Words by: Difford's Guide
Thanksgiving, the third Thursday in November when America sits down to an enormous turkey dinner, and perhaps a few cocktails to wash it down.
Thanksgiving's origins hark back to a celebration at Plymouth in 1621 where pilgrims and native Americans enjoyed the produce of the harvest. Nowadays New York enjoys a mammoth parade and the President will 'pardon' a turkey, allowing it to live rather than join its siblings roasting in ovens across the country as the nation writhes in an orgy of gluttony. Pass the cranberry sauce.
Made with golden rum, Grand Marnier, orange juice, lime juice and pimento allspice liqueur, this can be served hot or cold.
Based on vodka with cranberry liqueur, cranberry juice and lime juice, this is rich and fruity, but with that customary dry cranberry finish.
American Pie Martini
This berry and apple pie has a tangy bite with bourbon, apple schnapps, crème de myrtille liqueur, cranberry juice, apple juice and lime juice.
Based on cognac, this single serve recipe and a microwave provide a cheats way to make this warming, spicy and filling meal in a glass.
Give Me A Dime
Creamy, sweet and tasty with white crème de cacao, butterscotch liqueur and cream.
A long version of the Sour Apple Martini, made with vodka, sour apple liqueur, apple juice, lime juice and pomegranate (grenadine) syrup.