Thanksgiving is on its way and for most this means various bottles of wine being popped open while cooking, while eating and while digesting dinner. And while I’ve given you one very seasonal cocktail with the Ignis Fatuus, I feel that another is in order. Given that someone is bound to bring a bottle of Chardonnay to your soiree, why don’t you show off and make a cocktail with their grape juice and be as big of a star as the turkey.
I present for you, a:
2 oz chardonnay
½ oz Poire Williams (pear eau-de-vie)
½ oz maraschino liqueur
stir and strain into a cocktail glass
garnish with star anise
While the star anise in this cocktail is more for décor, it does lend a very slight flavor to this drink the longer that it sits in the glass. The anise and pear work wonders together, so sip this one slowly as the flavours do change as the cocktail warms up, and while it is true that for most cocktails this is not a good thing, the temperature change actually works with this cocktail.
Drink and picture by: