This post comes to us courtesy of writer and mixologist Warren Bobrow.
I love the idea of a blazing fire, accompanied by friends and family gathered together at the table to share a Thanksgiving meal.
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
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.
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.
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.
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.
About the author: Warren Bobrow is the Food and Drink Editor of the 501c3 non profit Wild Table on Wild River Review located in Princeton, New Jersey. Warren was an Iron Mixology Judge at the Charleston Wine and Food Festival 2012. He attended Tales of the Cocktail in New Orleans in 2011. Warren has published over three hundred articles in fewer than three years since his reinvention from executive assistant in private banking to author. Warren writes with a unique free-form style. He is a writer/mixologist on everything from cocktail flavoring and Biodynamic/organic wines to restaurant reviews. He writes for Edible Jersey, Voda Magazine, Foodista, Tasting Panel, Beverage News and Total Food Service Magazine. Warren is the “On Whiskey” columnist for OKRA Magazine in New Orleans part of the Southern Food and Beverage Museum. He was born and raised in Morristown, NJ on a Biodynamic farm.