Spritz It Up for the Holidays

Need a cocktail or wine for Thanksgiving? A Georgetown beverage expert has some ideas

A cranberry rosemary spritzer is a refreshing drink throughout the holidays. (Photo: emilylaurae.com)

Turkey and trimmings take top billing at Thanksgiving, but beverages are still needed to get the party started. Here are some cocktail recipes and wine pairings from Max Lizotte, the bar manager at FDZ Hospitality Group here in Georgetown:

COCKTAILS

Cranberry Rosemary Spritzer

1.5 oz. vodka

1 oz. unsweetened cranberry juice

.5 oz. fresh lemon juice

.75 oz. rosemary infused simple syrup

Club Soda

Make ahead: In a pot, combine 2 cups sugar and 1 cup water, bring to a boil. As it just reaches boiling, add 5-6 fresh rosemary sprigs, submerge them in the syrup, cover and turn off the heat. Allow to cool to near room temperature. Strain out the rosemary, bottle, and reserve.

In a shaker tin with ice, combine ingredients except club soda. Shake. Strain over fresh ice in a highball glass, top with club soda. Garnish with fresh cranberries and a rosemary sprig.

For a mocktail, just leave out the vodka.

Sherlock and Watson

2 oz. whiskey

1 oz. fresh lemon juice

.75 oz. earl grey and honey syrup

2 dashes cardamom bitters

Make ahead: In a pot, bring 1 cup water just to a boil, add 1 sachet earl grey tea, cover and turn off heat. Steep for 5 minutes, discard sachet. Add 2 cups honey, stir to combine. Bottle and reserve.

In a shaker tin with ice, combine ingredients. Shake. Strain over a single large rock in a rocks glass. Garnish with a cherry.

For a mocktail, use a favorite non-alcoholic whisky alternative such as Ritual Zero Proof NA Alternative or Free Spirits The Spirit of Bourbon NA

All Things Nice (Nisa Meineke, 2018)

1.5 oz. spiced rum

.75 oz. lemon juice

.5 oz. St. George Spiced Pear Liqueur

.25 oz. Luxardo Sangue Morlacco Cherry Liqueur (available at Total Wine)

.25 oz. ginger simple syrup

Make ahead: In a pot, combine 2 cups sugar and 1 cup water, stirring to dissolve and bring just to a boil. Once boiling, add 1 cup ginger, peeled and chopped, turn off heat, and let steep for 30 minutes. Strain, bottle and reserve.

In a mixing glass with ice, add ingredients. Shake. Strain over a single large rock in a rocks glass. Garnish with a piece of candied ginger.

WINE

For wine pairings, Lizotte suggests the following styles which can be found at most wine shops and markets:

• Grazing/Charcuterie, Salad, 1st course

  • Dry Riesling (Washington) - Mouthwatering acidity paired with orchard fruits and zesty citrus. Nice bracing minerality to cut through the saltiness of the dried meats and cheeses.

  • Chenin Blanc (Washington) - Deep, rich orchard fruit paired with orange blossom, chamomile, ginger and honey, with an oily, slightly buttery texture that begins to bridge into the first course, salad and sides.

• Main course (Turkey), sides

  • Pinot Noir (Willamette Valley) - Tart red fruit, including cranberry, strawberry and pomegranate, paired with earthy forest floor, herbs and mushrooms. A perfect light to medium body and high acidity to complement the turkey and sides.

• Main course (Prime rib or other beef), sides

  • Barolo (Nebbiolo, Italy) - A big, full bodied red from Italy, this would be a perfect accompaniment to rich, highly marbled red meat. The flavor profile includes dark cherry, leather, herbs and tobacco.