[0 - 0] hey y'all it's dan from cooks
[0 - 2] illustrated and i'm here in the test
[2 - 4] kitchen today to show you the perfect
[4 - 5] cocktail for your thanksgiving table
[5 - 7] it's really hard to pair the perfect
[7 - 8] drink with the thanksgiving table
[8 - 10] because there's such a variety of foods
[10 - 11] so we're actually going to build our
[11 - 13] drink and it's going to match up
[13 - 14] perfectly with everything you have on
[14 - 15] the table so i'm going to start with
[15 - 17] what i have on this glass here is six
[18 - 19] ounces which is three quarters of a cup
[19 - 22] of dry sparkling white wines so
[22 - 24] sparkling wine like cava prosecco
[24 - 25] anything like that works don't go for
[25 - 27] anything expensive and this is really
[27 - 29] key because we have a lot of fatty
[29 - 30] dishes on the table if you think about
[30 - 32] turkey and gravy and stuffing and the
[32 - 34] acidity from the wine which are you know
[34 - 35] very high acid wines usually made for
[36 - 38] sparkling wines plus the carbonation
[38 - 40] which is acidic and also just refreshing
[40 - 41] helps cut a lot of that fattiness so
[42 - 43] you're kind of ready for your next bite
[43 - 45] so that's a great start but it's not a
[45 - 47] perfect beverage for the table because
[47 - 48] we have a lot of sweet things on the
[48 - 50] table think about sweet potatoes squash
[50 - 52] cranberry sauce and the golden rule with
[52 - 54] wine pairing is you always want the wine
[54 - 56] to be sweeter than the food otherwise
[56 - 58] the wine tastes really sour and really
[58 - 59] not very pleasant so we're going to add
[59 - 61] some sweetness with a few different
[61 - 62] ingredients and they're also going to
[62 - 64] bring a lot more complexity to the table
[64 - 65] so i have starting off with three
[66 - 67] quarters of an ounce of saint germain
[68 - 69] this is an elder flower liqueur it's
[69 - 70] really floral so add some nice
[70 - 73] complexity and some high notes but also
[74 - 77] next i have a half an ounce of sweet
[77 - 79] vermouth so sweet vermouth obviously has
[79 - 80] a little bit of sweetness but it has so
[80 - 81] much depth to it that is going to add a
[81 - 83] lot of complexity and kind of bring the
[83 - 84] drink down a little bit with some lower
[84 - 87] notes and then finally i have half an
[87 - 89] ounce of aperol so aperol is an
[89 - 91] aperitivo it's the classic spritz
[91 - 94] liqueur and what's really lovely about
[94 - 95] it i always taste it as a mix between
[95 - 98] rhubarb and grapefruit it has a lot of
[98 - 99] nice bitterness to it and as we know
[99 - 101] from cranberry sauce on the table that
[101 - 103] has bitterness that also helps balance
[103 - 104] out the meal when you've got sweet and
[104 - 106] fatty that bitterness will help cut it
[106 - 108] so i'm just going to mix these together
[109 - 111] here now a lot of times you'll see people mix
[111 - 112] now a lot of times you'll see people mix this in the glass and then pour the
[112 - 114] bubbly over the top for a spritz
[114 - 117] it works okay but the problem is all of
[117 - 118] these are a lot heavier than the
[118 - 120] prosecco so they want to settle to the
[120 - 121] bottom so if you start them on the
[121 - 123] bottom and you pour your wine on top you
[123 - 124] have to do a lot of mixing in order for
[124 - 126] them to combine and in doing so you
[126 - 127] knock a lot of the bubbles out of your
[127 - 129] drink so that's not good so i like to
[129 - 131] mix it ahead of time
[131 - 138] and then we'll pour it over
[140 - 140] beautiful as you can see that motion and
[140 - 142] the heavier liqueurs wanted to hit the
[142 - 144] bottom basically mixes the drink for you
[144 - 146] so it's very very gentle
[146 - 147] the final touch orange is such a
[147 - 149] wonderful flavor on the thanksgiving
[149 - 151] table the citrus and the brightness
[151 - 152] really helps so i have a strip of orange
[152 - 153] zest here and i'm just going to expel
[153 - 155] the oils over the top of the drink just
[155 - 157] by folding in half do a little rub
[158 - 160] around just going to smell that the first thing
[160 - 162] just going to smell that the first thing and then just drop it into the glass and
[162 - 165] there we have our holiday spritz try
[165 - 167] this thanksgiving i promise you it's
[167 - 168] going to be the perfect pairing on your