Don’t Forget the Cocktails to go with Your Thanksgiving Dinner
Don’t forget the cocktails! You’ve bought the turkey and ham, you’ve planned what pies to make and grandma’s stuffing recipe is taped to the frig. But have you given any thought to your Thanksgiving beverages? You want something festive that will compliment your menu. Something that will make a statement, but not overpower the food you are serving.
Here are a few suggestions that should go with just about anything you are serving.
Little Drop of Poison
0.25 oz Fernet-Branca
1.5 oz Templeton Rye
0.75 oz PX sherry
2 dashes of walnut bitters
1 dash of Peppercorn Tincture
Lie To Me
0.25 oz Fernet-Branca
1.5 oz rum
0.5 oz Creme du banane
0.5 oz of lemon juice
Caffe Borghetti rinse
3 dashes chocolate mole bitters
Dbl Shaken / large molded rock / shaved ginger cookie
Pumpkin Spice Pie Martini
2 oz. Deep Eddy Original Vodka
1 oz. Dark rum
1 oz. Half n half
2 tbsp. Canned pumpkin puree
1 oz. Maple syrup
¼ tsp Pumpkin pie spice
¼ tsp Vanilla extract
- Smash up the graham crackers, cinnamon and sugar together.
- Wet the rim of the glass with maple syrup and dip it into your cinnamon, sugar, cracker mixture.
- Combine remaining ingredients into yourcocktailshaker and shake for 30-45 seconds.
- Pour and strain into your rimmed martini glass.
- Garnish with a little bit of grated nutmeg and cinnamon stick.
Deep Cranberry Bliss (created by Bartender, William Escalante at The Bygone Restaurant)
1 ½ oz. Deep Eddy Cranberry Vodka
¾ oz. ginger syrup*
¾ oz. Tait Farms spiced apple shrub
½ oz. fresh lime juice
1 dash of apple bitters
Method: Shake and strain into a highball glass. Top with a splash of club soda and garnish with dried cranberries and a lime wedge.
*Peel and mince ½ pound ginger. Add ginger to 8 cups water and bring to a boil. Lower heat and simmer 20 minutes. Strain and discard ginger. Add 8 cups sugar, stirring to dissolve.
Beyond The Promenade
1 ½ oz. Avion Anejo
30ml Cinnamon Anise Syrup
30ml Pumpkin Puree
15ml Fresh lemon juice
Method: Combine all ingredients in shaker tin, add ice and shake vigorously. Strain into Pilsner glass with crushed ice.
Garnish: Cinnamon dust and Star of Anise
Cinnamon Anise Syrup: Add 1qt. of simple syrup,
3 cinnamon sticks, 2 star of anise, and 1 clove.
Simmer in med heat for 8 – 10 minutes
Woodford Reserve Bourbon Milk Punch Milk Punch
2 cups cream
2 cups whole milk
1 cup Woodford Reserve bourbon
¾ cup sifted powdered sugar
½ vanilla bean
Fresh grated nutmeg
Method: In a metal bowel over an ice bath, whisk sugar, cream, milk, and bourbon until nice and frothy. Add vanilla bean and strain through fine mesh strainer into pitcher. Place pitcher in freezer for 30 minutes to an hour stirring on occasion. Pour into glass and garnish with freshly grated nutmeg.