With all the focus on turkey, mashed potatoes and yams, one important part of a Thanksgiving meal is often overlooked: the cocktails. Thankfully, Drambuie Liqueur and William Grant & Sons Distillers gave Blast some delicious and festive drink recipes for you to sip before, during, and after the best meal of the year.

Solerno Celebration Punch

1 bottle Solerno

1 bottle Lillet Rouge

1 bottle dry, sparkling white wine

16 ounces freshly brewed, strong, chai spiced black tea (no cream or sugar added)

8 ounces Fever Tree Ginger Beer

8 ounces freshly squeezed lemon juice

16 dashes Angostura bitters

Over a large block of ice in a punch bowl, pour all of the ingredients and stir to combine. Garnish with thinly sliced orange wheels. Serve in punch cups with a cinnamon stick and small wedge of orange.

Cranberry Sauce Cooler

1 ounce Solerno blood orange Liqueur

1 ounce Hendrick’s Gin

2 barspoons Solerno Cranberry Sauce*

1/2 ounce fresh lemon juice

2 ounces soda water

Shake Solerno, Hendrick’s, lemon juice and cranberry sauce* over ice and strain into a tall glass over fresh ice. Fill with soda water and stir to incorporate.  Garnish with a fresh cranberry and an orange twist.

Solerno Cranberry Sauce*

1 bag of fresh, organic cranberries, washed

3/4  cup organic sugar

1/4 cup Solerno

1/2 cup fresh orange juice

1/2 cup Lillet Rouge

1 tablespoon freshly grated orange zest

1 pinch ground cloves

1/4 teaspoon freshly grated nutmeg

1 cinnamon stick

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice, Solerno and Lillet Rouge.  Add the spices and orange zest, stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

First & Last

2 part apple juice

.5 part lemon juice

.5 part simple syrup (1:1 ratio)

1 part Sailor Jerry Spiced Rum

.5 part sparkling wine

In a punch bowl, add juices and syrup together over ice. Add rum and stir gently.  Slowly pour sparkling wine into punch.  Add sliced oranges and apples to punch bowl and serve cold.

Milagro Horchata Punch

6 parts Milagro Anejo

2 parts Averna

2 parts lime juice

1 part almond syrup or Orgeat

6 parts Horchata

8 Thai basil or basil leaves

2 parts pear juice

8 dashes barrel-aged bitters

1 part water

Mix all ingredients in a large punch bowl, allowing two hours for basil to infuse. Remove basil before serving. Serve over ice with a garnish of pear slices and cinnamon.

Hot Gin Punch

24 ounces Hendrick’s Gin

24 ounces Madeira wine

6 lemon twists

1 orange slice

3 large chunks pineapple

3 ounces honey

1 ounce fresh lemon juice

3 cloves

1 pinch ground nutmeg

1 teaspoon ground cinnamon

1 teaspoon brown sugar

Add all the ingredients to a large saucepan over low heat and simmer for 20 minutes. To serve, strain and pour the hot mixture into a punch bowl or teapot and garnish with orange slices studded with cloves.

Drambuie Toddy with Ginger and Green Tea

1 1/4 part Drambuie

2 thin slices fresh ginger

1 thin slice lemon

6 parts green tea (piping hot)

In a large mug, add all ingredients. Stir, then let steep for 1 minute. Serve hot.

Drambuie & Cider 

1 part Drambuie

4 parts hot cider

Pour ingredients into a mug. Stir and serve with a cinnamon stick.

About The Author

Shannon O'Neill is a senior editor at Bombshell.

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