Pour on the cheer this Thanksgiving with one of these easy, seasonal cocktails. Grab a recycled glass pitcher and pretty glassware, then stir ‘em up! Opt for organic, locally-produced ingredients to keep things as green as possible.
Fall Red Sangria
- 1 bottle red wine
- 1 – 2 cup brandy
- 4 apples, sliced
- 4 oranges, sliced
- 1/4 cup pomegranate seeds
- 1/2 cup pomegranate juice
- Whole cinnamon sticks
Pour wine, brandy and pomegranate juice into a pitcher. Stir in sliced fruit, pomegranate seeds and 2 or 3 cinnamon sticks. Chill for 12 hours.
Fill a glass with ice, add sangria to 3/4 mark, scoop in some fruit. Top with sparkling water. Garnish with an apple slice or cinnamon stick.
Fall White Sangria
- 1 bottle white wine
- 1 1/2 c bourbon
- 1 1/2 c apple cider
- 2 Tbs maple syrup
- 4 apples, sliced
- 2 slices ginger
- 4 to 6 cloves
Pour wine, bourbon, apple cider and maple syrup into a pitcher. Stir in apples, ginger and cloves. Chill for 12 hours.
Fill a glass with ice, add sangria to the 3/4 mark and top with sparkling water. Garnish with an apple slice.
A tweak on the classic Tom Collins transforms this into a perfect seasonal cocktail.
- 16 ounces gin
- 8 ounces tangerine juice (OK, you can use orange, tangelo, clementine or whatever sweet orange citrus is available to you)
- 4 ounces simple syrup
- 8 ounces chilled sparkling water
Combine gin, tangerine juice and simple syrup and regrigerate at least one hour.
To serve a crowd: Stir well, pour into an ice filled pitcher and mix in the sparkling water. Strain into glasses. Garnish with a slice of tangerine.
To serve individually: Stir well and pour into a pitcher. Half fill each glass with ice, then pour on the liquids—3 parts Tangerine Collins and 1 part sparkling water. Garnish with a slice of tangerine.
To make simple syrup: combine 2 parts sugar and 1 part water in a saucepan. Bring to a boil, stirring constantly until the sugar is completely dissolved. Remove from the heat and let cool.