Thanksgiving is right around the corner, and there is nothing better than a perfectly paired cocktail to tie your meal together seamlessly. Sure, you could absolutely break open your favourite bottle of wine, but we think these festive, seasonal cocktails make a special occasion like Thanksgiving dinner all the more special.
APPLE CIDER WITH JD FIRE
1 tablespoon brown sugar
2 ice cubes
45 ml Jack Daniel’s Fire
235 ml apple cider
Rim the glasses
Juice half a lemon. Carefully pour the juice onto a plate or in a small container. Add the sugar to another plate or container.
Gently dip the rim of a clean glass in lemon juice, then in brown sugar. Make circular motions to coat the rim evenly.
Add the ice cubes to a glass. Pour the Jack Daniel’s Fire into the glass or cocktail bowl. Fill it with apple cider. Give it a stir with a spoon or a cinnamon stick.
GARNISH: 1 cinnamon stick, 1 apple cut in slices
TENNESSEE TODDY BY BY PANKAJ ARORA, BRAND ADVOCACY MANAGER – INDIA AREA, BROWN-FORMAN
60 ml Jack Daniel’s Old No. 7
15 ml honey
15 ml lemon juice
120 ml hot water
Pour Jack Daniel’s Old No. 7 into a heavy mug.
Add honey and lemon juice.
Pour in 1/2 cup hot water and stir.
Garnish with whole spices like cloves, cinnamon sticks, and star anise.
JAISALMER INDIAN GIN AND TONIC
50ml Jaisalmer Gin
125ml Fever Tree Indian Tonic Water
Fill a Copa glass with ice cubes. Add Jaisalmer Gin and top up with Fever Tree Indian Tonic Water. Add an orange peel twist.
60 ml Jack Daniel’s Old No. 7
1 Mug Coffee
1 tsp Brown Sugar
Whipped Cream (Garnish)
Pour Jack Daniel’s Old No. 7 into a mug of coffee.
Add cream and a spoonful of brown sugar.
Top with whipped cream and coffee.
Stir and enjoy
GARNISH: Whip Cream and Coffee
50 ml of Whisky (Royal Ranthambore Heritage Collection)
25 ml of Lemon Juice
10 ml of Sugar Syrup
¼ tsp rock salt
1 Lemon Zest
Orange slice for Garnishing
1 egg white (optional)
Add lemon juice, sugar, salt, lemon zest and ice in the shaker with Royal Ranthambore Heritage Collection whisky
Shake it well to have an enriching aroma of the mix (1 minute – 1 ½ minutes)
Pour the mix into a chilled old-fashioned glass
Your drink is ready to be served, garnish with a slice of orange. Enjoy.
1965 LEMON DASH RUM PUNCH RECIPE
1965 Spirit of Victory Lemon Dash Rum- ¾ cup (180ml)
Pineapple juice- 1 cup (250ml)
Orange juice- 1 cup (250ml)
Lemon juice- 30ml
Orange, lemon or pineapple slices for garnishing
Pour pineapple juice, orange juice and fresh lemon juice into a pitcher. Mix it with 1965 Spirit of Victory Lemon Dash Rum and let the zesty & pulpy notes of fresh lemons in the rum work their magic. Refrigerate the pitcher.
In a hurricane glass (or a highball glass) pour 1 tsp of grenadine syrup. It adds sweetness and colour to the drink. Fill up the glass with ice cubes and pour the punch mix from the pitcher.
Garnish with slices of lemon, orange, or pineapple, and top it up with cherries.
The spiciness from rum and refreshing notes from exotic lemons would surely inspirit your day.