THANKSGIVING COCKTAIL | THE JAYNE DOUGLAS
Thanksgiving would not be complete without a seasonal signature cocktail. This was created for us by a dear friend, Joey Balsalmo who just happens to be an award winning mixologist. It is called the Jayne Douglas and it is a beautiful take off of a Manhattan.
If you’re in the Seattle area, you can find Joey at the Hazelwood, a local Ballard favorite.
To make your own Jayne Douglas, here is the recipe:
2 oz bourbon
.5 oz sweet vermouth
.5 oz pimento dram
.5 oz simple syrup
Stir all the ingredients over ice and strain into your glass of choice. Garnish with a dehydrated blood orange or apple slice.
This was our first time dehydrating blood oranges and it could not have been easier. We sliced a blood orange into 1/4” pieces, laid flat on a parchment lined baking sheet, and baked at 225 degrees for 4 hours, flipping slices half way through. They turned out so pretty and added the perfect garnish to our Thanksgiving bar.
