Big Batch Thanksgiving Cocktails

Thanksgiving prep tip #3!

THE best, and most talked about thanksgiving tip I have been hearing is making a big batch Thanksgiving cocktail. This way you don’t have to play bartender all night and can focus on cooking and entertaining your guests. All of these recipes can be made ahead so you can just set them out with ice and have guests serve themselves. If you don’t have fridge space, don’t worry – make the cocktail (minus the addition of something sparking if it calls for it), keep it out on your counter in a covered pitcher or drink dispenser until your guests arrive. Before they do, add the sparkling addition if needed (or have them do it), set out a bowl or bucket of ice, cocktail shaker and glasses. Fill the shaker with ice, add the cocktail mixture (before the sparkling addition) and shake! Pour over cocktail glasses with ice. This is a great and easy way to make the cocktail mixture cold and not watered down.

Thanksgiving Sangira

by: Half Baked Harvest

INGREDIENTS

1 (750 ml) bottle dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 cup apple cider
1/2 cup brandy
1/2 cup pumpkin butter (or apple butter)
1/4 cup lemon juice
2-4 tablespoons pure maple syrup, using more or less to your taste
2 honeycrisp apples, sliced
2 blood oranges, sliced
1 cup pomegranate arils
3 cinnamon sticks
1-2 (12 ounce) ginger beers
star anise, for garnish (optional)

DIRECTIONS

In a large pitcher, combine all the ingredients except the ginger beer. Stir and then place in the fridge until chilled. Before serving, add the ginger beer. Fill each glass with ice and pour the sangria over the ice. If desired top with more ginger beer. Drink up!

The Rye and Honey

by: The Kitchn

INGREDIENTS

For the Spiced Honey Syrup:

1/2 cup clover honey
1/2 cup water
3 whole star anise
1/2-inch piece of fresh ginger, peeled and sliced into coins (4 to 5 slices)
1 strip of orange peel, removed with a peeler (no pith)

For the cocktail:

12 ounces rye whiskey (1 1/2 cups)
1/2 cup fresh squeezed lemon juice
6 dashes of orange bitters
6 strips of lemon peel (taken from 1 to 2 lemons), removed with a peeler (no pith)
6 strips of orange peel (taken from 1 orange), removed with a peeler (no pith)

DIRECTIONS

Combine the honey, water, star anise, ginger, and orange peel in a small sauce pan. Bring to a simmer over medium-high heat, then lower the heat to a slow simmer. Continue simmering for 10 minutes. Remove from heat and let cool. Strain out the spices.
In a large pitcher, combine the rye, bitters, lemon juice and 1/2 cup of the Spiced Honey Syrup. Stir until combined. This can be made and kept refrigerated for several days. (You may have a little Spiced Honey Syrup leftover; it can be kept refrigerated for up to 4 weeks and mixed with other cocktails.)
When ready to serve, add ice to the pitcher with the cocktail. Squeeze the lemon peels and orange peels on top to express their oils, then drop the peels into the mix. (You can also add a few whole star anise pods for styling, if you like.) Stir to combine.
Pour into 6 rocks glasses, adding more ice from the pitcher to each glass as needed. Garnish each glass with an orange or lemon peel.

Hard Cider Slush

by: Real Simple

INGREDIENTS

3 cups (24 oz) apple cider or juice
1½ cups (12 oz) bourbon
¾ cup brown sugar-cinnamon simple syrup* (recipe below)
¼ cup (2 oz) fresh lemon juice
5 cups (40 oz) dry hard cider, to finish
Apple slices, for garnish

DIRECTIONS

Combine the apple cider, bourbon, simple syrup, and lemon juice in a 9-inch by 13-inch pan (preferably metal or glass). Freeze mixture, uncovered, for 4 hours. Use the tines of a fork to stir the mixture, scraping up and dispersing any icy bits. Return the pan to the freezer and continue to freeze, stirring every few hours, until the mixture is completely frozen and similar in texture to shaved ice. Cover pan in plastic wrap and keep frozen until ready to serve.

To serve, break up any larger pieces of ice that have formed and spoon the mixture into lowball or punch glasses. Top with an equal amount of dry cider and garnish with apple slices.

To make the brown sugar-cinnamon simple syrup:

Combine ¾ cup light brown sugar, ¾ cup water, and 1 teaspoon ground cinnamon in a medium saucepan. Bring to a simmer and stir to dissolve sugar. Remove pan from heat and cool completely. Refrigerate syrup in a covered container for up to 2 weeks. Makes ¾ cup.

Pomegranate Lime Punch

by: Real Simple

INGREDIENTS

1 cup granulated sugar
1 cup water1 (750-mL) bottle silver tequila1
(48-oz.) bottle refrigerated pomegranate juice (such as POM)
1 cup fresh lime juice (from 8 limes)
2 (12-oz.) cans sparkling water (such as LaCroix), chilled
Pomegranate arils
Lime slices

DIRECTIONS

Stir together sugar and water in a medium saucepan. Bring to a boil over high; boil, stirring occasionally, until sugar dissolves, about 1 minute. Let cool completely, about 30 minutes.

Stir together simple syrup, tequila, pomegranate juice, and lime juice in a large pitcher or punch bowl. Chill at least 2 hours or up to 24 hours.

To serve, gently stir in chilled sparkling water; pour into glasses filled with ice. Garnish glasses with pomegranate arils and lime slices.

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