Bubbly cocktails like a sweet-tart pomegranate punch and a Red Velvet made with raspberry lambic make superfestive Thanksgiving drinks.
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According to master mixologist Dale DeGroff, this is one of the few original cocktails that appeared in the first (1862) version of the seminal How to Mix Drinks by Jerry Thomas. The recipe has remained unchanged for 150 years.
Bittersweet, artichoke-flavored Cynar and citrus bitters stand in for the Aperol in this light, dry cocktail, with rosé Vermouth adding a spicy, floral accent. Vincenzo Marianella created the drink on the terrazza (balcony) of a friend’s California beach house around sunset.
When Jackson Cannon was growing up in Virginia, he would suck the nectar out of the honeysuckle flowers that grew on the long fence across from his house. This sparkling, pear-scented cocktail reminds him of that time. Leftover spiced syrup can be stirred into tea or lemonade or poured over fresh fruit.
While playing with leftover ingredients one night, Jamie Boudreau combined grappa and peach puree. The mixture was sweet, so he added Aperol, a bitter orange liqueur, then Champagne, resulting in this well-balanced cocktail.
Joe Fee, of Fee Brothers syrup and bitters company, gave Jeff Grdinich a bottle of his new rhubarb bitters in 2008. Grdinich concocted this drink with it. The name is a tribute to Mr. Fee, who is known for tipping his ever-present fedora in greeting.
Ryan Maybee loves tarragon’s licorice flavor, so he decided to use the herb in place of the mint in a Mojito. Then he swapped out the rum for cachaça (to get more kick) and added sparkling wine to keep the drink refreshing. He opts for brut cava in his Mojo Royale.
Many believe this drink was devised by American soldiers in World War I hankering for a Tom Collins. They had gin and lemons but no soda, so they used what was at hand: Champagne. The result was named for the French-made 75-millimeter guns used in the war.