Three Thanksgiving Cocktails

Basil Cranberry Julep, Cranberry-Pepper Shrub Cocktail, and the Sparkling Apple Sherry Cocktail
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The turkey is in the oven, the cranberry sauce is plated, the brussel sprouts are being prepared, and all that is left to do is, prepare the cocktails! You’ll be needing a nice stiff drink with all of the political bickering at the dinner table this year. So I have brought you three of my favorite cocktail recipes with seasonal ingredients to set up your palette for a Thanksgiving feast. Here are the Basil Cranberry Julep, the Cranberry Black Pepper Shrub Cocktail, and the Sparkling Apple Sherry Cocktail. Enjoy!

The Basil Cranberry Julep

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For cranberry syrup: 2 C. 100% Pure, unsweetened cranberry juice

1 C. Sugar

For each cocktail: 2 oz. Mezcal

1 oz. cranberry syrup

¼ oz. agave nectar

6 basil leaves

Directions:   For the cranberry syrup add cranberry juice to a sauce pan and bring to a boil, then reduce heat to simmer. Reduce juice to half. After reducing, remove from eat and add sugar. Stir to dissolve. For cocktail, add basil leaves and agave nectar to cup and muddle. Add Mezcal and cranberry syrup then top with crushed ice. Drizzle an extra ¼ oz. of cranberry syrup on top and garnish with basil leaves.

Cranberry-Black Pepper Shrub Cocktail

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For the Cranberry-Black Pepper Shrub:

2 cups cranberries

1 tablespoon whole black peppercorns, lightly crushed

1 cup apple cider vinegar

1/2 cup sugar

1/2 cup water

For the Cocktails:

36 ounces chilled sparkling wine (from 2 bottles)

20 dashes orange bitters

12 ounces chilled Cranberry-Black Pepper Shrub

Cranberries, for garnish

Directions: In a medium saucepan combine the cranberries, peppercorns, apple cider vinegar, sugar and water and let cook for about 10 minutes till the cranberries start to pop. Remove from heat and let cool. Pour in airtight container. Refrigerate for 8-10 hours. Strain mixture and put back in refrigerator. (Can store for up to a month.) For the cocktail pour sparkling wine into a pitcher and add bitters and cranberry-pepper shrub. Stir gently to mix and serve. Garnish with cranberries.

Sparkling Apple Sherry Cocktail
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1/4 apple, cored and diced

1 1/2 ounces apple brandy

3/4 ounce Mandarine Napoléon liqueur

1/2 ounce oloroso sherry, such as Williams & Humbert

4 ounces prosecco sparkling wine

Orange twist, for garnish

Thinly sliced apple, for garnish

Directions: Muddle diced apples in a mixing glass and fill 2/3 of the way with ice. Pour in the apple brandy, Maderine Napoleon liqueur, and sherry. Stir to chill and strain into a highball glass filled with ice. Top off with prosecco and the oils of an orange peel (twist the orange peel over the top of the drink.) Garnish with a thin slice of apple.

Have a wonderful Thanksgiving!



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