Here are the directions to make these three tasty drinks, seen on Weekend Today in New York on Sunday, November 20.
Hazelnut-Pear Sparkler (served at The Campbell Apartment Parlor)
1 oz. pear puree
1/2 oz. Frangelico liqueur
3 1/2 oz. sparkling wine
Directions: Fold ingredients and strain into a chilled champagne flute. Top off with extra sparkling wine. Garnish: freshly grated nutmeg.
Thanks, Nicaragua
Local
2 oz. Flor de Cana 7yr old rum
1/2 oz. crème de Yvette
3/4 oz. black pepper vanilla syrup
3/4 oz. fresh lemon juice
Directions: Add all ingredients to a carbonating beverage system, then pour over ice into highball glass. Garnish: lemon wheel and vanilla bean
Serve with: caramelized pecans
Patron Reposado Tequila: The Best Thanksgiving Punch Ever
2 parts Patron Reposado tequila
1 part apple cider
1 part cranberry-Cinnamon syrup
*1 part fresh grapefruit juice
Directions: Combine in a large punch bowl and stir with block ice. Add lots of cranberries and grapefruit peel as garnish. Ladle out into punch glasses.
**to make cranberry cinnamon syrup, combine 1 cup of fresh cranberries, 1/2 cup water, and 1/2 cup BG Reynolds cinnamon syrup, and muddle until cranberries are crushed. Allow to sit overnight refrigerated, then strain out cranberries.**
