Thanksgiving Cocktail Recipes By Mixologist Niccole Trazaska
Fallen Leaf Manhattan
2oz. Camus Cognac
.75 Sweet Vermouth
.25 Maple Syrup
Pour all ingredients in a glass shaker (Dry shake ) Add ice and shake until frothy. Served up or on ice
Garnish: Candied artisanal Walnut or plain Walnut
Spiced Pear Martini
1.5oz Pear Nectar / Puree
.75 Cinnamon and brown sugar syrup
Method: Add all ingredients . Shake and strain can be served up. Warm or over ice
Garnish: Mandolin sliced Pear soaked in 100 proof rum & Cinnamon and brown sugar syrup Using tongs light pear with a stick lighter to caramelize the sugar on the pear and place on the cocktail.
1 ½ oz Flor de Caña 7 Year Rum
1 oz guava juice
1 oz orange juice
½ oz lemon juice
1/3 oz simple sugar
1 orange slice
1 cherry with stem
Fill ¾ of a cocktail shaker with ice and add Flor de Caña rum, guava juice, orange juice, lemon juice and simple sugar.
Shake well for 20-30 seconds, serve in a Tom Collins glass with ice and decorate with orange slice and cherry.