Serious Eats: Recipes
Time for a Drink: Eve
Before serving a big Thanksgiving meal, there are two things you want to avoid: getting your guests (or yourself) too giddy on generous pours of wine or scotch; and killing the palates of all the assembled guests by doling out rich, sweet pre-prandial ice-breakers that blunt, rather than enhance, the appetite.
Here's a way to avoid these related hazards, while still serving something creative that will help get the conversation flowing. Created by Audrey Saunders, co-owner of Pegu Club and the mind behind some of the best cocktails in current circulation, Eve relies wholly on a base of dry vermouth, its herbal flavor enhanced by a slow maceration of fresh apples. Lower in alcohol than a cocktail or a scotch on the rocks, and with a complexity of flavor that sets the stage for the meal to come, Eve has a delicate character perfectly suited for the season.
About the author: Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor.