One of the greatest American traditions, Thanksgiving is a chance to show our gratitude for all that we have and share the occasion with family and friends while enjoying food and drink. When planning this year’s Thanksgiving menu, consider these delicious Thanksgiving beverage recipes courtesy of Syfo:

Pear Rosemary Cocktail

Ingredients

• 6 to 10 pears
• 12-16 fresh rosemary sprigs
• • 4 cups of vodka
• • ½ cup of sugar
• 1 ½ cups of pear nectar
• 4 cups of Syfo Peach- Pear Sparkling Water

Preparation

To prepare pear infused vodka, place pears in a large 48 ounce jar to fill. Pour vodka over the pears to fill, then seal the jar. Allow the pear- vodka mix to sit at room temperature for about 2 weeks (Hint: if infusing your own vodka isn’t your style, pear vodka such as Absolut can be found at most stores).

To make your simple syrup, heat sugar and 1 cup of water in a saucepan over medium to high heat, and stir until the sugar has dissolved. Add rosemary springs and remove from heat. Allow the mixture to cool for 30 minutes. Remove the rosemary sprigs and continue to cool the mixture completely.

Fill glasses with ice. Combine 2 ounces of vodka, 1 ounce (2 tablespoons) of simple syrup, and 1.5 ounces of pear nectar. Top with ½ cup of Syfo Peach- Pear Sparkling Water and garnish with rosemary springs.

Acknowledgement: Photo and recipe from marthastewart.com

Thanksgiving Brunch Tonic

Ingredients

• 1 cup of sugar
• 1 cup of water
• 4 fresh rosemary sprigs
• 4 cups of chilled cranberry juice cocktail
• 2 cups of fresh orange juice (use about 6 oranges)
• 3 cups of chilled Syfo Original Seltzer

Preparation

Combine sugar and water in a small saucepan; bring to a boil. Reduce heat, and simmer 4 minutes or until sugar dissolves. Add rosemary; simmer 5 minutes. Remove from heat. Pour sugar syrup into a bowl; cover and refrigerate overnight.

Uncover sugar syrup; remove and discard rosemary sprigs. Combine the sugar syrup, juices, and soda in a large pitcher. Serve immediately over ice.

Acknowledgement: Photo and recipe from myrecipes.com

Fizzy Pear Ginger Punch

Ingredients

For Ginger Syrup:

• 1 3-inch piece fresh ginger, peeled and cut into thirds
• 2 cups water
• 1 cup sugar

For Punch:

• 8 cups chilled pear juice, such as Looza
• 1 cup ginger syrup
• 1/4 cup plus 1 tablespoon lemon juice
• 1 1/2 teaspoons ground ginger

Preparation:

For the ginger syrup, place ginger, water, and sugar in a medium saucepan. Bring mixture to a boil then reduce heat and simmer for about 30 minutes until reduced to a syrup. Let cool.

For the punch, in a large punch bowl, combine pear juice, ginger syrup, lemon juice, and ground ginger. Whisk until combined. Add Syfo Peach-Pear Sparkling Water and stir gently to combine. Add ice block to punch bowl.

If desired, place three pieces of candied ginger on a tooth pick and place in each cocktail glass as garnish.Fill glass with the amount of desired ice. Combine all ingredients and stir gently. Garnish with olives

Acknowledgement: Photo and recipe from seriouseats.com

Cranberry Thanksgiving Punch

Ingredients:

• 2 bottles of chilled cranberry juice
• 2 containers of lemonade or orange juice concentrate
• 1 bottle of Syfo Seltzer or Syfo Tangerine-Orange Sparkling Water

Preparation:

Mix all of the ingredients right before serving.  For an extra flavor boost, you can try a cranberry juice blend such as cranberry apple, cranberry blueberry or cranberry grape.

Acknowledgement: Based on a recipe idea from punchbowl.com.

Campari Spritz

Ingredients

• 2 oz of sparkling wine or Prosecco
• 1oz of Syfo Original Seltzer
• 2 oz Campari
• Use green olives for garnish
• Ice

Preparation

Fill glass with the amount of desired ice. Combine all ingredients and stir gently. Garnish with olives

Acknowledgement: Photo and recipe from seriouseats.com

Passover occasionally coincides with April, the month when Parisians experience more showers than during the whole rest of the year combined, which is reason enough to celebrate with this languid cocktail comprised entirely of ingredients from France.

A musky accompaniment for firing up the vaporizer, cranking up “La Vie En Rose” and inducing a lazy nostalgie de la boue for “The Sparrow” and amnesia concerning her activities during the war. Smugly satisfying with a toasted matzoh and grilled gruyere.

Ingredients:

1 1/2 oz Cognac
1 oz green Chartreuse
1/2 oz Grand Marnier
4 oz Syfo Kosher for Passover Original Seltzer

Preparation:

To a chilled rocks glass (preferably a Bonne Maman jam jar), add Cognac, Chartreuse, and Grand Marnier, then swirl with minimal effort. Using fingers drop two ice cubes into the mixture, then fill to rim with Perrier. No garnish.

Recipe courtesy of tabletmag.com

A delightful beverage recipe that’s perfect for Passover. Featuring Syfo Kosher for Passover Original Seltzer of course.

Dayenu

Ingredients:

1.5 oz. Kosher-for-Passover Gin or Vodka
.75 oz. Lemon Juice
.25 oz. Agave Nectar
3 Tarragon Leaves
2 large Strawberries
2 oz. Syfo Kosher for Passover Original Seltzer

Preparation:

Muddle strawberries with tarragon in tin. Add all other ingredients other than soda and shake with ice. Fine Strain into martini glass and top with soda.

Recipe courtesy of foodandwine.com

Here’s the first in series of recipes courtesy of Costco to help sparkle up your summer. First up is a refreshing spritzer featuring Syfo Peach-Pear Naturally Flavored Sparkling Water!

Ingredients:

8 ounces cold Syfo Peach-Pear Sparkling Water
1⁄2 large lemon, sliced
2 pear slices
1 teaspoon grated fresh ginger root

Preparation:

1 teaspoon grated fresh ginger root Pour water into a glass; squeeze in juice from the lemon. Add the pear slices. In a small bowl, muddle or crush the ginger root gently with a spoon. Add the ginger root to the water and stir. Makes 1 serving.

Recipe adapted  from the June 2017 issue of the Costco Connection.

It’s become a holiday tradition around here, so here’s our latest set of Thanksgiving beverage recipes to add sparkle to your Thanksgiving dinner table. And when you’re shopping this week, be sure to stock up on plenty of Syfo Original Seltzer and Naturally Flavored Sparkling water.

Cranberry-Lime Spritzer

Ingredients

• 2 cups natural cranberry juice no sugar added
• 2 cups Syfo Lemon-Lime Naturally Flavored Sparkling Water
• 2 limes
• garnish: fresh cranberries lime wedges

Preparation

In a large pitcher pour the cranberry juice and seltzer water. Squeeze the juice of two limes into the pitcher. Add ice cubes, fresh cranberries and sliced lime to garnish to each glass.

Acknowledgement: Recipe courtesy of sugarfreemom.com.

Thanksgiving Punch

Ingredients

• 1/2 cup peeled, chopped fresh ginger
• 1/2 cup sugar
• 4 cups pomegranate juice
• 4 cups pineapple juice
• 3 cups ginger ale
• 3 cups of Syfo Original Seltzer

Preparation

Stir 1/2 cup peeled, chopped fresh ginger, 1/2 cup sugar and 1 1/2 cups water in a saucepan over medium heat until sugar dissolves. Bring mixture to a boil, reduce heat and simmer for 20 minutes. Let cool and strain. Mix syrup with 4 cups pomegranate juice, 4 cups pineapple juice and 6 cups ginger ale. Serve over ice.

Acknowledgement: Photo and recipe from myrecipes.com

Thanksgiving Cranberry Refreshment

Ingredients

• 1/2 cup ice, or as desired
• 8 fluid ounces cranberry juice cocktail, chilled
• 2 fluid ounces sparkling water Sparkling Ice Carbonated Water Black Raspberry

Preparation:

Fill a tall glass with ice; add cranberry juice and top with sparkling water. Garnish drink with a lime wedge.

Acknowledgement: Photo and recipe from allrecipes.com

Sparkling Apple Punch

Ingredients:

• 2 12oz cans of frozen apple juice concentrate, thawed
• 8 ounces of ginger ale
• 8 ounces of Syfo Original Seltzer
• 2  apples sliced
• ice

Preparation:

Combine all ingredients and stir to combine. Serve immediately.

Acknowledgement: Based on a recipe idea from ohsodelicioso.com.

To celebrate Chinese New Year (the Year of the Dog) try our refreshing take on the Beijing Bellini:

Ingredients:

1 part Syfo Original Seltzer (chilled)
1 part Lychee wine or Lychee Liquor
1 Lychee nut dropped to bottom of glass

Preparation:

Serve in a tall champagne flute glass.