Somehow, November is halfway over and Thanksgiving is upon us. I've been making Thanksgiving dinner for friends for awhile now (see some of my prep tips here) and I don't change up what I serve all that much, which frees me up to focus on another fun part of the meal: cocktails. I'd love to share two of my favorites with you (today and next week), starting with my take on the whiskey sour: the Hudson Sour.
My friends and I mixed up this take on a classic whiskey sour during our Hudson weekend, hence the name. It blends bourbon, fresh lemon juice (none of that icky sour mix!) and cinnamon-infused maple syrup into a cocktail that tastes like fall on ice, both warming and crisp. We found the maple syrup pictured above in a little general store in Hudson, where the owner told us about his recent trip to the farm to visit the maple trees, making this drink all the more Hudson-y.
The Hudson Sour
This drink is easier thought of as equal parts lemon juice and bourbon, with maple syrup to taste. But I've listed the measurements out here to make a cocktail for one. Multiply as necessary and enjoy while the turkey roasts.
1 1/2 oz. bourbon
1 1/2 oz. fresh lemon juice
3/4 oz. cinnamon-infused maple syrup (recipe follows)
Combine bourbon, lemon juice and maple syrup in a cocktail shaker with ice. Shake well and pour over ice. Garnish with lemon zest and a bourbon cherry, if you like.
Cinnamon-infused Maple Syrup
maple syrup (I like grade A dark amber)
whole cinnamon sticks
Over low heat, combine maple syrup and cinnamon sticks. For every 1/2 cup of maple syrup, use one cinnamon stick. Bring the syrup very slowly to a low boil. Boil for 3 minutes, then remove from heat. Allow the syrup to cool completely with the cinnamon sticks, it's even better if you allow this to sit for a few days before using.
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