50 eggs Beverage Director, Joshua Holliday, provides his favorite, autumnal Bourbon based Thanksgiving or Holiday Punch called the Turkey Leg.

After cooking the turkey, stuffing and side dishes, the last thing that anyone wants to worry about is bartending or serving cocktails. This year, prep your libations in advance and save yourself the stress of being an expert multi-tasker! Make this holiday all the more festive with seasonal flavors like cranberries and cinnamon to accompany your meal.

Fun fact: The best part about serving punch, is that it also doubles as a beautiful centerpiece. Cheers!

Turkey Leg Punch –
Offered at Yardbird Las Vegas, Yardbird Miami and Chica

The Turkey Leg

Ingredients: 

 

750ml Wild Turkey 81

13 oz Fresh Lemon Juice

13 oz Simple Syrup

13 oz Spiced Cranberry Puree

10 Dashes Angostura Orange Bitters

750ml Dry Sparkling Wine (Chilled)

1 Quart of Ice Cubes

Fresh Cranberries

Fresh Thyme

Orange Twist

Directions:

  •  Shake the Spiced Cranberry Puree with the lemon juice, simple syrup 
and ice cubes.
  • Strain into a punch bowl.
  • Add bourbon, angostura bitters, sparkling wine and ice into the punch bowl.
  • Stir until the ice has melted completely.
  • Serve over fresh ice.
  • Garnish with fresh cranberries, fresh cinnamon stick and an orange twist.

 Glassware:

  • Rocks Glass, Mason Jar or Punch Cup

Garnish:

  • Fresh Cranberries
  • Cinnamon Stick
  • Orange Twist

Cheers and Happy Holidays!

Member: International Food Wine & Travel Writers Association (IFWTWA)

Member: Society of American Travel Writers (SATW)

Member: Society of Professional Journalists (SPJ)

Luxury & Culinary Journalist, Speaker, Food Judge

ment’or – Inspiring culinary excellence

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Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.