Chefs' Go-To Thanksgiving Cocktails
Restaurant chefs across the country give us the scoop on their favorite Thanksgiving cocktails.
Photo By: James Wojcik
Jesús Núñez's Thankful Thymes Cocktail
This "playful" cocktail is one of the chef's favorites at his restaurant Melibea (New York City). It combines fresh thyme and kumquats, calamansi honey, artichoke liquor, cranberry juice and pumpkin-infused whiskey for a drink that embraces "all the good flavors autumn has to offer," and then some.
Jose Garces' Spiced Cranberry Sangria
This seasonal treat was such a hit at his restaurant, Amada (Philadelphia), that Iron Chef Garces brought the cocktail home to his own Thanksgiving table as well. Macerated cranberries deliver a "tart pop" alongside rose wine and the two combine with spices to form the familiar scent of "autumn in a glass."
Spike Mendelsohn's Peach Whiskey Cocktail with Thyme-Infused Honey
With just one sip of this cocktail from Good Stuff Eatery (Washington, D.C.), you'll find the "warmth you want during the holiday season." A nip of whiskey and fresh peaches blend with cold-weather herbs to create this comforting collection of fall-inspired flavors.
Michael Chiarello's Cranberry Vodka Tonics
This delightfully refreshing drink "takes the flavors of this time of year and transforms them" using fresh cranberries scented with vanilla beans. After spiking the fruit with vodka, Michael caps this cocktail with a classic tonic fizz at Bottega Ristorante (Yountville, Calif.).
Alex Guarnaschelli's Lemon Peel
At her restaurant Butter (New York City), Iron Chef Guarnaschelli adds a surprising zing to her turkey day cocktail with fresh lemon juice and zest, homemade marmalade and ice-cold sparkling wine for a sip with real pucker power.
Eric Greenspan's Ginger Apple Cooler
Chef Greenspan says that this cocktail "kills" at The Roof on Wilshire (Los Angeles) with its seasonal ingredients of ginger and apple cider and because "bourbon is, well, bourbon." You can't argue with that.
Marc Murphy's Woodstock Cocktail
As an inspired alternative to traditional fall and winter cocktails at Landmarc (New York City), Marc mixes mezcal with homemade cherry brandy and a dash of orange bitters and garnishes the "Woodstock" with brandied cherries. With its host of warming flavors, it will "make you feel at home wherever you are."