Turkey day is coming and if you’re currently knee-deep in the muck and mire of the holiday trenches, you’re going to need a drink. There’s turkey to thaw and brine, potatoes to mash and stuffing to make. Sure, you could have gotten off easy and roasted a simple turkey breast, but one of your troglodyte relatives loses his shit if he doesn’t get dark meat, so you have more trussing and torture to look forward to than an episode of Game of Thrones.
So let’s return to our happy place. Before you strike everyone down with the full fury of the Dark Side, channel your inner Jedi and contemplate the “spiritual” forces that make this time of the year all worth it: deep, dark rums, fragrant gins, spicy rye whiskies, oaky bourbons and tequilas mingle with every imaginable fall flavor in the spice cabinet. Cinnamon, clove, ginger, apple, cranberry and orange.
To make your life just a tad bit easier, A History of Drinking has once again compiled a curated list of Thanksgiving Cocktails, seasonally specific drinks from some of the top spirit brands. This year we’re featuring recipes from Caliche Rum, Hangar One Vodka, Bombay Sapphire Gin, Boodles Mulberry Gin, Stoli Elit, Knob Creek® Rye Whiskey, Partida Tequila, MARTINI Rosso Sweet Vermouth, worthy additions to any Thanksgiving Day cocktails menu.
In addition to that lineup, we have signature creations from top chefs and mixologists, such as Annelise McAuliffe, Jacques Bezuidenhout , Jeremy Oertel, and the Iron Chef himself, Michael Symon.
11 Thanksgiving Cocktails For Your Holiday Meal
- 2 oz Caliche Rum
- 3/4 oz Lime Juice
- 1 tbsp of Cranberry Jam. (1 oz if using cranberry sauce)
- 2 dashes Angostura Bitters
- Cranberries for garnish
Combine the first 3 ingredients in a cocktail shaker over ice and shake until well chilled. Strain into a rocks filled glass and top with the bitters. Add cranberries for garnish.
Recipe courtesy of Hangar One Vodka
- 1.5 oz. Hangar One Straight
- 0.65 oz Simple Syrup
- Top Mulled Cranberry Juice ***
Add all ingredients in an 8 1⁄2 oz. HotToddy mug.Top with Hot Mulled Cranberry juice. Garnish with a long clove-spiked orange peel & cinnamon stick.
**pull out your favorite mulling spices and mix with unsweetened cranberry juice
The Gin Victoria
Recipe and image courtesy of BOMBAY SAPPHIRE® East Gin
- 1.5 parts BOMBAY SAPPHIRE® East Gin
- 1/2 part Fernet Branca
- 1/2 part White Cacao Liqueur
- 1/2 part Homemade Nutmeg and Lightly Infused Cardamom Syrup
- 3/4 part Heavy Cream
Shake and serve straight up in a cocktail glass. Toasted Cinnamon Dust garnish.
Recipe by Jeremy Oertel, Donna BK , courtesy of Stoli Elit
Add all ingredients to a shaker and shake then strain into a cocktail glass and garnish with gold flake.
*Hibiscus Cranberry Shrub
- 2 cups water
- 2 cups sugar
- 2 cups apple cider vinegar
- 3 cups sugar
- 1 lb cranberries
- 10 grams dried Hibiscus flowers
1. Add sugar, water, Hibiscus and cranberries to a pot and bring to a boil. Reduce heat and simmer for 10 minutes.
2. Allow to cool and then strain through cheesecloth or fine strainer.
3. Add apple cider vinegar to the mixture and stir to combine.
4. Store in the refrigerator.
Knob Creek® Old Fashioned Holiday
recipe by Celebrity Chef Michael Symon, courtesy of Knob Creek®
- 1 1/2 Parts Knob Creek® Rye Whiskey
- 1/2 Part Cinnamon Syrup
- 1/2 Part Lemon
- 1 Part Wild Ale (like Jolly Pumpkin Artisan Ales®)
- 1 Egg White
- Nutmeg for Garnish
Combine all ingredients in a bar tin without ice. Shake for 20 seconds. Add ice and shake for another 20 seconds. Double strain into chilled lowball glass and garnish with grated nutmeg.
Recipe by Jacques Bezuidenhout courtesy of Partida Tequila
- 1 750mL bottle Partida Blanco
- 4 c. Chamomile tea
- 4 oz Pomegranate juice
- 4 oz Lemon juice
- 12 oz Honey syrup
Assemble all ingredients in a punch bowl. Garnish with lemon wheels and mint, add large ice cubes to dilute.
Martini Hot Spice Grog
Recipe courtesy of MARTINI Rosso Sweet Vermouth
- 1 ounce Islay Scotch
- 1 ounce MARTINI Rosso Sweet Vermouth
- ¼ ounce Maraschino Liqueur
- 1 dash Aromatic Bitters
- ½ ounce Honey syrup
- ¾ ounce Cloves and Star anise
- Lemon & Orange zest
Obtain two large metal mugs. In one, add whiskey, MARTINI Rosso, Maraschino Liqueur, and honey syrup, and in the second one the citrus peels and spices. Fire up the liquid and toss the hot mixture back and forth between the mugs a few times – it should look like you’re pouring a liquid stream of fire. Extinguish the flames, add the Maraschino Liqueur, and pour into a Tea cup.
To whet your palate before the big meal, this refreshing Boodles Mulberry cocktail is inspired by traditional holiday sloe berries.
Recipe courtesy of Boodles Mulberry Gin
- 2 oz. Boodles Mulberry Gin
- 1 oz. Fresh Lemon Juice
- 2 Mint Leaves
- Soda Water
Combine Mulberry Gin, Lemon Juice and Mint in a shaker with ice. Shake and strain into a Collins glass over fresh ice and top with soda water.
Pear & Ginger Margarita
- 1 ½ oz Pear Juice
- 1 ½ oz Partida Añejo Tequila
- 1 ½ oz Triple Sec or Cointreau
- 1 oz Lime Juice
- 1 Tbsp Fresh Ginger, sliced
Garnish: Rosemary Salt, A slice of pear or lime (optional)
Rim the glass with lime juice and the rosemary salt. Shake all the ingredients, except fresh pear and the salt with ice in a cocktail shaker until the outside of the shaker is cold. Strain into a glass over rocks, or “up”. Garnish with a slice of pear or fresh rosemary if desired.
Señor Frog’s NYC Mexican Apple Shot
Recipe courtesy of Señor Frog’s
- ½ oz. of Tequila
- ½ oz. of Sour Apple Liqueur
- 1 oz. of Cranberry Juice
Combine ingredients in a shaker and shake with ice, strain into 4oz shot glass.
Spiked Cranberry Brew
In the early 1800’s, a classic concoction known as the Hot Toddy was created as a way to cure ailments and sickness. DeLeón®’s Spiked Cranberry Brew is a modern version of this “medicine,” turned upside-down with a sophisticated brew of hot, tart cranberry juice, fresh lemon, and peeled pear – all spiced to perfection with cinnamon and nutmeg. DeLeón® Platinum complements this blend of warm spice, with accents of vanilla bouncing off the tart cranberry flavors on the finish, making it an ideal “cure” to any cold winter’s day. – DeLeón® Tequila
- 1 ½ oz. DeLeón® Platinum Tequila
- 6 oz. hot cranberry batch*
Simmer together ingredients for hot cranberry batch. Combine hot cranberry batch with DeLeón® Platinum Tequila in glass mug. Garnish with a thin pear slice dusted with cinnamon.
*Hot Cranberry Batch
1 part fresh unsweetened cranberry juice
¾ part fresh lemon juice
¾ part simple syrup
cinnamon clove and nutmeg to taste
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