A pie-inspired Thanksgiving drink
This cocktail is just what you need to kick off or close out your Thanksgiving celebration. Inspired by the chocolate-orange liquor “Sabra-Be-Thankful” Pumpkin Pie recipe from Sabra Cookbook: 101 Award Winning Recipes, I’ve created the perfect Thanksgiving cocktail!
As a rule of thumb, the more basic tastes a cocktail hits, the better. And this one is salty, sweet, fatty, a little bitter, and a little sour. Sipping it feels like curling up under a warm blanket next to a roaring fire. To make an alcohol-free version, add the batter and garnishes to a strong, black tea and, if desired, stir in a tablespoon of sweetened condensed milk.
For the batter:
- 1 stick salted butter, room temperature
- ¼ cup honey
- ¼ cup lightly packed dark brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon cloves
- 1 teaspoon grated orange zest
Combine all ingredients in the bowl of an electric mixer; mix on medium-high speed until butter is light and fluffy. Makes enough batter for eight drinks.
For the cocktail:
- 1 ½ ounces dark or gold rum
- ½ ounce Sabra, or another chocolate-orange liqueur
- 1 tablespoon batter
- Boiling water
- 2 dashes aromatic orange, or chocolate bitters
- Grated nutmeg
- Garnish: a cinnamon stick and a slice of orange
In a heatproof glass or mug, add rum, Sabra, and batter. Fill mug with boiling water and stir until butter melts. Top with a dash of bitters and a little grated nutmeg. Garnish with a slice of orange and a cinnamon stick, and store remaining batter in the refrigerator or freezer.
