Instead of cranberry sauce, this Thanksgiving you can get sauced on cranberries — thanks to the Queequeg’s Harpoon, a drink from the New England chapter of F.O.M. (short for Fraternal Order of Moai, a social group for Polynesian Popsters).

A joint effort by Randy Wong, Tim Mayer, Michael Sullivan, Jon Bartholomew, Carl Ayotte, Jay Kennan and Scott Steeves, the main ingredient in the Queequeg’s Harpoon is a cranberry syrup they’ve dubbed Queequeg’s Blood.  Recipe: 2 cups dried cranberries, 1 cup each water and cranberry juice, 1/2 cup each white sugar and brown sugar, a pinch of cloves, a 3-inch cinnamon stick, and a teaspoon of orange bitters.  Bring to a boil, then simmer on low heat for 30 minutes, stirring regularly.  Strain through a fine-mesh wire sieve, pressing firmly on solids to release all syrup.  Discard solids and cool syrup.  (Yields around a cup of syrup.)

To make a Queequeg’s Harpoon, put 3/4 ounce of Queequeg’s Blood in your cocktail shaker.  Add 3/4 ounce fresh lime juice, 1/2 ounce sugar syrup, and 1 ounce each Demerara rum, Gosling’s Black Seal rum, and Hurricane Rum (or sub an aged Puerto Rican rum).  Shake well with plenty of crushed ice, then stir in 1/2 ounce club soda.  Finally, pour the drink unstrained into a Queequeg mug (pictured above).

Why a Queequeg mug?  Because when you buy one, proceeds will be donated to the Maine Chapter of the National Multiple Sclerosis Society.  For more info:


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