Recipe courtesy of Paul Feig, founder of Artingstall’s Brilliant London Dry Ginįeig, the director behind films including Bridesmaids and Ghostbusters, created this take on classic cranberry sauce with a twist for those who look at the glass half full-and as a perfect antidote to this crazy year. “Amid all the rich, roasted, and savory, a touch of sweet, sour, and bitter enlivens the palate and makes the whole meal a bit lighter and brighter.” It accomplishes just what its namesake side dish does, he says. Don Papa rum gives lush body and aromatics, cranberry and pomegranate ends structure via tannin and acidity, citrus gives it a backbone and baking spices are warming. Rojo says this drink is inspired by a beloved must-have family recipe for cranberry sauce that he has made since he was twelve using just a cinnamon stick, honey bear and Tropicana pasteurized cranberry juice-albeit tweaked a bit.
Recipe courtesy of Ben Rojo, Mixologist at Angel’s Share and Black Emperor, New York, NY Stir until fully-incorporated, remove from heat, let cool and store in the refrigerator for up to a week. Strain into a rocks glass over fresh ice and garnish with grated nutmeg, if desired.īring an ounce of water to a boil, add 2 oz. cranberry syrup (Bixby uses housemade, but canned jellied is a fine substitute)Īdd all ingredients except nutmeg to a cocktail shaker, add ice and shake until well-chilled. Among this year’s creations is a Yam Casserole Old Fashioned, Stuffing Daiquiri and this drink, which mixes a potato vodka from Pennsylvania with ginger liqueur, cranberry sauce and lemon baked apple bitters lend a touch of seasonal spice.
Since 2015, the whiskey mecca has been serving a five-course Thanksgiving dinner in liquid form using house made ingredients like sweet potato-infused Bourbon, savory stuffed rum and jet puffed marshmallow syrup.