For thanksgiving this year, I made two cocktails for pre-dinner drinks. Here are the full recipes.
Flannel Shirt
A recipe from Jeffrey Morgenthaler, this whisky and apple cocktail with spiced notes tastes like Thanksgiving in a glass.
- 13⁄4 oz/50 ml scotch whisky
- 11⁄2 oz/45 ml fresh apple cider
- 1⁄2 oz/15 ml Averna amaro
- 1⁄4 oz/7.5 ml fresh lemon juice
- 1 tsp/5 ml 2:1 brown sugar syrup
- 1⁄2 tsp/2.5 ml allspice dram
- 2 dashes Angostura bitters
Combine the Scotch, apple cider, Averna amaro, lemon juice, Demerara syrup, allspice dram, and bitters in a cocktail shaker. Shake with ice cubes and strain over fresh ice into the glass of your choice. Garnish with an orange twist or apple slice.
Recipe printed courtesy of jeffreymorgenthaler.com
Bodega Blossom
A persimmon infused twist on the negroni, the original recipe was published in Imbibe magazine, and is repeated here. The recipe served at Thanksgiving was modified slightly with fresh persimmon juice, to work better as a batched drink with ice.
- 1 1/2 oz. persimmon-infused genever
- 3/4 oz. olorosso sherry
- 3/4 oz. Bonal
- Tools: mixing glass, barspoon
- Glass: coupe
- Garnish: persimmon slice (optional)
Combine all ingredients and stir with ice. Strain into a chilled glass and garnish, if using.
FOR THE PERSIMMON-INFUSED GENEVER:
Combine 750 ml. of genever with 5 oz. of dried persimmons, and let infuse for 1 week. Strain before using.
Courtesy of Matt Grippo, Blackbird, San Francisco