Holidays with the family: the struggle is real. Whether you always get along with your kith and kin or they drive you absolutely crazy, it can still be difficult to spend so much time with ‘em. You’ll want something strong to drink. (And if you are hosting, that means something you can mix in advance so you don’t have to be shaking when you should be basting.)
Luckily, D.C. bartenders have your back, with three great ideas for convivial cocktails--and a bonus one from a rum brand that knows a little something about entertaining. Ladle out some flavor on Turkey Day!
Thanksgiving G & Tea (Recipe courtesy of Sarah Ruiz, Head Bartender, Dirty Habit)
Serves 12 people
- 18 oz. Plymouth Gin
- 18 oz. Spiced hibiscus tea syrup (see Note)
- 9 oz. Dolin Genepy des Alpes
- 6 oz. lemon Juice
- 750 ml bottle chilled Prosecco
- Cinnamon sticks and half-moons of citrus, for garnish
Add the first five ingredients to a punch bowl, add ice and stir. Garnish with cinnamon sticks and half-moons of citrus.
For the spiced hibiscus tea syrup:
Bring 20 oz. water to a boil, then add 12 g dried hibiscus tea, 2 cinnamon sticks and 2 cloves. Let steep for 10 minutes on very low heat, then add 20 oz. sugar. Stir until completely dissolved. Remove from the heat and place in ice bath to chill. Strain out solids, and store in the refrigerator for up to several weeks.
Double Fist Punch (Recipe courtesy of Parker Girard, Bar Manager / Beverage Director, Barrel)
- 750 ml bottle Cocchi Americano Vermouth
- 1.5 l bottle Sparkling Wine (the cheaper the better)
- 6 oz. Laird's Bonded Applejack
- 6 oz. lime Juice
- 4 oz. maple syrup
- 1 oz. St. Elizabeth Allspice Dram
- 12 dashes Angostura Bitters
- 6 cinnamon sticks
- 4 star anise pods
- Lime wheels stuffed with cloves, for garnish
- Lemon wheels stuffed with cloves, for garnish
Combine all liquid ingredients in a large punch bowl, then top with large ice cubes or an ice block about 10 minutes before you plan to serve the punch.
Champurrado (Recipe courtesy of Megan Barnes, Beverage Director, Espita Mezcaleria)
Serves 8, depending on size of mug
- 3 cups water
- 2 cinnamon sticks
- 1 star anise pod
- ¼ cup masa harina (Mexican flour. Find it in Latino markets or substitute fine cornmeal)
- 2 cups milk
- ½ cup brown sugar
- ½ disk Mexican chocolate
- 10 oz. mezcal (optional)
In a large saucepan, add the water, star anise and cinnamon and bring to a boil. Remove it from the heat and let the spices steep for an hour. Return the mixture to low heat, and remove the cinnamon and anise. Add the masa, whisking it in thoroughly, then add the milk, chocolate and brown sugar. Increase the heat to medium and bring to a slow boil. Reduce the heat and allow it to simmer for 10 minutes so the chocolate and sugar melts, whisking frequently. Add the mezcal, if using. Serve warm, adding several ounces of mezcal to taste, if desired.
Bacardi Friendsgiving Punch (Recipe courtesy of Bacardi)
- 1 ½ cups Bacardi Gold Rum
- 1 ½ cups Bacardi Superior Rum
- 4 ½ cups apple cider
- 3 cups sweetened lemonade
- 1 tbsp. pumpkin pie spice
- 8 cinnamon sticks, for garnish
- 2 apples, peeled and cut into slices, for garnish
In a large bowl, combine all ingredients except garnish. Add an ice block, and garnish with cinnamon sticks and apple slices. Serve on the rocks.