Okay, if you guys are anything like me then you’ve for sure planned out your Thanksgiving menu by now. And I want to know what it is. Seriously, I love hearing people’s plans for this most wonderful food-filled holiday, so please share if you have a spare second.
We are having a small get together, just the four of us plus three more friends but I plan on making enough food to feed you and everyone you know so if you’re in the area feel free to come on over. Here’s what I have in mind:
Thanksgiving Menu 2015
This Mezcal Cocktail
Green Chile Whipped Goat Cheese and Crackers from 101 Cookbooks
Potato, Garlic, and Leek Soup from Two Red Bowls
Sweet Potato Casserole Tian from Beard + Bonnet
Roasted Brussels Sprouts with Warmed Turkey Bacon Vinaigrette from What’s Gaby Cooking
Now, let’s get back to that cocktail, shall we?
The inspiration for this drink came from one of my favorite sites A Thought For Food. A while back Brian posted a gorgeous scaled-down mezcal cocktail with loads of citrus, honey, and of all things, sesame oil. I’m always on the hunt for mezcal inspiration and this one was a gem.
I wanted to use these flavors but in a drink I can make for a crowd. We all know the secret to a successful party is a signature cocktail but no one wants to play bartender all night, especially on Thanksgiving when you are also roasting a turkey, mashing potatoes, whisking gravy, and negotiating family drama all at the same time.
I think you’re going to like what I came up with. Its simple but sophisticated with smoky undertones from the mezcal, a little fizz from the ginger beer, and bright notes from the citrus. If you’re feeling fancy this ice ring is beautiful and a snap to put together and freeze the night before.
If you haven’t gotten your drink sitch planned out yet friends, this one just might be it.
Inspired by A Thought For Food
This drink is made for holiday entertaining. Mix it together then set it out for guests to help themselves.
- 4-5 cups water
- 1 cup cranberries
- 1 lime, sliced
- 1 clementine, sliced
- 2 cups mezcal
- 2 (12-ounce) bottles ginger beer
- 12 ounces pineapple juice
- 1 cup fresh-squeezed orange juice
- 1/2 cup Grand Marnier
- 1/2 cup fresh-squeezed lime juice
- Mint sprigs, for garnish
- Orange wedges, for garnish
- The night before combine all the ingredients for the ice ring in a 10-inch tube pan or similar pan and freeze.
- Right before serving combine all punch ingredients in a bowl large enough to fit the ice ring. Place the bottom of the ice ring in hot water long enough to release. Place ice in bowl and serve each drink with an orange wedge and a sprig of mint.