Best Thanksgiving Cocktail Recipe: Bon Appetit’s Flaming Brandy Punch

Best Thanksgiving Cocktail Recipe: Bon Appetit’s Flaming Brandy Punch

Bon Appetit’s Flaming Brandy Punch: Our Favorite Thanksgiving Cocktail

Mulled wine is all the rage this Thanksgiving season, so the staff at Peter Salerno Inc.’s official blog went hunting for our very favorite Thanksgiving cocktail recipe incorporating the unique flavors of mulled wine. And we found it!


For years, Bon Appetit (and its sister publication/site, Epicurious) has provided readers with trendy, stylish cuisine through practical application – “life through the lens of food”, as their slogan says. So it’s no wonder that Bon Appetit provided us all with perhaps the most delicious, satisfying mulled wine drink of the season!

Bon Appetit’s Flaming Brandy Punch is one part savory, one part festive, one part spice and all parts fun! Combining the taste of the season with a spark (literally!) of entertainment, it’s the perfect Thanksgiving party cocktail for your punch bowl.

For the full recipe and details, please visit the recipe page on Bon Appetit.

Thanksgiving Cocktail Recipe: Bon Appetit’s Flaming Brandy Punch

Ingredients (Serves 18 to 20)

  • 1 1/4 cups water
  • 1 1/4 cups (packed) dark brown sugar
  • 2 cinnamon sticks, broken in half
  • 4 whole cloves
  • 1 4-inch-long strip orange peel
  • 2 750-ml bottles dry red wine
  • 1 cup fresh orange juice
  • 1/2 cup fresh lemon juice
  • 4 cups brandy
  • 1 whole nutmeg


Bring first 5 ingredients to boil in large pot, stirring until sugar dissolves. Add wine; stir to heat through. Pour mixture into large heatproof glass, ceramic, or metal punch bowl. Mix in orange juice and lemon juice. Holding ladle over punch bowl, fill ladle with brandy; carefully ignite. Pour into punch bowl and allow flame to burn out. Mix in remaining brandy. Grate some nutmeg over punch.

Recipe created by Melissa Clark of Bon Appetit.

From Peter Salerno’s Kitchen: Guinness Affogato [St. Patrick’s Day Dessert Drink]

From Peter Salerno’s Kitchen: Guinness Affogato [St. Patrick’s Day Dessert Drink]

Courtesy of Bon Appetit, The Best 2015 St. Patrick’s Day Guinness Recipe!

Thanks to Bon Appetit and Dawn Perry for this Guinness Affogato St. Patrick's Day recipe! [Photo credit: Alex Lau]
Thanks to Bon Appetit and Dawn Perry for this Guinness Affogato St. Patrick’s Day recipe! [Photo credit: Alex Lau]
We here at Peter Salerno Inc.’s official blog look to Bon Appetit for the very best seasonal recipes. When you think of St. Patrick’s Day drink recipes, one name always comes to mind first – Guinness.

The usual Guinness recipes abound – Irish car bombs, Guinness stew, even Guinness pudding – and they’ve all been done a million times. But leave it to Bon Appetit to come up with an unbelievably delicious new way to celebrate St. Patrick’s Day with a brand new Guinness recipe.

Not only is this Guinness recipe a drink, it’s also a dessert!

The Bon Appetit recipe for Guinness Affogato combines Guinness, espresso and vanilla ice cream into an incredible, delectable glassful of Irish delight. It’s the most refreshing way to cap off your St. Patrick’s Day meal. The recipe is as delicious as it is simple. Vanilla ice cream and espresso pair beautifully together, as do Guinness and vanilla ice cream. So why not combine the three into a traditional affogato and add some sweetness to your St. Patrick’s Day?

We hope you love this Bon Appetit recipe as much as we do!

St. Patrick’s Day Recipe: Guinness Affogato [Courtesy of Bon Appetit]


  • 3 scoops vanilla ice cream
  • 1 ounce hot espresso
  • 4 ounces Guinness stout


  • Place ice cream in a tall glass. Pour espresso over and top off with Guinness. Serve with a straw and a long spoon.

Recipe by Dawn Perry, Photograph by Alex Lau

From Peter Salerno’s Kitchen: Classic Spiedini

For those of you who aren’t sure what spiedini is, think of it as a classic skewer or kebab preparation with a distinctly Italian (and flavorful) twist. It’s a favorite in the Salerno household, and Peter Salerno loves preparing spiedini with a variety of meats – lamb, beef, chicken and pork are the usual staples.

Whether used in small portions as an appetizer or made to a larger scale to feed a family, spiedini is as authentically Italian as a dish gets. From the very best meats to savory cheeses, from artisan-crafted breads to aromatic herbs and spices like bay leaves and cloves, the classic elements of spiedini take you to the heart of Italy. Adding extra Mediterranean twists such as anchovies, capers and premium olive oil take this dish to the next level.

This beautiful preparation of spiedini di sarde a beccafico transports you right to Italy.
This beautiful preparation of spiedini di sarde a beccafico transports you right to Italy. (Credit Wiki Commons, franzconde)

While there are many fabulous preparations for spiedini (and Peter Salerno has his own secret traditional family recipe), we fell in love with this savory recipe courtesy of the fine people at Epicurious. It’s a recipe from Bon Appetit circa 1996, and its Lamb and Rosemary Spiedini brings fresh, diverse, distinctly Italian flavors to your table.

Lamb & Rosemary Spiedini: Courtesy of Epicurious

2 Servings: CAN BE DOUBLED

Orzo (a rice-shaped pasta also known as riso) can be mixed with diced summer squash, olives and red bell pepper to make a colorful bed for the lamb skewers. Toss some shredded romaine and red cabbage with an oil and vinegar dressing to serve alongside, and end the Mediterranean-style meal with honey cake from the bakery.


  • 5 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried
  • 2 teaspoons grated lemon peel
  • 10 ounces boneless sirloin lamb chops, cut into 1-inch pieces
  • 1 red onion, peeled, cut onto 1-inch pieces
  • 1/2 green bell pepper, cut into 1-inch pieces
  • 1/2 yellow bell pepper, cut into 1-inch pieces


Prepare barbecue (medium-high heat).

Whisk lemon juice, olive oil, rosemary and grated lemon peel in glass pie dish to blend. Sprinkle lamb with salt and pepper; add lamb to marinade and toss to coat. Let mixture stand 10 minutes, tossing occasionally.

Using slotted spoon, transfer lamb to bowl. Add onion, green bell pepper and yellow bell pepper to marinade in pie dish and toss to coat. Thread lamb, onion, and bell pepper pieces alternately on 4 skewers. Grill until onion and peppers are slightly charred and lamb is cooked to desired doneness, brushing once with marinade, about 12 minutes to medium. Transfer lamb spiedini to plates and serve.