Hot Buttered Sabra- A Holiday Cocktail!

November 18, 2020
by Sarah Lohman

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.