Hot damn. This post, this one right here, this is my 100th post on Taste and Tipple! That feels good. I’ll be over here patting myself on the back and raising a glass to my damn self. I’ll pour one out for you guys too.
Thank you for following along, whether this is the first time you’ve stopped in or you’ve been a ride-or-die since the beginning, MERCI!
It should come as no surprise that I’m marking the occasion with a bourbon-based cocktail. If you haven’t noticed by now, bourbon is preferred spirit. This is actually a two-in-one recipe that’s perfect for the Thanksgiving long weekend.
The cranberry compote in this drink is the definitive cranberry sauce for your turkey dinner. I would really only suggest making this drink if you’re already going to the effort – 20 minutes or less – to make the compote. As you can see from the recipe, the compote adds a lot of complexity to the drink.
Even if you’re not making turkey, the compote is delicious on pork, oatmeal, yogurt or ice cream. I would definitely employ this compote on overnight oats or pumpkin oatmeal for a fantastic tangy finish.
In the same way that a light dusting of Maldon salt enhances your favourite baked goods, the Fleur de Sel bitters I’ve added to this drink brings welcome contrast to the acidity and sweetness.
It’s been a busy week at my new job, which is why I’m only getting around to posting on a Friday. One of the perks of the new gig is working the Ottawa event circuit. I had the opportunity to attend the National Arts Centre Gala on Wednesday and see queen diva goddess Diana Ross perform live.
It was an incredible experience and a testament to aging gracefully. Diana is 74 and still working the crowd, belting it out and dazzling in sequinned dresses and furs like nobody’s business.
Nearly everyone left the concert saying, “I hope I look like/can do that when I’m 74!” No kidding.
In spite of a busy week, I wanted to make sure I got you a new cocktail to help you celebrate my 100th post and get you through a long weekend with the in-laws. I’ll be having an intimate Thanksgiving dinner with my parents and a couple of friends.
Still working out the menu but you can expect to see lots of my recipes from the weekend making appearances on the blog in the near future.
Speaking of Thanksgiving menus, my recipe for Stovetop Fingerling Potato Confit was recently featured in a curated list of show-stealing Thanksgiving sides by Food Bloggers of Canada. There are some real gems in this round-up, and that stovetop fingerling potato confit recipe is easily one of my best. Melt-in-your-mouth potatoes are perfect for ANY occasion.
I hope you all have a fantastic long weekend and that you make this cranberry compote and Cranberry Constellation cocktail, both will make your life worth living when your drunk aunt tries to sell you on her latest direct sales product line.
- 1 ½ oz bourbon
- ½ oz Domaine de Canton ginger liqueur
- ½ oz lime juice, freshly squeezed
- 1 oz cranberry compote
- ¼ oz demerara syrup
- 2 dashes Fleur de Sel bitters
- 3 fresh cranberries, for garnish
- 2 cups fresh cranberries, divided
- 2 tsp fresh ginger, grated
- 1 apple or pear, peeled and grated
- ½ cup dry red wine
- ½ cup demerara sugar
- ½ tsp cinnamon
Combine all ingredients in except for whole cranberries in an ice-filled cocktail shaker. Shake vigorously for 20 seconds. Double strain into chilled coupe glass. Garnish with cocktail skewer of fresh cranberries.
Cut ½ cup of cranberries in half; set aside.
Combine remaining cranberries, red wine, sugar, cinnamon, apple and ginger in a medium saucepan over medium heat.
Bring to a low boil, stirring frequently. Adjusting heat as needed, briskly simmer mixture, uncovered, for 15 minutes. Stir in reserved cranberry halves; simmer another 5 minutes. Cool, cover and refrigerate until needed. (Compote can be made 2 to 3 days ahead.)