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Ten cocktail recipes for November
Holiday season is around the corner, so best to start preparing for the festivities with our latest round up of cocktail recipes.
It’s that time of the year again – the time when all of the year’s big gatherings happen at once, and you need a lot of food and drink to satiate everyone.
On the drink side of things, our list of cocktail recipes this month brings a three-day prepared milk punch for those that want to show off (very worth it), a spiced Hot Toddy for those that want something quick and toasty, plus a high tea and a number of festive punches to draw your group under the season’s spell.
Continue reading for the rest of November’s recipes, and if you’re looking for more recipes to add to your arsenal, take a look at our previous roundups from September and October.
If you have any recipes that might be fit for December’s round up, get in touch at info@thespiritsbusiness.com.
The Holiday High Tea
Highclere Castle has enhanced the English afternoon tea tradition with its gin – infused with blood orange tangerine tea, and festive botanical flavours.
Ingredients:
- 30ml Highclere Castle Gin infused with Bigelow Tea Blood Orange Tangerine
- 45ml St-Germain elderflower liqueur
- 30ml Freshly squeezed lime juice
- 15ml Simple syrup
- Garnish with a rosemary sprig
Method: Add all ingredients into cocktail shaker, add ice, shake, and strain into a Highball glass with ice, top with a dash of club soda, garnish with a rosemary sprig.
Steps for tea and gin infusion:
- One tea bag per 360ml of Highclere Castle Gin
- Let the tea bag sit with Highclere Castle Gin for 24 hours in the fridge, then remove.
Warhol’s Milk Punch
In creating this Milk Punch, Absolut Vodka’s global brand ambassador, Rico Dynan, was inspired by the artist’s love of cornflakes.
Ingredients:
- 400ml Absolut Vodka infused with cocoa butter
- 200ml Banana liqueur
- 200ml Simple syrup
- 200ml Lemon juice
- 300ml Milk infused with cornflakes
Method:
Day one: Make fat-washed vodka and cornflake milk. Mix melted cocoa butter and vodka in a jar. Mix milk and cornflakes in another jar. Refrigerate both overnight.
Day two: Filter above ingredients and mix with rest of ingredients in a jar. Refrigerate overnight.
Day three: Strain liquid through a cheesecloth then a coffee filter. Serve over one large ice cube in a rocks glass and garnish.
Bowsaw Cranberry Ginger Punch
The definition of a holiday drink, guaranteed to go down supremely well at a big family Thanksgiving dinner.
Ingredients:
- 35ml Bowsaw Bourbon
- 70ml Cranberry juice
- 10ml Ginger syrup
- 25ml Club soda
- Frozen cranberries
Method: Combine Bowsaw, cranberry juice and ginger syrup in a glass over cubed ice, and top with soda water. Garnish with frozen cranberries.
Swedish Spring Punch
A Swedish twist on a Russian Spring Punch – a cocktail created by Dick Bradsell in London in the 1980s.
Ingredients:
- 50ml Almqvist Destilleri Rejmyre Akvavit
- 25ml Freshly squeezed lemon juice
- 20ml Gomme with seasonal berries (raspberries or lingonberries, for example)
- Top up with Champagne
Method: Pour aquavit, lemon juice, and fruit sugar in a shaker. Shake and strain with ice. Double-strain over new cubed ice in tall glass. Top up with Champagne. Garnish with seasonal fruit.
Appletini
How do you like them apples, huh? In this case, in our Martinis, thank you.
Ingredients:
- 50ml Grey Goose La Poire Vodka
- 10ml St-Germain Elderflower Liqueur
- 15ml Calvados
- 15ml Fresh lime juice
- 30ml Fresh apple juice
Method: Add all ingredients into a shaker filled with ice. Shake and double-strain into a cocktail glass. Garnish with an apple and goose feather.
Spiced Rum Toddy
Fear not, you don’t need to grace this toasty cocktail with an actual baby’s breath, rather just garnish it with the flower (of the same name) to finish. A few swigs and you’ll beat the winter chill in no time.
Ingredients:
- 45ml Diplomático’s Reserva Exclusiva
- 35ml Apple juice
- 10ml Cinnamon syrup
- 30ml Earl Grey tea
Method: Mix all the ingredients with the hot tea in a teapot, and serve at the desired temperature. Decorate with a sprig of baby’s breath to achieve a pleasant floral aroma. Serve in a thermal glass to maintain temperature.
Destination Unknown
Timo Janse, head bartender at Amsterdam’s Flying Dutchmen Cocktails, was inspired by the international origin of Chichibu Ichiro’s Malt & Grain World Blended Whisky when crafting this cocktail. He added a few more destinations to its ingredients list.
Ingredients:
- 25ml Ichiro’s Malt & Grain World Blended Whisky
- 25ml Fresh lime juice
- 25ml Hierbas Ibicencas Autenticas
- 25ml Elixir d’Anvers Reserve
- 2 dashes The Bitter Truth Cherry bitters
Method: Shake all ingredients with ice cubes, and strain into coupe glass. Garnish with a good-quality cocktail cherry.
Rusty Vanilla Riff
Created by Morten Krag from The Cocktail Blog on Instagram, this autumnal riff on a Rusty Nail combines Sir Edmond Gin’s smooth bourbon vanilla notes with honey from Drambuie and citrus from orange bitters.
Ingredients:
- 50ml Sir Edmond Gin
- 15ml Drambuie
- 2 dashes Orange bitters
Method: Mix the bourbon vanilla-infused gin with the Drambuie and orange bitters and stir it well with ice. Strain the mixture into a chilled glass and finish it off with some citrussy dust.
Paper Plane
A bright red modern classic, this version of a Paper Plane balances Uncle Nearest Premium Whiskey’s rich and smooth flavour with citrus and herbal notes.
Ingredients:
- 25ml Uncle Nearest 1884 Small Batch Whiskey
- 25ml Aperol
- 25ml Amaro Nonino
- 25ml Fresh lemon juice
Method: Shake all ingredients with ice and strain into a chilled coupe glass. Garnish with a lemon twist or a paper plane.
Midnight Poison
Halloween may have come and gone, but its spooky themed cocktails like this one from Maestro Dobel are always good to make for those extra freaky nights.
Ingredients:
- 43ml Maestro Dobel Humito
- 14ml Fresh orange juice
- 14ml Fresh lemon kuice
- 14ml Agave syrup
- 2 Dashes Angostura Bitters
- 14ml Beet juice
- Orange garnish
Method: Mix Maestro Dobel Humito, fruit juices, agave syrup and bitters into a tall glass. Next add ice and swizzle ingredients to chill and lightly dilute. Place an orange garnish, slowly pour the beet juice and serve.
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