Bounty Hunter

Bijoux Rouge, as served at Twist in Mandarin Oriental, $18

Turkey? Check. Stuffing? Of course. Sweet potatoes with curious, toasted marshmallow topping? Without a doubt. But we’re willing to bet there is one thing your cornucopian Thanksgiving spread is sorely missing: tequila. So what if it’s not what the pilgrims drank in 1621. It’s what they wish they were drinking. Think of it as fusion cuisine.

Fusion is what Twist mixologist Catherine Stephens had in mind when she created the Bijoux Rouge (Red Jewel) in homage to Pierre Gagnaire’s approach to cuisine. “Chef Gagnaire is all about the fusion movement, and I wanted to bring tequila to a French restaurant and make it beautiful and easy to drink,” Stephens says. In fact, the Montreal native fused her own ideas with those of Mandarin Oriental wine director Julie Lin.

“Mixology should reflect the personal and professional journey of a mixologist, including their travels, cultural influences, tastes and encounters,” she says. “The only rule I abide by when composing a cocktail is that it needs to be balanced. All components must coexist so seamlessly that it leaves the taster wondering, ‘What is in this cocktail?’” Stephens and Lin paired the awesomely autumnal pomegranate with rosemary, an “unexpected combination of flavors that work wonderfully together,” making for a cocktail that is simultaneously sweet and savory. And the tequila? Well, that just makes it a party.

Directions: Muddle a sprig of fresh rosemary with ¾ ounce rosemary-infused simple syrup (1:1 sugar to water simmered with a sprig of fresh rosemary, then cooled, strained and refrigerated). Add 1½ ounces Lunazul tequila blanco, 1 ounce Pama liqueur, ¾ ounce Pom Wonderful pomegranate juice, ¼ ounce freshly squeezed orange juice, ½ ounce freshly squeezed lemon juice. Add ice, shake and double-strain into a large, chilled cocktail glass. Garnish with a fresh rosemary sprig.