Fiery Turkey

Hello, friends!

Happy Thanksgiving week to you. I hope all of you are enjoying the days before the big turkey day.

You know that scene in Home for the Holidays, where the dad, Charles Durning, sneaks downstairs in the middle of the night and digs into the pumpkin pie while everyone’s sleeping? Well, I’ve done my own version of that this holiday. I bought drink supplies this weekend for the big day (I’m planning on making these elaborate pumpkin pie shots that you set on fire for Thursday), and ended up dipping into the bourbon and cinnamon schnapps to make a pre-Thankgiving cocktail. And it turned out pretty delicious. The cinnamon schnapps has a delightful kick. Now the trouble will be to hold off making more of these until Thursday!

I decided to call this drink The Fiery Turkey. Though, no worries. There’s no part of the turkey that actually goes into it. It’s just named that after the Wild Turkey bourbon, a great liquor to use in honor of Thanksgiving.

Anyway, here’s the recipe. This is an excellent drink for the chef to have during a long day of cooking. It also works equally as well for guests before the big feast, or, if you’re like me, a few days in advance of the big feast ;).

Fiery Turkey

2.5 ounces of Apple Juice/Cider (The higher quality stuff you find in the fruit section of the grocery store is recommended.)
2 ounces of Wild Turkey bourbon
¾ ounce of Cinnamon Schnapps

Place all ingredients in a cocktail filled with ice. Shake, shake, shake until your hands are too cold to continue. Strain into a pre-rimmed cocktail glass. Enjoy the kick!

To rim the glasses: Mix a couple of tablespoons of sugar with a sprinkling of cinnamon and allspice. Moisten the edge of the martini glass with a slice of lemon, then dip the rim into the sugar/cinnamon/allspice mixture until it’s covered. This adds a really sweet flavor to the spicy kick at the end of the drink.

Happy Thanksgiving! I hope you all have a wonderful holiday with your families.