamon sticks in a large heatproof measuring cup, fill with 2 cups (16 ounces) boiling water. Let steep for at least 10 and up to 20 minutes. Remove tea bags and cinnamon sticks and chill in the refrigerator.
- In a large pitcher combine sparkling cider, tea, and lemon juice. Stir gently and serve immediately with ice. Garnish with cinnamon sticks if desired.
2. Hot Gingersnap Cocktail
- 4 ounces of ginger tea
- 1 ounce of bourbon
- Brown sugar for garnish
- Honey for garnish
Brew the ginger tea as normal in a teapot. While brewing, rim a stemmed glass with honey and brown sugar. Once your tea has stewed, add the bourbon, stir and then pour into your glass. Serve hot.
3. Fall Harvest Martini
- 1 ounce pear vodka
- 1 ounce vanilla vodka
- 2 ounce apple cider
- 1/2 ounce apple pucker
- 1/4 cup sanding sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3 tablespoon pear nectar
- 1 cinnamon stick
- On a plate mix together cinnamon, cloves, nutmeg & sanding sugar.
- On a separate plate pour about 3 table spoons of Pear Nectar " enough to create a small puddle on the plate.
- Carefully dip the martini glass into the pear nectar and shake off any excess juice, then carefully dip the glass into the spice/sugar mixture creating a ring of spice around the glass and set aside.
- Pour liquid contents into a cocktail shaker with ice cubes. Shake vigorously.
- Pour contents into a rimmed glass with seasonings mixture.
- Garnish with a cinnamon stick.
4. Vanilla Apple Cider Tea
- 5 cups cold water
- 4 bags vanilla tea
- 3 cups apple cider
- 8 red apples
- 10 whole cinnamon sticks
- In a large saucepan, boil 5 cups of cold water and 4 tea bags for 2 minutes to brew the tea.
- While boiling, slice the apples thinly and set aside.
- Once brewed, reduce the heat to a simmer, remove the tea bags, add the sliced apples, cinnamon sticks and add the apple cider.
- Simmer on low heat for 15-30 minutes, stirring occasionally.
- Before serving, ensure that each cup has a few slices of apple and a cinnamon stick for garnish
5. Pomegranate Americano
- 2 ounces pomegranate juice
- 5 dashes Angostura bitters (or to taste)
- Add pomegranate juice to a glass filled with ice. Top with soda water and stir to combine.
- Dash the bitters on top of the drink and swirl lightly to slightly incorporate the bitters into the rest of the drink.
- Leaving some bitters on top amps up the aromatic element
6. Holiday Mule
- 1/2 oz simple syrup
- 1/2 oz unsweetened cranberry juice
- 1 1/2 oz gin or vodka
- 2 oz chilled ginger beer
- 1 rosemary sprig
- orange slice, for garnish
- sugared cranberries, for garnish
- Combine simple syrup, cranberry juice, and gin.
- Pour over ice and top with ginger beer.
- Serve garnished with rosemary, orange wedge, and sugared cranberries, if desired.
7. Autumn Sangria
- 1 bottle red wine
- 2 cups apple cider
- 2 chopped apples
- cinnamon sticks for garnishing
- In a pitcher muddle chopped apples & apple cider
- Add wine
- Serve in glasses & garnish with cinnamon*
* to serve warm - heat wine on stove, being careful not to boil. Add wine to apple & cider mixture, then serve.
Have a great Thanksgiving!