To create a cocktail inspired by Thanksgiving dinner you don’t actually have to create a stuffing-infused simple syrup or garnish a drink with a turkey leg. It’s as easy as choosing one element of Thanksgiving dinner, take cranberry sauce for example, and using that element to craft a cocktail like the “EFFEN Toasted White Cranberry.” Or you can even try your luck at a cocktail made using a boozy infusion of various spices and cranberries. Take the Wild Turkey-created “Kentucky Thanksgiving,” it calls for the addition of Wild Turkey infused with cardamom seeds, dried cranberries, and cinnamon.
In case either of those two cocktails sounds like an enticing addition to your Thanksgiving dinner, you can find their recipes blow. Oh, and I’ve also included a bonus, non-Lushworthy recipe as well courtesy of Crown Royal Maple.
1.5 oz. Wild Turkey Thanksgiving Infusion*
1 oz. lemon juice
.25 oz. Maraschino Liqueur
.25 oz. Campari
.5 oz. Demerara syrup
Mix all ingredients in a mug and add 3oz hot water. Stir and garnish with a wide lemon disc twist.
*In a wide-mouthed glass infusion jar place 1 liter of Wild Turkey 101 and 2 barspoons of cardamom seeds. Close and leave in a dark cool place for 1 day. Strain out cardamom and add 1.5 cups dried unsweetened cranberries and 3 sticks of cinnamon. Close and leave for another two days, agitating once per day. Strain solids and store in the original Wild Turkey bottle with proper labeling.
1 1/2 parts EFFEN® Salted Caramel Vodka
1 3/4 parts White Cranberry Juice
1/4 part Fresh Lemon Juice
1/4 part Simple Syrup
Garnish: Toasted Coconut Flakes
In a mixing glass, combine all ingredients and shake with ice. Strain into a rocks glass over ice. Garnish with toasted coconut flakes.
***Non-Lushworthy Bonus Recipe (Since this is a food-inspired list, might as well include a recipe for an actual food dish)***
Maple Bacon, Scallop, and Apple Stacks
6 strips bacon
1 tablespoon unsalted butter
12 dry-packed sea scallops, tough muscles removed
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 cup Crown Royal Maple Finished Whisky
2 teaspoons packed dark brown sugar
1 medium tart apple, such as Granny Smith, halved, cored, and cut into 12 thin slices
1/2 small red onion, very thinly sliced
1. In a large skillet, cook the bacon over medium heat, turning occasionally, until browned and crisp, about 8 minutes. Drain on paper towels.
2. While the bacon cooks, pat the scallops dry and sprinkle with the salt and cayenne. To the bacon fat in the pan, add the butter and turn the heat to high. When the butter foam subsides, add the scallops in a single layer. Cook, turning once, until nicely browned and just opaque throughout, about 2 minutes. Transfer to a plate.
3. Drain any remaining fat from the skillet. Add the Crown Royal Maple Finished Whisky and boil, stirring and scraping the browned bits from the pan, until reduced to 1/4 cup, about 5 minutes. Stir in the sugar until the mixture becomes syrupy and thick, about 1 minute, then turn the heat to low. Break each strip of bacon into half and add to the syrup. Cook, turning, until well coated and caramelized.
4. On each apple slice, stack a scallop and a piece of bacon. Garnish with red onion slices and serve.