In the spirit of Thanksgiving I’m straying from posting a main dish recipe just long enough to give you a cocktail and appetizer recipe to serve before the big meal.
For the Old Fashioned, I went back to my recipe files from the newspaper column I used to write. The recipe was inspired by Brad’s Grandpa, Pop Pop, and it was first published seven years ago when I introduced it as a cocktail that most people of a certain generation would not be familiar with. Lemon Drops and Cosmo’s were the drink of the moment. Trends can change quickly in the liquid world and now bourbon and some form of an Old Fashioned grace just about every bar menu I’ve come across recently.
If you like bourbon then you’ll love the sweetness of this cocktail, offset with a touch of Angostura bitters, carbonation from the club soda and a lemon twist. Many recipes use an orange twist but Pop Pop used the lemon and my super taster husband thinks it’s key.
I recommend buying one of the ice cube trays that makes the really big cubes.
And cutting your lemon twists extra wide.
Pistachio Parmesan Crostini takes the edge off without killing your appetite and I’m of the philosophy it’s better to come to the table a bit hungry. They’re the perfect combination of chewy crisp baguette with savory, crunchy pistachios and melted cheese. The best part is the pistachio mixture and slicing the baguette can be done the day ahead. On Thanksgiving, simply spread the baguette slices and broil. They’re good served warm from the oven or at room temperature.
- 1-1/2 to 2 oz Bourbon whiskey
- 2 tablespoons simple syrup* (see note)
- 3 dashes Angostura Bitters
- 4-6 oz club soda
- 1 lemon twist* (see note)
- 1 maraschino cherry
- Stir together bourbon, simple syrup and angostura bitters in a low-ball style glass. Add ice then pour in club soda, stirring well. Add cherry and lemon twist.
To make lemon twists, using a paring knife cut between the peel of the lemon and the white pith trying to get just peel. Twists can be as wide or skinny as you want them.
- ¾ cup chopped pistachios
- ¾ cup grated Parmesan cheese
- ¾ cup mayonnaise
- ¼ cup chopped green onion
- 20 baguette slices
- Stir together pistachios, Parmesan, mayonnaise and green onion. Spread about 1 tablespoon on each baguette slice and transfer to a baking sheet.
- Preheat broiler.
- Broil until lightly browned and bubbling, about 2 minutes. Serve warm or at room temperature.
Baguette can be sliced ahead and stored in a resealable plastic bag 24 hours prior to using