An Excuse To Drink – Last-Minute Thanksgiving Cocktails

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Well, it’s T-minus one day to Thanksgiving and that’s enough to give even the most hardened kitchen commando an excuse to drink. Butterball on the speed dial, spouses, children or significant others sent out on raids for forgotten ingredients and relatives hitting your driveway like those Russian paratroopers in the school invasion scene from “Red Dawn”: I’m reaching for a bottle just thinking about that.

So, if the dinner cocktail is one of those things that’s just slipped your mind this year, here’s a great list of appropriate tipples, from some great mixologists, courtesy of Russian Standard Vodka, Frangelico and Flor de Cana Rum!

Thanksgiving in Russiaimage001.jpg

original recipe by Duane Fernandez Jr. of Entwine Bar in New York City

  • 1 ½ oz. Russian Standard Vodka
  • ¾ oz. Pumpkin puree
  • ½ oz. Frangelico Hazelnut liqueur
  • ½ oz. Lime juice
  • ¼ oz. Agave nectar

Rim glass with graham cracker crust or top with a seasonal fruit. Shake and double strain into cocktail glass and garnish with nutmeg.

Frangelico Flipimage003.jpg

Original recipe by Neal Bodenheimer of Cure Bar in New Orleans

  • 2.5 oz Frangelico
  • .5 oz simple syrup (1:1 uncooked)
  • 1 whole egg
  • Angostura bitter spray.

Dry shake whole egg. Add frangelico and simple syrup. Shake 20 times. Double strain and pour into a martini glass. Spray angostura bitters on top and a cinnamon stick.

Thanks, NicaraguaStyle: "Neutral"

Original recipe by Jonathan Pogash of the thecocktailguru.com

  • 2 oz. Flor de Cana 7yr old rum
  • 1/2 oz. crème de Yvette
  • 3/4 oz. black pepper vanilla syrup
  • 3/4 oz. fresh lemon juice

Add all ingredients to an iSi “Twist and Sparkle” carbonating beverage system, then pour over ice into highball glass. Garnish: lemon wheel and vanilla bean Serve with: caramelized pecans

Fall Fig Cocktail with Mapleimage007.jpg

recipe by Linnea Johansson, Chef and Party Planner from New York City

  • 2 oz Russian Standard Vodka
  • 1/2 oz Maple Syrup
  • 1 tbsp of fig puree
  • 2 oz Lemon Juice
  • 1 oz Regatta Ginger Beer

Garnish with 1 honey comb log dipped in maple syrup. Muddle the fruit and syrup in a shaker, add the lemon juice and Russian Standard. Add ice and shake well. Strain into a glass and top with ginger beer. For garnish, dip honey comb in maple syrup and place atop the cocktail.

 

About Gregory Priebe

Time Lord Bartender: Two livers, sonic corkscrew, liquor cabinet "bigger on the inside".