Whether you’re hosting or attending Thanksgiving this year, we’ve got you covered! Art in the Age is a line of organic craft spirits based in Philadelphia and they’ve put together a tempting feast using their liqueurs in a variety of boozy food dishes and seasonal cocktails. Check out some delicious recipes below for a Maple & SNAP Glazed Turkey Breast, a SNAP Apple Crumb Pie and four easy to make cocktails to make entertaining a cinch! Eat up!

Thanksgiving Cocktails

SAGE Pear Winter Gimlet SAGE Pear Winter Gimlet

SAGE & Pear Winter Gimlet

1.5oz SAGE
.5oz Pear Liqueur or Pear Puree
.75oz Fresh Lime Juice
.75oz Simple Syrup
Rosemary Sprig
Splash of Club Soda
Shake all ingredients (including sprig), strain over ice, add splash of club soda, garnish with a sage leaf and additional rosemary sprig

ROOT Syllabub

ROOT Syllabub

1/3 Cup ROOT
2 Tbsp Sugar
Zest and Juice of a Lemon
1 Cup Heavy Cream
Nutmeg

  1. In mixing bowl add ROOT, Sugar, Lemon Zest and Lemon Juice. Stir to dissolve sugar and let sit for 15 minutes.
  2. In another bowl, whip the cream until firm.
  3. Fold the ROOT mixture into the cream and scoop into coupe glasses.
  4. Garnish with freshly grated Nutmeg and an additional drizzle of ROOT (optional).

RHUBARB Cobbler RHUBARB Cobbler

RHUBARB Cobbler

1oz RHUBARB
.5oz Cranberry Simple Syrup
.5oz Fresh Lemon Juice
Brut Champagne
Shake the first 3 ingredients, pour up in a coupe glass, top with champagne, garnish with cranberries and a lemon twist.

SNAP Wassail SNAP Wassail

SNAP Wassail

½ Gallon Apple Cider
1 Pint Tart Cranberry Juice
⅓ Cup Brown Sugar
21 Whole Cloves
33 Allspice Berries
6 Cinnamon Sticks
2 Oranges, sliced
2 ½ Cups Art in the Age SNAP
In a large pot over medium heat, add the apple cider, cranberry juice, brown sugar, spices and orange slices. Bring to just under a boil, turn down the heat and simmer for 20 minutes. Turn the heat to very low and add the SNAP. Keep warm and serve as punch.

Thanksgiving Spirit-Infused Food Recipes

SNAP Apple Crumb Pie

SNAP Apple Crumb Pie

Ingredients
Pate Brisee for one 9″ Pie

For the Filling:
3 lbs Apples- peeled, cored and cut into 1/4″ Slices
Zest and Juice of a Lemon
1/3 Cup Brown Sugar
2 Tbsp SNAP
2 Tbsp Flour
1 Tbsp Cinnamon
1 tsp Nutmeg
1 tsp Ginger
1/2 tsp Cloves
1/2 tsp Allspice
1/2 tsp Salt

For the Crumb Topping:
1 Cup Flour
1/2 Cup Sugar
1/4 Cup Brown Sugar
1 Tbsp Cinnamon
1/2 tsp Salt
1/2 Cup Butter, cold and cut into 1/2″ cubes

  1. Preheat an oven to 400°F.
  2. Roll out Pate Brisee into a 12″ circle that is 1/4″ thick. Place in a pie plate, fold under the edges and crimp. Refrigerate pie crust while preparing the filling.
  3. Put the sliced Apples in a large mixing bowl with the Lemon Juice and Zest. Toss to keep the Apples from turning brown.
  4. Add the Brown Sugar, SNAP, Flour, Spices and Salt. Mix well to coat all the Apple slices.
  5. Place Apple mixture into the chilled pie shell and bake at 400°F for 40 minutes.
  6. As the pie bakes, prepare the crumb topping: In a mixing bowl, add the Flour, Sugars, Cinnamon and Salt. Stir to combine. Cut in butter with a pastry cutter or fingers until the mixture is crumbly and combined.
  7. Once the pie has baked for 40 minutes, reduce heat to 350°F. Top the pie with the crumb topping and bake for another 30 minutes, or until the crumb topping is golden brown and the juices are bubbling.

SNAP Glazed Turkey

Maple SNAP Glazed Turkey Breast

For the Turkey:
1 6-7 lb. Bone in Turkey Breast
6 Tbsp Butter
Glaze Recipe
Salt
Black Pepper

For the Glaze:
1/3 Cup Maple Syrup
1/3 Cup Snap
1/2 Cup Apple Cider
1/4 Cup Orange Juice
1/4 Cup Brown Sugar
1/4 Cup Onion, minced
2 Cloves Garlic, minced
2 tsp Smoke Paprika
1 tsp Salt
1 tsp Black Pepper

Glaze Instructions:

In a medium sauce pan over medium high heat, add all the ingredients. Bring to a boil and simmer until the liquid as reduced by half.

Roasting the Turkey Breast:

  1. Preheat an oven to 325°F
  2. Allow the Turkey Breast to come to room temperature.
  3. Butter the turkey all over, including under the skin. And season generously all over with salt and pepper.
  4. Place in a roasting pan with 1 Cup of water. Roast uncovered for 40 minutes.
  5. Baste with the glaze every 20-30 minutes and continue to roast until the thickest part of the meat registers 165°F on a meat thermometer- about 2 hours more.
  6. (If the turkey becomes too brown during the roasting process, tent with aluminum foil.)
  7. Remove turkey from the oven and allow to rest for 20 minutes before carving.

Photos provided by Art In The Age