Things yelled 10 minutes until noon on Thanksgiving Day:
“I don’t even like turkey.”
“Go to the store and just buy some cranberry sauce in a can.”
“She’s coming? Who invited her?”
“I know that’s not how your mom makes it.”
“Hand me my Martini.”
“Make me another Martini.”
“That’s not what the turkey baster is for.”
“Who let the dog in the kitchen?!”
Oh my god, get the dog out of the kitchen!!”
“WHAT DO YOU MEAN YOU FORGOT TO TURN THE OVEN ON?!”
There’s a reason we don’t eat full turkey dinners any other day of the year.
You get through thawing and brining and basting a bird, and you still have the dressing, the rolls, the gravy, the green beans, the potato gratin (and the seating arrangement of your outspoken uncle) to contend with.
And, don’t kill us, but we always find the leftover sandwiches to be better than the straight bird on a plate, to be honest.
Kimberly Patton-Bragg, Justine bartender extraordinaire
You know what you don’t need to ever worry about?
Make a bright, delicious, icy punch—or a coffee dispenser full of a warm toddy and notes of pumpkin.
Set ‘em and forget ‘em, as they say.
Here are two incredible big-batch recipes by Kimberly Patton-Bragg.
This lovely, New Orleans dame is the head bartender of
Justine—a seriously chic French brasserie on Chartres Street in the French Quarter.
We cannot decide whether we like
The Ritual or the Footie Pajamas best.
This year, just make both.
We’d also like to extend our wishes for everyone to stay super safe in your holiday moments this year.
Elbow bumps instead of hugs, red-and-green masks, air kisses under the mistletoe…and opting for that extra plate of bourbon pecan pie.
2 cups tequila reposado
1 cup Velvet Falernum, such as John D. Taylor's liqueur
2 1/2 ounces simple syrup*
20 sage leaves plus more for ice ring
2 bottles Hard Cider, such as Angry Orchard, or to taste**
2 lemons, thinly sliced
2 apples, thinly sliced
Make Ice Ring:
One day before the party, fill a bundt cake pan with water and sprinkle in a few sage leaves. Freeze overnight.
Make the Cocktail:
Place 20 sage leaves into the tequila and infuse for 2 hours. Remove the leaves and discard. Mix the Velvet Falernum, tequila and simple syrup in a punch bowl, until well-combined.
Top with hard cider then carefully lower the ice ring into the punch bowl. Using two tongs and a friend standing by to help works nicely.
Float lemon and apple slices in the bowl. Serve over ice.
Serves 8 to 10
*For testing at Milk Punch, we used agave syrup.
**Hard cider is the alcoholic version of apple cider, found in the beer section.
20 ounces (2 1/2 cups) dark rum
7 1/2 ounces honey simple syrup (1:1 honey to water)
50 ounces (6 1/4 cups) hot water
Dollops of pumpkin butter, recipe follows
Cinnamon sticks for garnish
For pumpkin butter :
1 stick unsalted butter, room temperature
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
1/4 cup (plus 2 tablespoons) pure pumpkin puree
1/4 cup honey
1 tablespoon molasses
1 teaspoon pure vanilla extract
Mix all ingredients with an electric mixer, until fluffy.
To make the cocktail:
Heat rum, water and honey simple syrup until hot, but not boiling. Keep warm in a large coffee server, big thermos or even a Dutch oven in a pinch.
To serve, fill a mug three-fourths full and add the dollop of pumpkin butter.
Stir and garnish with a cinnamon stick.
Kimberly Patton-Bragg, Justine, New Orleans
Jenny is a fan of Mexican Firing Squads in summer, Sazeracs in winter and extra pickles on everything, any time of year.