15 Thanksgiving Cocktail Recipes to Make Your Family Gathering More Tolerable

This is the season to be thankful for booze.

Fact: Family get-togethers are instantly better when cocktails are involved. Case in point: What's that you're saying, Aunt Sally? You're asking me why I'm still single? I'm blissfully smiling and nodding because I have a pumpkin sour in hand. Or, Oh look, dad's playing the family another home video we've seen a hundred times? Mmmm, tablespoons of whipped cream on this Chocolate Caliente, though. Thankful for this food, but mostly thankful for these drinks.

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1 The Autumn Seelbach

Ingredients:

1 part Baker's® Bourbon

1/2 part JDK & Sons™ O3

1/2 part Fresh Pressed Apple Cider

5 dashes Baked Apple Bitters

5 dashes Tiki Bitters

Hard Cider

Directions:

Combine Baker's® Bourbon, JDK & Sons™ O3, fresh pressed apple cider, and bitters in a mixing glass over ice and stir. Strain into a coupe glass and top with hard cider. Garnish with a long apple twist.

Created by Dominic Venegas, NYC

2 The Hot Mo

Ingredients:

¾ oz. Averna

¾ oz. Aged Rum

¾ Cognac

¾ Simple Syrup

Hot Water

Dash of Mole bitters

1 ½ oz. Cinnamon Syrup Whipped Cream

Nutmeg

Directions:

Combine Averna, aged rum,cognac, and simple syrup in a hot toddy glass. Top with hot water. Add a dash of mole bitters. Top will cinnamon syrup whipped cream. Garnish with grated nutmeg.

Created by Sofia Present, August Laura, Brooklyn

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3 Golden Espresso Bellini

Ingredients:

1 bottle Santa Margherita Prosecco Superiore

75 oz. Frangelico

3 drops Chocolate Mole Bitter

1 tsp. Coffee Syrup

Directions:

Combine ingredients and top it off in a fluted champagne glass with Santa Margherita Prosecco Superiore. Garnish with a lemon twist.

Created by Enzo Cangemi of Casa Apicii

4 The Tamarind Fizz

Ingredients:

2 oz. NOLET's Silver Gin

1 1/2 oz.Tamarind Reduction*

1/2 oz. Benedictine

1/4 oz. Yellow Chartreuse

1 dash Angostura Bitters

1 Egg White

Directions:

Dry shake (shake without ice) ingredients in a tin. Then add ice and shake again. Pour into a collins glass filled with approximately 1 1/2 oz. of club soda. Let it rest for 60 seconds in the fridge. Then top with more club soda until the foam rises a little above the glass. Grate cinnamon for garnish.

* Tamarind Reduction:

1 lb. Tamarind Paste

1 quart Water

6 Cinnamon Sticks

4 Cloves

Reduce over medium high heat for about an hour with occasional stirring.

Created by Darnell Holguin, Fifty, New York

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5 White Russian Cocoa Puff

Ingredients:

1 ½ parts Reyka Infused Cocoa Puffs

½ part Galliano Ristretto

1 part Half & Half

½ part Simple Syrup

1 barspoon Pierre Ferand Dry Curacao

1 Egg White

Directions:

Combine all ingredients, dry shake. Add ice, wet shake, and fine strain into a coupe. Garnish is microp-laned cocoa puffs on top and a fanned orange peel. Serve in rocks glass.

Created by Reyka Vodka Brand Ambassador Trevor Schneider

6 Tiramisu Delight

Ingredients:

1 oz. Frangelico

1 oz. Averna

½ oz. Varnelli Cafe

1 oz. Heavy Cream, floated on top

Cocoa Dust and One Coffee Bean, for garnish

Directions:

Mix ingredients in a coupe glass and garnish with cocoa dust and one crushed coffee bean.

Courtesy of Sabbia

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7 Orange Cinnamon Blossom Wine

Ingredients:

1 bottle of Santa Margherita Prosecco Superiore

1/2 Lemon

1/2 Orange

1 Tblsp. Honey

1/4 cup Sugar

3 Whole Cloves

3 Whole Allspice

2 Cinnamon Sticks

Directions:

Mix all ingredients into a large pitcher or bowl and then serve into individual glasses. Garnish with cinnamon sticks and orange slices.

Courtesy of Santa Margherita Prosecco Superiore

8 Spiked Cinnamon Chai Latte

Ingredients:

I cup Water

1 cup Whole Milk

2 Black Tea Bags

1 tsp. Finely Chopped Ginger

5 Cloves

5 Cardamom Pods (slightly crushed)

2 Tblsp. Sugar

2 Tblsp. Vodka

1 Tblsp. Bailey's Irish Cream

2 tsp. Cinnamon Schnapps

Directions:

In a saucepan combine water, milk, tea bags, ginger, cloves, and cardamom pods. Bring to a boil and stir continuously. Turn stove to low and add sugar. Keep stirring for 3-4 minutes until it's a light brown color. Remove from heat and strain. Stir in vodka, Bailey's, and cinnamon schnapps. Garnish with whipped cream, cinnamon, and a cinnamon stick.

Courtesy of entertaining expert Andrea Correale

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9 Winoma Cider

Ingredients:

4 dashes El Guapo Chicory and Pecan Bitters

4 dashes Dram Apothecary Black Bitters

½ oz. Lemon Juice

½ oz. Apple Shrub

¾ oz. Amaro Montenegro

1 ½ oz. Lairds Bonded Apple Brandy

Directions:

Mix all ingredients into a glass and garnish with a dried apple slice.

Courtesy of Randolph Broome

10 Fig Sidecar Cocktail

Ingredients:

2 oz. Fig-Infused Remy

1 oz. Cointreau

1 oz. Lemon Juice

Homemade Spiced Brown Sugar Simple Syrup

Fig-Half for Garnish

Directions:

Add ice to a mixing glass and add all ingredients. Shake and pour into a chilled martini glass with a sugared rim. Garnish with a spiral lemon twist.

For a fig-infused Remy 1738 Cognac: Fill a 2 liter mason jar with the figs, pour in 90 percent of the Remy 1738 Cognac, and mix the remaining 10 percent with Homemade Spiced Brown Sugar Simple Syrup. Cover lid and refrigerate for one week to allow flavors to infuse. Strain through a cheesecloth or filter to remove figs, seeds, or sediment. Pour contents into a clean bottle and label.

Courtesy of entertaining expert Andrea Correale

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