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Down The Hatch: Pre- and post-dinner drinks for surviving Thanksgiving 

click to enlarge JACOB COLTRANE BURRIS
  • Jacob Coltrane Burris

Supposedly fall is upon us (just don’t tell this stubborn Texas weather) and Thanksgiving is but a few days away. With that in mind, here are some cocktails to help ease into the awkward family gatherings, the furious football games, the overstuffing of gullets, the eventual guilt of gluttony, the screaming kids and all the food comas you can stomach.

The first cocktail is meant as a nice, dry, pre-dinner drink, to spark the appetite. The pear and pomegranate pair nicely together with the Champagne. Take care to not have too many of these before the feast even begins.

A Pear and Pama Apéritif

1 1/2 ounces Mathilde pear liqueur
3/4 ounce Smirnoff pear vodka
1/4 ounce lemon juice
1/4 ounce simple syrup
1/4 ounce Pama pomegranate liqueur
Champagne
Pear slice, for garnish

Shake pear liqueur, pear vodka, lemon juice, simple syrup and pomegranate liqueur; strain into a champagne flute. Fill with Champagne. Garnish with a thin pear slice.

Cocktail No. 2 is meant as a boozy, post-dinner libation, to aid digestion and help ease you into that food coma. The apple brandy pairs well with the orange cognac and citrusy aperitif wine (Lillet). Seriously, don’t be afraid of adding these to your liquor collection, if you haven’t already.

Apple and Citrus Digestif

3/4 ounce Calvados apple brandy
3/4 ounce Grand Marnier
3/4 ounce Lillet
1/4 ounce fresh-squeezed orange juice
1/8 ounce lemon juice
Apple slices, for garnish

Combine ingredients in a rocks glass with ice. Stir vigorously. Garnish with thin apple slices.

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