It’s a lovely, if windy, morning and promises to be a rather delightful Thanksgiving. My icebox persimmon pie is set, the ingredients for cornbread dressing are waiting by the stove—all that’s left is to mix up some cocktails, chill a few beers and enjoy a long day of food, football and more food. If you haven’t already picked a cocktail or two for today, take a gander at this list of ten fall-friendly cocktails we put together, or keep reading here for number eleven.
Here we have a little tipple from mixologist Junior Merino that is absolutely perfect for the Thanksgiving table. Taken from last year’s Food & Wine cocktails guide, the Sherry Cocktail makes use of sherry and brandy for its base. Combined with some simple homemade pomegranate grenadine, it has a rich flavor that can stand up to the usual decadent holiday spread.
1 oz palo cortado or amontillado sherry
1 oz brandy (preferably Spanish)
½ oz grenadine
¼ oz fresh lemon juice
¼ oz Cherry Heering
Shake all ingredients over ice and strain into an ice-filled double old-fashioned glass. Garnish with a flamed orange twist and a brandied cherry.
Sherry has fallen out of favor in modern cocktails; actually, it seems rare to find sherry anywhere but in the cook’s repertoire. Once sherry was a popular dinnertime wine and an equally popular cocktail ingredient, so this harkens back to the flavors you would find in a nineteenth century cocktail in a more modern presentation. Sherry has a very strong, rich flavor which mixes nicely with brandy, while the grenadine and Heering emphasize the fruit notes and the lemon brings some needed acidity. Will it change your life? Probably not. But it will be nice companion to your turkey (or Tofurkey) before, during or after dinner, and it will complement the dressing, cranberry sauce, green beans…you get the idea. Cheers, and have a wonderful Thanksgiving!