Thanksgiving cocktails

As bars across Australia join forces with The Distilled Spirits Council of the US (DISCUS) to celebrate, here’s some of the cocktails they will be serving, and some other Thanksgiving delights.

As Bars and Clubs reported last week, from Monday 22 November until Sunday 28 November, bars including Maybe Sammy, Kittyhawk, Burdekin Hotel, Grain Bar, Nola Smokehouse and Bar, The Swinging Cat and Burrow Bar in Sydney, The Everleigh, The Elysian Whisky Bar, The Catfish and Que Club in Melbourne and Maybe Mae in Adelaide will be serving a range of American spirits in Thanksgiving themed cocktails at special prices.

For a full list of participating bars, head to the Cheers! Spirits from the US website.

The cocktails will highlight the quality and versatility of American spirits, and showcase brands including Angel’s Envy Bourbon, Bulleit Bourbon, Old Forester, St George Gin, Wild Turkey, Westland, and Westward American Single Malt Whiskey.

A few of the highlights include:

  • Ron Burgundy– Woodford Reserve Rye, Campari, and a grapefruit twist created by The Emerald Peacock.
  • Perky for Turkey – a layered American highball with Woodford Reserve, cranberry lemonade over crushed ice with an apple-cranberry leather garnish created by Burrow Bar.
  • Mrs Crandall (pictured) – Angels Envy Kentucky Straight Bourbon Whiskey Finished In Port Wine Barrels, cloudy apple, lemongrass created by The Swinging Cat.
  • Cranbourbon Catfizz – Angels Envy, cranberry syrup, lemon, cranberry juice, and soda, created by the Catfish in Fitzroy.
  • Just A Slice – Pecan pie infused Angel’s Envy Bourbon, and pumpkin pie infused amer picon created by 1806.

Here’s some more Thanksgiving cocktails to consider:

Pumpkin Sazerac

A creation from Naren Young

  • 2 rye whiskey
  • 1/2 ounce pumpkin syrup
  • 3 dashes Peychaud’s bitters
  • 1/4 ounce absinthe
  • Garnish: lemon twist


  1. Add the rye whiskey, pumpkin syrup and bitters to a shaker filled with ice.
  2. Shake for 30 seconds
  3. Swirl the absinthe in a chilled rocks glass and discard the excess
  4. Strain shaker into the rocks glass
  5. Garnish

USS Richmond Punch

A party punch, so be careful

  • One cup each of Jamaican rum, brandy, Port
  • One cup of strong black tea
  • ¾ cup of sugar
  • 2oz of orange liqueur
  • One-and-a-half bottles of Champagne
  • Three lemons


  1. Peel the lemons and muddle with the sugar and leave for about an hour for the lemon oil to leech out.
  2. Juice the lemons and add this to the sugar/oil mixture
  3. Add the cup of strong tea and then strain the peel
  4. Combine this mixture with the rum, brandy, Port and orange liqueur.
  5. Refrigerate this for at least an hour
  6. Add the Champagne just before serving and serve over ice.

Thanksgiving Margarita

Another delight from Naren Young

  • 1 tablespoon ground ginger
  • 1 tablespoon sea salt
  • 1 1/2 oz tequila reposado
  • 1/4 ounce allspice dram
  • 1/4 ounce amaretto
  • 1g pumpkin puree
  • 3/4 oz freshly squeezed lime juice
  • 1/2 ounce agave nectar
  • Wedge of lime
  • Garnish: roasted pumpkin slice


  1. Combine ground ginger and sea salt on a small plate
  2. Rub half the rim of a rocks glass with the lime
  3. Dip the glass in the ginger and salt mixture
  4. Add the remaining ingredients to an ice shaker and shake until well chilled.
  5. train into a prepared glass with fresh ice.
  6. Garnish

Cranberry Mojito

Let’s use up those left over cranberries

  • 1 cup cranberry juice
  • 1 cup white rum
  • 1/2-3/4 cup soda water
  • 1/2 – 3/4 cup simple syrup
  • 1 cup lime juice
  • 1/2 cup fresh mint leaves


  1. Muddle the lime juice and the mint leaves
  2. Mix in simple syrup, cranberry juice and rum.
  3. Top up with soda water
  4. Mix with lots of ice
  5. Garnish with a few more cranberries
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