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Entertaining With Whisky This Thanksgiving

Give thanks with some whisky infused drinks and recipes! Thanksgiving is the perfect time to try out some new fall recipes to treat your guests at the holiday table. The warm and oaky flavor of Texas Crown Club Whisky make it a great spirit for using in festive cocktails and dishes.

Cinnamon Maple Whisky Sour

Cinnamon Maple Whisky Sour
The classic whisky sour is favorite cocktail for many, but we gave this a fun, fall twist by substituting simple syrup with maple syrup! This cocktail has the classic sweet and citrus flavor as the classic cocktail but with a cinnamon flavor added to it.
  • 1 ½ oz. of Texas Crown Club Whisky⠀
  • 1 oz. of fresh lemon juice
  • 2 to 4 teaspoons maple syrup, or to taste
  • Pinch of ground cinnamon or garnish of star anise/cinnamon stick, optional⠀
Fill a cocktail shaker or mason jar about two-thirds full with ice. Pour in the whisky, lemon juice, maple syrup, and a pinch of ground cinnamon. Securely fasten the lid and shake well. ⠀ Pour fresh ice into your cocktail glass and strain the cold whisky sour mixture into the glass.

Texas Thanksgiving Punch

Looking for something to make ahead of time? Try making a Texas Thanksgiving Punch! This fall spiked punch is easy to make and pour for your guests at your next gathering. For an extra kick, let this punch sit overnight to let the booze infuse with the fruit more.
  • 1 gala apple
  • 1 orange
  • 1 lemon
  • 2 cups of apple cider
  • 2 cups ginger ale
  • 1 cup Texas Crown Club Whisky
  • 1/4 cup lemon juice
Core apple and cut into small chunks. Cut orange and lemon into thin slices to create wheels, and discard ends. Put fruit into a 2.5-quart pitcher.
Pour apple cider, ginger ale, whisky, and lemon juice into the pitcher. Use a bar spoon or long wooden spoon to stir everything together.
Refrigerate the punch for at least 1 hour to let the flavors marry together. Pour punch into glasses and spoon some apples and a fruit slice into each glass. Add a cinnamon stick for garnish if desired.

Whisky Cream Sauce

Want to mix up your traditional gravy with another sauce for pouring over your turkey? Whisky sauce is a traditional sauce used in Scottish cooking. Made with whisky, beef stock, and heavy cream, this sauce is a savory alternative to the class gravy.
  • 4 tablespoons butter
  • 1/2 cup diced onions
  • 1/2 cup of Texas Crown Club Whisky
  • 1/2 cup beef stock or broth
  • Dash of salt
  • Freshly ground black pepper
  • 1/4 to 1/2 cup heavy cream
Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes. When the onions are brown, turn off the burner temporarily.
Pour in the whisky. As soon as it evaporates, turn the burner on medium-high heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half.
Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes.

Classic Whisky Cake

The turkey and gravy might be good but if you’re like us, the Thanksgiving desserts is what we look forward to! A classic whisky cake is a great way to incorporate Texas Crown Club Whisky into a treat to satisfy your sweet tooth. Even better, whisky is also used to make the icing on this cake.
  • 1 (18 ounce) box yellow cake mix
  • 1 (3 ½ ounce) box instant vanilla pudding
  • 4 eggs
  • 1⁄2 cup oil
  • 1 cup whole milk or 1 cup 2% low-fat milk
  • 1 ½ fluid ounces of Texas Crown Club Whisky
  • 1 cup pecans or 1 cup walnuts, chopped
  • 1⁄2 cup butter, melted
  • 1 cup of sugar
  • 1⁄2 cup Texas Crown Club Whisky
Prep your cake by combining all ingredients and mixing for 3 minutes by hand. Pour into well-greased bundt pan and bake for 50-60 minutes at 350 degrees. After you take the cake out of the oven, check the cake by sticking in a toothpick. If it comes out clean, your cake is done.
For the icing, combine all the ingredients in a small to medium saucepan and cook on medium. Heat until sugar is dissolved, and mixture is brown.
To serve on the cake, leave cake in the pan and using the toothpick, poke several holes into cake. Pour 3/4 of icing onto cake, then let sit for 15 minutes.
Once done, flip cake onto your serving plate. Brush remaining icing onto the tops and sides of your cake. Serve and enjoy!
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