Forget About Pie—Serve This Cocktail for Thanksgiving Dessert

These days, what constitutes a “traditional” Thanksgiving dinner could stir up as big of an argument as when your aunt inevitably brings up the election. Some people even forgo roasting a huge turkey and only serve sides. So there's no reason you need to serve pumpkin pie for dessert if you don't want to. And the perfect replacement (for adults, at least) is a whisky cocktail like Scotch and Spice.

The deep, warm amber hue of the drink, topped with silky white foam and dotted with red pomegranate seeds is a festive visual that appeals to the eyes, but of course, it's the flavor that will most impress your guests.

“The blend of smoky scotch and herbal amaro complements the tart pomegranate and warm, spiced persimmon, making it a great way to end a Thanksgiving meal. Its beautiful presentation and delicious flavor will make it a memorable part of the evening,” says creator Sayora Khamidova, general manager of New York City's Jimmy Soho.

Scotch and Spice

• 2 oz. Glenfiddich 12 year old (or other Speyside scotch single malt)
• 1 oz. pomegranate juice
• 1 oz. persimmon spiced syrup (recipe below)
• 1/2 oz. fresh lime juice
• 1/2 oz. Amaro Montenegro
• 1/2 oz. Fee Brothers fee foam (or egg white)
• Pomegranate seeds and star anise pod for garnish

Add all ingredients to a shaker tin. Dry shake for about 15 seconds to froth the Fee foam. Add ice and shake again until well chilled, about 10 to 15 seconds. Strain into a chilled coupe and garnish with pomegranate seeds and star anise.

Persimmon Spiced Syrup

• 1/2 cup ripe persimmons, peeled and diced
• 1/2 cup sugar
• 1/2 cup water
• 2-3 whole cardamom pods
• 1 cinnamon stick
• 1/4 tsp. ground fresh ginger

Combine all ingredients in a saucepan over medium heat. Cook, stirring until sugar dissolves and persimmons soften, about 10 to 15 minutes. Remove from heat and let cool to room temperature. Strain through a fine sieve into a glass jar. Keep in an airtight container in the refrigerator for up to 2 weeks.