Your cocktail menu for Thanksgiving.

In a dry cocktail shaker, muddle the majority of cranberries (saving a few for garnish if desired). Add ice, then apple cider and Bird Dog Apple Whiskey. Shake for 30 seconds. Strain the shaker into a glass filled with ice. Top with sparkling cranberry and garnish with a freshly cut apple wedge or slices and a few cranberries if desired.

Yields: 3 cocktails

Pour caramel in one shallow plate, and chopped pecans in another plate. Dip the rim of each glass in the caramel first, and then into the chopped pecans to prepare 3 glasses.

Combine the Rumchata, bourbon, coconut cream, and nutmeg in a shaker with ice. Shake until cold, about 30 seconds. Pour into the prepared martini glasses and top each with a dollop of whipped cream, a whole pecan and a sprinkle of cinnamon. 

Combine bourbon and cranberry juice in a shaker over ice and shake. Pour into a glass filled with ice and top off with ginger beer. Garnish with candied ginger on top.

1. On a small plate, combine the ground ginger and sea salt. Rub the lime wedge along half of the rim of a rocks glass and dip the glass in the mixture. (For a finer texture, pound the ginger and sea salt with a mortar and pestle.)
2. Add the tequila, allspice dram, amaretto, pumpkin puree, lime juice and agave nectar into a shaker with ice and shake until well-chilled.
3. Strain into the prepared glass over fresh ice.
4. Garnish with a roasted pumpkin slice.

Recipe from Liquor.com
Photo by Tim Nusog