Some say the day — and days — after Thanksgiving is as much a part of the holiday as the actual date.
After all, most of us have the day off from work, the kids are home from school and we sit around in our pajamas and Superman slippers for hours on end, noshing on leftovers and watching sports from the vantage point of our La-Z-Boy recliner.
At any rate, this scene plays out all the across the Valley the Friday after Thanksgiving, and into the weekend. You might go for a hike with the kids or chase your wife around the mall, but for the most part you’re parked in front of the tube, sifting through stuffing and wilted green beans, and sipping something far less strong than the single-malt scotch your generous neighbor brought over.
For my money, wine cocktails make the ultimate accoutrement on those lazy afternoons after the gorge of our national holiday. Beer is too filling, spirits too strong, but a light-styled wine drink is just right. A chewy zin or tannic cab might have been appropriate yesterday, but today feels too big. I typically go for medium- to lighter-styled whites and reds, something that works on the rocks or that may be blended with mineral water or light juices to help with digestion — and pace — in a house that quite often still has relatives, neighbors and friends filtering through.
A favorite just about anytime are mimosas. If you’ve had relatives spend the night, there are few greater opportunities for togetherness than diving into leftovers and sipping mimosas the next morning. This is a chance for you and your siblings to really "catch up" in a far less frenetic environment than on Thanksgiving Day. Simply pour two-thirds of a flute of inexpensive brut (dry) bubbly — California, Spanish cava, Italian prosecco, even some French varieties — and top with fresh-squeezed orange juice.
Another classic is a homemade wine cooler. Not the sticky Bartles and Jaymes “malt beverage” stuff, but high-quality, fresh coolers made with actual wine. Into a red wine glass, drop a few ice cubes and fill with two-thirds red wine and one part lemon-lime soda or club soda. Again, you don’t want to pour a $50 California cab here. There’s a glut of cheap merlot in the marketplace, and this is a good opportunity to dispose of some.
We really don’t need to mention brands here, either, since we’re pouring the wines on ice and mixing with other liquids. Generic jug wines work well. You can also prepare pitchers of these coolers to offer guests, along with a turkey or ham sandwich.
For a prettier presentation, consider spirited sangria. In a large glass pitcher, combine 1 /4 cup sugar with 1 cup water to make a simple syrup. Thinly slice one orange and one lime and add to pitcher.
Add ice cubes, 1 cup sparkling water and one bottle of medium red or blush wine to pitcher. A bottle from Spain, Chile or Argentina adds extra authenticity. Allow to chill and serve in red wine glasses with orange and lime slices, garnish with whole strawberries or banana slices. Yum!
These are three terrific wine cocktails that may be enjoyed all year long. But this Friday, we’re thankful for the leftover eats, the glorious Phoenix weather, and the extra day off from work.
CARIBBEAN SPIRIT
A fresh, flavorful alternative to whiskey or scotch this season is another sipping favorite: Rum. But look for the high-end stuff, such as Cockspur 12 Year Old from Barbados. Only a few dollars more than Bacardi 8 Year Old, this is an aged rum that you can sip neat or on the rocks. The hand-blended rum is medium-sweet and silky smooth with nutty, tropical fruit flavors. This bottle will warm you up on brisk evenings. Available at AJ’s Fine Foods, Total Wine and More, and BevMo. $35.
Contact Drinks Editor Mark Nothaft via e-mail and click here and follow him on Twitter. Subscribe to his frequent columns on Examiner and click here.
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