November 23, 2018

What I’m Drinking: The Gizmo

Hey, guess what – yesterday was Thanksgiving! Wait, you knew that? Then perhaps what I’m about to be telling you is something you’re already aware of, as it’s as much as Thanksgiving tradition as turkey. That’s right, I’m talking about the post-Thanksgiving (either day of, or day after, that being today) Gizmo, which utilizes the leftover cranberry sauce. This one (you probably know this, too, as it’s part of the legend of Thanksgiving) comes from Jeremy Holt, from way back to the 1600s, or thereabouts.

gizmo-2The Gizmo

Ice cubes
2-1/2 ounces gin
1 ounce homemade cranberry sauce
1/2 ounce simple syrup (optional)

1. Fill a cocktail shaker halfway full with ice cubes. Add the gin and cranberry sauce, and syrup if using (I like the syrup, but I also like second helping of dessert). Shake exceptionally well.

2. Strain into a cocktail glass. Drink up around bites of leftover stuffing.

November 1, 2013

What I’m Drinking: The Hanson Sparkler

Here’s something you may not know: John Hanson, the first president of the newly independent United States under the Articles of Confederation, on October 11, 1782 declared that the fourth Thursday of every November was to be Thanksgiving Day. As I’m someone who likes Thanksgiving, well, this was news to me. And it led to me, when trying to come up with a new drink to have before Thanksgiving, utilizing Mr. Hanson’s name in the title. I also utilized a couple of awesome new Seattle-area products in the drink, cause going local is good, especially around Thanksgiving. The first was a shrub. I’m guessing you know I don’t mean the plant, but the colonial era vinegar-based cocktail-and-drink ingredient that’s making a comeback. You probably don’t know I used a Ludlow Market Shrub, made around these parts, specifically the Blackberry Sarsaparilla Vanilla variety, which is rich and tangy and fruity all at once. I also used the new Seattle Distilling Company Idle Hours whiskey (made on Vashon Island), which is an Irish-style whiskey with a hint of honey. All together, the Hanson Sparkler (there soda water which makes it sparkle) is an ideal pre-Thanksgiving drink, one that’ll whet your appetite without filling you up.


The Hanson Sparkler

Ice cubes

1-1/2 ounces Seattle Distilling Company Idle Hours whiskey

1 ounce Ludlow Market Blackberry Sarsaparilla Vanilla shrub

5 to 6 ounces soda water

1. Fill a highball or double-ish Old Fashioned glass with a four or five ice cubes.

2. Add the Idle Hours whiskey, then the shrub, then the soda water. Stir well.

November 23, 2012

What I’m Drinking: The Gizmo

It’s the day after Thanksgiving – are you having your Gizmo yet? If so, why not? If you don’t know what it is, head on over to an earlier Spiked Punch post for your Gizmo recipe and story. Now, I have to go back to drinking my Gizmo.

November 24, 2009

Be Sure to Save Cranberry Sauce for Your Gizmo

It’s Thanksgiving week, which means I’m too busy stretching my stomach to post much (and to anyone who says, “you don’t post much on any week” I say “go soak your head”), but I did want to remind you to save a little cranberry sauce from the big feast so you can be sure to have your Gizmo on Friday. Or Thursday night. Cause you wouldn’t want to miss out.


Wait, what, you don’t know the Gizmo? Well, it’s a dandy way to utilize those leftovers, a cocktail created for this very purpose by bar-and-kitchen-and-drug boy genius Jeremy Holt, aka, the HuksyBoy. Here’s the lowdown:


Ice cubes

2-1/2 ounces gin (Aviation is nice)

1 ounce homemade cranberry sauce

1/2 ounce simple syrup (optional)


1. Fill a cocktail shaker halfway full with ice cubes. Add the gin and cranberry sauce, and syrup if using (if you’re not into the sweets, omit the syrup). Shake exceptionally well.


2. Strain into a cocktail glass. Garnish with a turkey leg. Or, for vegetarians, a hunk of stuffing on a toothpick.


A Note: Not sure about making homemade cranberry sauce? Try this (also courtesy HB): Add 1 bag cranberries, the juice and zest of 1 orange, and 1 cup sugar to a saucepan. Heat until required sauce texture is reached.


Now, you know why you need to save a little sauce. And why you should buy that Jeremy a drink next time you see him.

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