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The Beautiful fall has arrived with the cold of winter nipping at our heels.
The English colonist we call Pilgrims celebrated days of
Thanksgiving as part of their religion. But these were days of prayer, not days of feasting. Our national holiday really stems from the feast held in the autumn of 1621 by Pilgrims and the Wampanoag to celebrate the colonies first successful harvest.
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The Wampanoag Indians lived in what is now known as Massachusetts and Rhode Island in the early part of the 17th century. The name means “easterners” and at one point, their population was 12,000. Among the more famous Wampanoag chiefs were Squanto, Samoset, Metacomet, and Massasoit.
They were known to eat what is called the Three Sisters – maize, beans and squash. They also were hunters-gatherers who also went fishing and ate fruits to round out their diet. They did not live in teepees or longhouses, but wetus. The wetus were doomed shaped huts made of sticks and grass. The Wampanoag spoke a language sometimes called Massachusett or Natick. Although this language has been extinct since the 1800’s, there has been a movement recently to revive it based on existing texts. |
Right before the Pilgrims landed in 1620, the Wampanoag Indians saw their population greatly reduced due to disease. One interesting fact that you may not know is that the tradition of Thanksgiving was adopted from the Wampanoag Indians interaction with the Pilgrims.
Below are some fun libations to keep your bones warm during this cold winter season.
| TURKEY
BOMBER
Newcastle Brown Ale® lager
Wild Turkey® bourbon whiskey
Fill the pint glass with Newcastle until half-way full.
Fill a shot glass with Wild Turkey. Drop the shot glass into the pint glass- AND CHUG! |
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APRI
POT PIE
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3/4 oz apricot brandy
3/4 oz dry vermouth
3/4 oz gin |
1/4 tsp lemon juice
1 cherry |
Shake all ingredients (except cherry) with ice and strain into a cocktail glass. Top with the cherry and serve |
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THANKSGIVING
PUMPKIN PIE MARTINI
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2 ozStoli Gold vodka
2 ozKajmir vanilla liqueur
3 oz fresh orange juice |
1.5 tbsp Pumpkin puree
1 dashground cinnamon |
Fill shaker with ice and add 1st 4 ingredients.
Shake well to chill. Strain into frosted martini glasses and garnish with (my favorite) ground cinnamon or ground nutmeg. |
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| TURKEY
ISLAND
1 1/2 oz Wild Turkey bourbon whiskey
1/2 oz Applejack brandy
1 tsp Rose's lime juice
4 oz cranberry juice
Fill Collins glass one-half full of ice, add ingredients and stir. Garnish with a lime wedge, if desired. |
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| TAKING
THE HIGH ROAD
16 oz Strongbow® cider
3 oz Drambuie® Scotch whisky
Pour drambuie into a pint of strongbow. Drink as regularly one consumes a pint. |
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A
HOT COCOA ALMOND
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3/4 oz amaretto almond liqueur
1/2 oz dark creme de cacao |
8
oz hot coffee |
Pour in order into coffee cup. Top with whipped creme and chocolate shavings. |
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NON-ALCOHOLIC
DRINKS
| SPANISH
WARMTH
2 cups milk
2 ozsweet chocolate
1/2 tsp cinnamon
2 beaten egg yolks
Stir the milk with the chocolate and the cinnamon over low heat until the chocolate dissolves. Add the eggs and beat the mixture until it becomes thick, taking care not to boil. Serve in coffee mug. |
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| DANCING
DUTCHMAN
2 cups milk
2 tbsp cocoa powder
1/2 tsp vanilla extract
2 tbsp honey
1/2 tsp cinnamon
Place all ingredients into a blender jar. Cover, and whiz on medium speed until well blended. Pour into a collins glass, and serve. |
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| MAD
COW
1 cup apple juice
1 cup milk
Place all ingredients into a blender jar. Cover, and whiz on medium speed until well blended. Pour into a collins glass, and serve. |
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| MICROWAVE
TO THE RESCUE
5 tbsp sugar
3 tbsp cocoa powder
1 dash salt
3 tbsphot water
2 cups milk
1/4 tsp vanilla
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Combine sugar, cocoa, salt and hot water in 1-quart micro-proof measuring cup (or coffee mug). Microwave at high (100%) for 1 to 1 1/2 minutes or until boiling. Add milk, stir and microwave.
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