Three of Delaware North's food and beverage professionals are sharing their festive Thanksgiving cocktail recipes.
Patina 250 – Buffalo, N.Y.Autumn Mule
Created by Matthew Delgado, Patina 250 bar manager
2 oz Tito’s Vodka
1 oz Apple Ginger Shrub
1 oz Ginger Beer
Garnish with candied ginger & apple slice with cinnamon.
Latitude 105 Alehouse at The Ridgeline Hotel Estes Park – Estes Park, Colo. (outside Rocky Mountain National Park)
Elk Drool
.75 oz High West Double Rye Whiskey
.75 oz St. Germain Elderflower Liqueur
.75 oz Cherry Heering
.75 oz Fresh lemon juice
Shake above ingredients with ice, strain into highball glass and top with IPA. Garnish with long lemon twist.
Rathbun Lakeshore Grille at Honey Creek Resort – Moravia, Iowa (Honey Creek State Park)
Cocktails created by Jody Esaias, Rathbun Lakeshore Grille food and beverage manager
1 oz Salted Caramel Kahlua
2 oz Caramel Vodka
1 oz Half & Half
Caramel sauce to garnish
In a cocktail shaker, combine the Kahlua, vodka, and half & half. Stir with a spoon to combine. Drip caramel sauce down the side of a drinking glass. Add ice until the glass is about three quarters full; then pour in your cocktail. Garnish with a straw and serve.
Pumpkin Pie Martini2 oz baileys pumpkin liquer
1 oz kahlua
1 oz buttershots
1 oz half & half
Crushed graham crackers
Cinnamon stick
All liquid in shaker with ice. Coat rim of glass with honey and dip in cracker crumbs. Strain into martini glass. Garnish with cinnamon stick and pumpkin pie spice.
3 oz apple juice
1 oz cinnamon schnapps
3 oz champagne
Coat glass with cinnamon/sugar and garnish with apple slice.