A Thanksgiving Savory Sour
It can be a lot to go from breakfast mimosas directly into a heavy savory Thanksgiving dinner. The solution? A savory cocktail to be the bridge between the appetizers and dinner! This cocktail features a few flavors from dinner in a light and airy cocktail that will make you hungry and excited to dig into dinner.
This cocktail would be complimented well by numerous whiskeys and bourbons (I would avoid a rye whiskey for this cocktail) but for this drink, I specifically got to use a special Thanksgiving whiskey given to me by my friends at Tamworth Distilling called Bird of Courage. This corn-based whiskey has subtle flavors of cranberry, apple, and chestnuts are complimented by celery, parsley, sweet potato, and squash. Barreled for 5 years, this whiskey makes for the perfect cocktail before or after Thanksgiving dinner!
Ingredients
0.5 oz Beet Juice
1 oz Ginger Syrup
.75 oz Myer Lemon Juice
2 oz Bird of Courage Whiskey or Bourbon of choice
Egg White
Rosemary
Method
In a shaker, combine all ingredients and dry shake for 15 seconds.
Add ice and shake again for 20 seconds until chilled.
Strain into a chilled coupe glass and garnish with rosemary.
