A Tale of Two Thanksgiving Cocktails
2017 World Class US Bartender of the Year Chris Cardone thinks it’s time to spice things up. Here, he shares two very tasty, very flavorful cocktail recipes designed to pair perfectly with everything on the table.
Thanksgiving Today
Modern kitchen appliances didn’t exist when America’s “First Thanksgiving” occurred in November 1621, so the meal didn’t consist of any pies (and possibly not even turkey) which have become staples to any great Thanksgiving meal.
Today’s Thanksgiving celebrations now center on cooking and sharing a bounty of food with family and friends. Now, nearly 90 percent of Americans eat Turkey on Thanksgiving, according to the National Turkey Federation. Which makes me think... I can’t be the only person who isn’t very excited for dried-out turkey, right? The various sides and desserts are what move me from the couch, watching football games, to the table for the meal.
So, let’s think about how to spice up that turkey by cutting into its flavor profile. Although lacking almost any significant aroma profile, there are some subtle aroma and flavor notes that we can utilize with pairing turkey with other foods and/or a cocktail.
Turkey does contain similar aromas and flavors found in potatoes, as well as ingredients often found in stuffing, for example, thyme and sage. However, upon closer examination, you might notice that roast turkey meat also contains trace amounts of citrusy, fruity and nutty aroma molecules. This can allow us to pair it with ingredients such as oranges, cranberries and ginger.
Cocktails
Below are two possible cocktails that not only pair with your event’s sub-par poultry but also work with traditional sides and even your favorite desserts. The first cocktail “A Year’s Harvest” is meant more as an aperitif style spin on a French 75, which highlights the citrus heart of Tanqueray No. TEN, including notes of grapefruit, orange and chamomile, and has a bright acidity. The other cocktail, “Pass the Buck” is more of a twist on a Gentlemen’s Buck, featuring both Bulleit Bourbon and Zacapa No. 23. The cocktail has notes of baking spices from the bourbon, syrup, and ginger beer, but also contains subtle notes of vanilla, raisin and brown sugar from the rum. This cocktail is meant to hold up to the more prominent flavors during the main course. Both of these cocktails feature a common ingredient, homemade cranberry syrup, which is meant to provide a bridge of flavor to pair with the majority of food items on the table. With all that we’ve been through this year, I truly hope that this year’s Thanksgiving gives us an opportunity to really take pause and find gratitude for all we have in our lives and how much we care for our loved ones. Cheers
A Year’s Harvest
Pass the Buck
