Craft gin specialists at Distillery No. 209 are pleased to share an exciting collection of new, seasonal cocktails perfect for the Thanksgiving table.
As the holiday season kicks off, the team at Distillery No. 209 is giving thanks for what has been a banner year. Recently, they took home a coveted Double Gold Medal at the NY World Wine and Spirits Competition. They were the only modern-style gin to win this top prize. This award, combined with a place on Wine Enthusiast's Top 100 Spirits list in 2016, reaffirms Distillery No. 209's place at the forefront of the craft distilling movement as it produces spirits of the highest quality that delight drinkers and critics alike.
- 2 Oz No. 209 Cabernet Sauvignon Barrel Reserve Gin
- 1 Oz Spiced Sweet Potato Syrup*
- 0.5 Oz Lemon Juice
Shake ingredients over ice. Strain over ice in rocks glass. Garnish lemon wheel and rosemary sprig.
*Spiced Sweet Potato Syrup: Bake 3 small sweet potatoes on baking sheet at 350* for 45 minutes. Remove from oven and let cool. Skin potatoes and add to sauce pan. Add 1 cup brown sugar, 2 cups water, 1 tablespoon clove and 1 teaspoon ground nutmeg. Bring to a boil and let simmer for 10 minutes. Remove from heat and let cool. Place in fridge for up to 1 month.
In the Bird
Shake ingredients minus club soda over ice. Strain over ice and top with soda. Garnish with a leafy stalk of celery.
No. 209 Gin Brine
2 Oz No. 209 Gin
This brine recipe is for up to a 14 lb turkey. If turkey is larger, simply increase the brine ingredients proportionally until the turkey is fully covered with brine.
• 4 cups No. 209 Gin (but let's be honest, the more gin the better)
• 2 cups kosher salt
• 2 tablespoons white sugar
• 1 gallon ice cold water
• 3 lemons, cut in half
• 4 oranges (preferable bergamot), halved
• cardamom seeds (crack open 12 cardamom pods and release the seeds, discard the pods)
• 2 tablespoons coriander
• 24 juniper berries • ½ tablespoon cinnamon
• 1 head garlic, cut across the equator
• 1 yellow onion, peeled and cut in half across the equator
• 1 tablespoon black peppercorns, whole FOR THE BIRD
• ½ pound very soft, unsalted butter, for rubbing the outside of the bird and more for basting
• 2-3 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 2 cups turkey or chicken broth
The Night Before
To make the brine, dissolve the salt and sugar into the water, then add the remaining dry ingredients.
Remove plastic wrap from bird and place in a container large enough to hold it and pour the brine over the bird (ideally use a brining bag).
Gently squeeze the lemons and oranges over the turkey.
Add No. 209 Gin, garlic, onion lemons and oranges to the bag. If the bird floats to the top, put a plate on top of it and weigh it down with something that is non-reactive, such as a gallon of milk.
Place the brined pot in the refrigerator overnight or for up to 48 hours if desired.
In the morning remove the bird from the brine and rinse under cold water.
Place on a rimmed baking tray and pat dry with paper towels.
Refrigerate for at least 4 hours. This will dry the skin of the remaining moisture to ensure a beautifully crispy skin once cooked.
Cooking the Turkey
Preheat oven to 425°.
Tuck the wings of the bird under, and truss the legs.
Rub the turkey generously with the softened butter, and sprinkle evenly with salt and pepper.
Transfer the turkey to a v-shaped rack in a roasting pan.
Pour the turkey stock in the bottom, as this will be for basting.
Place the bird in the oven, and roast for 45 minutes, rotating 180° after 20 minutes.
After 45 minutes of cook time, reduce the heat to 325°.
Continue to rotate and baste the bird every 30 minutes to ensure an evenly cooked turkey.
Begin checking the internal temperature after about one hour by inserting an instant-read thermometer into the meatiest part of the thigh.
If the legs or the breasts start to get too dark, cover loosely with foil. Roast until the internal thigh temperature reaches 160°. Total roasting time will vary from 2 – 2 ¾ hours.
Remove the bird from the oven and let rest for 45 minutes before carving to allow juices to flow back into the meat.
- 2 Oz No. 209 Gin
- 4 Oz Hot Water
- Garnish Caramel Whipped Cream
Add hot water to the Butter Pecan No. 209 Gin and top with caramel whipped cream.
Toast 2 cups of pecans over low heat. Break into pieces and add while still warm to one bottle of gin (Large mason jar ideal for this step). Let sit 3 days and then strain pecans. Slowly melt 3 sticks of butter with 2 cups of Demerara sugar. When completely melted, away from heat, fold in pecan gin. Pour into a bowl that will fit in your fridge. Let sit overnight. Butter fat will rise to the top...remove it, and you are done.
*Caramel Whipped Cream: Whip 1 cup of heavy cream with 2 T caramel (homemade, or store
bought is fine).
The Great Persimmon
- 1.5 Oz No. 209 Chardonnay Barrel Reserve Gin
- 0.75 Oz Ginger Liqueur
- 0.75 Oz Lemon Juice
- 0.25 Oz Simple Syrup
- 5 Splash Persimmon Slices
- 3 Thyme Sprigs
Combine persimmon, thyme, sugar, and lemon in a tin. Muddle well. Add all ingredients and shake with ice. Strain tall over ice and garish with a persimmon and thyme (optional).
To get your No 209 Gin, you may search online from the 209 website. We also found it here for an approximate $25.99. Other sites were more expensive or had some weird steps-to-go-through to buy.
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