Each recipe is made with a Southern Comfort blend

With Thanksgiving, Friendsgiving and Holiday meals close on the horizon, fridges and pantries are quite full this time of year. Sazerac House bartenders Rhiannon Enlil and Matt Ray collaborated to come up with some unusual, yet tasty drink recipes to solve the overstocked kitchen situation.

Instead of tossing leftovers or re-heating the same meal, you can try making one of these festive mixed drinks. From cocktails made from homemade pecan syrup, cranberry sauce and pumpkin puree, there’s a drink to pair with every dish or create with any leftover.

Each recipe is made with a Southern Comfort blend, the original ready-for-anything whiskey (even leftover foods). Its approachable, smooth taste and versatile flavor profile compliments the seasonal foods featured in each drink.

Cran & Comfort by Rhiannon Enlil and Matt Ray, The Sazerac House

Ingredients:
1.5 oz Southern Comfort 100
2 tablespoons whole cranberry sauce
.75 oz Gran Gala Triple Orange Liqueur
1 oz lemon juice
Orange twist
Ice cubes

Instructions: In a blender, add the Southern Comfort 100, cranberry sauce, orange liqueur, lemon juice, and one scoop (about half a cup) of ice. Blend on high speed for ten seconds and pour entire contents into a short wine glass. Garnish with an orange peel and serve.

Southern Campfire by Rhiannon Enlil and Matt Ray, The Sazerac House

Ingredients:
1.5 oz Southern Comfort 100
1 tablespoon marshmallow fluff
1 oz dark crème de cacao
1 oz evaporated milk
Graham cracker crumble garnish
Ice cubes

Instructions: In the pitcher of the blender, add the Southern Comfort 100, marshmallow fluff, chocolate liqueur, evaporated milk, and one large scoop (about a cup) of ice. Blend on high speed for ten seconds and pour entire contents into a large soda fountain glass. Garnish with graham cracker crumble and serve.

Appleseed Sour by Rhiannon Enlil and Matt Ray, The Sazerac House

Ingredients:
1 oz Southern Comfort 100
.5 teaspoon maple syrup
.5 oz lemon juice
2-4 oz apple juice
Cinnamon stick garnish
Ice cubes

Instructions: In a short Collins glass, add the Southern Comfort 100, maple syrup, lemon juice, and apple juice, then add ice and stir. Garnish with a cinnamon stick and serve.

Hot Buttered Comfort by Rhiannon Enlil and Matt Ray, The Sazerac House

Ingredients:
1.5 oz Southern Comfort Black
.5 tablespoon spiced butter mix*
4 oz hot water

Instructions: Pour hot water into a mug and set aside to warm the glass. When the glass is hot, dump out the water. Scoop in the spiced butter mix* then add hot water, then stir until dissolved. Top with the Southern Comfort Black and stir once more. Enjoy while hot.

*Spiced butter mix: Combine half a cup of brown sugar with 4 tablespoons of room temperature unsalted butter. Add half a teaspoon each of ground cinnamon and allspice, plus half a teaspoon of vanilla extract and a quarter teaspoon of freshly grated nutmeg. Mix until fully combined and keep refrigerated.

Southern Drawl by Rhiannon Enlil and Matt Ray, The Sazerac House

Ingredients:
2 oz Southern Comfort Black
.33 oz homemade pecan syrup*
10 drops Bittermens Mole' Bitters
Ice cubes

Instructions: In an old-fashioned glass, add Southern Comfort Black, pecan syrup*, and bitters. Add ice, stir and serve.

*Pecan syrup: Simmer 1 cup of crushed pecans in 2 cups of water for 10 minutes. Strain and measure, then add an equal amount of brown sugar to the liquid and stir until dissolved. Bottle and refrigerate.

The First Thanksgiving by Rhiannon Enlil and Matt Ray, The Sazerac House

Ingredients:
2 oz Southern Comfort Black
1 oz 100% Apple Juice
.33 oz pure maple syrup
1 rounded teaspoon of cranberry puree
Cranberries for garnish
Ice cubes

Instructions: In a mixing tin, add the Southern Comfort Black, 100% apple juice, maple syrup, and a rounded teaspoon of cranberry puree. Shake with ice and fine strain over fresh ice into a copper mug or rocks glass. Garnish with a spear of whole cranberries, apple slice and serve.

Ghostbuster by Rhiannon Enlil and Matt Ray, The Sazerac House

Ingredients:
2 oz Southern Comfort Original
.25 cup marshmallow fluff
1.5 oz cream
1 dash of vanilla extract
.25 oz pure maple syrup
2 cups of ice
Grated nutmeg garnish

Instructions: In the pitcher of the blender, add the Southern Comfort Original, marshmallow fluff, cream, vanilla extract, maple syrup, and two cups of ice. Blend on high for ten seconds and pour into a tall Collins glass. Garnish with grated nutmeg and serve.

100 Proof Pumpkin by Rhiannon Enlil and Matt Ray, The Sazerac House

Ingredients:
1.5 oz Southern Comfort 100
1 oz orange juice
1 teaspoon pumpkin puree
.5 oz pecan syrup*
.25 oz lemon juice
Toasted pecan garnish
Ice cubes

Instructions: In a mixing tin, add the Southern Comfort 100, orange juice, pumpkin puree, pecan syrup*, and lemon juice, then add ice and shake. Double strain into a coupe or cocktail glass. Garnish with a toasted pecan.

*Pecan syrup: Simmer 1 cup of crushed pecans in 2 cups of water for 10 minutes. Strain and measure, then add an equal amount of brown sugar to the liquid and stir until dissolved.

Southern Pie Old-Fashioned by Rhiannon Enlil and Matt Ray, The Sazerac House

Ingredients:
2 oz Southern Comfort Black
.5 oz pumpkin pie syrup*
10 drops Bittermens Elemakule Tiki Bitters
Orange twist garnish
Ice cubes
Large single ice cube or "rock"

Instructions: In a mixing glass, add the Southern Comfort Black, pumpkin pie syrup* and bitters, then add ice and stir. Strain over a fresh large ice cube in a short glass. Garnish with an orange twist.

*Pumpkin pie syrup: In a pot, add 1/2 cup of pumpkin puree, 1 cup of water, 1 cup of brown sugar, and 1/2 teaspoon of pumpkin pie spice, then simmer on low heat, stirring constantly until dissolved. Cool and fine strain through cheesecloth.