Paul McGee, head bartender of Logan Square craft cocktail joint The Whistler, explains that his perfect vegan Thanksgiving meal would include Field Roast’s Celebration Roast, brussels sprouts, mashed potatoes, stuffing, and Apple Brown Betty. That sounds pretty damn tasty and all, but the most important thing to learn from the mixologist extraordinaire is what kind of adult beverage he’d serve with his Thanksgiving feast.
Paul McGee’s recipe for Cardinal Punch:
(Serves 8 to 10)
32 ounces El Dorado 5-year-old rum
16 ounces malbec or syrah
8 ounces Carpano Antica vermouth
16 ounces lime juice
16 ounces simple syrup
16 ounces brut sparkling wine
½ ounce St. Elizabeth Allspice Dram
1 orange peel
orange wheels studded with cloves
Combine all ingredients aside from the sparkling wine and refrigerate overnight. Before you carve your Field Roast, pour mixture (minus orange peels) into punch bowl. Add sparkling wine and garnish with lime slices and orange wheels.
(This is a variation on a recipe found in Mittie Hellmich’s Ultimate Bar Book.)