Planning to eat too much turkey (and stuffing, and cranberry sauce) on Thursday? No shit! We all are. That’s exactly why I made you this Thanksgiving after-dinner drink. It’s full of all kinds of things to aid in digestion (does this sound like a fucking TUMS commercial or what?) and it also happens to taste really good. ‘Cause that’s what I do.
The secret (well one of them) to this stomach-settling tonic is a hot honey syrup, made with honey, water, and cayenne pepper. Honey itself doesn’t blend into cold drinks — it just gets all globby — but a honey syrup is a perfect cocktail ingredient. And it’s even easier to make than simple syrup (instructions below). Another beneficial ingredient is bitters — which has historically been used as a digestif. I often drink it with club soda when I’ve eaten too much (especially if I NEED to eat more), and it really does the trick. And then there’s tonic, which I guess can help cure your malaria? So basically what I’m telling you is this drink is might as well be medicine (am I allowed to say that? doubtful). Anyway, enjoy. And happy Thanksgiving!
½ cup hot water
½ cup honey
½ teaspoon cayenne pepper
2 ounces rye whiskey
½ ounce Grand Marnier
1 tablespoon (½ oz) hot honey syrup
6 dashes Angostura Bitters
Lemon twist for garnish
To make the hot honey syrup, combine ½ cup honey, ½ cup hot water, and ½ teaspoon cayenne pepper. Stir until combined, then store in the fridge in an old honey bear, or something similar. Let that shit cool completely before adding it to a cocktail.
To make the cocktail, add the rye, Grand Marnier, hot honey syrup, and bitters to a double rocks glass. Stir well, add a handful of ice, then top it off with tonic water. Garnish with the lemon twist and enjoy.
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