Infuse your Thanksgiving with a little splash of fun and a big splash of Tito’s.
We’ve reached that time of year when friends and family, new and old, gather round to feast on tasty treats and make a toast with a Tito’s cocktail…or two. This season, celebrate the Tito’s Handmade Vodka way by filling the table with dishes and drinks that everyone at the adults table can enjoy – even the vegans.
Serve a side of tangy Spiked Cranberry Sauce paired with a Cran-Orange Infusion sipper, or a Buzzy Kale Salad with a reason-for-the-season Harvest Punch—just to name a few. When we prepare our Thanksgiving feast, Tito’s always makes an appearance, whether it’s sharing the spotlight with the turkey or sneaking into our side dishes. How else would we cook in the Tito’s kitchen?
Tart and tangy, our Cran-Orange Infusion is perfect for the holiday season as it holds on to seasonal flavors and smells like autumn in a glass. We suggest mixing it into a punch, or enjoying on the rocks. Try adding an orange slice for a sweet garnish to top it off.
1 cup frozen cranberries
2 whole orange peels
Boil the frozen cranberries for about 5 minutes or until they pop and let cool.
Add Tito's, cranberries and orange peels to a Tito's Beverage Dispenser.
Let sit for two weeks before straining out fruit.
Pro-Tip: Be careful to avoid the white pith of the orange as that can make your infusion bitter.
Trust us. You’ll want a few extra spoonfuls of this spiked cranberry sauce to top of your Thanksgiving meal. This sweet side serves up to 4 people.
1 (12-oz) bag fresh cranberries, rinsed, drained, and picked through
1 cup sugar or coconut sugar
1/2 cup water
1/3 cup Tito’s Handmade Vodka
In medium saucepan over moderate heat, bring cranberries, sugar, and 1/2 cup water to a boil, stirring often to dissolve sugar.
Reduce heat to low and simmer, stirring often, until sauce has thickened and reduced to about 3 cups. About 15 minutes.
Transfer sauce to another bowl and stir in Tito’s. Let cool, and serve chilled or at room temperature.
This versatile punch incorporates all your favorite fall flavors, and is always a seasonal success. With sweet apple cider, effervescent ginger beer, and bubbly prosecco, you'll be asking for seconds of more than just stuffing.
1 bottle prosecco
1 gallon apple cider
24 oz ginger beer
3 apples, sliced
2 oranges, sliced into triangles
8 cinnamon sticks
Cinnamon sugar, for rimming glass
Add all ingredients to a large punch bowl.
Give the punch a stir and serve with cinnamon sugar-rimmed glasses.
Pro-Tip: Let your guests add their own ice, so the punch doesn't become watered down.
Kale is packed with all the good-for-you stuff, and this buzzy side is a perfect, lighter compliment to a table filled with heavy, holiday goodies. This savory, spiked side of greens serves up to 4 people.
1 medium shallot, minced
1 clove garlic, minced
1 tablespoon balsamic vinegar
1 tablespoon Tito’s Handmade Vodka
1/4 cup olive oil
Salt & pepper, to taste
6 cups torn kale leaves
2 teaspoons lemon juice
1/3 cup toasted pepitas
1/4 cup blue cheese, crumbled
In a small bowl, whisk together vinaigrette ingredients and season to taste.
In a serving dish, sprinkle torn kale leaves with lemon juice. Gently massage the kale, softening the greens with the acid.
Sprinkle pepitas on top of the kale and toss with the vinaigrette.
Finish off the salad with the crumbled blue cheese & serve.
Our Thanksgiving Tito's & Tonic epitomizes ease and is oh-so refreshing. Sometimes, between hours spent in the kitchen and hours chatting with your out-of-town cousins, you need a break during the holidays, and this cocktail has got you covered. Start sipping this seasonal favorite and the tension of turkey day will melt away.
4 oz tonic water
Pour ingredients into a glass over ice, stir, and enjoy.
Shake up some of the standard holiday favorites, and add this savory, aromatic, spiked antipasto to your spread. This recipe serves up to 4 people.
6 – 8 oz mushrooms
1 red bell pepper, cut into 1/2” slices
6 garlic cloves, quartered
1 cup garbanzo beans, drained & rinsed
1/2 cup whole olives
1 can quartered artichoke hearts, drained
1/2 cup olive oil
1/2 cup water
2 teaspoons lemon juice
1 teaspoon red wine vinegar
2 tablespoons Tito’s Handmade Vodka
2 tablespoons fresh herbs (thyme, parsley, tarragon)
Salt to taste
Mix all ingredients together in a bowl.
Cover and let marinate for at least 1-4 hours before serving.
Serve with crackers, lettuce cups, or crusty bread.