This Thanksgiving, we have a lot to be thankful for, so raise a glass and celebrate with a holiday cocktail. Whether you’re a host searching for a festive signature drink or a guest looking to bring the perfect housewarming gift, Tequila Don Julio, Johnnie Walker, Tanqueray, Talisker, Oban, Baileys, Buchanan’s, I.W. Harper, CÎROC and Seedlip have something for everyone’s holiday plans.

BAILEYS APPLE OF MY CHAI
Created By: Skyler Bouchard

Ingredients:

• 2 oz Baileys Apple Pie
• 6 oz Chai Tea
• 0.75 oz Café de Olla Syrup
• 2 Drops Cardamom Bitters

Glassware: Mug
Garnish: Nutmeg

Preparation: Using a tea kettle, bring water to a boil. Pour 6 oz of hot water into a toddy mug. Make tea by steeping a tea bag in hot water for 5 minutes. Remove the tea bags. Measure and add remaining ingredients (except garnish) to your mug. Gently and carefully mix with a bar spoon. Top with a sprinkle of grated nutmeg.

OLD FASHIONED TEA
Created By: Mixologist Eric Ribeiro

Ingredients:

• 1.25 oz Talisker 10 Year Old
• 0.25 oz Earl Grey Tea Syrup
  • 1 cup Water
  • 1 cup Sugar
  • 2 Earl Grey Tea Bags
• 2 dashes Angostura Bitters
• 1 dash Orange Bitters

Glassware: Rocks Glass
Garnish: Lemon Twist

Preparation: Combine water, sugar and Earl Grey tea bags into a saucepan. Bring to a simmer and allow the tea to steep for 5 minutes. Combine Talisker 10 Year Old, Earl Grey Tea syrup, Angostura bitters and orange bitters in a cocktail shaker with ice. Strain contents into a Rocks glass over fresh ice. Garnish with a lemon twist.

WEST HIGHLAND KINGDOM
Created By: Mixologist Eric Ribeiro

Ingredients:

• 1 oz Oban 14 Year Old
• 0.5 oz Apéritif Blanc Wine
• 0.25 oz Crème de Cacao
• 2 dashes Xocolatl Mole Bitters

Glassware: Coupe Glass
Garnish: Orange Twist

Preparation: Combine Oban 14 Year Old, apértif blanc wine, crème de cacao and mole bitters in a cocktail shaker with ice. Shake well. Strain contents into a coupe glass. Garnish with an orange twist.

THANKFUL 10 MARTINI

Created By: Mixologist Kat McKenna

Ingredients:

• 1.5 oz Tanqueray No. TEN
• 2 Barspoons Whole Berry Canned Cranberry Sauce
• 0.5 oz Pepper/Rosemary Syrup*
• 1 oz Lemon Juice
• 0.5 oz Triple Sec

Glassware: Coupe Glass
Garnish: Cranberries + Rosemary Sprig

Preparation: Shake all ingredients with ice. Fine strain into chilled coupe glass. Garnish with skewered whole cranberries and Rosemary sprig.

*Pepper/Rosemary Syrup

• Simmer 1 cup sugar and 1 cup water until dissolved. Add 2 sprig Rosemary and 1 tsp coarse black pepper. Let sit to cool for 20 mins. Fine strain and bottle to chill

JOHNNIE WALKER APPLE HIGHBALL
Ingredients: 

• 1.5 oz Johnnie Walker Black Label
• 3 oz Apple Juice
• 1.5 oz Fever Tree Ginger Beer

Glassware: Highball Glass
Garnish: Apple Wedge

Ice: Cube

Preparation: Build all ingredients into an ice-filled highball glass and garnish with a long cucumber slice or apple wedge.

TODDY
Ingredients: 

• 1.75 oz Seedlip Grove 42
• 1 bar spoon Coconut Sugar
• 4 oz Hot Assam tea
  • Brew one tea bag in boiling water for 2 minutes

Glass: Heat Proof Toddy Glass
Garnish: Ginger Peel

Preparation: Combine all ingredients.

TEQUILA DON JULIO SANDIA MI AMOR
Created by: Mixologist Mica Rousseau from Mexico City

Ingredients:

• 1.5 oz Tequila Don Julio Blanco
• 4 oz Watermelon Juice
• 0.75 oz Cinnamon and Saffron Syrup
• 1 oz Fresh Lemon Juice
• Orange Blossom Soda to Top

Glassware: Highball
Garnish: Peppermint Leaves, Dehydrated Orange Slice, Dehydrated Lemon Slice

Preparation: Combine Tequila Don Julio Reposado, watermelon juice, cinnamon and saffron syrup, and lemon juice in a cocktail shaker with ice. Shake well. Strain contents into a Highball glass over fresh ice and top with orange blossom soda. Garnish with peppermint leaves, sugar glass, 1 slice of dehydrated orange and 1 slice of dehydrated lemon.

SPICED PEAR SCOTCH TODDY
Serves four people

Ingredients:

• Spiced Pear Mixture

o   2.5 cups Pear Juice

o   2 Cinnamon Sticks

o   5 Whole Allspice Seeds

o   6 Whole Cloves

• 1 oz Buchanan’s Special Reserve
• 0.5 oz Honey
• 0.5 oz Lemon Juice

Glassware: Hot Toddy Mug or Glass Mug
Garnish: Fresh Pear Slices, Lemon Peels + Anise Seed Pods

Preparation: Combine ingredient for Spiced Pear Mixture in a small saucepan. Bring to a boil over medium heat, then lower the temperature and simmer for ten minutes. Remove from heat and set aside to cool. Combine Buchanan’s Special Reserve, honey and lemon juice in a hot toddy mug. Top with a quarter cup of the spiced pear mixture and garnish with a slice of pear, lemon peel and anise seed pod.

I.W. HARPER SPICED SOUR
Ingredients:

• 1.25 oz I.W. Harper Bourbon
• 1 oz Egg White
• 0.25 oz Amaro Liqueur
• 0.75 oz Lemon Juice
• 0.5 oz Fig Jam
• 0.25 oz Chai Syrup

Glassware: Coupe Glass
Garnish: Grated Cinnamon

Preparation: Combine all ingredients in a shaker. Shake, add ice and shake again. Double-strain into a coupe glass and serve.

CÎROC POMEGRANATE PASSION
Ingredients:

• 1.5 oz CÎROC Pomegranate
• 4-5 oz Cranberry Juice

Glassware: Highball Glass
Garnish: Lime Slice

Preparation: Add all ingredients to a highball glass filled with ice. Gently stir and garnish.