Looking for a few fun cocktails that don't completely derail your diet? Look no further than these festive creations, courtesy of Red Rooster's chef Marcus Samuelsson. Happy Thanksgiving!

Apple Spiced Martini
(Makes 1 cocktail and enough base for 28 cocktails)

2 oz. Skyy Vodka
1/2 oz. lime juice
1/2 oz. Apple Spiced Simple Syrup (recipe to follow)
2 dashes angostura bitters
Slice of apple (for garnish)

Put all ingredients in shaker. Add ice and shake. Strain through Hawthorn shaker into chilled coupe glass garnished with apple.

Ingredients (For Apple Spiced Simple Syrup)
1 tsp. cinnamon, ground
1 tsp. ginger, ground
1 tsp. allspice, ground
1 tsp. nutmeg, ground (freshly ground if possible)
1 cup granulated sugar
1 slice of a red apple, ¼ inch thick
1/2 cup water

Place all ingredients in small saucepan. Bring to boil. Strain into airtight container. Cool. Refrigerate. Will stay fresh for up to 2 weeks.

White Sangria
(Makes 16 cocktails)

2 cups Vodka
2/3 bottle white wine
2 oz. lime juice
8 oz. orange juice
8 oz. apple juice
1 mango, cut into cubes
2 pears, cut into cubes
Pear and strawberry for garnish

Soak fruit in juices and vodka for two hours to overnight (feel free to add more SKYY for a stronger drink). Stir together in a pitcher and serve in wine glass. Garnish with pear and strawberry.

Basil Gimlet
(Makes 1 cocktail)

2 oz. Vodka
1 oz. lemon juice
3/4 oz. honey solution (1:1 honey and hot water)
5 small basil leaves

Fill shaker with ice and all ingredients. Shake vigorously. Strain and serve in a martini glass garnished with basil.

The Savoy
(Makes 1 cocktail)

2 oz. Vodka
3 red grapes
3 bunches of white grapes
1 oz. lemon juice
1/2 oz. agave syrup

In a rocks glass, muddle two red grapes and two white grapes. Shake vodka, lemon juice and agave together with ice and strain over muddled grapes. Garnish with a skewer of 4-5 grapes.