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
- 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
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.
- 5 oz CÎROC White Grape
- 6oz Honeybush-Infused Apple Cider (Hot)
- .5oz Freshly Squeezed Lemon Juice
- Cinnamon Stick as garnish
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.
- 2 oz. Camarena Reposado
- 1 oz. Pear Nectar
- 5 oz. Fresh Lime Juice
- .5 oz. Agave Nectar
- 1-2 oz. Ginger Beer
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.
- 5 oz. Camarena Reposado
- .5 oz. Orange Liqueur
- .75 oz. Fresh Lime Juice
- .5 Agave Nectar
- 5 oz. Apothic Red Blend
- Black Sea Salt
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.
Apple Cider Mule
- 5 oz Humboldt Vodka
- 2 oz apple cider
- 1 oz fresh lime juice
- .5 oz ginger syrup (recipe follows)
- Splash of seltzer
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.
- 1 part Gray Whale Gin
- 1 part Campari
- 1 part Sweet Vermouth
- 6 fresh Blackberries
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
- 1 part Redemption Rye
- 2 parts apple cider
- 1 dash angostura bitters
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
- 1 Can of Rekorderlig Pear Cider
- 1oz Tequila
- 0.25oz Triple Sec
- 0.5oz Lime juice
- Pinch of Cinnamon
- 4 Whole Cloves
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
- 2 oz of Mijenta Blanco tequila
- .5oz Piloncillo Syrup (made from unrefined whole cane sugar)
- 2 dashes of Chocolate Mole Bitters
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.
- 1 1/2 oz Duke Bourbon
- 3/4 oz Fresh Bayleaf Syrup
- 3/4 oz Yuzu Lemon Blend
- 2 Dashes Elemakule Tiki Bitters
- 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
Bake and Wake
by Sandi Hein at Hooch and Hive
- 1.5 oz Slow & Low Rock & Rye Whiskey
- .5 oz Magdala Orange Liqueur
- 1 oz espresso
- 1 drop of Hemp CBD oil
- Almond Milk Foam
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.
- 2 oz. Woodford Reserve
- 1/2 oz. Demerara Syrup
- 3 Dashes Angostura Bitters
- 2 Dashes Regan’s Orange Bitters
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
- 2 oz. Cruzan® Estate Diamond® Dark Rum
- 1/2 oz. Maple Syrup
- 4 dashes Bitters
- 2 dashes Apple Bitters
- Cinnamon, Ground
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
- 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
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”
- 1 oz. spiced rum
- 1.5 tsp of pear puree
- 5 oz. of Rekorderlig Spiced Apple
- Dash of bitters
- 1 egg white
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.
- ½ Fernet-Branca
- 1½ oz. Malfy gin
- 1 oz. yellow chartreuse
- ¾ oz. lime juice
- ½ oz. demerara syrup
- 2 dashes orange bitter
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
- 2 oz Carpano Antica
- ¾ oz Lemon Juice
- ½ oz simple syrup
- 1 tsp. Brancamenta
- 1 barspoon Orange Marmalade
Place all ingredients into cocktail shaker. Shake, and then strain into a double rocks glass with crushed ice. Garnish with a lavish mint bouquet.
- 1 oz chilled floater of Deep Eddy Cranberry Vodka
- 4 oz chilled prosecco/champagne
- Dried cranberry garnish
Add cranberry vodka into a highball glass. Top with champagne and garnish with dried cranberry.
Beyond The Promenade
- 1 ½ oz. Avion Anejo
- 1 oz. Cinnamon Anise Syrup *
- 1 oz. Pumpkin Puree
- ½ oz. Fresh lemon juice
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
- 2 cups cream
- 2 cups whole milk
- 1 cup Woodford Reserve bourbon
- ¾ cup sifted powdered sugar
- ½ vanilla bean
- Fresh grated nutmeg
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
- 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
In a seasonal mug, combine the rum, cocktail syrup, bitters and hot buttered rum mix together. Add hot water to fill, stir and enjoy.
by Lucinda Sterling
- 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
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.