Hard to believe Thanksgiving weekend is wrapping up. It has been a long and busy few days, that’s for sure!
Thanksgiving on Thursday:
A trip with Evie to the American Girl doll store on bustling Michigan Avenue on Friday:
A cookie party at my Aunt Sheila’s house on Saturday:
Christmas brunch with Santa and gingerbread house decorating (followed by the circus!) on Sunday:
And all this is just the start of a jam-packed holiday season for us. The kids (and I!) are already exhausted, so I have to remember that quiet days are ok, too. All this go-go-go makes me miss the celebratory Cocktail Hour Chris and I used to indulge in on a regular basis…
On Thanksgiving I told my Dad about the Maker’s Mark #RedFriday event I used as an excuse to bake a batch of Bourbon Bacon Chocolate Cookies, and he mentioned that bourbon is used in one of his specialty cocktails, a Manhattan. As soon as Chris stepped into this conversation, his ears perked up. Why, yes, he would love a Manhattan! Just 3 1/2 more months until I can have one, too!
Dad’s Manhattan
2 parts bourbon (Dad likes Maker’s Mark or Knob Creek)
1 part red vermouth (Dad likes Noily Pratt Rouge)
1 dash bitters per ounce of bourbon (Dad likes Angostura bitters)
Shake all ingredients with ice for 30 seconds. Strain into a cocktail glass. Garnish with a cherry. Add some cherry juice if you want it sweeter.
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