It was the summer of 1956; I was a young girl. My family and I were touring Colonial Williamsburg for the first time. I immediately fell in love with the old Virginia town, a place I have returned to many times. I adored the guides’ colonial costumes and hats. I wanted to take a carriage ride and sleep under a canopy bed. I wanted to live there!
I debated whether to take the extra step to brine my Thanksgiving turkey. I’d encountered several disasters in previous years, yet the process yielded deliciously succulent meat. The first time I brined, I did not have a brining bag, and the only way I could get the turkey covered and refrigerated was to use one of the vegetable bins. I didn’t have a bucket or container that would fit in my refrigerator. Well, all I can say is much sloshing ensued, producing a messy, watery cleanup.
The following year, I tried brining in a large plastic bag, but the bag leaked, and again my refrigerator was a mess.
If you know me, you know I love a Pisco Sour! I found this recipe flipping through a magazine, and I just had to try it. Glad I did because it will now become my annual Thanksgiving cocktail. (My Christmas cocktail is the Pomegranate Martini – recipe found on this link.)
I first encountered the frothy pisco sour on a trip to Peru. The tangy, not-too-sweet flavor tasted yummy, but the egg white topping was my favorite part. I only recently learned how mixologists create that forth. Find out how to make a frothy cocktail in my recipe below.
Continue reading A Thanksgiving Cocktail: Cranberry Pisco Sour