Turkey Tipple!

Try these scumptious cocktail recipes for a Thanksgiving that will make you forget all about how annoying your in-laws are!

Created by Master Sommelier Fred Dexheimer, both cocktails (appropriately enough) make luberal use of Wild Turkey Bourbon. 

And if you're not feeling bold enough to mix them up yourself, you can try them at Hill Country (30 West 26th Street) through Sunday. (NB: They're not open on Thanksgiving day.)
 
 

"Smashed Pumpkin" (above left)
1 oz Wild Turkey 101
1/4 oz almond liqueur
1/4 oz cinnamon schnapps
2 oz pumpkin pie filling
1/2 oz heavy cream
 
Puree or froth pumpkin pie filling with heavy cream.  Mix with other ingredients in a shaker with ice; shake well and strain into a martini glass. Rim with crumbled graham crackers and a cinnamon stick; top with a dash of cinnamon or nutmeg.

 "Pass the Turkey" (above right)
1.5 oz Wild Turkey 101
2 oz apple cider
1 tbs cranberry jelly
1 sprig fresh sage
1 sprig fresh thyme
 
Muddle sage and thyme with apple cider.  Add ice, top with Wild Turkey and cranberry jelly.  Shake well, strain over ice in a glass rimmed with turkey jus and breadcrumbs.
 
"Gosh Yam It" (not pictured)
1.5 oz Wild Turkey 101
1.5 oz sweet potato puree (see below)
1.5 tsp maple syrup
 
Cook yam/sweet potato in microwave with a small amount of butter, then add to blender to puree.  Mix puree with Wild Turkey.  Heat syrup in microwave, add to Wild Turkey/puree mixture, shake with ice and pour into glass.  Garnish with a toasted marshmallow.
 

Happy Thanksgiving from all of us at New York Insider!