Two last minute Thanksgiving cocktails

Tonight my son Will and I are co-hosting a Thanksgiving beer dinner at his pub The Marquess Tavern. We thought it would be a fun way to celebrate the launch of our beer and food book An Appetite for Ale. The menu will be sweetcorn soup and cornbread which we're serving with a Sierra Nevada Pale Ale, turkey and all the trimmings with Anchor Liberty ale and Thornbridge Jaipur IPA and Pumpkin Pie with Thomas Hardy's Ale (the beer world's equivalent of a port). We'll drink that with the cheese too.

You're probably all organised for the great day yourselves too but just in case, here are a couple of clever ideas for festive cocktails using storecupboard ingredients from a friend of Will's, mixologist Myles Davies.

Have a Happy Thanksgiving!

Cranberry Sour

50ml bourbon (Myles recommends Buffalo Trace)
25ml freshly squeezed, strained lemon Juice
15ml cinnamon sugar*
1 very fresh small/medium egg white
1 tsp cranberry sauce

Shake all the ingredients together and strain into an ice-filled wine glass.

* If you buy cinnamon sugar it's best to blitz it in a blender or food processor for cocktails to make the consistency finer. Make a batch while you're at it. If you're making your own mix caster sugar in the proportions of 1 -  1 1/2 tsp to 250g/9oz sugar and blitz together as described

NOTE: this recipe contains raw egg


Pilgrims Punch
50ml Plymouth gin
25ml lemon juice
15ml cinnamon sugar (see note above)
1 tsp homemade or shop-bought apple sauce
1 very fresh small/medium egg white
Appletise

Shake all the ingredients together, and strain into an ice filled highball glass. Top up with Appletise. Garnish with an apple slice and a fine dusting of sieved cinnamon powder.

NOTE: this recipe contains raw egg