3 Drinks to Have Before a Big Meal

While food takes the primary role on Thanksgiving, you mustn’t forget about the drinks. Beverages were also important to our ancestors (that’s my theory, at least), and I say the most important drinks are the ones you have before the meal and after–they help get everything started and then wind it all down.

Next week, we’ll list a few after-dinner hits, but this week, we’ve lined up three drinks to have before you start eating. In this situation, I think that something bubbly is needed, as the bubbles don’t take up space, and help keep the stomach empty-ish. But also, a tiny bit of herbal remedy–a bitters or bitter-ish liqueur–is key to start the juices flowing.

1. Monks Converge
This drink gets its name from the inclusion of legendary liqueur Bénédictine (it shares a name with the monastic order), which is married here with Seattle Distilling Company gin (recently voted as the top distillery in King 5’s Best of Western Washington awards), and the wonderful Italian sparkling wine Valle Calda Prosecco DOC. The Valle Calda DOC is slightly fruity with a dandy effervescence. This recipe’s from Wine Cocktails.

Cracked ice

1 ounce gin

3/4 ounces Bénédictine

Chilled Valle Calda Prosecco DOC

Lemon twist, for garnish

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the gin and Benedictine. Stir well.

2. Strain into a flute glass (but strain without speaking). Top with chilled Prosecco. Garnish with the lemon twist.

2. The Owl’s Wink
This lovely little fall sparkler is highlighted by local favorites Voyager gin and the Old Ballard Liquor company’s Cherry Bounce. They’re brought together with Fee Brothers Cranberry bitters (available online and at local food emporiums), which adds an herbal hint and some lovely coloring, and Prosecco, which shines here much like above.

Cracked ice

1 ounce Voyager gin

3/4 ounce Cherry Bounce

3 dashed Fee Brothers Cranberry bitters

3 ounces chilled Valle Calda Proseco DOC

1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the gin, Cherry Bounce, and bitters. Stir well.

2. Strain into a flute glass or any glass with an owl on it. Add the Prosecco. Stir, carefully, working to combine all ingredients

A Note: If your Prosecco isn’t chilled enough, feel free to add an ice cube or frozen cranberries at the end.

3. The Italian Spritz
This is a classic Italian pre-dinner drink, and as I’m suggesting a Prosecco Thanksgiving above, an ideal addition. It’s a simple fav as well, featuring Aperol, a light Italian orange-ish liqueur with just a smidge of bitter, and Prosecco (Riondo Prosecco Spago Nero, which is fruity and a little floral, goes smoothly). There is some back and forth about the garnish: The nearer you come to Venice, the more likely you’ll see an olive garnish, but in central Italy it’s garnished with an orange slice or twist. Your choice here–or both!

1-1/2 ounces Aperol

Chilled Riondo Prosecco Spago Nero

Orange twists, for garnish (if wanted)

Green olive, for garnish (if wanted – but not the pimiento-stuffed kind)

1. Add the Aperol to a flute glass (with an ice cube or two if the Prosecco isn’t well-chilled).

2. Fill the glasses with Prosecco and stir gently. Garnish with the orange twist and the olive, or one or the other.