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.

SERVES 3

1. Place caramel and toasted chopped pecans on separate small shallow plates. Dip the rim of each glass first into the caramel syrup and then into chopped pecans to coat.

2. Combine Rumchata, coconut cream, and bourbon in a large cocktail shaker. Fill with ice and shake until cold, 30 seconds. Pour into martini glasses and top with a dollop of whipped cream, a whole pecan, and a sprinkle of cinnamon. Serves 3.

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

Add ingredients to a punch bowl and stir. Add spices to taste, and garnish with orange slices.