Five Large-Batch Thanksgiving Cocktails

Ingredients:

• 18 ounces of cognac
• 18 ounces fresh tart cider
• 7 ounces of fresh lemon juice
• 6 ounces cranberry cinnamon syrup (see instructions below)
• apple, for garnish
• bitters (optional)

Instructions:

Add cognac to a punch bowl, then the tart cider. Next, add fresh lemon juice. Now add your cranberry cinnamon syrup. Stir to combine, then add a large block of ice. Then stir again, to chill.

For your leaf garnish, thinly slice the apple and use a leaf cookie cutter to make the leaves. Optionally, soak some of the leaves in bitters to add a variety of color.

Finally, float your leaf garnishes on the top of the punch, and serve.

Cranberry Cinnamon Syrup:

• 2 cups water
• 2 cup sugar
• 2 cups of cranberries
• Handful of cinnamon sticks

Instructions:

Bring the water to a boil. Stir in sugar until it dissolves. Add cranberries, and simmer for 15 minutes. Add cinnamon sticks for the last 5 minutes. Allow it to cool, then strain out the solids.

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Ingredients:

• 12 ounces of London dry gin
• 24 ounces of pear nectar
• 12-16 dashes of cardamom bitters
• 6 ounces of ginger liquor
• 3 1/2 ounces rosemary syrup (see instructions below)
• 6 ounces of fresh lemon juice
• Bottle of dry bubbly
• Cranberry, pear, and rosemary, for garnish

Instructions:

Add London dry gin and pear nectar to a punch bowl. Then, add cardamom bitters and ginger liquor. Next, add rosemary syrup (below) and fresh lemon juice (it has to be fresh). Finally, top it off with dry bubbly. Stir with plenty of ice, then add pear slivers, rosemary, and cranberries to garnish. Serve, and enjoy.

Rosemary Syrup:

• 1 cup water
• 1 cup sugar
• Handful of rosemary

Instructions:

Bring the water to a boil. Stir in sugar until it dissolves. Add rosemary, and simmer for 5-10 minutes. Allow it to cool, then strain out the solids.

Large-batch Cranberry Ginger French 75 Ingredients:

• 12 ounces Empress Gin
• 6 ounces fresh lemon juice
• 6 ounces cranberry ginger syrup (see instructions below)
• 8 dashes orange bitters
• Bottle of sparkling wine or champagne
• Whole cranberries, ginger, and sprigs of rosemary, to garnish.

Instructions:

Start by adding your Empress Gin to a pitcher. Next, add the fresh lemon juice (it has to be fresh), cranberry ginger syrup (instructions below), and orange bitters. Fill your pitcher or punch bowl with ice (large cubes are best to prevent over dilution), then add a bottle of chilled sparkling wine or chilled champagne. Stir, garnish, and enjoy.

Cranberry Ginger Syrup:

• 1 cup water
• 1 cup sugar
• 1 cup cranberries
• Handful of fresh, peeled, and chopped ginger

Instructions:

Simmer the water, and stir in sugar until it dissolves. Stir in cranberries, and simmer for 15 minutes. Then, add your ginger, and simmer for 5 more minutes, stirring occasionally. Allow it to cool, then strain out the solids.

Cider Rum Punch Ingredients:

• 12 ounces Plantation Pineapple Rum (non-pineapple aged rum works well too)
• 10 ounces fresh, tart apple cider
• 5 ounces fresh squeezed lemon juice
• 12 dashes orange bitters
• 5 ounces mulling spices syrup (recipe below)
• A few handfuls of thinly sliced apples, cranberries, and cinnamon sticks, for garnish
• Plenty of ice

Instructions:

Add Plantation Rum, cider, lemon, bitters, and syrup to your pitcher or punch bowl (feel free to add more syrup if you prefer your punch sweeter). Fill with ice and stir 50 times to achieve ideal temperature and dilution. Garnish, serve, and enjoy.

Mulling Spices Syrup

• 1 cup water
• 1 cup sugar
• 1/4 cup mulling spices

Instructions:

Bring the water to a boil, and then stir in the sugar until it dissolves. Then add the mulling spices. Simmer for 10 minutes, stirring occasionally. Allow it to cool, then strain out the solids.

Cranberry, Mint, and Champagne Punch Ingredients:

• 12 ounces gin
• 6 ounces cranberry mint syrup (see instructions below)
• 4 1/2 ounces fresh lemon juice
• 12 dashes orange bitters
• Ice
• Bottle of sparkling wine or champagne
• Cranberries, fresh lemon slices, and fresh mint for garnish

Instructions:

Add the gin, cranberry mint syrup, fresh lemon juice (it has to be fresh) and orange bitters to a punch bowl or pitcher. Fill with plenty of ice, top with a bottle of champagne (or sparkling wine), stir, and garnish.

Cranberry Mint Syrup

• 1 cup water
• 1 cup sugar
• 1 cup cranberries
• 1 cup fresh mint

Instructions:

Bring the water to a boil, and then stir in the sugar until it dissolves. Then add the cranberries, followed by the mint. Simmer for 5 minutes, stirring occasionally. Allow it to cool, then strain to remove the solids.