It’s Thanksgiving, and turkey time is here once again! A day filled with friends, family, food, and enough alcohol to make the third round of photos from Aunt Rita’s trip to the Painted Dessert tolerable. Whether you’re spending the day with family, or playing drinking games at Friendsgiving, batch drinks are definitely the way to go.
Some of the many benefits to batch drinks; first, they are cost effective. Buying the liquor you need for a batch of cocktails is generally cheaper than buying enough beers or bottles of wine for everyone. Clean up is much easier, especially if you use plastic cups. No collecting bottles or wine glasses at the end of the night. Plus, no one gets stuck manning the bar or mixing cocktails all night.
Political debates or party shenanigans get out of hand? Take a time out and toss back a glass of Rosè Sangria with cranberries and apples. Need a break from your nieces and nephews climbing you like a jungle gym? Call a truce and head to the grown up’s table for a glass of Spiked Nutella Eggnog. You’ve earned it.
Whether your drinking with friends or feasting with family this Thanksgiving, check out these five Fall flavored batch cocktails sure to please any crowd.
Combine the apple cider, bourbon, simple syrup, and lemon juice in a 9-inch by 13-inch pan (preferably metal or glass). Freeze mixture, uncovered, for 4 hours. Use the tines of a fork to stir the mixture, scraping up and dispersing any icy bits. Return the pan to the freezer and continue to freeze, stirring every few hours, until the mixture is completely frozen and similar in texture to shaved ice. Cover pan in plastic wrap and keep frozen until ready to serve.
To serve, break up any larger pieces of ice that have formed and spoon the mixture into lowball or punch glasses. Top with an equal amount of dry cider and garnish with apple slices.
Recipe and Photo from Real Simple.
1. Place the blood orange juice, sugar, cinnamon and star anise in a small pot and bring to a boil, over medium-high heat.
2. Once the mixture begins to boil, reduce the heat to medium/medium-low and simmer until the liquid has reduced by half, 30 to 40 minutes.
3. While the mixture is still hot, stir in the white wine until completely combined. Allow to cool before placing in the refrigerator to chill, at least 2 hours.
4. When ready to serve, place 3 tablespoons of the blood orange mixture into the bottom of each glass and top with chilled champagne (about ½ way to 2/3 of the way full). Serve!
Recipe and Photo from Spoon Fork Bacon.
Rosé Sangria with Cranberries and Apples
1 cup water
1 cup sugar
1/4 teaspoon crushed red pepper
1 large cinnamon stick
4 allspice berries
3 whole cloves
1 star anise pod
2 cups cranberries
2 Granny Smith apples, diced
One 750-milliliter bottle Sofia Rose Rosé
1/3 cup Sandeman Ruby Port
1/3 cup Cointreau
1/3 cup cranberry juice
Ice cubes, for serving
In a saucepan, mix the water, sugar, crushed red pepper, cinnamon, allspice, cloves and star anise. Simmer the syrup over moderately low heat for 15 minutes. Strain into a bowl and add the cranberries and apples. Cover and refrigerate overnight.
Strain the fruit, reserving the spiced syrup. In a large pitcher, mix the rosé with the port, Cointreau, cranberry juice, fruit and 3/4 cup of the spiced syrup. Refrigerate until chilled, about 1 hour. Serve over ice
Recipe and Photo from Food and Wine
Spiked Nutella Eggnog
8 eggs, separated
1/2 cup sugar
1/2 cup Nutella
3 cups whole milk
2 cups heavy cream
2 cups Bacardi Black
Toasted hazelnuts, roughly crushed under a skillet
Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. Increase speed to medium-high and, watching carefully, beat until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash bowl.
Add egg yolks and remaining sugar to now-empty stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add Nutella and mix until homogenous, about 15 seconds. Add milk, cream, and alcohol and mix on low speed to combine.
Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with crushed toasted hazelnuts.
Recipe and Photo from Serious Eats
In a large pitcher or punch bowl, combine the Pinot, vodka, pomegranate juice, and blackberry moonshine. Stir until incorporated and chill in the refrigerator until you’re ready to enjoy. You can make this portion of the cocktail a day ahead and store it in the refrigerator; just give the mixture a good stir before serving.
When you’re ready to serve the cocktail, fill your pitcher or punch bowl with regular ice and the mixed berry ice cubes and add the chilled cocktail mixture. Quickly top with the ginger beer, taste for balance, and give the mixture a gentle stir. Prep individual cocktail glasses with ice; add the finished red wine, blackberry, and ginger cocktail; and garnish with mixed berry skewers.
Original Recipe and Photo from thekitchn