Thanksgiving Cocktails and a Punch

By: Warren Bobrow

Reprinted from Williams-Sonoma Blender Blog

I love the idea of a blazing fire, accompanied by friends and family gathered together at the table to share a Thanksgiving meal.

Redline Cocktail

This important holiday evening is started nicely with cheery glass of Cava, or Spanish sparkling wine. I then add a fire-roasted fruit puree. I’ve taken organic strawberries, charred them in a dry, yet sizzling hot, cast iron pan, let them cool, then run them through the food processor. I adjust the sweetness to taste with agave syrup, I then add a dollop or two of this smoky-sweet puree into each glass. Use two pints of strawberries and two 750 ml bottles of Cava for 8 people.

The tangy-sweet-tart quality of the strawberries when added to a mineral-tasting Cava just says a welcoming celebration in your spirited glass. You don’t need very much of this drink to say greetings and please join us at our bountiful table.

Dyed in the Wool

Another easy and exotic drink is a spin-off on the classic Rob Roy cocktail. In this case blended, (not single malt) scotch whiskey is added to a short rocks glass. I then add some freshly squeezed lemon juice and some cool, rustic apple cider. A small splash of sweet vermouth finishes the drink.

The earthy, richly scented cider melts into the deeper tastes of scotch and the sweetness of the cider. Scotch and apple cider is a very sophisticated and a slightly under-the-radar combination.

2 shots blended scotch

1 shot sweet vermouth

1/4 cup apple cider (preferably unpasteurized, unfiltered)

2 Tbs. freshly squeezed lemon juice

Angostura Bitters

Lemon twist for garnish

To a cocktail shaker add the blended scotch, sweet vermouth, apple cider and the freshly squeezed lemon juice with ice.

Shake and strain into a short rocks glass with a lemon twist and a shake or two of Angostura Bitters to finish. Serves 1.

Apple Betty Punch

For all of you wine lovers out there, may I recommend instead a perfectly lovely, crisp punch to go along with your dinner? Hard apple cider is marvelous when combined with sparkling, non-alcoholic cherry juice and some lemon and lime juices for spark. The flavors of hard cider with the citrus juices are marvelous with turkey and all of your fixings!

1 bottle of hard cider

1/2 bottle of non-alcoholic cherry cider

1/2 bottle of seltzer water

1/4 cup each of lemon and lime juices

2 cups ice

Mix all ingredients together, pour over ice and serve with round slices of lemon and lime. Makes 20 four-ounce portions.

If you don’t want an alcoholic beverage, please substitute non-alcoholic sparkling apple cider for the hard variety and use a bit of seltzer water for that celebratory fizz.

Spiced Scotty Toddy

Dessert also calls for a deeply warming hot toddy. I’m especially fond of the classic Hot Buttered Rum. The extra warmth a toddy offers is the perfect send-off to your friends.

This drink is an exotic approach to the classic boiling hot water-based toddy, with the addition of sweet butter. You can also use freshly whipped cardamom and ginger-sweetened cream on top of the mug instead of butter; it’s your choice. I like to use dark spiced rum or a home-spiced whiskey for this hot drink.

After Dinner

For an interesting after-dinner drink, I suggest something a rich glass of Pedro Ximenez Sherry or an older vintage of Madeira — it’s rich and thick, a dessert in a glass! Ask your local wine store what they carry. Use this rule of thumb: dry sherry for appetizers, sweet juicy sherry with dessert.

4 to 5 shots spiced rum or good blended whiskey that you have spiced a few weeks in advance (see note below)

1 quart or more hot chai tea or strong black tea

1 pat sweet butter per drink (if you use whipped cream, eliminate the butter)

Pour a shot rum or whiskey into 4 or 5 preheated mugs, then distribute the chai tea among the mugs. Top with butter pats or spiced, sweetened whipped cream. Serves 4 to 5.

*How do I spice whiskey? Add apple pie spices with a split vanilla bean to a cheesecloth bag. Submerge into a bottle of whiskey for a couple of weeks before using. Use the spiced whiskey for all your whiskey-based cocktails.

Happy Thanksgiving!

Non-traditional/new traditional Thanksgiving drinks.

I love the idea of a blazing fire- friends and family gathered together to share a meal. A celebratory evening is started nicely with cheery glass of cava and to it, the addition of a fruit puree. I’ve taken organic strawberries, charred them in a cast iron pan, run them through the food processor *adjusting the sweetness to taste* then added a dollop or two of the puree into each glass. The tangy-sweet quality of the strawberries when added to a chalky tasting Cava just says celebration in a glass. You don’t need very much of this drink to say welcome to our table.

Another easy and exotic drink is a take off on the classic Rob Roy. In this case Blended Scotch Whiskey, instead of expensive Single Malt- is added to a short rocks glass with a tablespoon of freshly squeezed lemon juice and topped with cool, rustic apple cider. A small splash of sweet vermouth finishes the drink. The cider melts into the deeper tastes of whiskey, the sweetness of the cider and the herbaceous tinge of sweet Vermouth.

It is a very sophisticated drink.

Of course I recommend instead of a usual bottle of wine, a perfectly lovely, tangy punch to go along with dinner.

Hard apple cider is marvelous when combined with sparkling cherry juice and some lemon/lime juice for spark. The flavors of hard cider with the citrus juices are marvelous with turkey and the all your fixings! You can drive up the alcohol level with some dark rum.

Dessert calls for the classic and deeply warming- Hot Toddy.

I’m especially fond of a hot buttered rum to go with a pumpkin or apple pie. It’s a classic and the extra warmth it gives to the body (and spirit) is the perfect send-off to your friends!

The Chai Tea Toddy is an exotic approach to the classic water based Toddy with a bit of sweet butter. You may also use freshly whipped sweetened cream on top instead of butter- your choice.

I like to use dark spiced rum or a spiced whiskey for this hot drink.

1 quart hot Chai tea or black tea. If you want to make the drink sweeter, use some ginger/cardamom simple syrup

4-5 shots Spiced Rum or good blended Whiskey that you have spiced a few weeks in advance. (save that expensive single malt for another day)

1 pat sweet butter- per drink

If you use whipped cream, eliminate the butter.

How do I spice whiskey? Add apple pie spices with a vanilla bean (split) to a cheesecloth bag. Submerge into a bottle of whiskey for a couple of weeks before using. Use the spiced whiskey for all your Whiskey based cocktails.