It’s Thanksgiving week you guys and I wanted to give you some nice cocktails with a real holiday feel to help you guys ring in this holiday season. Although Halloween is the official start to the holidays it doesn’t really feel like it until you’re closer to Thanksgiving. And really here in LA, because it is still 80 still degrees out, we have to work a little harder to get it to “feel like the holidays” thank other places do. If some of you guys don’t celebrate Thanksgiving never fear! It’s still cold out and winter so enjoy these fall cocktails nonetheless!
Here’s links to the tools I use in this episode:
Barfly Shaking Set (Gold): https://amzn.to/2WAhHIg
Barfly Hawthorn Strainer: https://amzn.to/2OkFZ8v
Barfly Copper Measuring Cup: https://amzn.to/2BA24Yk
Nesco Hot Plate: https://amzn.to/33hzyqe
If you want a better one use this: https://amzn.to/2KRcFnk
Squeeze Bottle: https://amzn.to/35uZYXe
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Here’s The Specs:
Marakesh Express
1.5oz (45ml) Mezcal
1.5oz (45ml) Pure pomegranate Juice
.75oz (22.5ml) Lemon Juice
.75oz (22.5ml) Simple Syrup
.5 tsp Harrissa Paste
.75 tsp Rose Water
.75oz (22.5ml) Aguafaba
Rocks Glass, Big Rock, Pomegrante seeds Garnish
Negroni Spagliato
1oz Campari
1oz Sweet Vermouth
top Prosecco
Rocks Glass, Rock Ice, Orange twist
Pedro Suckerpunch
1.5oz (45ml) Old Grandad Bonded
.5oz (15ml) PX Sherry
.5oz (15ml) Amaro Nonino
.5oz (15ml) Lemon juice
2 dashes Espresso liqueur
Rocks/ Big Rock
A La Mode
1oz (30ml) Bourbon
.5oz (15ml) Licor 43
5oz Apple Cider (cloudy)
4oz Heavy Cream infused with .75oz Spice Syrup
Add cream to a squeeze bottle with a coil and whip until stiff but pourable.
Add all ingredients for cocktail to a pan and heat until Hot. Pour into a heat proof mug and top with Cream.
White Bull – Christiaan Rollich from AOC Los Angeles
1oz (45ml) Gin
1oz (45ml) Cocchi Americano
.75oz (22.5ml) Hefeweizen
.75oz (22.5ml) Sage Beer Syrup
1oz (30ml) Lemon Juice
2 dashes Angostura Bitters
Garnish Sage Leaves
Shake, Strain, Collins Glass Top Hefeweizen
To Make Sage Beer Syrup:
Add one 12oz Bottle of Hefeweizen to 1.5 Cups Sugar and 12 fresh sage leaves to a saucepan and bring to a boil to dissolve sugar. Once done, Remove from heat, allow to cool and put in an airtight container. Keeps 2 weeks refridgerated.
To Make Spice Syrup:
8oz (240ml) Demerara Sugar
4oz (120ml) Water
1oz (30ml) Ginger Syrup
1 Cinnamon Stick
1/8 tsp Clove
1 Star Anise
10 Black Peppercorns
Add everything to a blender and blend on high until fully incorporated. Fine strain through a nut milk bag or cheese cloth lasts about two weeks.