When asked for an innovative Thanksgiving holiday cocktail I turned to my daughter, Robin Schempp. Robin writes about forward – thinking cocktail trends that define today’s cocktails in the November-December issue of Flavor and the Menu.

Her choice and mine for the top of the crop is the refreshingly frozen daiquiri. For me daiquiris evoke shades Hemingway, Key West bars, Siesta Key Beach, Sunday afternoons in college, and Thanksgiving feasts in Vermont.

Islands in the Stream Daiquiri
1 oz. Gold rum
1/2 oz. Silver or amber rum
1 1/2 oz. Sweet hibiscus puree
1 1/2 oz. Freshly squeezed lime juice
1/2 oz. 50/50 cane simple syrup
1/2 oz. Hum Botanical Spirit
Pinch of wild hibiscus flower salt

Finish:
Wild hibiscus flower half-salted rim
Poco Grand glass
Float of dark rum
1 Amarena cherry

Blend top seven ingredients with 6 to 8 oz.
crushed ice and pour into a hibiscus flower salted-rim glass. float with dark rum (I like Myer’s) and garnish with Amarena cherry.

This combo can be mixed lighter if having a long cocktail hour, or stronger for the classic daiquiri flavors.

Note: Bobby Flay likes pumpkin ale.
This year he is serving pitchers of cold cranberry martinis before dinner. He soaks vodka in fresh cranberries for a few days. If it is too late for turkey day, you can serve red tart-sweet martinis for Christmas.

Cheers and Happy Holidays

 

 

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where And What in the World

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