Cocktail Recipes for You to Ponder (and Make) This Thanksgiving

The Biscotti Manhattan offers a hint of the famous Italian cookie, with notes of cocoa and cherries. Perfect with Bacon-wrapped Apricots.

We are the proud yet ashamed owners of cocktail recipes scribbled across stacks of mismatched scratch papers, napkins, business cards, index cards, menus, and the ubiquitous Post-Its. We call them strays. As Thanksgiving approaches, we decided to shed ourselves of things that do not or no longer give us joy. Scraps of paper are those things. So before tossing them into the wastebasket of thwarted dreams, we decided to publish a few recipes that actually sounded good. Invite one of these strays over for Thanksgiving. Feel free to substitute whatever you see fit, or better fits with what you have on your shelf. Don’t have Dubonnet rouge, then substitute a sweet vermouth or another quinquina. Try them all up or on the rocks with a splash of soda. We hope you enjoy experimenting behind the bar (and in the kitchen) as much as we do. Here’s to you and all the fun you bring to flavor.

Fall Pear Manhattan
(created by Cocktail Buzz)

Ingredients
1 ounce bourbon
1/2 ounce pear liqueur
1/2 ounce Dubonnet rouge
dash whiskey bitters
1/4 teaspoon Velvet Falernum
pear slice, as garnish

Method
Stir in ice for 30 seconds. Strain into chilled coupe or cocktail glass. Add garnish.

Biscotti Manhattan
(created by Cocktail Buzz)

Ingredients
1 1/2 ounces bourbon
1 ounce sweet vermouth
1/2 ounce Faretti Biscotti Famosi liqueur
1 dash mole bitters
maraschino or brandied cherry, as garnish

Method
Stir in ice for 30 seconds. Strain into chilled coupe or cocktail glass. Add garnish.

The Biscotti Manhattan pairs perfectly with Bacon-wrapped apricots with fresh sage. So easy to make, yet the rewards are infinite.

Bacon-wrapped Apricots with Sage
(created by Cocktail Buzz)

Ingredients
package quality bacon
package unsulfured dried apricots
bunch fresh sage

Method
Preheat oven to 350 degrees. Cover baking tray completely with parchment paper, so that it hangs a little over the sides. If apricots do not seem bite-size, cut in half. Cut bacon slices into thirds. Wrap bacon slice around apricot piece and place on parchment, seam-side down. Bake for 20 to 25 minutes, or until bacon has reached desired doneness.

Pair them with any of the cocktails on this page, or with a William Tell All cocktail or a ’69 cocktail for a “Perfect Pairing.”

Maple–Rye Highball
(created by Cocktail Buzz)

Ingredients
1 1/4 ounces rye
1/2 ounce Sortilège maple liqueur
2 dashes Regan’s Orange Bitters No. 6
maple water, carbonated

Method
Shake for 15 seconds in ice. Strain into chilled glasses and top with maple water.

Dutch Negroni
(created by Cocktail Buzz)

Ingredients
1 ounce genever gin (we used Bols)
1 ounce Aperol
1 ounce sweet vermouth (we used Martini & Rossi)
dash camomile tincture
orange peel, expressed and rubbed around rim

Method
Stir in ice for 30 seconds. Strain into chilled coupe or cocktail glass. Add garnish.

Gin and Aperol
(created by Cocktail Buzz)

Ingredients
1 1/2 ounces G’Vine Floraison gin
1 ounce Aperol
1/2 ounce lemon juice
1/4 ounce Galliano l’Autentico
1 dash Boker’s bitters

Method
Stir in ice for 30 seconds. Strain into chilled coupe or cocktail glass. Add garnish.

Golden Bees
(created by Cocktail Buzz)

Ingredients
1 ounce bourbon
1/ ounce Berentzen Bushel & Barrel
1/2 ounce goldwasser
dash Boker’s bitters

Method
Stir in ice for 30 seconds. Strain into chilled coupe or cocktail glass. Add garnish.

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Even if you never make any of these tantalizing concoctions or nibbles, we hope they inspired some of your own ideas. Share them with us.

photos © Cocktail Buzz

Tequila Fever, courtesy of a new Cocktail Buzz video, and Death and Co.

El Zete Cocktail, paired with Chorizo Sobres.

The Marianne at Midnight.

So check out our new cocktail/appetizer–pairing video on Cocktail Buzz, our Web site. We created a new tequila cocktail (for Paul’s dad) called El Zete (see prior post) with a complex array of flavors that uses two quinquinas (Lillet blanc and Dubonnet rouge), the spicy, bittersweet Bénédictine, and some orange bitters and lemon juice. Who says Margaritas are the only summertime tequila drink? And to go with El Zete, we created a flavor-senastion appetizer we call Chorizo Sobres. It’s a bite-sized wollop of smoked chorizo sausage, peaches, and scallions, all wrapped in a wonton, and deep-fried delicious. We also created another special cocktail called the Marianne at Midnight (for Paul’s mom), a gorgeous blend of scotch, crème de Violette, and Tuaca, and you can check that out too on the same video.

And speaking of tequila, we visited Joaquin Simo, one of our favorite mixologist–bartenders, at Death and Company last week, introducing our LA friend, David Quantic (who was in town working on a documentary) to the blessed watering hole. The tequila cocktails that Joaquin crafted for us were varied in their flavor profiles, as well as their architecture. David started with a Sarramago (a drink named after the Noble Prize–winning novelist) that was kissed with the beguiling sweetness of St-Germain elder-flower liqueur. He followed that with a blastingly spicy jalapeño-infused tequila cocktail that he drank with gusto. If you’ve never been to Death and Co. (in the East Village), you must go; and if you have been before, you must return, because the mixologists and chefs there have created a new cocktail menu, with some of the old favorites, but a whole array of new concoctions to tickle your mind.

And speaking of mind-tickling cocktails, we stopped at Indochine last week on Lafayette for a quick drink. Chris, the bartender was happy when Steve ordered the Black and Blue, one of his cocktails he created “one day when I was bored.” Well, sometimes ennui brings out the best in people, and the Black and Blue is a sweet and tangy mix of rye, Chambourd raspberry liqueur, fresh muddle berries, among other things. If you see Chris at Indochine, tell him we told you to park yourselves at the bar and whip you up his bruiser of a cocktail.

On a side note, Dumante Verdenoce, who makes Dumante pistachio liqueur, responded very quickly to our concerned bout the cork they used in their product. While we were shooting our Universe video with the lovely Paige Turner and Gracie Mansion, the cork broke and bits fell into the liqueur. Alas, we couldn’t use their fancy bottle in the video. So we wrote them our concern and they immediately got back to us and told us that they are now using a more reliable cork. So do go out and get some Dumante and try a Universe today! It's an amazing liqueur, not unlike amaretto in its nutty sweetness, but a flavor all its own. It’s crazy-good with ice cream as well.

photos © Steve Schul, Cocktail Buzz