This is the sole Thanksgiving cocktail recommendation in The New York Times Cookbook, adapted from NYC-based bartender, Xavier Herit. It’s an apple-based drink that plays on the crisp, tart flavor of the Granny Smith variety.
9 fresh cranberries
2 thin slices green apple
1 teaspoon dark brown sugar, packed
1 tablespoon lemon juice
1 tablespoon simple syrup
¼ cup good-quality Calvados or Applejack
In a cocktail shaker, muddle 6 cranberries, 1 apple slice, and the brown sugar and lemon juice.
Add the simple syrup, Calvados, and a few ice cubes.
Cover; shake well and strain into a rocks glass filled with ice.
Top with the remaining apple slice and 3 cranberries.