A Potent Thanksgiving Postprandial

November 21 2012 - 1:00 PM

You’ve probably been inundated all month with the usual Thanksgiving litany of articles: the tastiest turkey recipes, the most in vogue wines, and this year’s best vegan turducken substitute, the spagaticornnutini (That’s a zucchini stuffed inside an acorn squash surrounded by a spaghetti squash and nestled between two halves of a butternut. Also, I just made that up.)

But whatever you have for your grand meal, you’re going to feel stuffed. Like button popping stuffed. And while drowsy post-meal slumber is some folks’ favorite part of the whole holiday, others want a little pick me up to put some pep back in their step. Or, — in my case, — just to feel just a little less full so they can justify that third piece of pie.

My simplest after dinner fix is a small glass of amaro. I’ve talked here already about these bitter Italian liqueurs and their vaguely medicinal heritage, but really… I’m not lying when I claim these herbal blends will cure your full tummy feeling fast.

Potent PostprandialBut rather than a simple sip, what I plan to drink after filling up on spagaticornnutini is a concoction that brings together two amari (Cynar and Fernet Branca) and the bitterest of sweet vermouths (Punt e Mes). This gin-sopped drink is not for the faint of heart, but it will cure your ailments and then some. Despite how much is going on in it, there’s a pleasant balance.

Potent Postprandial
-1 oz Cynar
-1 oz Punt e Mes
-1 oz Letherbee gin
-barspoon Fernet Branca

Stir over ice and pour into a chilled rocks glass without ice.

You can substitute another sweet vermouth in place of the Punt e Mes for an equally tasty drink, but if you swap out the gin, make sure to pick something hardy with a strong backbone; I like the fennel and cardamom notes that Letherbee puts out, and a milder gin will get lost.

–David McCowan