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Cocktail History
The Thanksgiving Nog is a batch autumn cocktail that was created by Nick Mautone and was first published in his book The Artisanal Kitchen: Holiday Cocktails. It’s served warm and made on a stovetop using lots of different fall-inspired ingredients, including rum, cream, pumpkin, brown sugar, and various seasonal spices.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Dark Rum: This is a type of rum made with fermented sugarcane juice or molasses and yeast, which are distilled and then aged, often in charred barrels, to develop a full-bodied, caramelized flavor.
Water: This is a colorless liquid that stretches the recipe. I used filtered water.
Heavy Cream: This is a thick, high-fat milk product. I used Prairie Farms Dairy Heavy Whipping Cream.
Pumpkin Purée: This is a spread made with pumpkin pulp, which is blended and cooked down into a smooth, earthy condiment.
Brown Sugar: This is a sweetener made with refined sugar and molasses that has a soft, moist texture and rich, caramel-like flavor.
Maple Syrup: This is a sweetener made with concentrated maple tree sap, which is boiled down into a rich, caramelized syrup.
Vanilla Extract: This is a concentrated flavoring made by macerating vanilla beans in alcohol and water to develop a sweet, aromatic flavor.
Pumpkin Pie Spice: This is a spice blend made with cinnamon, ginger, nutmeg, and cloves. I used Simply Organic Pumpkin Pie Spice.
Whipped Cream: This is a dairy topping made with cream and sugar, which are whipped into a light, airy texture.
Ground Cinnamon: This is a spice. I used Simply Organic Ground Cinnamon.
Cinnamon Stick: This is a spice made from dried and rolled bark of the cinnamon tree that has a warm, sweet-spicy flavor.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Saucepan: This is used to warm the ingredients. I used the Cuisinart 3-Quart Stainless Steel Saucepan with Cover.
Spoon: This is used to stir the ingredients. I used the OXO Good Grips Silicone Spoon.
Ladle: This is used to transfer the drink to cups. I used the OXO Good Grips Silicone Everyday Ladle.
Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Yellow-orange color with a frothy top
• Aroma: Fall baking spices and cream
• Taste: Distinct creamy pumpkin flavor mixed with banana rum, maple, and spices
• Finish: Decadent sugar, vanilla, and cream notes
Kendall’s Take: “My first time trying this thick and creamy beverage, my exact words were, ‘Wow, it’s like I’m drinking a pumpkin pie!’ Although quite the labor of love and higher in calories compared to other fall cocktails, I’d say the Thanksgiving Nog is worth indulging in around the holidays. This recipe also makes quite a few servings, so be prepared to share with family and friends. I can guarantee they’ll enjoy it too thanks to its sweet pumpkin flavor.”
Recipe
This cocktail recipe was adapted from The Artisanal Kitchen: Holiday Cocktails by Nick Mautone.
Thanksgiving Nog
Description
The Thanksgiving Nog is a batch autumn cocktail that was created by Nick Mautone and was first published in his book The Artisanal Kitchen: Holiday Cocktails. It’s served warm and made on a stovetop using lots of different fall-inspired ingredients, including rum, cream, pumpkin, brown sugar, and various seasonal spices.
Ingredients
Method
Combine water, cream, brown sugar, maple syrup, vanilla extract, and pumpkin pie spice in a saucepan over low heat.
Bring to a simmer and let cream mixture heat while stirring frequently for 5-7 minutes.
Using a spoon, stir pumpkin purèe into saucepan.
Let pumpkin cream mixture simmer for 15 more minutes until it resembles a thick cream.
Remove saucepan from heat and stir in rum.
Ladle cocktail into mugs.
Garnish with whipped cream, ground cinnamon, and cinnamon stick.
