3 ways to use up and booze up your Thanksgiving leftovers [RECIPE]

Iron Bartender winners: Marvel Bar's Jesse Ostendorf and Keith Mrotek
Iron Bartender winners: Marvel Bar's Jesse Ostendorf and Keith Mrotek
Photo courtesy Paul Irmiter

Sure, we can dig on a turkey sandwich, but why not get a little bit more creative with this year's leftovers? We knew no one could transform the mundane into the marvelous better than one of the cocktail champions at Marvel Bar. We reached out to Keith Mrotek, half of the winning team that brought home this year's coveted Iron Bartender title. Here are a few thoughts and some very precise cocktail recipes for dealing with the bites left behind from the Thanksgiving holiday.

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"First off, these numbers are all going to be wildly dependent on the flavor profiles of whichever 'leftover' ingredient we are using," explained Mrotek. "Second, the texture is huge. So, that's something that people are going to have to be considerate of.  For shaken drinks, I'd recommend using more than one type of strainer. Those little mesh strainers that everyone uses work great for this. You can pick them up at kitchen window for, like $4."

Cranberry Fizz
1 egg white
15 mL simple syrup (see recipe to follow)
30 mL lemon juice
20 mL or a spoonful of cranberry, be it the jellied stuff or the homemade
60 mL Gin (juniper and cranberry is almost too obvious)

Combine ingredients in a cocktail shaker over ice. Shake vigorously until the outside of the shaker is frosty cold. Strain into a glass. Serve up.

Basic Simple Syrup
Heat 1/4 cup water in a small saucepan. Dissolve 1/2 cup of sugar. Cool. Poor into a squeeze bottle. Store in the refrigerator. 

Beet Boulevardier
15 mL Antica Formula (sweet vermouth)
15 mL Beet juice (the stuff from the bottom of the bowl)
15 mL Campari
50 mL Wild Turkey (seems like it should be the go-to Thanksgiving bourbon)

Pour ingredients into a glass, over ice, stir and serve.

Yam Champ
(inspired by the Champs-Elysées -- one of our favorite Autumn drinks)
2 mL Angostura bitters
15 mL Simple syrup
20 mL Green chartreuse
25 mL Lime juice
20 mL Yam juice (Most preferably the brown sugar syrup that is in the bottom of the dish afterwords, but using some small bits of yams would work too, just be aware of texture.)
50 mL Hennessy VSOP (Cognac)

Combine ingredients into a cocktail shaker with ice. Shake vigorously to combine ingredients. Strain into a martini (or V-glass) and serve up.

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Marvel Bar

50 2nd Ave. N.
Minneapolis, MN 55401


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