There is a lot more to be thankful for thank cocktails, we know that. We certainly wouldn’t want the title of this story to mislead you.

The following honor of Thanksgiving, here are some thankful themed cocktails using Russian Standard Vodka, Frangelico and Flor de Cana 7yr old Rum that we’re proud to share on BourbonBlog.com!

Thanksgiving in Russia

1 ½ oz. Russian Standard Vodka
¾ oz. Pumpkin puree
½ oz. Frangelico Hazelnut liqueur
½ oz. Lime juice
¼ oz. Agave nectar

Rim glass with graham cracker crust or top with a seasonal fruit. Shake and double strain into cocktail glass and garnish with nutmeg.
By Duane Fernandez Jr. of Entwine Bar in New York City

Frangelico Flip

2.5 oz Frangelico
5 simple syrup (1:1 uncooked)
1 whole egg
Angostura bitter spray.

Dry shake whole egg. Add frangelico and simple syrup. Shake 20 times. Double strain and pour into a martini glass.
Spray angostura bitters on top and a cinnamon stick.
By Neal Bodenheimer of Cure Bar in New Orleans

Thanks, Nicaragua

2 oz. Flor de Cana 7yr old Rum
1/2 oz. crème de Yvette
3/4 oz. black pepper vanilla syrup
3/4 oz. fresh lemon juice

Add all ingredients to an iSi “Twist and Sparkle” carbonating beverage system, then pour over ice into highball glass.
Garnish: lemon wheel and vanilla bean Serve with: caramelized pecans
By Jonathan Pogash of the thecocktailguru.com

Fall Fig Cocktail with Maple

2 oz Russian Standard Vodka
1/2 oz Maple Syrup
1 tbsp of fig puree
2 oz Lemon Juice
1 oz Regatta Ginger Beer

Garnish with 1 honey comb log dipped in maple syrup. Muddle the fruit and syrup in a shaker, add the lemon juice and Russian Standard.
Add ice and shake well. Strain into a glass and top with ginger beer. For garnish, dip honey comb in maple syrup and place atop the cocktail.
By Linnea Johansson, Chef and Party Planner from New York City

Renee Ferguson, Cookbook author of “Talk Turkey to Me” is the Turky Diva!” She joins BourbonBlog.com with Turkey cooking suggestions and advice for holidays in the podcasts and recipe below.

As a former Butterball expert, Renee has appeared on the Food Network’s “Throwdown! with Bobby Flay“, which you can watch via “On Demand” this year on most cable and satellite TV providers, go to Food Network-Thanksgiving. We’re also including our own recent interview with Bobby Flay at the bottom of this story.

BourbonBlog.com 2009 Podcast Interview with Renee Ferguson, click below to stream audio

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BourbonBlog.com 2010: Interview with Renee Ferguson,click below to stream audio

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“This Bourbon sauce is a wonderful alternative to gravy and provides a sensational flavor burst with every bite!” – says Renee on this recipe.

Bourbon-Glazed Roasted Turkey Recipe by Renee Ferguson

Ingredients
10-18-lb. whole turkey, fresh or frozen (thawed)
Salt and freshly ground black pepper, to taste
1 large tart apple, cored and quartered
1 large onion quartered
1 cup peach preserves
¼ cup Bourbon whiskey
2 Tablespoons Butter
1 Tablespoon Angostura bitters (Optional)

Instructions

* Remove giblets and neck and from turkey. Blot dry with paper towels.
* Sprinkle turkey cavity with salt and pepper, and place a quartered apple and onion in the cavity.
* Place turkey, breast side up, on a wire roasting rack in a shallow open roasting pan.
* Spray or brush turkey with olive or vegetable oil.
* Roast turkey uncovered in a preheated 325°oven between 3 – 3 ½ hours. No need to baste at this time.
* After 2/3 cook time shield the breast with a tent of aluminum foil. Continue cooking.
* Meanwhile, in a small saucepan, combine preserves, bourbon and bitters over low heat.

Cook until preserves are melted. During the last 30 minutes of roasting time, remove the foil and baste bird several times with bourbon peach glaze. Continue roasting uncovered and baste every 10-15 minutes. Reserve any remaining glaze to serve on the side.

* Continue to roast until the thermometer registers 180°F. in the thigh.
* Remove turkey from oven. Discard apple quarters. Allow turkey to rest for 15-20 minutes before carving.