Toast and give thanks with the Thanksgiving Special cocktail.
This one’s been around a while, dating back to—at least—the early 1960s, as it’s featured in the 1964 edition of the Old Mr. Boston De Luxe Official Bartender’s Guide. It could be considered almost a blend of a martini and a sidecar, considering the ingredients.
What you’ll need: Gin, Apricot Brandy, Vermouth, and Lemon Juice.
In a shaker over cracked ice, pour in 1 1/2 ounces of gin, an ounce each of apricot brandy and vermouth, and 1/2 ounce of lemon juice (freshly squeezed is a plus). Shake and then strain into a martini glass. Garnish with a maraschino cherry.
How I like it: Some recipes call for a 1/2 ounce more of apricot brandy, but older versions of the recipe call for equal portions of the brandy, vermouth, and gin. Sometimes, as with a drink like this, it’s best to experiment a little with the proportions to suit your taste and/or that of your guests. I tend to stick with the recipe above, adding a few dashes more of lemon juice.
This drink need not be limited to just Thanksgiving. Consider edging the rim of your glass with sugar prior to pouring. Just wet the edge with some lemon juice, and then roll it in regular or colored sugar. The warming effect of the brandy makes this one an excellent seasonal cocktail.
Reports and statistics often show that there is an uptick in drunk driving incidents during the holiday season. Stay safe; always drink responsibly and in good health!
Sounds great! Are you “fixing” this for your Thanksgiving day dinner?
Actually, since I had this the night before, I decided to have some tea from the Empress Hotel tea room.