Thanksgiving Batch Cocktail:: Pumpkin Monks

Meet the easiest entertaining trick: self-serve batch cocktails. And there is no better day to give it a try than on Thanksgiving. Let your guests serve their own drinks while you wrap-up dinner in the kitchen. It's a fun way to kick off a celebration, too!I have always loved Frangelico; it is a hazelnut liqueur that is traditionally served as an after-dinner digestivo. There is a legend that Frangelico was made by Friars in the Piedmont region of Italy where hazelnuts are abundant, it has a beautiful, nutty flavor profile.Every year I try to come up with our signature Thanksgiving cocktail, and this one is a palette pleaser and crowd favorite. It's not too sweet because the citrus notes take care of the sweetness. Plus it has a lovely mouthfeel.Grab a punch bowl, your favorite coupes and enjoy the flavors of the season.xx Annette

The Pumpkin Monk:: In Batchserves 16

You will need:

- A large punch bowl- 16 oz. Frangelico- 16 oz. Appleton Reserve Rum- 12 oz. lemon juice- 8 oz. pumpkin spice syrup

To prepare:Pour all ingredients into a large punch bowl and stir well. Serve over ice in a rocks glass or serve up in a coupe. Garnish with a cinnamon stick.

For the Pumpkin Spice Syrup*this makes 1 cup which is 16 servings

You will need:- 4 teaspoons cinnamon- 2 teaspoons ginger- 1 teaspoon nutmeg- 1 teaspoon allspice- 1 cup water- 1 cup sugar

To prepare:Place in a pot, then bring to a boil and reduce about 10 minutes, set aside to cool.

Photo Credit: Dane Sponberg