Megan Deschaine Shares 3 Cocktail Recipes (Thanksgiving Series pt.8)

The Autumn Table 2016

Thanksgiving Series (pt.8)


Megan Deschaine

Bar Manager at: 492

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What Megan loves most about her job:

“For me, the most gratifying part of my job, as cliche as it may sound, is meeting new people, and making new friends. In the context of “mixology,” I love applying new techniques or flavor profiles to create unique cocktails. There is so much still for me to learn though, so I am encouraged to know that my job shall not be dull any time soon.”

What Megan enjoys most about Thanksgiving:

“The holidays, unfortunately, are the only opportunities sometimes to be with our loved ones. I know it will sound cheesy, but I love getting together with my grandparents, aunts, uncles and cousins, and reverting back to an earlier time, where silliness was not only appropriate but acceptable. Combine that with us all being adults, and “being allowed” a cocktail to combine with those easy childlike tendencies, and I have never laughed harder.”

The Light & Refreshing, The Crowd Pleaser, The Stiff & Stirred

My vision for this series was to create a cocktail for every person at the table. Enjoy!

The Light and Refreshing (aka low ABV for Grammy)


1 oz of cranberry shrub (recipe below)
Topped with dry sparkling wine
and garnish with a sprig of fresh thyme

Cranberry Shrub:
Macerate 2 cups of fresh cranberries in a quart of apple cider vinegar for up to a week. Then reduce the cider and the cranberries over low heat for about 20 minutes, adding sugar a quarter cup at a time to desired sweetness


The Crowd Pleaser (group size)


1 bottle of spiced rum (I recommend Striped Pig Spiced Rum because it is dry and very aromatic)
1 gallon of local apple cider
2 oz of autumn tincture (recipe below)
4 oz of lemon juice
1 750 mL of ginger beer

Add all contents into large punch bowl, and garnish with grated cinnamon.

Autumn Tincture:
In of a one to one ratio of solid to liquid, macerate cinnamon sticks, allspice, star anise and black pepper in a very high proof neutral grain spirit (i.e. everclear) Protip: star anise is a very strong flavor for infusion, 1 or 2 pieces goes a long way.


The Stiff and Stirred (high octane and old fashioned influenced)


1.5 oz of duck fat washed rye
0.75 oz of rosemary simple syrup
2 dashes of orange bitters

Stir contents and strain over large ice cube. Garnish with orange zest and rosemary sprig.

Fat Washed Whiskey
This is a cool technique that can be applied with any fatty ingredients (i.e. butter, nuts, coconut milk, animal fat). For this cocktail, one cup of duck fat was added to 1 bottle of rye whiskey. After vigorously shaking the contents, allow to macerate for a day. Then freeze contents. The fat will rise to the top and solidify and can easily be strained. Extra straining can be done with a coffee filter. The resulting spirit has a decadent texture and distinctive roast duck flavor.

Rosemary Syrup:
Soak fresh rosemary into simple syrup for about 4 hours, and strain solid contents out.

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