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Nov 26, 2013 | By HB HQ & Vince Toscano

We don't want to take the too much focus off of Turkey Tom (he made a big sacrifice to be here), but no Thanksgiving (or Thanksgivukkah) gathering is complete without some quality drinks. So for our Turkey Day party, we asked Vince Toscano of Rye to make some cocktails to match the cuisine.

And we've got to say, Vince not only matched the food, he may have outdone it.

The New Old Fashioned comes in with a bourbon forward flavor, followed by the malty notes of the maple syrup and the fall spice flavor of the angostura bitters. And then, under those strong leads comes the apricot. It's in the background, but it adds that touch of fruitiness which makes this Old Fashioned our new favorite.

And then there's the rum sangria, which will guarantee everyone stays adequately "sociable." It's extremely palatable, but with a whole bottle of rum (for our punch bowl), it is wise to serve in small glasses.

New Old Fashioned

  • 2 ounces Wild Turkey 101 Bourbon (Sub: your favorite bourbon. But on Thanksgiving, Wild Turkey seemed fitting to us.)

  • .25 ounce Maple Syrup 

  • .25 ounce Apricot Liqueur 

  • 5 dashes of Angostura Bitters

For Maple Syrup: Dilute maple syrup with hot water with a 1:1 ratio.


Add ingredients in rocks glass, stir for 25-30 seconds, then garnish with lemon and orange zests.

Vince Tip: The sweetener in the New Old Fashioned may seem like a bit much. But, the Wild Turkey is a 101 proof bourbon, which is a potent elixir, especially for new bourbon drinker. But, if you're one to enjoy the high proof taste (like us), feel free to dial back the sweetness.

Holiday Sangria (one batch*)

  • 2 ounces Red Wine 

  • 1 ounce Lemon Juice 

  • .5 ounce Dark Rum (Appleton Estate) 

  • .5 ounce Black Tea Syrup*

  • .25 ounce Triple Sec 

  • 3 dashes Angostura Bitters 

  • Apples slices and Orange wheels to garnish 

*This batch makes one, but to make a batch for more people, multiply the ingredients by the number of people (i.e. for ten people, you’d do 20 ounces of wine).

Directions for Black Tea Syrup:

Brew black tea, then dissolve sugar into tea at a 1:1 ratio (sugar to tea).

Directions for Sangria:

When making a batch add all ingredients to bowl and let sit for 1-2 hours in fridge. If making one at a time, add ingredients, give a quick stir and serve.

Vince Tip: Add the wine first, followed by the rum (to taste). It's easier to adjust alcohol to taste, rather than the other way around. I also recommend a cheaper wine ($10-15 a bottle)—this is essentially a punch, but with a lot of fun in it.

For more, visit Vincent at Rye.

For premium cocktail catering, visit Rye on the Road.

Images ©Huckberry.