A Thanksgiving aperitif

Named for Thanksgiving's inauguration year, the resulting fall-leaf colored cocktail flourishes, thanks to the fruity, spicy flavors in Pimm's, which, despite what you've heard, isn't strictly a summer spirit.




This drink can be served before dinner (it's deceptively light in body) and pairs well with simple, salty nuts, such as almonds or cashews. It makes an excellent prelude to the meal at hand: As one of our taste testers observed, its scent is reminiscent of her grandmother's kitchen during the holidays.


The 1621




Makes: 1 cocktail



Ingredients:

2 ounces Pimm's No. 1 Cup

1 ounce cranberry syrup, see recipe

1 ounce Heering cherry liqueur

1 dash Angostura bitters

Orange wedge, cranberry



Pour Pimm's, cranberry syrup and cherry liqueur into an ice-filled cocktail shaker; shake until well-chilled. Strain into a cocktail glass, straight up.



Add bitters to taste, as the tartness of the syrup will vary. Garnish with orange wedge and a cranberry speared on a cocktail stick or toothpick.



Cranberry syrup

Begin as if you were making cranberry sauce, sans the sugar: Pour a 12-ounce bag of cranberries and one-half a fresh orange, peeled and cubed, into a saucepan and cover with 1 cup water. Heat to a boil, stirring occasionally.



When cranberries begin to pop, remove from heat and stir (if syrup heats too long, it will become gelatinous; thin with a little water). Strain liquid into a measuring cup (yields about 1 cup of ruby-hued syrup).



Chill syrup a few minutes before stirring into cocktails. Excess syrup can be refrigerated for future use -- or added back into your cranberry sauce as needed.