Thanksgiving cocktails and digestifs

As Thanksgiving day approaches here’s a look at drinks to enjoy at the start of your party and then when you have had too much to eat.

Thanksgiving is celebrated across the US on Thursday, although many people will be extending their celebrations through to the weekend.

The tradition started to give thanks for good harvests and prayers of thanks and special Thanksgiving ceremonies will take place around the world.

Although the exact year that Thanksgiving started in the US is disputed, what is known is that George Washington first declared it a national holiday in 1789.

Whether you want to have a pumpkin pie Martini before your food, or help your stomach settle with a Hungarian bitters, here is a selection of Thanksgiving drinks for you to enjoy.

Of course if you over do it, then you might need to check out our Top 10 hangover cures.

Pumpkin pie Martini

Pumpkin pie seems to shout Thanksgiving as much as a roast turkey, and it is a better cocktail inspiration. There are a multitude of pumpkin pie Martini recipes available, but a lot call for a pumpkin pie spice, which is not easily available in the UK. So db has searched for a recipe that does not contain this spice mix. Mix together two tablespoons of condensed milk with three tablespoons of pumpkin puree and a pinch of cinnamon, then mix together 2oz of vanilla vodka and 1oz of butterscotch schnapps. Add the mixed puree to the liquid, shake with ice and pour into a Martini glass with a dash of condensed milk in the bottom.

Apple pie cider

This cocktail recipe comes from Martha Stewart and is a great hot cider drink to be enjoyed in the cold weather. The recipe calls for 1 ¼ quarts of apple cider, which is just under 1.5 litres, three tablespoons of light brown sugar, one teaspoon of ground allspice, half a teaspoon of ground ginger, ground cloves, freshly grated nutmeg, salt and half a cup of Calvados, or another brandy. Simply gently warm all the ingredients, except the brandy, in a saucepan, whisking together until it starts to simmer. Remove from the heat, add the brandy and serve with a cinnamon stick as a garnish.

USS Richmond Punch

Punch is like the Motown of the cocktail world – an old school, party classic – and the USS Richmond punch, is perfect for a US holiday. This recipe is for a party punch, so please be sensible. You’ll need one cup each of Jamaican rum, brandy, Port, and strong black tea as well as ¾ cup of sugar, 2oz of orange liquer, one-and-a-half bottles of Champagne and three lemons. Peel the lemons and muddle with the sugar and leave for about an hour for the lemon oil to leech out. Juice the lemons and add this to the sugar/oil mixture and the cup of strong tea and then strain the peel. Combine this mixture with the rum, brandy, Port and orange liquer. Refridgerate this for at least an hour, add the Champagne just before serving and serve over ice.

Cranberry mojito

With turkey being served it’s highly likely that cranberry sauce will be on the menu as well, so what are you going to do with your left-over cranberries? Make a cocktail, that’s what. There is a wide variety of cranberry cocktails to enjoy, but we decided on the cranberry mojito.

To make the cocktail simply mash one bunch of trimmed mint with half a cup of sugar and a few cranberries in a large pitcher. Add one and ¾ cups of light rum and one and a quarter cups of fresh lime juice and stir to dissolve the sugar. Mix in ¾ cup of cranberry juice, top up with chilled sparkling water and mix in lots of ice.

An American classic

For our final Thanksgiving cocktail we decided to go for an American classic – the Manhattan. Although the exact origin of the cocktail is the subject of various stories, it does appear to have originated in New York in the 1860s.

A traditional Manhattan should be made using rye whiskey, although bourbon or Canadian whisky is often used nowadays.

The Manhattan can be made in various ways, so here’s just one version. Combine 3/4oz of sweet vermouth with 2½oz of rye whiskey and a dash of bitters. Stir this mixture gently over ice and pour over glacé cherry, and for a classic touch twist an orange peel over the glass.

Underberg

After the cocktails, lots of food and wine, it is time for a digestif to help settle your stomach.

Digestifs often contain herbs and spices that are believed to help settle your stomach and Underberg contains a secret combination of “aromatic herbs from 43 countries”. Underberg’s website says the drink is “an aid to wellbeing” and that there is “scientific proof that it stimulates the digestive system”. Sold in single-portion bottles the idea is to take a small sip initially and then drink the whole portion of the drink, and it is claimed that after “just a few minutes you will feel Underberg’s beneficial effect”.

Grappa

Grappa is made using pomace and after being given EU protected name status it must be made in either Italy, Switzerland or San Marino to be called grappa. As well as being produced from pomace, the fermentation and distillation must also occur on the pomace in order for the drink to be called grappa. Most grappa is clear, but now aged grappas are becoming increasingly popular and these can take on different hues from the barrels they are stored in.

Unicum

Unicum is a Hungarian digestif and is widely regarded as one of the country’s national drinks. Like Underberg this is a herbal digestif contain more than 40 herbs.

The drink is now made by Zwack and the recipe has been kept secret by the family for over 200 years. Aged in oak barrels for six months Unicum can be drunk either chilled or at room temperature.

Limoncello

Limoncello is another traditional Italian digestif, although it is also produced in France and the Maltese island of Gozo. Lemon zest is steeped in grain alcohol until the oil is released and the resulting liquid is then mixed with a simple syrup.

Limoncello is usually served as a chilled digestif and as well as becoming increasingly popular in restaurants, it is also gaining traction as a home-made drink, as the lemon zest can be soaked in vodka.

Drambuie

Drambuie is a malt whisky-based liqueur, which, like so many other digestifs, has a secret recipe. Drambuie’s is a blend of herbs, spices and honey. Generally served straight or on the rocks, Drambuie can also be mixed with whisky to make a Rusty Nail.

Glayva is a similar Scotch whisky-based digestif, although it is generally thought to be a little sweeter than Drambuie. Glayva is made from a blend of Scotch whiskies, herbs, cloves, almonds, anise, heather honet and citrus fruits.

More digestifs

Distilled and fortified wines are also often enjoyed as an after-dinner drink.

Drinks such as brandy, Port and Sherry as well as vermouth and Maderia can be served as digestifs at the end of a meal.