November is a month for giving thanks and having fun with friends and family. And we wanted to leave you with some entertaining cocktails to help you celebrate the fall season and start Thanksgiving weekend off right.

We have cocktails this month that will be great for any celebration, including the Blood Orange Gin Fizz, which takes advantage of November season fruit and a twist on a classic like the Cinnamon Spice Old Fashioned.

If you missed our October Roundup, be sure to check it out! You can also sign up for our FREE VIP Club to enjoy rebates and discounts.

1. Spiced Orange Vodkatini

This Spiced Orange Vodkatini puts a sunny twist on the standard martini with a touch of citrus.

Vodka first hit the scene in the United States in the 20th century, eventually making its way into dry martinis. Legend has it that the earliest known story is that James Bond, Ian Fleming's character, ordered a vodka martini which helped make this spirit popular.

This stunning vodkatini version from Shelley Stuart has a citrusy flavor with a hint of spice from the homemade spiced syrup. It is fruity, light, and goes down easily.

Ingredients

For the Homemade Spiced Syrup:

• 2 cups Water
• 5 Star Anise
• 3 Cinnamon sticks
• Orange peel 
• ½ cup Monk fruit

For the Spiced Orange Vodkatini:

• 2 oz. Vodka
• 1 oz. Cointreau
• 3 oz. Cascade Ice Orange Mango
• 1 oz. Spiced syrup

Directions

To Make the Homemade Spiced Syrup:

1. Combine all the ingredients and water in a medium saucepan, and boil.
2. Reduce the heat to low and cook for 10 minutes, occasionally stirring, until the sugar is completely dissolved.
3. Remove the pan from the heat and set aside to cool.
4. Strain the syrup into a clean jar, throwing away the solids.
5. Refrigerate for up to a week.

To Make the Spiced Orange Vodkatini:

1. In a cocktail shaker, mix all the ingredients.
2. Pour into a glass full of ice.
3. Add cinnamon sticks, dried orange slices, and star anise for garnish.

2. Enzoni

Enzoni is a close relative of the Negroni and Gin Sour, replacing the vermouth component with fresh muddled grapes.

This cocktail is an excellent entry point for people who want to get more comfortable with bitter citrus apéritifs but are not quite ready for the tongue-drying acrid character of a Negroni.

This drink recipe by Alex Orhov calls for Campari. Still, you could substitute any other Italian orange bitter—each one adds a different flavor and deliciousness. Grapes also contribute a rich and jammy taste, making the beverage’s color more intense and lovely.

Ingredients

For the Simple Syrup:

• ½  cup Granulated sugar
• ½  cup Water

For the Enzoni:

• 1 oz. Gin
• 1 oz. Campari
• 5 White grapes
• ¾ oz. Lemon juice
• ½ oz. Simple syrup

Directions

To Make the Simple Syrup:

1. Combine the sugar and water in a small saucepan set over medium heat.
2. Stir until the sugar has dissolved.
3. Allow cooling before pouring into a glass jar and sealing tightly with a lid. You can keep the simple syrup in the refrigerator for about a month.

To Make the Enzoni:

1. Muddle the grapes in a cocktail shaker.
2. Combine the remaining ingredients
3. Shake well with ice.
4. Strain into an old-fashioned double glass over fresh ice.
5. Put skewered grapes for garnish.

3. Rhaenyra's Negroni

This Rhaenyra’s Negroni by Molly Harris is a delicious and unusual twist on the classic Negroni cocktail. The dragon fruit syrup in this drink is less bitter than the original and adds a nice sweet fruit flavor that's slightly exotic and gorgeous!

Rhaenyra Targaryen is a fictional character in George R. R. Martin's fantasy book Fire & Blood. She appears in the television adaptation of House of the Dragon, played by Emma D'Arcy.

The Prosecco adds some fun and lightness to this drink. This cocktail’s color, flavor, and vibe are fantastic and a fitting tribute to the true heir of the Iron Throne!

Ingredients

For the Dragon Fruit Syrup:

• 1 cup Water
• 1 cup Granulated white sugar
• ½  Pink Dragon Fruit

For Rhaenyra's Negroni:

• 1 oz. Campari 
• 1 oz. Sweet Vermouth
• 1 oz. Dragon Fruit Syrup
• 2 oz. Prosecco
• Dehydrated dragon fruit for garnish

Directions

To Make the Dragon Fruit Syrup:

1. Combine the pink dragon fruit, sugar, and water in a small saucepan.
2. Bring the pan to a gentle simmer while gently stirring.
3. Cook the mixture until the sugar is completely dissolved.
4. Remove the pan from the heat and set it aside to cool for several hours. Four hours is usually sufficient, but you can extend it to six or seven hours if you want more of that color in your syrup.
5. Refrigerate the syrup after straining it into a bottle.
6. When stored below 10 °C, the syrup can be used for up to four weeks (50 °F).

To Make Rhaenyra's Negroni:

1. Stir the Campari, sweet vermouth, and dragon fruit syrup in a mixing glass filled with ice until chilled.
2. Pour into a rocks glass with a large cube of clear ice.
3. Finish with chilled Prosecco. 
4. Garnish with a dragon cocktail critter pin and a dehydrated dragon fruit slice.

4. Toblerone Martini

The Toblerone chocolate bar was invented in Switzerland in 1908 and has long been a favorite of chocoholics and duty-free shoppers. This Toblerone Martini by Sukee lets you drink the concoction and eat it, too!

This cocktail recipe includes three liqueurs: Kahlua, made in Mexico from rum, sugar, and arabica coffee; Frangelico, an Italian liqueur flavored with hazelnuts; and Baileys, the popular Irish cream liqueur.

Heavy cream and honey syrup add texture and sweetness to the three alcoholic ingredients. A chocolate-coated rim and a garnish of chocolate shavings round out this tasty cocktail dessert.

Ingredients

• .85 oz. Kahlúa
• .85 oz. Frangelico
• .85 oz. Baileys Irish Cream
• ½  oz. Honey
• 1 oz. Double cream
• Toblerone, grated
• Chocolate sauce for rimming

Directions

1. Pour some chocolate sauce onto a plate, dip the glass rim in it, and set aside to set.
2. In a shaker with ice, combine all of the liquid ingredients.
3. Pour the mixture into the prepared glass.
4. Garnish with Toblerone chocolate bar shavings.

5. Italian Paloma

The traditional Paloma was invented in Mexico, but little is known about its origins. It is a tequila-based cocktail with grapefruit juice, fresh lime, and grapefruit soda water, garnished with a lime slice.

While there is no definitive evidence, some believe the name was derived from a popular folk song, La Paloma, written in Mexico in the 1860s.

To give this drink an Italian twist, Tony Andreetti added a few simple additions and swaps—a splash of Campari, for instance. Campari's bitter flavor complements this drink's other bitter flavors perfectly.

Ingredients

• 1.7 oz. Tequila Blanco
• .84 oz. Campari
• .34 oz. Pink Grapefruit Juice
• .5 oz. Lime Juice
• .5 oz. Lemon Juice
• .34 oz. Simple Syrup
• Pinch of Salt
• San Pellegrino Aranciata Rossa to top

Directions

1. In a cocktail shaker filled with ice, combine the tequila, Campari, simple syrup, and fruit juices. Shake vigorously for 20 seconds.
2. Pour the orange soda over the top of the strained drink into an ice-filled glass.
3. Garnish with a grapefruit twist and a pinch of salt.

6. Gold Metal

The Gold Metal by Stephane Foisy is a light and bright cocktail with floral notes from yellow chartreuse, herbal notes from maraschino liqueur, and citrusy notes from lemon Juice. This drink then goes for the win with Reposado tequila!

Ingredients

• 2 oz. Reposado Tequila
• ½ oz. Yellow Chartreuse
• ½ oz. Maraschino Liqueur
• ¾ oz. Fresh Lemon Juice
• Orange wheel for garnish
• Cinnamon stick for garnish

Directions

1. Shake all the ingredients with ice in a shaker.
2. Strain the mixture into an ice-filled glass.
3. Garnish with orange wheel and cinnamon stick.

7. Blood Orange Gin Fizz

The Fizz cocktail combines gin, citrus, sugar, and sparkling water. The first printed recipe for this drink appeared in Jerry Thomas's 1876 edition of "The Bar-tenders Guide."

This beverage is essentially the protein-packed cousin of Tom Collins, which combines gin, lemon juice and sugar, and soda water.

Blood oranges are in season during the winter, making a festive garnish for cocktails. Try the Blood Orange Gin Fizz from Ausbotanicals. This cocktail recipe is easy to make with only a few ingredients, and its signature silky foam on top will keep you coming back for more!

Ingredients

For the Homemade Blueberry Syrup:

• 1 cup Blueberries
• 1 cup Warm water
• 1 cup White sugar
• 1 tsp. Lemon juice

For the Blood Orange Gin Fizz:

• 1 ½ oz. Gin
• 2 oz. Blood orange
• ½  oz. Blueberry syrup
• 1/2 oz. Blood orange and bitters aperitivo
• 2 dashes of Orange bitters
• Soda water to top up

Directions

To Make Homemade Blueberry Syrup:

1. In a small saucepan over low heat, whisk blueberries, water, and sugar together until the sugar is dissolved, about 5 minutes.
2. Increase the heat to medium and bring to a gentle boil, frequently stirring for 15 minutes or until the syrup thickens.
3. Whisk lemon juice into the syrup.

To Make the Blood Orange Gin Fizz:

1. Combine all ingredients except the soda water in a cocktail shaker.
2. Close the lid and shake vigorously until the cocktail is thoroughly chilled.
3. Pour into desired glass and top with soda water.
4. Garnish with a blood orange wheel.

8. Viridescent

The Viridescent cocktail by Melissa features a delicious combination of green apple and ginger.

Matcha is added to the cocktail to give it a grassy flavor that complements the drink’s sweet taste. While the chartreuse, with its herbal sweetness and bitterness, adds complexity.

Chakra Vodka was created by a woman who wanted to make a spirit inspired by natural ingredients. The result is superb: an herbal, apple-like, subtly sweet, and slightly bitter cocktail!

Ingredients

For the Homemade  Ginger Syrup:

• 1 cup Sugar
• 1 cup Water
• 1/2 cup Ginger, peeled and chopped

For the Viridescent:

• 1.5 oz. Chakra vodka
• 1 oz. Green apple juice
• .75 oz. Green Chartreuse
• .75 oz. Matcha-green apple syrup
• .5 oz. Lemon juice
• .5 oz. Ginger syrup

Directions

To Make the Homemade Ginger Syrup:

1. Combine the sugar and water in a small saucepan over medium heat. Constantly stir until the sugar dissolves.
2. Take the pan off the heat and add the ginger.
3. Allow the mixture to steep for 20 to 30 minutes, covered.
4. Remove and discard the solids.

To Make the Viridescent:

1. In a shaker with ice, combine all the ingredients.
2. Shake to chill, then strain into a chilled glass.
3. Garnish with an apple fan.

9. Cinnamon Spiced Old Fashioned

Nothing beats a warm drink spiked with cinnamon and bourbon. With a citrusy fragrance, even a dark day can be brighter with this Cinnamon Spiced Old Fashioned by Alco Challenge.

This lovely variation on a classic cocktail is perfect for fall, winter, or any chilly day, and it will take your standard drink to the next level!

Ingredients

For the Rich Cinnamon Simple Syrup:

• 2 cups Granulated sugar
• 1 cup Water
• 1 Cinnamon stick

For the Cinnamon Spiced Old Fashioned:

• 1 oz. Rich cinnamon simple syrup
• ½ oz. Lemon juice
• 3 oz. Bourbon
• 3-4 Blood orange peels
• Dashes of Orange bitters
• 2 Cinnamon sticks for garnish 
• Ice cubes

Directions

To Make the Rich Cinnamon Simple Syrup:

1. Mix the sugar and water and gently simmer in a small saucepan. Mix in the cinnamon stick.
2. Simmer the mixture for 10 minutes until the sugar has completely dissolved and the syrup slightly thickens.
3. Allow cooling after removing the cinnamon stick from the heat.
4. Place the syrup and cinnamon stick in a sterile jar or bottle and refrigerate for 4-6 weeks.

To Make the Cinnamon Spiced Old Fashioned:

1. Muddle the blood orange peels in a cocktail shaker to release the oils.
2. Combine the simple cinnamon syrup, lemon juice, and bourbon in the shaker with two ice cubes. Shake until well combined.
3. Pour the mixture over ice into two rocks glasses and top with a dash of orange bitters.
4.  Garnish with the muddled orange peel and a cinnamon stick.

10. Green Swizzle

When Caribbean grand hotels like the Queen's Park Hotel in Trinidad peaked in the late 1890s and early 1900s, guests enjoyed the Green Swizzle cocktail.

While there are many variations of this popular drink, absinthe bitters were originally used rather than the green crème de menthe found in some modern versions.

Used as a wormwood bitters substitute, we like how the minty liqueur pairs with the absinthe in this cocktail recipe by Weekend Mixologist. Given the Green Swizzle's Caribbean heritage, white rum seems the most appropriate option for this drink since it's a big part of Caribbean culture.

Ingredients

• 1½ oz. Aged Rum
• ½ oz. Jamaican Rum
• 1 oz. Falernum
• ¼ oz. Green Chartreuse
• ½ oz. Fresh Lime Juice
• Barspoon of Créme de Menthe

Directions

1. Combine all ingredients in a glass.
2. Swizzle in some pebble ice.
3. Garnish with a sprig of mint

Conclusion

As the leaves change their colors, these cocktails will help usher you into the chillier months of late fall and winter. Let us know which drinks are your favorites in the comments below!

We're always looking for new cocktail recipes, so follow us on Instagram or subscribe to our YouTube channel for more booze-related content.

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