We wish we could convince you that the Pilgrims drank Kanon at their very first Thanksgiving dinner, but alas - we can't always get our way. Still, that doesn't mean that you shouldn't drink Kanon THIS Thanksgiving dinner. We put together a delicious seasonal cocktail that is way easier to whip up than any turkey will be on the big day. Better yet, we enlisted one of our favorite FOKs, blogger Geri Hirsch, to show you how to make it. See? No excuses.
Get your grocery lists ready, friends. Skål!
Ingredients:
1 (3-4 lb) pumpkin
3/4 part maple syrup
Kanon Organic Vodka
Bourbon
3/4 part lemon juice
Cinnamon
The Pumpkin:
Cut your pumpkin in half and scoop out the seeds with a metal spoon. Fill a glass baking dish with 1/4 inches of water. Lay your pumpkin half face down into the baking dish and bake at 350 degrees for 45-60 minutes (or until tender). Upon removal, cut the half pumpkin into cubes.
The Cocktail:
Muddle 4 cubes from the roasted pumpkin with 3/4 part maple syrup. Add 1 part Kanon Organic Vodka, 1 part Bourbon, and 3/4 part lemon juice. Shake vigorously. To serve, strain over ice in a rocks glass and garnish with a pinch of cinnamon.
