Recipes & Cocktails

Adam's Drinks & Timothy's Meals

Fall & Thanksgiving Edition

Where a 20-year award-winning chef and a self-taught cocktail tinkerer share what they love to make for friends and family: seasonal meals, boozy experiments, and a few family classics.

Timothy was an award-winning professional chef for over 20 years and still loves to cook for the people he cares about. From pastries and fancy desserts to savory snacks and full meals, he shares recipes here for you to try. Adam, admittedly not the cook of the pair, works instead on perfecting popular cocktails and inventing new ones. Boozy ones.

Be sure to also check out our ATX Restaurant Guide, ATX Vendor Guide, and ask about our guides to other cities.

Drink responsibly. Please enjoy these cocktails in moderation. Always serve and consume alcohol responsibly, and never drink and drive. These recipes are intended for individuals of legal drinking age only.

In Season · Thanksgiving

Thanksgiving Hosting Classics

Timothy's table for the big day: a dry-brined turkey, sausage and apple stuffing, and brown butter mashed potatoes.

Citrus–herb roast turkey
Timothy's Kitchen · Main

Citrus–Herb Dry-Brined Turkey

Crisp skin, juicy meat, stress-free timing. Dry-brine up to 48 hours ahead.

Ingredients

  • 1 whole turkey (12–14 lb), giblets removed
  • 3 tbsp kosher salt, 1 tbsp brown sugar
  • Zest of 1 orange + 1 lemon
  • 2 tsp each dried thyme & rosemary
  • 1 tsp black pepper
  • 4 tbsp unsalted butter, softened
  • 1 onion & 1 orange, quartered

Steps

  1. Pat turkey dry. Mix salt, sugar, zests, herbs, and pepper; rub all over, including under the skin.
  2. Refrigerate uncovered 24–48 hrs. Before roasting, rest 45 min at room temp; pat dry.
  3. Butter under the skin; stuff cavity with onion & orange. Roast at 425°F for 20 min, then 325°F until the thigh hits 165°F (about 2.5–3 hrs). Rest 30 min before carving.
Sausage and apple stuffing
Timothy's Kitchen · Side

Sausage & Apple Stuffing

A savory-sweet classic with sausage, apples, herbs, and toasted bread.

Ingredients

  • 1 lb Italian sausage, casing removed
  • 1 large onion, diced
  • 3 celery stalks, diced
  • 2 apples, peeled & diced
  • 3 cups chicken broth
  • 1/4 cup unsalted butter
  • 1 tbsp each fresh sage & thyme, minced
  • 12 cups cubed toasted bread
  • Salt & pepper, to taste

Steps

  1. Brown the sausage; set aside.
  2. Sauté onion, celery, and apples in butter until softened.
  3. Return sausage with sage, thyme, salt, and pepper.
  4. Combine with toasted bread in a large bowl.
  5. Add broth gradually, tossing until moist but not soggy.
  6. Bake at 350°F for 35–40 min until golden.
Brown butter mashed potatoes
Timothy's Kitchen · Side

Brown Butter Mashed Potatoes

Silky, rich potatoes finished with nutty brown butter. Perfect with gravy.

Ingredients (6–8 servings)

  • 3 lbs Yukon Gold potatoes, peeled & chunked
  • 1 cup unsalted butter
  • 1 cup whole milk (or half-and-half)
  • 1/2 cup sour cream (optional)
  • 2 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • Chives or thyme to garnish

Steps

  1. Melt butter over medium heat; swirl until golden and nutty. Remove from heat.
  2. Cover potatoes with cold salted water; boil until very tender, 12–15 min.
  3. Warm the milk separately (do not boil).
  4. Drain potatoes well and mash to your preferred texture.
  5. Stir in most of the brown butter, warm milk, sour cream, salt, and pepper.
  6. Drizzle reserved brown butter on top; garnish.

Fall Cocktails for the Table

Pumpkin spice martini with cinnamon garnish
Adam's Drink · Batch

Pumpkin Spice Apple Martini (Batch)

Batch-friendly seasonal martini with pumpkin spice and a fresh apple cider finish.

Ingredients

  • 19 oz bourbon
  • 2 oz agave
  • 1/4 tsp pumpkin spice
  • 3 dashes orange bitters
  • 3–4 dashes cocoa bitters
  • Apple cider, to taste

Preparation

  1. Combine everything but the cider in a bottle without ice; shake to mix.
  2. Store in a freezer-safe container.
  3. To serve, pour 3 oz into a martini glass, add about 1 oz apple cider.
  4. Garnish with an orange wedge, cinnamon stick, or apple slice.
Holiday Old Fashioned
Adam's Drink · Batch

Holiday Old Fashioned (Batch)

A make-ahead, crowd-friendly Old Fashioned built on pumpkin and spice.

Batch (8–10 servings)

  • 2 cups bourbon
  • 1/2 cup pumpkin purée (strained)
  • 1/2 cup simple syrup (or maple)
  • 2 tsp pumpkin pie spice
  • 20 dashes Angostura + 10 dashes orange bitters
  • Orange peels & cinnamon sticks to serve

To Serve

  1. Whisk all ingredients in a pitcher; chill 2+ hours.
  2. Pour 3 oz over a large ice cube. Express an orange peel; add a cinnamon stick.
  3. Adjust sweetness with more syrup; add a splash of water if too strong.

More from Timothy's Fall Kitchen

Vegan Butternut Squash Soup
Vegan Butternut Squash SoupRecipe →
Bourbon Banana Bread Pudding
Bourbon Banana Bread PuddingRecipe →
Coming Up · December

Early Christmas Cheer

A head start on holiday hosting: festive martinis and chocolate cocktails.

Holiday Elderflower Pomegranate Martini
Holiday Elderflower Pomegranate MartiniRecipe →
Chocolate and Peppermint Espresso Freezer Cocktail
Chocolate & Peppermint Espresso Freezer CocktailRecipe →
Adam's Drink

Chocolate Espresso Indulgence

Rich, creamy, and smooth. Pick your spirit (Adam prefers bourbon) for chocolate in every sip.

Ingredients (1 drink)

  • 1 oz vodka or bourbon (preferred)
  • 1 oz coffee liqueur
  • 1 oz Irish cream (non-dairy available)
  • 1 oz chocolate liqueur
  • 1 oz dark chocolate liqueur
  • Chocolate shavings to top
  • Sweet ground cocoa for the rim

Steps

  1. Add all liquids to a shaker with ice.
  2. Shake 10–15 sec until chilled.
  3. Rim a coupe with cocoa; strain in.
  4. Top with chocolate shavings.

Amp it up: swap the dark chocolate liqueur for espresso liqueur and stir ground coffee into the cocoa rim.

Recipe Archive

More Seasons, More Recipes

Tap a season to open it.

Halloween Drinks & Treats2 recipes · a bourbon smash and chili-spiked brownies
Adam's Drink · Halloween

Blackberry Vampire Smash

A balanced, dark-berry bourbon smash with a ruby "blood" drizzle.

Ingredients (1 drink)

  • 6–8 fresh blackberries
  • 6–8 fresh mint leaves
  • 2 oz bourbon
  • 3/4 oz fresh lemon juice
  • 1/2 oz simple syrup (to taste)
  • 2 dashes Angostura bitters
  • Crushed ice
  • 1 tsp grenadine (optional drizzle)

Steps

  1. Muddle blackberries and mint in a shaker.
  2. Add bourbon, lemon, syrup, bitters, and ice. Shake 10–12 sec.
  3. Strain over crushed ice in a rocks glass.
  4. Optional: spoon a thin ring of grenadine along the rim to drip.

Garnish with a mint sprig and skewered blackberry. Reduce syrup for a drier profile.

Timothy's Kitchen · Halloween

Spicy Midnight Brownies

Fudgy brownies with cocoa, espresso, cinnamon, and a clean chili kick.

Ingredients (8–12 squares)

  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp fine salt & 1/2 tsp cinnamon
  • 1/4 tsp instant espresso powder
  • 1/4–1/2 tsp cayenne or chipotle
  • 1/2 cup dark chocolate chips

Steps

  1. Whisk butter and sugar; add eggs and vanilla until glossy.
  2. Sift in flour, cocoa, salt, cinnamon, espresso, and chili. Fold; add chips.
  3. Spread in a lined 8×8 pan. Bake at 350°F for 18–22 min.
  4. Cool fully, slice, and finish with flaky salt.

Start at 1/4 tsp chili for mild heat; chipotle adds smoky warmth.

Summer Cocktails & Recipes4 recipes · bright, refreshing warm-weather sips

Long Austin evenings call for bright, refreshing things to sip and share. A few warm-weather favorites, drawn from Oprah and the test-kitchen crew at Cook's Illustrated, then made our own.

Frozen TangOrita

Oprah's blender margarita built on fresh tangerine juice: bright, zippy, and barely any work.

Ingredients (serves 2)

  • 1 cup fresh tangerine juice
  • 3 oz silver tequila
  • 1 oz triple sec
  • 2 cups ice
  • Salt & sugar mix for the rim
  • Mint leaf & tangerine wedge to garnish

Steps

  1. Combine tangerine juice, tequila, triple sec, and ice in a blender.
  2. Blend on high until smooth, scraping down the sides as needed.
  3. Moisten the rim of a margarita glass with a tangerine wedge, then dip in the salt-sugar mix.
  4. Pour in, add a mint leaf, and garnish with a tangerine wedge.

Adapted from Oprah's Frozen TangOrita (Oprah.com)

Maui in December

Oprah's low-sugar party starter: pineapple-infused vodka with ginger, lemongrass, and mint. Plan ahead; the infusion needs time.

Ingredients

  • Fresh pineapple, cored & sliced
  • Fresh ginger & lemongrass
  • Vodka
  • Fresh mint leaves
  • Fresh lemon juice
  • Chilled chamomile tea

Steps

  1. Grill (or smoke) the pineapple and lemongrass about 10 minutes for a gentle smoky note.
  2. Steep the pineapple, lemongrass, ginger, and mint in the vodka at least 8 hours in the fridge.
  3. Strain through a fine-mesh sieve into a canning jar.
  4. Shake the infused vodka with lemon juice and chilled chamomile tea over ice; strain into a martini glass.

Adapted from Oprah's "Maui in December" (O, The Oprah Magazine)

Watermelon Lemonade Spritz

A test-kitchen-style twist on lemonade with pureed watermelon. Adjust sweetness to taste, with an optional splash of vodka for cocktail hour.

Ingredients (serves 4)

  • 4 cups cubed seedless watermelon
  • 1/2 cup fresh lemon juice
  • 2–3 tbsp honey, to taste
  • 2 cups cold water or seltzer
  • Ice; mint to garnish
  • Optional: 1 oz vodka per glass

Steps

  1. Puree the watermelon, then strain through a fine-mesh sieve.
  2. Stir in lemon juice and honey; taste and adjust sweetness.
  3. Top with cold water or seltzer over ice.
  4. For cocktail hour, add a measure of vodka and garnish with mint.

Inspired by summer drinks from O, The Oprah Magazine (chef Rozanne Gold)

Summer Whiskey Sour

A balanced sour built on the Cook's Illustrated formula. The dry-shake gives it that signature silky foam. Swap in seasonal fruit for a summer twist.

Ingredients (1 drink)

  • 2 oz bourbon
  • 3/4 oz fresh lemon juice
  • 3/4 oz simple syrup
  • 1 large egg white
  • Ice
  • Lemon peel or fresh berries to garnish

Steps

  1. Add bourbon, lemon juice, syrup, and egg white to a shaker, no ice yet.
  2. Dry-shake hard for about 30 seconds to build the foam.
  3. Add ice and shake again until well chilled.
  4. Strain into a chilled rocks glass; express a lemon peel or drop in a few berries.

Built on the sour technique in Cocktails Illustrated (Cook's Illustrated / America's Test Kitchen)

Family Classic

Grandma Dorothy's Hummingbird Cake

Grandma Dorothy's Hummingbird Cake

Until we meet again, I will keep on cooking.

— Timothy, to Grandma Dorothy
  • Timothy made this Hummingbird Cake in memory of his grandmother, who was always in the kitchen making something sweet and was one of his first instructors in the culinary world.
  • Grandma Dorothy taught Timothy how to nourish people and bring them together to celebrate life, something he has now done for 20+ years.
  • If you want the recipe, you'll need to call or email Timothy!
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