10 Festive Thanksgiving Drinks Everyone Will Love (and Ask You for the Recipe)

Let’s be real: Thanksgiving is as much about the drinks as it is the turkey. A great cocktail (or mocktail!) can turn a good meal into a memorable holiday. These 10 festive Thanksgiving drinks are cozy, crowd-pleasing, and ridiculously easy to batch—so you can actually enjoy your own party.

We’re talking apple, cranberry, maple, pumpkin spice—basically, fall in a glass. There’s something for everyone here, from boozy punch to family-friendly sippers. Ready to make your feast famous?

1. Sparkling Cranberry-Orange Punch That Looks Like Holiday Confetti

This bright, bubbly punch is the welcome drink your guests deserve. It’s tangy, lightly sweet, and gorgeous with floating cranberries. Perfect for big groups and easy to make alcohol-free or spiked.

Ingredients:

• 2 cups 100% cranberry juice (unsweetened)
• 1 cup orange juice (fresh if possible)
• 1/2 cup simple syrup (or to taste)
• 1 tablespoon fresh lime juice
• 1 bottle (750 ml) sparkling water or club soda, chilled
• 1 bottle (750 ml) dry prosecco, chilled (optional for boozy version)
• 1 cup fresh cranberries
• 1 orange, thinly sliced
• Ice

Instructions:

1. In a large punch bowl, combine cranberry juice, orange juice, simple syrup, and lime juice. Stir until well mixed and chilled.
2. Add ice, cranberries, and orange slices.
3. Right before serving, pour in sparkling water. For a boozy version, add prosecco as well.
4. Taste and adjust sweetness with more simple syrup if needed.

Serve in stemless wine glasses with extra cranberries. Swap in pomegranate arils for a twist, or use ginger ale instead of sparkling water for a sweeter sip. For a make-ahead move, mix the base a day early and add bubbles at the last second.

2. Maple Bourbon Old Fashioned That Warms You From The Inside Out

Cozy, smooth, and just sweet enough—this Old Fashioned tastes like a fireside hug. The maple syrup adds that perfect fall vibe without overpowering the bourbon.

Ingredients:

• 2 ounces bourbon
• 1/2 ounce pure maple syrup
• 2 dashes Angostura bitters
• 1 dash orange bitters (optional but lovely)
• 1 large ice cube
• Orange peel, for garnish
• Luxardo cherry, for garnish (optional)

Instructions:

1. Add bourbon, maple syrup, and bitters to a mixing glass with ice. Stir for 20–30 seconds.
2. Strain into a rocks glass over a large ice cube.
3. Express the orange peel over the top and tuck it in. Add a cherry if you’re feeling fancy.

Try rye whiskey for extra spice or swap in smoked maple syrup for drama. For a crowd, batch in a pitcher using the same ratios and stir with a big cube right before pouring.

3. Apple Cider Sangria That Disappears From The Pitcher

Think sangria, but in a cozy sweater. Crisp apples, cider, and white wine mingle with cinnamon for a not-too-sweet sipper that pairs beautifully with roasted turkey and stuffing.

Ingredients:

• 1 bottle (750 ml) dry white wine (Sauvignon Blanc or Pinot Grigio)
• 2 cups chilled apple cider
• 1/2 cup brandy (apple brandy if you have it)
• 2 tablespoons lemon juice
• 2 tablespoons maple syrup (optional, to taste)
• 2 apples, thinly sliced
• 1 pear, thinly sliced
• 1 orange, thinly sliced
• 2 cinnamon sticks
• 1 cup club soda, chilled (optional for fizz)
• Ice

Instructions:

1. In a large pitcher, combine wine, apple cider, brandy, lemon juice, and maple syrup. Stir well.
2. Add sliced apples, pear, orange, and cinnamon sticks. Chill for at least 2 hours (overnight is even better).
3. Before serving, add ice and top with club soda if you want bubbles.

Garnish with a cinnamon stick or star anise. For a red-wine version, use a fruity red and swap club soda for ginger beer. If you’re going alcohol-free, use non-alcoholic wine or just double the cider and add sparkling water.

4. Pumpkin Spice White Russian That Tastes Like Dessert, But Grown-Up

Here’s your after-dinner showstopper: creamy, spiced, and dangerously smooth. It’s like pumpkin pie met a cocktail and they became best friends.

Ingredients:

• 1 1/2 ounces vodka
• 1 ounce coffee liqueur (Kahlúa)
• 1 ounce heavy cream (or half-and-half)
• 1 tablespoon pumpkin purée
• 1/4 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• Maple syrup, for glass rim (optional)
• Crushed graham crackers, for rim (optional)
• Ice

Instructions:

1. If rimming, brush the glass rim with maple syrup and dip into crushed graham crackers.
2. In a shaker, combine vodka, coffee liqueur, cream, pumpkin, pumpkin spice, and vanilla with ice. Shake hard for 10–12 seconds.
3. Strain into an ice-filled rocks glass. Sprinkle with a tiny pinch of pumpkin spice.

Use oat milk for a lighter, dairy-free version, or swap coffee liqueur for espresso and simple syrup. Want it extra silky? Double-strain to catch the pumpkin bits.

5. Rosemary Pear Gin Fizz That Smells Like A Fancy Forest

Fresh, lightly herbal, and elegant, this gin fizz is the cocktail equivalent of a perfectly arranged cheese board. The rosemary-pear combo is shockingly good with savory dishes.

Ingredients:

• 2 ounces gin
• 1 ounce pear nectar or pear juice
• 3/4 ounce fresh lemon juice
• 3/4 ounce rosemary simple syrup (see note)
• 2–3 ounces soda water
• Ice
• Pear slices and a small rosemary sprig, for garnish

Rosemary Simple Syrup: Simmer 1/2 cup sugar, 1/2 cup water, and 2 rosemary sprigs for 5 minutes. Cool, strain, and refrigerate.

Instructions:

1. In a shaker with ice, combine gin, pear nectar, lemon juice, and rosemary syrup. Shake until chilled.
2. Strain into an ice-filled highball or stemmed glass.
3. Top with soda water and garnish with pear and rosemary.

Sub vodka if gin isn’t your vibe, or swap rosemary for thyme. For a zero-proof version, use non-alcoholic gin or skip it entirely and add more pear nectar and soda.

6. Hot Buttered Rum With Brown Sugar Spice That Hugs The Soul

This is cozy-in-a-mug territory. Rich, buttery, spiced, and perfect after you’ve survived carving duty. Make the butter batter ahead and you’re basically a holiday hero.

Ingredients:

• 2 ounces dark or aged rum
• 1 tablespoon hot buttered rum batter (see below)
• 6 ounces hot water
• Cinnamon stick and grated nutmeg, for garnish

Hot Buttered Rum Batter:

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Pinch of salt

Instructions:

1. Make the batter: Beat butter with sugars until fluffy. Mix in vanilla, spices, and salt. Store in the fridge up to 2 weeks.
2. Assemble the drink: Add 1 tablespoon batter to a mug. Pour in rum and hot water. Stir until melted and frothy.
3. Garnish with a cinnamon stick and a dusting of nutmeg.

Use spiced rum for extra depth or add a splash of apple cider instead of water. For dairy-free, swap butter for a high-quality vegan butter—it works surprisingly well.

7. Pomegranate Ginger Spritz That Keeps The Party Lively

Bright, fizzy, and not too sweet—this is the refresher your table needs between bites of gravy and stuffing. The ginger bite cuts through richness like a pro.

Ingredients:

• 1 1/2 ounces vodka (or gin)
• 1 ounce pomegranate juice
• 1/2 ounce fresh lime juice
• 1/2 ounce ginger syrup (or simple syrup + a few ginger slices)
• 3 ounces soda water or ginger beer
• Pomegranate arils and lime wheel, for garnish
• Ice

Instructions:

1. In a shaker with ice, combine vodka, pomegranate juice, lime juice, and ginger syrup. Shake briefly.
2. Strain into an ice-filled Collins glass.
3. Top with soda water (or ginger beer for more spice). Garnish with pomegranate arils and lime.

Make it zero-proof by skipping the vodka and using extra pomegranate juice and ginger beer. Add a rosemary sprig for aroma if you want a little holiday drama.

8. Chai-Spiced Mulled Wine That Makes Your House Smell Incredible

Mulled wine is classic, but the chai twist makes it unforgettable. It’s silky, spiced, and perfect for sipping while the pies cool.

Ingredients:

• 1 bottle (750 ml) dry red wine (Merlot or Tempranillo)
• 1 cup apple cider
• 1/4 cup honey or maple syrup (to taste)
• 1 orange, sliced
• 2 cinnamon sticks
• 6 whole cloves
• 4 cardamom pods, lightly crushed
• 2 star anise
• 1-inch piece fresh ginger, sliced
• 2 chai tea bags
• Optional: 1/4 cup brandy

Instructions:

1. Combine wine, cider, honey, orange slices, spices, and ginger in a pot. Warm over low heat—do not boil—until steaming, about 20 minutes.
2. Add chai tea bags and steep for 5 minutes. Remove tea bags and spices if you want a lighter profile.
3. Stir in brandy if using. Ladle into mugs.

Sweetness is personal—taste and adjust. For a slow cooker version, set to low for 1–2 hours. Keep leftovers in the fridge and reheat gently.

9. Toasted Marshmallow Hot Cocoa (With Or Without A Peppermint Kick)

One sip and you’re basically sitting around a campfire in November. It’s kid-friendly as-is, but adults can spike theirs with a splash of peppermint schnapps or bourbon.

Ingredients:

• 3 cups whole milk (or your favorite milk)
• 1 cup heavy cream
• 1/3 cup cocoa powder
• 4 ounces semisweet chocolate, chopped
• 1/4 cup sugar (to taste)
• 1 teaspoon vanilla extract
• Pinch of salt
• Large marshmallows
• Optional: 2 ounces peppermint schnapps or bourbon per mug

Instructions:

1. In a saucepan, heat milk and cream over medium until steaming. Whisk in cocoa powder, chocolate, sugar, vanilla, and salt until smooth.
2. Toast marshmallows under the broiler (watch closely!) or with a kitchen torch.
3. Pour hot cocoa into mugs. Add schnapps or bourbon for the adults. Top with toasted marshmallows.

Want a lighter version? Use 2% milk or oat milk and skip the cream. Add a cinnamon stick or a swirl of caramel if you’re feeling extra. Leftover cocoa reheats beautifully.

10. Cinnamon Apple Moscow Mule That Steals The Show

It’s the perfect crossover: crisp, gingery, and kissed with cinnamon. Bonus points if you serve it in frosty copper mugs—instant holiday vibes.

Ingredients:

• 2 ounces vodka
• 1 1/2 ounces apple cider
• 1/2 ounce fresh lime juice
• 1/2 ounce cinnamon simple syrup (see note)
• 3–4 ounces ginger beer, chilled
• Apple slices and cinnamon stick, for garnish
• Ice

Cinnamon Simple Syrup: Simmer 1/2 cup sugar, 1/2 cup water, and 2 cinnamon sticks for 5–7 minutes. Cool and strain.

Instructions:

1. Fill a copper mug with ice. Add vodka, apple cider, lime juice, and cinnamon syrup. Stir well.
2. Top with ginger beer and give a gentle stir.
3. Garnish with apple slices and a cinnamon stick.

Make it a mocktail by skipping the vodka and doubling the cider. Swap vodka for bourbon for a deeper, warmer mule. If your ginger beer is super spicy, reduce the cinnamon syrup slightly.

Hosting Tips To Keep You Sane

• Batch ahead: Mix bases for punches, sangrias, and mulled wine a day early. Add bubbles right before serving.
• Label clearly: Mark boozy vs. non-alcoholic stations to keep everyone happy and safe.
• Ice matters: Use large cubes for stirred drinks and keep crushed ice for spritzes and mules.
• Garnish tray: Pre-slice citrus, set out herbs, cranberries, cinnamon sticks, and pomegranate arils for easy finishing touches.

There you have it—10 festive Thanksgiving drinks everyone will love. Mix a couple, batch a few, and watch the compliments pour in faster than the gravy. Make one tonight to test-drive for the big day—trust me, it’s research.