In my family Thanksgiving was almost always our favorite holiday. Yes, at Christmas you get gifts, but you also have to give gifts, which means shopping! And in a family of our size 7 Brothers and Sisters, Moms, Dads, In Laws, a plethora of nieces and nephews…phew! Now that’s pressure. For a family of cooks…Thanksgiving is simply the Super Bowl of Holidays. All the joy of celebrating together, just being together, a good bit of football and most importantly, cooking together without the gift giving pressure. This year I’ll be a sous chef at my brother’s home, and of course, I’ll handle the cocktails.
I have lots to celebrate and be thankful for this year…Great friends, great family, amazing wife and kids, the best dog and good health.
So here are three of my absolute favorite cocktails for this holiday season. Hit me up in the comments and let me know what you think!
Ginger Joy
Recipe Notes:
I created this recipe during the launch of Grey Goose La Poire (pear) Vodka. It was inspired by a French styled pear tart I had made and laced with ginger for the holiday season. The Ginger Joy became their signature cocktail during the holidays in 2006. It became a national darling for cocktails and after seeing the recipe in Food and Wine magazine that year.
I was recently at our friends, who were hosting a non-profit benefit. I was doing a cocktail demo as part of the event. After walking in their house to set up, I noticed a little pamphlet our host put together as a key part of a party favor for her guests. It included the recipe of the Ginger Joy which she has made every Holiday Season since seeing the F&W magazine. She never realized I created the cocktail!
I am providing two ways to make this. One version is muddled with fresh lemons and ginger if you are only making one or two and feeling your mixology oats!...and the other simpler and easily batched both are extraordinary.
I often use 1 ½ oz (16 oz in batch of 10) of Fresh Victor Lemon Sour Cocktail Mixer replacing the lemon juice and simple syrup.
Ginger Joy - - Simple…but yummy!
Ingredients for 1: Ingredients for 10:
1 ½ oz GREY GOOSE® La Poire 16 oz
¾ oz Canton Ginger Liqueur 8 oz
¾ oz Fresh Lemon Juice 8 oz
¾ oz Simple Syrup 8 oz
2 dashes Hella ginger bitters 10 dashes + more to taste
Garnish: Piece of Crystalized Ginger (add some grated nutmeg or dash of pumpkin spice to pump up the seasonality!)
Glassware: Coupe Glass
Add all ingredients to a cocktail shaker then fill with ice. Shake vigorously until the outside of the shaker is frosted and beaded with sweat. Strain into martini glass and garnish with pear slice or crystallized ginger.
Ginger Joy - - Muddled
Ingredients for 1:
1 ½ oz GREY GOOSE® La Poire
½ oz Liquor 43
4 - ½ inch pieces fresh ginger diced (or use 1 tsp pre-grated ginger)
¾ oz simple syrup
1 lemon cut into wedges
2 dashes ginger bitters
Garnish: Piece of Crystalized Ginger (add some grated nutmeg or dash of pumpkin spice to pump up the seasonality!)
Glassware: Coupe Glass
Add ginger, lemon and syrup to shaker, muddle well. Add ice, La Poire, Licor 43 and ginger bitters. Add ice and shake vigorously until the outside of the shaker is frosted and beaded with sweat. Strain into martini glass and garnish with crystallized ginger.
The Palladin Pear
Gin, Green Chartreuse, Pear Nectar - On ice
Recipe Notes:
Truly one of my favorite cocktails this time of year. I named this after the influential chef Jean-Louis Palladin, who brought Nouvelle Cuisine to Washington DC at Jean-Louis at the Watergate. This drink was created after a dinner at Gramercy Tavern where Jean-Louis cooked for a benefit. While chatting up the chef he told me about his love of pears and chartreuse…and there was the inspiration. Sadly, Jean Louis passed away at the young age of 55 from cancer. I was honored to have been able to serve him this bit of joy in the glass.
Pears are the Official Fruit of Oregon and its #1 Tree Crop. My home state of Washington is the largest producer of pears in the USA. The fruit of the Pear tree is a symbol of divine sustenance, abundance and longevity. The shape of the pear has represented the female form in the art world for centuries, creating a strong symbol of fruitfulness and femininity.
I am providing a simple recipe that comes together quickly and is easily batched for a crowd. I am also providing a recipe for muddling the pear and lemon which adds an extra step but provides an extra layer of complexity. Choose your method and both are delicious.
Ingredients - Simple: For 10:
2 oz Gin 20 oz
½ Ounce Green Chartreuse 5 oz
¾ oz Simple Syrup 10 oz
1 ½ ounce pear nectar 8 oz
3 wedges of lemon 2 lemons cut into wedges
Garnish: Sliced Pear
Glassware: Wine Glass
In a cocktail shaker squeeze the lemon and drop it in. Add the rest of ingredients, followed by ice and shake vigorously until the outside of the shaker is frosted and beaded with sweat.
Strain into wine glass filled with ice and garnish.
Ingredients - Muddled:
2 oz Gin
½ Ounce Green Chartreuse
¾ oz Simple Syrup
1 pear diced
½ lemon cut into wedges
Garnish: Sliced Pear
Glassware: Wine Glass
Add lemon, pear and syrup to shaker, muddle well. Add gin and Chartreuse, followed by ice, and shake vigorously until the outside of the shaker is frosted and beaded with sweat.
Strain into wine glass with large ice cube and garnish with pear slice or crystallized ginger.
Wise old Sage or Sage Advice
I first made this at Gramercy Tavern in 1999 as a fall & holiday special cocktail. Chef Tom Colicchio had just made fried sage as a garnish for a new dish. I tasted the fried sage and was smitten. I had cooked with sage myself but between the intensity for frying the sage and tasting it with a squirt of lemon…well inspiration was born!
I later served this at a management summit for Grey Goose Vodka and Parent Company Bacardi USA. Pick your favorite white or clear spirit. I have not tried it with bourbon or rye, but feel free to give them a try.
Since creating this, I have been using herbs and cucumber in my drinks quite extensively. The cucumber adds a freshness and lightness that compliments the robust sage. This drink is perhaps one of the most food friendly drinks I’ve ever made, and I have served to many friends and family at holidays over the years. Sage itself is one of the unsung flavors of the Thanksgiving table. It offers many health benefits and is perceived to help mental clarity (among other benefits)…hence the term wise old sage! This drink will change you perception of this fabulous herb.
I often use 2 oz (20 oz in batch of 10) of Fresh Victor Cucumber Lime Cocktail Mixer replacing the cucumbers, agave nectar and lime juice.
Ingredients for 1: Ingredients for 10:
4 fresh sage leaves small bunch
4 slices of cucumber 10-12
1 oz agave nectar or simple syrup 10 oz
1 ½ oz Gin or Vodka or Tequila or White Rum 16 oz
¾ oz Canton Ginger Liqueur 8 oz
¾ oz Lime Juice 8 oz
Garnish: Sage Leaves
Glassware: Cocktail Glass
For 1:
In the bottom of a cocktail shaker place syrup, sage and cucumber and muddle thoroughly. Add ice and the rest of ingredients. Shake Vigorously. Double strain into cocktail glass and garnish.
For 10:
Have 2 pitchers available.
In the bottom of 1 pitcher place syrup, sage and cucumber and muddle thoroughly. Add the rest of ingredients then fill with ice. Roll back and forth between pitchers. Double strain into cocktail glass and garnish.
Pro Tip #1:
This cocktail freezes well. Make a double batch and strain off into a freezer safe Tupperware type pitcher and freeze for future use. Once thawed, give it a quick stir or shake, and you will be shocked at how good it is!
