Who You Calling Turkey?
This holiday spin on a classic Bullshot swaps out the original’s beef bouillon for Thanksgiving turkey stock, but keeps the Worcestershire and adds a dash of cayenne to give the bird a spicy bite. For an extra-meaty flavor and silky texture, the vodka gets fat-washed with leftover gravy. A crispy piece of fried turkey skin takes the drink to new levels of Thanksgiving leftover-heaven.
- 2 oz gravy fat-washed vodka
- 3 oz homemade turkey stock
- .25 oz lemon juice
- 1-2 dashes Worcestershire sauce
- 1 pinch cayenne pepper
- Salt and pepper, to mix
- Fried turkey skin, for garnish
Pour all of the ingredients, save for the garnish, into a shaker tin and add ice.
Shake until well combined and chilled.
Using a Hawthorne strainer, strain the drink into an old-fashioned glass filled with fresh ice.
Garnish with a crispy piece of fried turkey skin.
Contributed by Supercall