Trummer’s on Main in Clifton, Virginia, offers a Thanksgiving feast in the form of, well, drinks. Mixologist Stefan Trummer‘s creations aren’t necessarily meant to replace your festive meal, but who says you, with the help of a designated driver, can’t try? He’s designed cocktails for each traditional course, and yes, that includes turkey.
First Course: Turkey
The one you might be most curious about–how do you turn a perfectly roasted bird into a delicious cocktail? Turkey-fat-washing. You read that correctly: this drink includes turkey-fat-washed bourbon. That’s a process that involves mixing the spirit with liquified fat, freezing it, then straining out the fat. Trummer thinks it’s the best way to capture the turkey flavor, adding “something extra” to the bourbon. After the bourbon, he adds sage and thyme bitters (as the spices) and absinthe. According to Trummer, the absinthe “makes it refreshing” and “helps it be balanced.” Let’s not forget the crispy-turkey-skin garnish.
Second Course: Stuffing
For the spice-infused stuffing drink, gin is a perfect choice. The alcohol absorbs the assortment of fresh herbs: rosemary, thyme, mint, and sage. It’s a “botanical drink,” says Trummer. “You need to like gin.” The flavors get stronger as the herbs infuse the gin, creating a drink that transforms while you nurse it.
Third Course: Mashed Potatoes
What is turkey without mashed potatoes? This drink features chilled potato vodka (not corn vodka) with fresh chives and butter powder. The garnish is a potato croquette–less mashed, but still potato.
Fourth Course: Cranberry Sauce
Of course there’s a cranberry drink–how could any bartender resist? A fresh cranberry purée with sugar, cloves, cinnamon, and other seasonal spices combine with Prosecco and an orange zest.
Fifth Course: Pumpkin Pie
The house’s own “spiced pumpkin cider” mixes with bourbon and a bit of lime. Flavors are subtle and not too sweet. The pièce de résistance? Toasted marshmallow fluff.
An earlier version of this article claimed the Pumpkin Pie included wine but the correct ingredient is lime.
Rosa is a senior editor at Bitch Magazine. She’s written for Washingtonian and Smithsonian magazine.
