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: