Cocktails for your Thanksgiving Feast

Hot Tully


1 part Tullamore D.E.W. Original

¼ part simple syrup

¼ part fresh lemon juice

3 parts hot water

Method: First, warm a mug with hot water, then discard and combine ingredients above. For a bit of bite, add some fresh ginger and garnish with lemon and a cinnamon stick. Stir before serving.

Cold Turkey at The Cosmopolitan of Las Vegas

The Cosmopolitan of Las Vegas is getting into the holiday spirit! Property Chef Mixologist, Mariena Mercer, has created an array of seasonally themed cocktails for guests to enjoy when The Ice Rink reopens for its fifth consecutive year on November 25, transforming the Boulevard Pool into a winter wonderland high above The Strip. Guests who stop by won’t want to quit this festive Thanksgiving inspired Cold Turkeycocktail of Blood Orange Vodka, Red Vermouth, Cranberry Relish & Chai Tea.


1 oz Charbay Blood Orange

1 oz Maurin Red Vermouth

½ oz Cranberry Douglas Fir Syrup

1 oz Cranberry Juice

1 oz Orange Juice

4 oz Chai Tea

Method: Assemble all ingredients together and steam with espresso wand until hot.

Link to Hi-res image:

Hakkasan New York’s Golden Emperor

Hakkasan restaurants around the world are celebrating the brand’s 15th anniversary with the launch of special ‘Only At’ collections of delicious and refreshing cocktails, ‘small eats,’ and main dishes with a strong emphasis on seasonality and individuality of each restaurant. For the New York menu, the local chefs spent time studying other menus across NYC and experimenting with ingredients perhaps otherwise not used on the traditional Hakkasan menu. The Golden Emperor cocktail is a Hakkasan New York staple that highlights all of what Fall has to offer with Kraken black spiced rum, Ginger and lemon juice, Agave nectar, Fresh pineapple juice and Grated cinnamon.

Glass: Rock’s

Garnish: Cinnamon stick and grated cinnamon

Method: In the Boston glass, shake, strain


1.5 oz. Kraken black spiced rum

0.5 oz. Ginger juice

0.5 oz. Lemon juice

0.5 oz. Agave nectar

1.5 Fresh pineapple juice

Grated cinnamon

Method: Add ice cubes, shake, pour into the glass (full of fresh ice cubes), grate the cinnamon 5 times over the top.



Punch created by Charlotte Voisey, Portfolio Ambassador, WGS


3 parts Glenfiddich 12-Year-Old

½ part Small Hand Foods raspberry gum syrup

2 parts cloudy apple juice

½ part honey syrup

1 part fresh lemon juice

apple bitters to taste

fresh raspberries, apple slice to garnish

Method: Combine ingredients over a large block of ice in a punch bowl. Allow to sit for 20 minutes before serving (for temperature and dilution). Serve neat or over ice.

cid:image003.jpg@01D22611.00A8FCE0The Hendrick’s Gin Hippocras Punch

Created by the Hendrick’s Gin Brand Ambassador Team


4 parts white wine (rather dry and fruity)

2 parts Hendrick’s Gin

1 part Chamomile tea

½ pineapple chopped

1 ¼ cups sugar

3 cloves

2 cinnamon sticks

4 orange peels

1 teaspoon grounded white pepper

Method: Combine all of the ingredients in a small pot and simmer gently for 20 minutes, stirring occasionally.  Pour into a teapot and serve hot in teacups.  Garnish with pineapple, cinnamon stick and orange peel.

image1.JPGFlor de Fuego Punch

Created by Flor de Caña Brand Ambassador, Ashela Richardson


2 parts strongly steeped earl grey tea (hot)

1 part Flor de Caña 7 gran reserva

1/2 part blanc vermouth

1/2 part Averna amaro

Mix ingredients in a pitcher (or French press) add to each glass, a small spoon of honey. Pour in the warm punch, mix in the honey.

For the garnish, drop in one flamed orange peel and rest on the edge of the glass, a small stem of charred dried rosemary.

Carpe Dia Punch

Created by National Ambassador Jaime Salas

Milagro Añejo



Lime Juice



Blackberry Syrup



Sage Leaf



Hibiscus Tea



Ginger Beer



Garnish: Blackberries & Sage

Glass: Punch bowl

Method: Build all ingredients except ginger beer in a punch bowl over a block of ice. Top with ginger beer right before stirring interminately.

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