Cocktails We’re Thankful For

November 25, 2019by Rachel Jimenez

The holidays are here, and that means it’s time to break out the winter cocktails. First up: Thanksgiving. a holiday that lacks its own official, distinctive cocktail. But there are still great, timely drinks to be had. The secret is in paying homage to seasonal “fall cocktails” with ingredients like cranberry and apple, while simultaneously teasing the forthcoming “holiday cocktails,” with spices like cinnamon and nutmeg. Ready to kick the holiday season off in style? Here’s a few recipes keeping us thankful this November:

“Not for the Kids Table” Apple Cider

Combine 1 oz Distillery of Modern Art gin, 0.5 oz lemon juice and 4 oz. apple cider in a cocktail shaker with ice. Shake well and pour into ice filled, chilled glass. Top with ginger beer, stir and garnish with an apple slice and fresh grated nutmeg.


Cranapple Moscow Mule

Combine 3 oz ginger beer (or ginger ale), 2 oz cranapple juice, and 2 oz Distillery of Modern Art vodka in an ice-filled Moscow Mule mug. Top with fresh-squeezed lime and a splash of rum. Stir gently, and garnish with a lime slice.


Apple Cider Shandy

Rim a serving glass with brown sugar. Pour 3 oz apple cider into a glass. Add 3 oz pumpkin beer. Add 1 oz. Distillery of Modern Art vodka. Garnish with apple slice and a cinnamon stick.


Maple Cinnamon Whiskey Sour

Fill a cocktail shaker two-thirds full with ice. Pour in the 1.5 oz Distillery of Modern Art whiskey, 1 oz. lemon juice, 3 teaspoons maple syrup and a pinch of ground cinnamon. Shake well, strain into glass and enjoy.


Spiced Pear Bourbon and Bitters

Peel, core, and chop 3 pears. Purée the chopped pears and 2 oz lemon juice in a blender until smooth. Strain and press mixture through a fine-mesh strainer, discarding the solids.

In a cocktail shaker, add 1.5 oz Distillery of Modern Art whiskey, 1.5 oz pear purée, .25 oz Domaine de Canton ginger liqueur, .25 oz agave nectar, .5 oz lemon juice and .25 teaspoons allspice dram. Fill with ice, shake well and strain into an ice-filled glass. Add soda water to taste and top with 2-3 dashes aromatic bitters. Gently smack fresh cut thyme or sage sprigs to release oils and aromatics, and place into the finished cocktail.