Let’s Be Thankful For These Delicious Thanksgiving Cocktails To Serve This Holiday Season

Here Are Some Delicious Thanksgiving Drinks To Serve This Holiday Season

As the holidays are quickly approaching, homes are bursting with good eats and cheer with family and friends. And like we always say: Alongside every great meal is a delicious libation. So whether you are sipping to celebrate moments together with family and friends, solo, or just need something strong to calm your nerves against that one particular relative, we have selected the best Thanksgiving drinks to serve no matter the crowd or occasion. We have listed an array of concoctions that are guaranteed to bring joy for every guest. From spirits involving bourbon, rum, and vodka , these Thanksgiving drinks are some of the coziest for the season. Cocktails including a bone-warming toddy, a potion to settle your stomach post-dinner, or a CBD-infused drink to mellow you out. We are sure these festive mixtures will get you in the spirit. Cheers!

Ginger Peach Mule

Created by Ghetto Gastro

Ingredients:

5oz CÎROC White Grape
7 Fresh Cranberries
3 Peach Slices
.5oz Freshly Squeezed Lime Juice
1 oz Fever Tree Ginger Beer
4 cranberries for garnish

Method:

In a cocktail shaker, combine 7 cranberries and 3 peach slices. Muddle until mashed. Next, add 1.5 oz CÎROC White Grape and .5oz freshly vsqueezed lime juice. Add ice and shake vigorously. Add 1 oz of Fever Tree ginger beer into shaker, and strain into iced Collins glass. Garnish with 4 cranberries.

Honeybush Harvest

Ingredients:

5 oz CÎROC White Grape
6oz Honeybush-Infused Apple Cider (Hot)
.5oz Freshly Squeezed Lemon Juice
Cinnamon Stick as garnish

Method:

Pour fresh apple cider and honey bush tea bag in a heavy-bottom saucepan (or slow cooker) and let infusion sit for 20 minutes. Stir twice. Next, heat the cider until it is hot and flavorful, then set the temperature on warm. In a teacup, pour .5oz of lemon juice, 1.5oz CÎROC White Grape, and add 6 oz of honeybush-infused cider and garnish with a cinnamon stick.

Pera Perfecta

Ingredients:

2 oz. Camarena Reposado
1 oz. Pear Nectar
5 oz. Fresh Lime Juice
.5 oz. Agave Nectar
1-2 oz. Ginger Beer

Method:

Add all ingredients (except ginger beer) into an ice-filled cocktail shaker and shake together to combine/chill. Uncap shaker and add 1-2 oz. ginger beer. Strain into a Highball Glass containing a red wine poached pear slice and filled with ice. Garnish with fresh sage.

Devil’s Daisy

Ingredients:

5 oz. Camarena Reposado
.5 oz. Orange Liqueur
.75 oz. Fresh Lime Juice
.5 Agave Nectar
5 oz. Apothic Red Blend
Black Sea Salt

Method:

Add all ingredients into an ice-filled cocktail shaker and shake together to combine/chill. Strain (or double strain) into a chilled Coupe Glass rimmed with Black Sea salt.

Try These Delicious Thanksgiving Cocktails To Serve This Holiday Season

Apple Cider Mule

Ingredients:

5 oz Humboldt Vodka
2 oz apple cider
1 oz fresh lime juice
.5 oz ginger syrup (recipe follows)
Splash of seltzer

Method:

Build all ingredients over ice in a copper mug. Stir well, and garnish with lime or apple wedges. For the ginger syrup, combine 1 cup sugar, 1 cup water and a 2-inch knob of ginger, peeled and roughly chopped. Stir over low heat until sugar has dissolved. Remove from heat and allow the ginger to steep for at least one hour. Strain and refrigerate.

Blackberry Negroni

Ingredients:

1 part Gray Whale Gin
1 part Campari
1 part Sweet Vermouth
6 fresh Blackberries

Method:

In a cocktail glass, muddle four blackberries. In a mixing glass, combine the Gray Whale Gin, Campari, and sweet vermouth. Add ice and stir until chilled. Strain the mixture from the mixing glass into the glass with muddled blackberries. Garnish with two fresh blackberries.

Apple Pie Spritz

Recipe by Matt Klette, Redemption Whiskey Ambassador

Ingredients:

1 part Redemption Rye
2 parts apple cider
1 dash angostura bitters

Method:

Fill flute with Josh Prosecco. Garnish with lemon twist. Add ingredients other than prosecco to flute and lightly stir to mix ingredients. Top with prosecco and garnish with expressed lemon peel.

Fall Spice Margarita

Ingredients:

1 Can of Rekorderlig Pear Cider
1oz Tequila
0.25oz Triple Sec
0.5oz Lime juice
Pinch of Cinnamon
4 Whole Cloves

Method:

Shake all ingredients except the cider. Strain over fresh ice in a glass. Top with Pear cider.

Jimador’s Old Fashioned

Recipe by Juan Coronado, Co-Founder of Mijenta Tequila

Ingredients:

2 oz of Mijenta Blanco tequila
.5oz Piloncillo Syrup (made from unrefined whole cane sugar)
2 dashes of Chocolate Mole Bitters

Method:

Stir all ingredients with plenty of ice in a cocktail mixing glass until very cold. Strain into a rocks glass with an ice sphere placed in the center.Garnish with cinnamon and an orange peel.

The Gunsmoke

Ingredients:

1 1/2 oz Duke Bourbon
3/4 oz Fresh Bayleaf Syrup
3/4 oz Yuzu Lemon Blend
2 Dashes Elemakule Tiki Bitters

Method:

Dry shake all ingredients, add ice and shake vigorously.
Strain into a small coupe.
Place the cocktail under a glass cloche and fill the cloche with cherrywood smoke from a smoking gun.
Let sit for 30 seconds then enjoy

Here Are Some Delicious Thanksgiving Drinks To Serve This Holiday Season

Peg Leg

by Sarah Berman (Drift Fish House & Oyster Bar, Marietta, GA)

Ingredients:

1.5 oz. Templeton rye
.5 oz. Punt e Mes
.5 oz. Cointreau
.25 oz. Fernet-Branca

Method:

Add all ingredients together in cocktail glass. Next, Stir and pour in a coupe glass. Garnish with orange peel and clothes pin.

Bake and Wake

by Sandi Hein at Hooch and Hive

Ingredients:

1.5 oz Slow & Low Rock & Rye Whiskey
.5 oz Magdala Orange Liqueur
1 oz espresso
Honey
1 drop of Hemp CBD oil
Almond Milk Foam

Method:

Combine all ingredients except for milk foam into cocktail shaker. Shake well and then pour into a coupe glass. Top with almond milk foam and serve.

Old Fashioned

Ingredients:

2 oz. Woodford Reserve
1/2 oz. Demerara Syrup
3 Dashes Angostura Bitters
2 Dashes Regan’s Orange Bitters

Method:

Add ingredients to the mixing glass. Add ice to mixing glass and serving glass. Stir ingredients for 30-40 secs. Strain into serving glass. Garnish with a lightly expressed orange peel.

Cruzan® Maple Leaf

Ingredients:

2 oz. Cruzan® Estate Diamond® Dark Rum
1/2 oz. Maple Syrup
4 dashes Bitters
2 dashes Apple Bitters
Cinnamon, Ground

Method:
Stir ingredients over ice and pour in a rocks glass over a large ice cube. Scrape fresh cinnamon on top as garnish.

Cruzan® Hurricane Hot Toddy

Ingredients:

1 ½ oz. Cruzan® Dark Rum
½ oz. Cruzan® Hurricane Proof™ Rum*
½ oz. lemon juice
½ oz. cane syrup
1 dash Angostura bitters
Hot water

Method:

Prepare a mug by rinsing it with boiling water and pouring the water out. Next, add the cane syrup and hot water and stir until dissolved.

*Every bottle purchased of Cruzan Hurricane Proof Rum will provide aid and support to communities adversely impacted by hurricanes in the U.S. Virgin Islands and across the United States.

Rekorderlig’s “The Cosy”

Ingredients:

1 oz. spiced rum
1.5 tsp of pear puree
5 oz. of Rekorderlig Spiced Apple
Dash of bitters
1 egg white

Method:

Mix all of the ingredients except the cider together. Gently heat the cider and pour into the mixed ingredients. Gently stir and pour into an insulated glass. Garnish with a slice of pear.

Baby it’s Cold Out Cider

by Trademark Taste + Grind

Ingredients:

Brugal Rum
House Cider
Fall Spices

Method:

Combine all ingredients, stir, garnish with a cinnamon stick.

Winter Elixir

Ingredients:

½ Fernet-Branca
1½ oz. Malfy gin
1 oz. yellow chartreuse
¾ oz. lime juice
½ oz. demerara syrup
2 dashes orange bitter

Method:

Combine all ingredients except Fernet-Branca into a cocktail shaker with ice. Shake vigorously and strain into a rocks glass with crushed ice. Float Fernet-Branca on top and garnish with mint sprigs and powdered sugar.

Breakfast in Bed

Ingredients:

2 oz Carpano Antica
¾ oz Lemon Juice
½ oz simple syrup
1 tsp. Brancamenta
1 barspoon Orange Marmalade

Method:

Place all ingredients into cocktail shaker. Shake, and then strain into a double rocks glass with crushed ice. Garnish with a lavish mint bouquet.

Cran Fizz

Ingredients:

1 oz chilled floater of Deep Eddy Cranberry Vodka
4 oz chilled prosecco/champagne
Dried cranberry garnish

Method:

Add cranberry vodka into a highball glass. Top with champagne and garnish with dried cranberry.

Beyond The Promenade

Ingredients:

1 ½ oz. Avion Anejo
1 oz. Cinnamon Anise Syrup *
1 oz. Pumpkin Puree
½ oz. Fresh lemon juice

Method:

Combine all ingredients into a cocktail shaker. Add ice and shake vigorously. Strain into Pilsner glass with crushed ice. Garnish: Cinnamon dust and Star of Anise

*Cinnamon Anise Syrup:

of simple syrup
3 cinnamon sticks
2 star of anise
1 clove.

( Simmer in med heat for 8 – 10 minutes)

Woodford Reserve Bourbon Milk Punch

Ingredients:

2 cups cream
2 cups whole milk
1 cup Woodford Reserve bourbon
¾ cup sifted powdered sugar
½ vanilla bean
Fresh grated nutmeg

Method:

In a metal bowl over an ice bath, whisk sugar, cream, milk, and bourbon until nice and frothy. Add vanilla bean and strain through fine mesh strainer into pitcher. Place pitcher in freezer for 30 minutes to an hour stirring on occasion. Pour into glass and garnish with freshly grated nutmeg.

Hot Buttered Rum

by Julia Diakow

Ingredients:

1 ½ oz. The 86 Co Cana Brava Rum
1 bar spoon of B.G. Reynold’s Falernum Tropical Cocktail Syrup
2 dashes of Scrappy’s Cardamom Bitters
1 heaping of hot buttered rum mix
Hot water

Method:

In a seasonal mug, combine the rum, cocktail syrup, bitters and hot buttered rum mix together. Add hot water to fill, stir and enjoy.

Conquistadors

by Lucinda Sterling

Ingredients:

1 oz Mezcales de Leyenda San Luis Potosi
1 oz Woodford Reserve
3/4 oz Perfect Puree Pear
1/2 oz allspice
3/4 oz fresh lemon
orange bitters
club soda

Method:

Mix all ingredients into a cocktail shaker and shake with ice. Strain into a Collins glass over ice. Top with club soda. Garnish with an orange wedge.

Images: Courtesy