The night before Thanksgiving, or warmly known in some circles as Drinksgiving, can leave you feeling a little rough around the edges on the big day. We went through the archives from our friends over at Wine Enthusiast and found the ultimate cure-all. This savory cocktail follows a meaty mixologist trend while bringing together all of the things you love about Thanksgiving.
We recommend enjoying a glass right before all of your family arrives to set you right as rain.
Turdrunken Sour by Nico de Soto of Mace
1½ ounces duck fat-washed Wild Turkey 101 Rye Whiskey*
¾ ounce Cointreau
¾ ounce lemon juice
½ ounce The Chook Sparkling Shiraz
Rosemary sprig, for garnish
Add the whiskey, Cointreau and lemon juice to a cocktail shaker filled with ice. Shake until chilled, and strain into a rocks glass filled with ice. Delicately pour the wine over the back of a cocktail spoon to float it on top of the drink. Garnish with the rosemary sprig.
*Duck fat–washed Wild Turkey 101 Rye Whiskey:
1 750 ml bottle Wild Turkey 101 Rye Whiskey
2 ounces duck fat, rendered
For the Duck fat–washed Wild Turkey 101 Rye Whiskey, combine the whiskey and duck fat in a wide-mouthed jar. Shake thoroughly, and let sit for 2 hours. Place in the freezer to allow the fat to congeal and float atop the liquid, about 1½ hours. Break this cap and discard the hardened fat. Strain the whiskey through a coffee filter and funnel back into its original bottle.