Grooving into Thanksgiving Day with Fabulous Cocktails and Desserts!!
It’s Thanksgiving Day with family and friends getting together to celebrate. No one says that turkey is required, heck you could have carnitas burritos or lasagna if you wanted it.
One thing that is essential is a great cocktail or beverage that you can share with guests that will add a little sparkle and zip to the holiday
Adam and Veev!
1 ½ ounce VeeV Açaí Spirit
1 ounce fresh lemon juice
¾ ounce simple syrup
2 ounce apple juice or cider
¾ ounce Applejack or Calvados (go with Calvados if you can find it! Stevie)
Apple slice or sprig of mint, for garnish
Shake all ingredients well with ice and strain into an ice-filled highball glass. Garnish with the apple slice or sprig of mint.
Thanks to Veev for the great cocktail.
Looking for something a bit different-to counterpoint the richness of the food?
Corzo Holiday Cider
1½ parts CORZO SILVER Infusion Tequila
1 part Apple Juice
¾ part Simple Syrup
Garnish: Apple Slice
Shake all ingredients with ice in a mixing glass and strain into a chilled martini glass.
Perfect for those who want a more tropical feel in their drinks.
BACARDI DRAGON BERRY & GINGER
3 parts BACARDI DRAGON BERRY Flavored Rum
1 part Ginger Ale
Pour ingredients over ice and garnish with a lime wedge.
Desserts– my favorite part of the meal. I love to have champagne or a great non-sweet cocktail (Hendricks Gin anyone? Or a Hennesey cognac please!). Here are a couple of pushing the envelope recipes that I think you might give a go. I will work on that Bananas Flambe.. it’s the flambe that’s got me puzzled so I don’t set the place on fire.
Thanks to Van Gogh Vodka for these great recipes. Their array of flavored vodkas make for interesting creations both in a glass and in food.
Delicious Sautéed Apples with An Espresso Vodka Caramel Sauce
Makes 8 servings.
6 ripe but firm golden delicious apples, cored and quartered — or if you want to try Fuji or Gala apples for a slightly different taste, that would be interesting)
1 cup powdered sugar
1 cup granulated sugar
1 cup heavy whipping cream
8 tablespoons unsalted butter
½ cup Van Gogh Double Espresso Vodka
2 tablespoons butter
vanilla ice cream
garnish sprigs of mint (optional)
Place the sugar in a medium sized pan and place over medium heat, let it caramelize. You will see it liquefy, and when it turns a dark golden color, add the Van Gogh Double Espresso Vodka (carefully) and cream, then reduce heat. Stir in butter. Let the butter melt, and remove from heat.
Melt 2 tablespoons of butter in sauté or frying pan. Shower the apples with powdered sugar and place them the pan (it should be a medium heat). Cover pan and sauté for about 10 minutes or until tender.
I normally just turn them once, halfway through the cooking time which means they should brown up a bit and will soften and start to carmelize.
To serve, place a scoop of vanilla ice cream in a bowl, and top with grilled apples. For the finale, drizzle espresso caramel sauce over apples. Garnish with mint, if desired.
This is definitely a killer dessert. Skip the mint, go for chopped pecans, toasted almonds or walnuts over the top for a toffee-like experience
Dutch Chocolate Crème Anglaise
3 large egg yolks
1½ tablespoons sugar
1 cup half and half
1 tablespoon Van Gogh Dutch Chocolate Vodka
In a medium-size bowl, beat yolks and sugar together until the mixture lightens in color and leaves a stream as you mix. Scald Half-And-Half, then add it in a stream to the mixture, stirring constantly. Transfer the custard into a saucepan, and cook it over moderately low heat. Keep stirring until custard thickens (please don’t let custard boil; it will split). Remove pan from stove and add Van Gogh Dutch Chocolate Vodka. Strain the sauce through a fine sieve into a bowl. Place bowl over ice to help it cool, stirring occasionally. Cover and chill until needed.
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