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.

Savory, Spicy


  • 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


Step one

Pour all of the ingredients, save for the garnish, into a shaker tin and add ice.

Step two

Shake until well combined and chilled.

Step three

Using a Hawthorne strainer, strain the drink into an old-fashioned glass filled with fresh ice.

Step four

Garnish with a crispy piece of fried turkey skin.

Contributed by Supercall

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