We were sitting here thinking what would be involved in the ideal Thanksgiving cocktail. Naturally, it would have to include Wild Turkey. We wanted something that would invoke the herbs, spices, and sweetness of a properly satiating Thanksgiving meal. It also made sense to add Applejack, one of our favorite add-ins for Autumn cocktails in general, and cardamom bitters would give us the spiciness we were looking for. We also remembered that we had some blackberry thyme shrub in the fridge still, and that would be the veritable cranberry sauce on the Wild Turkey.
As it happened, we had made a cocktail earlier in the evening using some fresh rosemary from the yard as a garnish, and we decided to leave the rosemary in the glass, more out of laziness than creativity. However, the nose of the rosemary, along with the thyme in the shrub, turned out to be the perfect herbal component for this Thanksgiving potion. A little Cynar, an artichoke-based apertivo, added some additional herbal bitterness we needed, and a splash of sweet vermouth tied it all together.
- 1 ounce Wild Turkey 101
- 1 ounce Applejack
- 1/2 ounce sweet vermouth
- 1/2 ounce Cynar
- 1 teaspoon blackberry/thyme shrub
Stir and strain into a coupe glass. Garnish with a sprig of rosemary.
This was honestly right up there with the best cocktails we’ve ever concocted. A great deal of labor went into the creation of each ingredient. We are grateful we had ready access to such rich, decadent fare. We are grateful for the cocktail education that led us to keeping each of those ingredients in our stock. We are grateful for the bounty of this drink. It has truly lived up to its name.