Corporate Beverage Director, Joshua Holliday, provides his favorite autumnal bourbon based Thanksgiving 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. The best part about serving punch, is that it also doubles as a beautiful centerpiece. This punch is offered at Yardbird Las Vegas, Yardbird Miami and Chica.
The Turkey Leg
Courtesy of Joshua Holliday, Corporate Beverage Director
- 750 ml Wild Turkey 81
- 750 ml Dry Sparkling Wine (Chilled)
- 13 oz. Fresh Lemon Juice
- 13 oz. Simple Syrup
- 13 oz. Spiced Cranberry Puree*
- 10 dashes Angostura Orange Bitters
- 1 qt. of Ice Cubes
- Fresh Cranberries, Fresh Thyme, Orange Twist (for Garnish)
Preparation: Working in batches, 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 thyme and an orange twist.
*Spiced Cranberry Puree
- 16 oz. Fresh or Frozen Cranberries
- 1 cup Water (3/4 cup if Frozen)
- 1 cup Granulated Sugar
- 1/2 cup Dark Brown Sugar
- 1 Orange – Zested and Juiced
- 1/2 A Nutmeg Seed – Grated
- 1/4 tsp. Whole Cloves (4-6 Each)
- 1/2 tsp. Allspice Berries (8-10 Each)
- 1/2 tsp. Ground Bay Leaves
Preparation: Add all ingredients to a sauce pot and bring to a boil. Reduce heat and simmer until all the cranberries have split and the sauce becomes thick, (about 20 minutes). Remove from heat and let cool to room temp. Puree in a food processor or blender until smooth. Puree should yield about 20-30 drinks and can be stored up to 7 days in the fridge.