Food /

A Brockmans Thanksgiving

Traditionally an American holiday, more countries are finding an excuse to celebrate as a result of American expat friends, or simply find joy in throwing a dinner party with friends. Brockmans doesn’t just pair well with food, it enhances flavours, particularly in meat and desserts. Which is exactly why you should prepare yourself a Brockmans cosmo and hop to it.

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Brockmans Infused Turkey

Thanksgiving is defined by the turkey, so taking the time to make an impressive bird is a must. Flavours are best captured when you brine the turkey for 48 hours before roasting. Now we understand you might grimace at the thought of using the majority of a bottle of Brockmans, but then again you haven’t had gravy gin.

Thanksgiving Gin Brined Turkey (c) Tim Sackton

Turkey photographed by Tim Sackton


  • 6kg turkey
  • 50cl Brockmans
  • 1 liter water
  • 280g Kosher salt
  • 87.5g honey
  • 4 sprigs fresh sage and rosemary, crushed
  • 1 orange, sliced thin
  • 1 lime, sliced thin
  • 1 apple, diced
  • 4 cloves garlic, crushed
  • ½tsp juniper berries


  1. In a large bowl, combine Brockmans, water and salt. Stir with a wooden ladle until the salt is dissolved before adding the honey and continuing to stir. Add the rest of the ingredients, mixing well.
  2. Place the turkey in a brine bag (preferably in a large bucket) before filling the bag with the brine. Seal the bag and place it in the fridge for 24-48 hours, turning once in a while so that the bird is well covered.
  3. Four hours before roasting, remove it from the brine, rinse and pat dry with kitchen roll in the roasting pan. Place it back in the fridge, remembering to take it out just an hour before roasting.
  4. Preheat the oven to 230C but lower it to 180C when putting the turkey in.
  5. When ready to roast, rub the skin with oil, salt & pepper, and fill the roasting pan with turkey broth and a few shots of Brockmans so that you’re prepared to baste.
  6. Place the turkey in the oven for 80 minutes, basting intermittently. Leave it for another 35 minutes until the breast is 65C and the thighs 73C. Let rest for 20 minutes before carving. You can prepare gin-flavoured gravy in the meantime.

Brockmans Mashed Potatoes

Mashed potatoes are an important accompaniment to any turkey. But we’re quite sure you’ve never had botanical mash.

Brockmans Gin Mashed PotatoesIngredients

  • 1.5kg red potatoes, diced
  • 350ml single cream
  • 85g butter
  • 2 garlic cloves (minced)
  • 2 ½ tsp salt
  • 1 tsp pepper
  • 350ml Brockmans
  • Juice of half an orange


  1. Place the potatoes in a saucepan and boil for 25 minutes. Cook until soft, drain water and put on low heat for 2 minutes.
  2. Melt the butter and cream together.
  3. Mash the potatoes in the saucepan before adding the cream & butter, garlic, salt and pepper. Stir in Brockmans and freshly squeezed orange juice.

Plum & Apple Pie

While pecan and pumpkin pie remain firm favourites at the table, a warming autumnal plum and apple bring out the very best flavours of Brockmans. Add a dollop of Brockmans-infused whipping cream for a smooth finish.


For the crust

  • 450g all purpose flour
  • 170g cold butter, dicedBrockmans Gin Apple & Plum Pie
  • 1tsp Kosher salt
  • 1tbsp sugar
  • 65g vegetable shortening
  • 110ml cold water
  • 1 egg yolk

For the filling

  • 250g apples
  • 16 plums
  • 60ml Brockmans
  • Squeeze of orange
  • 112.5g sugar
  • 2 ½ tbsp. cornflour

For crumble topping

  • 120g flour
  • 60g caster sugar
  • 60g unsalted butter, room temperature


  1. Pulse the flour, salt and sugar in a food processor until mixed. Add butter and shortening until the butter clumps into tiny pea-sized balls. As you continue to pulse, add the cold water until the dough forms into a large ball.
  2. Wrap the dough ball in plastic wrap and place in the fridge for 30 minutes.
  3. While the dough chills, quarter each plum and remove the pits. Dice the apples.
  4. In a saucepan bring Brockmans to a light boil and add the apples. Let it cook for 8 minutes before allowing the mix to cool. Add the plums and place in the fridge.
  5. Once cooled, add the sugar and cornflour.
  6. Flour your rolling surface. Cut the dough in half and begin rolling it out, flouring the dough so that it doesn’t stick. Once the dough is rolled out, place it into a 9-inch pie pan. Roll out the other half of the dough.
  7. Pour the filling atop the dough and even everything out. If you want just a normal pie, lay the top crust above, trimming the edges before pressing them together. Use a sharp knife to cut a few slits into the crust before brushing with egg yolk. OR if you are looking to create a crumble topping, mix the flour and sugar before adding dices of butter. Sprinkle it atop the fruit mixture.
  8. Place the pie dish onto a baking tray and bake for 10 minutes on 230C before reducing the heat to 180C. Bake the pie for another 30-40 minutes until the crust is golden brown.
  9. Remove from the oven and let the pie cool for 2 hours before serving. If you’d like to serve with Brockmans-infused whipping cream, mix together 240ml double cream, 42g icing sugar, and 2tbsp Brockmans for about 3 minutes until soft peaks form.

Naturally more trimmings can be added to your feast, but these three dishes will set you up for a memorable holiday. Do remember to keep your cosmopolitans filled to the brim, as cranberries are in their peak season.