Nontraditional Thanksgiving Menu

This eerily strong pumpkin-hued punch is made with white rum, applejack, velvet falernum, Campari, and fruit juice isn't normally on a Thanksgiving menu.

This pumpkin-hued party punch, developed in the CHOW Test Kitchen by mixologist Duggan McDonnell of San Francisco’s Cantina, tastes of fall, with hints of apple and clove. It’s not too sweet and is deceptively strong—perfect for serving at your next bash.... Read More