Cocktails to warm the Thanksgiving table and beyond

Noggy Root

.50 part Drambuie

1 part Glenfiddich 14 Bourbon Cask

1 part Chameleon Caramel Cold Brew Concentrate

2 parts EggnogDear Richard,

.50 Root Beer


Freshly Grated Nutmeg

Hot Honey Butter

2 parts Drambuie

1 Heaping tbsp Natural Apple Butter

½ tbsp Unsalted Butter

6 parts Steamed Whole Milk (Or choice milk-base)

1 small pinch Kosher Salt

1/8 tsp Ground Cinnamon

1/8 tsp Ground Nutmeg

Garnish with steamed milk foam and Cinnamon Stick

Serve in small mug/teacup


Steam milk, apple butter and spices together until hot. Double-strain into cup over butter. Stir in Drambuie. Top with additional milk foam.

Hudson Norway Spruce

2 parts Hudson Manhattan Rye

3/4 part sweet vermouth

1/2 part Zirbenz Stone Pine Liqueur

2 dashes aromatic bitters

Orange peel, cocktail cherry

Stir liquid ingredients over ice until well-chilled, and strain into-pre-chilled cocktail coupe. Using vegetable peeler, cut swatch of orange zest and squeeze peel-side over drink to express oils on surface, and discard zest. Garnish with cocktail cherry—check gourmet grocers or specialty shops for a proper one that isn’t filled with artificial colors and flavors.

Pumpkin Spice Lebowski

2 parts Reyka Vodka

1 part Coffee Liqueur

1 part heavy cream

½ teaspoon of Pumpkin Pie Spice


Combine heavy cream and pumpkin pie spice into a cocktail shaker and shake.

Add Reyka Vodka and Coffee Liqueur and shake with ice.

Serve on the rocks and garnish with cocoa puffs.

Royal Cosmographer by Seb Derbomez

1 ½ parts Monkey Shoulder whisky

¾ part Suze

½ part Maple Syrup Grade A

2 dashes of orange bitters


1. Add all ingredients to mixing glass

2. Add ice and stir

3. Once dilution is reached strain into glass

4. Twist orange peel over glass.

Prince PumKing

1 part Drambuie

1 ½ parts Pumpkin Puree

1/8 tsp Ground Cinnamon

1/8 tsp Ground Nutmeg

4 parts Steamed Whole Milk (Or choice milk-base)

Serve in Irish Coffee Mug

Garnish with steamed milk foam and freshly ground nutmeg dusted on top


Steam milk, pumpkin puree and spices together until hot. Double-strain into cup. Stir in Drambuie. Top with additional milk foam and ground nutmeg.

Winter Hill Punch

8 parts Toasted Hazelnut-Infused Drambuie

4 parts Glenfiddich 12 yr

1½ parts Cardamaro

4 parts Pomegranate Syrup

4 parts Fresh Lemon

8 Dashes Angostura Bitters

16 parts Club Soda

20 parts Brut Sparkling Wine

Garnish with Lemons wheels and 1inch Rosemary Sprigs

Serve in Punch Cup

In a punch bowl add all ingredients and slowly stir with large ice block. Add garnishes and serve well chilled.

Toasted Hazelnut-Infused Drambuie- Toast nuts over medium heat until browned and you can easily smell toasted aroma. For every 1 part of Drambuie add ½ part of toasted nuts. Let infuse in airtight container for 24 hours. Strain and reserve for use.

Carajillo Oaxacqueño

1 oz Montelobos

1 oz Drambuie

1 espresso


Build ingredients into a glass mug

Winter Citrus Sangria

12 oz Q Club Soda

12 oz Q Tonic

6 oz Solerno Blood Orange Liqueur

8 oz Cocci Americano Italian White Vermouth

12 oz Dry White Wine

2 cups sliced winter citrus (pink grapefruit, mandarin oranges, Cara Cara, lemon)

½ cup pomegranate arils

Mint for garnish


Combine Solerno, Cocci Americano and wine in a bowl and stir. Add sliced citrus and pomegranate arils, cover and refrigerate overnight to allow fruit to macerate.

When ready to serve, transfer the mixture to a pitcher, top with Q Club Soda, Q Tonic and stir to combine.

Pour into ice-filled glasses and garnish with a sprig of mint.

*Please enjoy responsibly.

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