Cranberry compote is my favorite Thanksgiving side dish. It also makes for a fantastic cocktail! t’s quite easy to put together too, making it the perfect cocktail for Thanksgiving. The sharpness from the cranberry mixed with a bit of rum and Amaro Nonino will certainly put you in a festive spirit.

While I can’t just hop on a plane anytime soon, I can recreate that feeling at home with this cocktail that I’m calling Breakfast in Paris. It is a Kir riff that is reminiscent of a French baguette smothered with butter and jam- a classic Parisian breakfast that I enjoy frequently when I am in France. The fat washing of the cognac takes this simple Kir to the next level.

I’ve been making milk punch for quite some time now and have never ventured into vegan milk punch ... until recently. I knew that there had to be a way to make a vegan version of clarified milk punch. Coconut milk seemed like the optimal candidate, the most obvious choice, because it’s essentially the same make up: water, fat and protein, just like in cow’s milk.

Though classic meringues are made with egg whites, they can also be made with aquafaba- aka the liquid left over from cooking dried chickpeas. It’s also the liquid found in cans of chickpeas. It behaves much like egg whites when whipped up with sugar and a bit of acid.