Depending on your crowd, a Thanksgiving cocktail party may be the perfect festive event when gathering together with all your loved ones. Consider hosting a Thanksgiving cocktail party with a different drink paired with each course of the meal. You can dress up your dining room with a nice centerpiece and serve each cocktail in a fancy glass.
For your Thanksgiving cocktail party, you can even make virgin beverages if you’ll be hosting children or teens. A cocktail party for Thanksgiving is a great way to get all your guests in a sociable mood and also to encourage mixing and mingling if all the guests don’t already know each other. Here are some tips and Thanksgiving cocktail recipes for your holiday cocktail party, compliments of Mara Siegler, a representative for PAMA Pomegranate Liqueur and Mount Gay Rum (Barbados).
“One of the best ways to make a meal or home thrown event memorable is a signature cocktail or serving a different cocktail paired to taste with each course,” Siegler says. “It not only eliminates the hassle and cost of buying tons of mixers and spirits, but it is something guests will be talking about (and asking for tips on how to make) for years to come.”
Following are a few cocktails that can be perfectly paired with many Thanksgiving favorites like turkey or pumpkin pie.
Cozy PAMA Cider
2 oz. PAMA Pomegranate Liqueur
3 oz. Hot Mulled Apple Cider
Super fine sugar
1. Heat white wine glass with hot water and empty before building the cocktail.
2. Rim with cinnamon and super fine sugar.
3. Add Pama and Hot Mulled Apple Cider.
4. Garnish with orange spiral.
1 oz. PAMA Pomegranate Liqueur
1 oz. Cointreau
1 oz. Fresh orange juice
3 oz. Champagne or sparkling wine
1. Assemble the first three ingredients in a cocktail glass with ice.
2. Slowly pour in the Champagne while stirring very gently to retain the bubbles and chill the mixture.
3. Strain into a Champagne flute and garnish with an orange zest.
HOLIDAY EGGNOG (This goes great with deserts)
Makes 16 cups; serves 18-20.
8 large eggs
4 egg yolks
1 cup granulated sugar
5 cups whole milk
1 1/2 cup Mount Gay ECLIPSE Rum
1 cup 80º bourbon
1 tablespoon pure vanilla extract
1/2 teaspoon freshly grated nutmeg
2 cups whipping cream
2 tablespoons super fine sugar
1. In a mixing bowl, whisk eggs, yolks and granulated sugar until smooth.
2. Pour into a large, heavy-bottomed saucepan.
3. Stir in milk gradually, blending well with each addition.
4. Heat slowly over very low heat, stirring steadily, until the mixture reaches 160º-170ºF on an instant read thermometer.
5. The custard should be thick enough to coat the back of a spoon: If you draw your finger across the back of the spoon, the line will remain distinct and the custard sauce is done.
1. Pour the custard through a fine-meshed sieve into large bowl.
2. Stir in vanilla the Mount Gay ECLIPSE rum, bourbon and nutmeg.
3. Let mixture cool, then cover with plastic wrap and refrigerate until cold, at least three hours and/or up to one day.
1. Just before serving, whip cream to very soft peaks, beating in, superfine sugar as you go.
2. Gently fold into custard mixture until incorporated.
3. Serve from a chilled punch bowl or ladle into individual martini glasses, garnishing with grated nutmeg if desired.
Mount Gay Pumpkin Pie Frappe (again, a great desert)
2 oz. Mount Gay Rum Eclipse
4 tsp. pumpkin puree (canned)**
2 tsp. Sugar in the Raw (or Turbinado or Demerara)
pinch ground cinnamon
pinch ground allspice
3 oz. half-and-half (use fat free for a skinny version)
1 cup vanilla ice cream (slightly softened) (use fat free for a skinny version)
1. Combine all of the above ingredients into a blender and blend until smooth.
2. Serve in nicely chilled cocktail glass.
3. Garnish with freshly grated nutmeg.
** There is a difference between pumpkin puree and pumpkin pie mix. Please use the puree ¬ it really does make a difference.**
Hot Buttered Rum Batter
1 lb light brown sugar
1/2 lb unsalted butter (softened)
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1/2 teaspoon ground allspice
2 teaspoons vanilla extract
1. In a mixing bowl beat together softened butter, brown sugar, vanilla extract and spices until well combined.
2. Refrigerate in an airtight, reusable container for up to a month, or place in your freezer until ready to use.
To make Hot Buttered Rum:
1. In a pre-heated coffee mug combine 2 heaping tablespoons batter with 1 1Ž2 oz. Mount Gay Eclipse Rum.
2. Top with boiling water and stir well to mix.
3. Serve with a spoon.
Hint: It is best to make the batter in advance so the spices have an opportunity to mingle. Be sure to remove batter from refrigerator at least six hours prior to serving to allow it to soften.
1 1/2 oz. Mount Gay Eclipse Gold Rum
1 1/2 oz. scented apple juice*
1/2 oz. fresh carrot juice
One quarter ounce fresh lemon juice
One quarter ounce maple syrup
One teaspoon fresh ginger juice
Garnish: 3 Whole Allspice Pods
Glass: Cocktail/Martini glass
1. Place all ingredients in cocktail shaker.
2. Add ice and shake vigorously.
3. Strain into chilled cocktail glass.
4. Garnish with whole allspice pods (they will float atop cocktail).
* To Make Scented Apple Juice
1. Overnight, combine 3 – 4 whole allspice pods with one cracked cinnamon stick to 2 cups of apple juice.
If fresh ginger juice is not available it can be ordered at www.gingerpeople.com.
trong>About the Expert:
Mara Siegler is a representative for Mount Gay Rum. To learn more about PAMA Pomegranate Liqueur, visit www.pamaliqueur.com. To learn more about Mount Gay Rum, visit www.mountgay.com.