50 Thanksgiving Cocktails That Bring the Party to the Table

From crisp apple-forward sippers to cozy mugs of spiced goodness, these drinks capture the flavors of the holiday table in liquid form. Mix a few in advance, shake others to order, and keep the party relaxed and flavorful. Each recipe can be found on respected food and beverage sites or in classic bar guides, so you can trust the ratios and techniques. Your guests will taste the season in every glass.

1. Maple Bourbon Old Fashioned

A drizzle of real maple syrup replaces the standard sugar cube, lending deep caramel notes that blend perfectly with smooth bourbon. A dash of Angostura bitters and a flamed orange twist add welcome complexity. Stir the drink over ice until chilled, then strain into a sturdy rocks glass with fresh ice. The result is subtly sweet, woodsy, and ready for a fireside toast.

2. Cranberry Moscow Mule

This holiday spin on the Moscow mule swaps half the lime juice for tart cranberry juice. The combination of ginger beer, vodka, and cranberries produces a ruby-hued drink that feels as festive as a string of lights. Build everything right in the mug and give it a quick stir. A sprig of mint or rosemary makes an aromatic finishing touch.

3. Spiced Apple Cider Sangria

White wine meets spiced cider, brandy, and autumn fruit for a pitcher cocktail that serves a crowd. Let the mixture sit for at least an hour so the fruit can infuse the liquid with juicy flavor. Just before pouring, top with a splash of club soda for gentle bubbles. Ladle into stemless wine glasses and watch the pitcher disappear.

4. Pumpkin Pie Martini

Vanilla vodka, pumpkin purée, and Irish cream liqueur shake together into a silky dessert cocktail that tastes like pie à la mode. A touch of maple syrup keeps the sweetness balanced instead of cloying. Strain into a chilled glass and finish with ground nutmeg. It’s the perfect finale to a turkey feast.

5. Pecan Pie Old Fashioned

Pecan-infused bourbon adds a nutty backbone to this riff on the classic. A bit of brown sugar simple syrup echoes pecan pie filling, while chocolate bitters provide depth. Stir until well chilled and strain over fresh ice. Garnish with a toasted pecan for a subtle aromatic cue.

6. Sage Gin Gimlet

The garden-fresh scent of muddled sage gives the traditional gimlet an herbaceous twist. Shake gin, lime juice, and simple syrup with plenty of ice, then double-strain for crystal clarity. The cocktail delivers bright citrus balanced by savory notes. It pairs beautifully with roasted turkey or buttery stuffing.

7. Fig Manhattan

Soak dried figs in bourbon overnight, then use that infusion as the base of this seasonal Manhattan. Sweet vermouth and a couple dashes of orange bitters round out the flavor. Stir, strain, and garnish with one of the bourbon-soaked figs. It’s smooth, slightly sweet, and unmistakably autumnal.

8. Apple Butter Rum Punch

Apple butter lends velvety body and concentrated fruit flavor to a mixture of dark rum, apple cider, and fresh lemon juice. Build it in a punch bowl and chill with a large block of ice so the flavor doesn’t dilute too quickly. Ladle into small cups as guests arrive. The drink tastes like spiked apple pie in liquid form.

9. Pear & Rosemary Spritz

Pear nectar, dry prosecco, and a splash of elderflower liqueur create a light, aromatic spritz. Clap a rosemary sprig between your palms before adding it as a garnish to release its oils. The fragrant herb complements the delicate pear flavor. It’s a great aperitif to start the meal.

10. Cinnamon Maple Whiskey Sour

Cinnamon simple syrup and a drizzle of maple syrup replace traditional sugar in this seasonal sour. Rye whiskey adds spicy backbone, while fresh lemon juice keeps things bright. Dry-shake with egg white for a silky top, then shake again with ice to chill. A dusting of ground cinnamon ties everything together.

11. Cranberry Aperol Spritz

Swap half the prosecco in the classic Aperol spritz for unsweetened cranberry juice. The result is slightly less bitter, pleasantly tart, and dressed in holiday color. Top with chilled sparkling water for extra fizz. Garnish with cranberries to highlight the flavor and hue.

12. Hot Buttered Rum

Ahead of the party, blend butter with brown sugar, cinnamon, nutmeg, and cloves, then refrigerate scoops of the mixture. To serve, drop a spoonful into a mug, add dark rum, and top with boiling water. Stir until the butter dissolves and spices bloom. It’s rich enough to double as dessert.

13. Classic Mulled Wine

A gently warmed pot of red wine infused with oranges, cloves, and cinnamon is holiday hospitality in its purest form. Keep the mixture below a simmer so the alcohol doesn’t cook off. Ladle into heatproof glasses and offer a few whole spices for aroma. The scent alone feels like a cozy blanket.

14. Chai-Spiced White Russian

Infuse vodka with chai tea bags for about an hour, then build this indulgent drink over ice. Coffee liqueur and lightly sweetened cream deliver the signature White Russian profile. The chai infusion adds warming spice that plays nicely with dessert. Stir lightly just before sipping to keep the visual swirl intact.

15. Apple Cider Mimosa

A simple 1:1 mix of cold apple cider and dry sparkling wine creates a refreshing brunch cocktail. A cinnamon-sugar rim turns it into something extra festive without extra work. Serve the cider well chilled so the bubbles stay lively. It’s an effortless way to greet early guests.

16. Bourbon-Spiked Sweet Tea with Thyme

Sweet tea isn’t just for summer; swap in maple syrup for some of the sugar and add a splash of bourbon for fall flair. Fresh thyme provides a subtle herbal note that stands up to the tea’s tannins. Build the drink over ice, stir, and sip. It’s especially welcome if your Thanksgiving happens in a warmer climate.

17. Caramel Apple Martini

Combine vanilla vodka, sour apple liqueur, and caramel syrup for a candy-shop twist on the classic martini. Shake with ice and strain into the prepared glass. The salty pretzel rim offsets the sweetness and echoes county-fair caramel apples. Every sip is playful yet balanced.

18. Hazelnut Espresso Martini

Chilled espresso, vodka, and hazelnut liqueur come together for a pick-me-up that tastes like Nutella in cocktail form. Shake hard with ice to create that beloved espresso martini foam. Strain into a chilled glass for velvety texture. It keeps the conversation lively after a big meal.

19. Cranberry Ginger Fizz

Vodka, cranberry juice, and homemade ginger syrup deliver equal parts zing and tartness. Top with club soda for effervescence and garnish with a few cranberries to highlight the color. The drink is bright and palate-cleansing. It transitions nicely between courses.

20. Rosemary Paloma

Fresh grapefruit juice, blanco tequila, and a rosemary simple syrup shake up into a refreshing sip. A salted rim underscores the tequila while balancing the fruit’s natural bitterness. Top with a splash of club soda for sparkle. It’s a southwestern nod that still feels right at home on Thanksgiving.

21. Applejack Sidecar

Apple brandy (applejack) replaces cognac in the traditional sidecar template. Shake with fresh lemon juice and orange liqueur for a cocktail that lands somewhere between orchard and citrus grove. Double-strain to catch ice shards, then serve in a sugar-rimmed glass. The balance of sweet and tart makes it an instant classic.

22. Pumpkin Spice White Sangria

Start with dry white wine and add pumpkin purée, brandy, apple cider, and warm spices. The pumpkin integrates surprisingly well after a quick whisk, lending color and gentle thickness. Chill the pitcher for at least two hours so flavors meld. Top with club soda just before pouring to keep things lively.

23. Cranberry Gin Smash

Muddle fresh cranberries with a spoonful of sugar to release their juice and color. Add gin, lime juice, and crushed ice, then give everything a quick stir. The pulp adds texture while the mint garnish brings fragrance. It’s a short, spirited sip that tastes fresh and seasonal.

24. Brown Butter Bourbon Flip

Brown butter transforms ordinary bourbon into a drink with rich, nutty notes reminiscent of Thanksgiving stuffing. Combine the infusion with a whole egg, a splash of maple syrup, and shake without ice to emulsify. Add ice, shake again until frothy, then strain. The texture is custardy, almost like sipping pumpkin custard.

25. Apple Cider Margarita

This fall twist swaps out most of the lime juice for cloudy apple cider, softening tequila’s edge. Add a hint of agave and fresh lemon to keep acidity balanced. Shake with ice and pour over fresh cubes. The spiced rim adds aromatics with every sip.

26. Spiced Pear Negroni

Replace gin with pear brandy, keep Campari, and use dry vermouth for a lighter Negroni base. Stir in a pinch of allspice dram for gentle warmth. Serve over a large cube so the drink dilutes slowly. The pear notes linger pleasantly after each sip.

27. Maple Irish Coffee

Swap regular sugar for maple syrup when sweetening classic Irish coffee. Use freshly brewed strong coffee, good Irish whiskey, and a cap of softly whipped cream floated on top. Serve immediately so the layers stay distinct. It’s warming, caffeinated, and perfect for chilly nights.

28. Cranberry Bourbon Slush

Prepare a mixture of cranberry juice, orange juice, bourbon, and simple syrup, then freeze in a shallow pan. Scrape into slushy crystals with a fork just before serving. Spoon the icy mixture into jars for an easy batch drink. It’s both refreshing and potent, so pace yourself.

29. Cardamom Honey Hot Toddy

Dissolve fragrant honey in hot water with a squeeze of lemon, then add bourbon and lightly crushed cardamom pods. Let the spices steep for a minute before sipping. The drink soothes sore throats and warms cold hands. Serve with an extra drizzle of honey for those who prefer sweeter drinks.

30. Apple & Sage Champagne Cocktail

Drop a sugar cube soaked in apple brandy into the bottom of a flute, then top with chilled Champagne. Express a fresh sage leaf over the glass and gently tuck it inside. The herbal aroma elevates the crisp apple notes. Serve right after the toast for best fizz.

31. Toasted Marshmallow Hot Chocolate with Rum

A decadent hot chocolate base gains depth from dark rum and a pinch of sea salt. Torch a marshmallow until golden and place it on top so it slowly melts into the drink. The result is like a grown-up campfire treat. It doubles as dessert for the chocolate lovers at the table.

32. Plum & Vanilla Old Fashioned

Plum jam and a dash of vanilla extract replace the sugar cube in this fruity interpretation. Rye whiskey’s spice cuts through the jam’s sweetness. Stir until the jam dissolves, then strain over a large cube. Garnish with a fresh plum slice if available.

33. Peppercorn Pomegranate Spritz

Infuse simple syrup with black peppercorns to create a gentle heat that plays against tart pomegranate juice. Top the mixture with sparkling rosé for color and lift. A cracked pepper rim amplifies the aroma at first sip. It’s unexpectedly sophisticated and easy to batch.

34. Smoked Cinnamon Mezcal Sour

Shake mezcal, fresh lime juice, and cinnamon syrup with egg white for a silky body. Light a cinnamon stick briefly and capture the smoke under the inverted glass before pouring the cocktail. When flipped upright, the smoke perfumes each sip. The flavor evokes campfires and spice cabinets alike.

35. Cran-Apple Bellini

Blend cranberries with a touch of sugar and strain for a smooth purée. Add a spoonful to the bottom of each flute and slowly top with chilled sparkling apple cider. The bubbles lift the purée, creating a festive ombré effect. Stir lightly just before drinking if you prefer uniform flavor.

36. Gingerbread Rum Old Fashioned

Brown sugar syrup steeped with ginger, clove, and molasses captures gingerbread’s essence. Combine it with aged rum and a couple dashes of orange bitters. Stir over ice until chilled and garnish with a tiny gingerbread cookie. The aroma alone feels like baking day at grandma’s house.

37. Cranberry Rosemary French 75

Gin, rosemary-infused simple syrup, and cranberry juice meet lemon juice for tart balance. Shake and strain into a flute, then top with brut Champagne. The rosemary garnish perfumes the drink with each draw. It’s light enough to serve before or during the meal.

38. Salted Caramel White Hot Chocolate with Whiskey

White chocolate melts into hot milk for a luxurious base, then a ribbon of salted caramel and a shot of Irish whiskey join the party. Whisk until fully blended and pour into warmed mugs. A sprinkle of flaky salt heightens every flavor. Serve with small shortbread cookies for dipping.

39. Persimmon Bourbon Smash

Ripe Fuyu persimmons lend delicate sweetness and vivid color when muddled with a spoon of sugar. Add bourbon, lemon juice, and crushed ice, then give everything a vigorous stir. The drink is refreshing yet richly flavored. Thyme offers an aromatic counterpoint to the fruit.

40. Apple Cinnamon Calvados Fizz

A simple mix of apple brandy, cinnamon syrup, and lemon juice gets lengthened with sparkling water. The highball format keeps it easy-drinking. A cinnamon stick garnish doubles as a stirrer and adds aroma over time. It’s an ideal lighter option for long gatherings.

41. Maple Walnut Manhattan

Add a few drops of black walnut bitters and a half teaspoon of maple syrup to a standard Manhattan recipe. Stir with rye whiskey and sweet vermouth over ice until well chilled. Strain into a stemmed glass and garnish with a candied walnut. The drink echoes holiday pies in liquid form.

42. Spiced Pumpkin Shandy

Combine pumpkin ale with equal parts sparkling apple cider and a squeeze of lemon for a breezy beer cocktail. A quick cinnamon-sugar rim adds extra flavor. The shandy is low in alcohol, letting beer lovers enjoy something festive without tipping the scale. Serve well chilled for best refreshment.

43. Cranberry Mojito

Fresh mint, lime wedges, and sugar are muddled together before adding white rum and cranberry juice. Fill the glass with crushed ice and top with sparkling water. The tart fruit balances the herbal mint beautifully. It’s a lively option for guests who prefer lighter spirits.

44. Apple Cran Ginger Kombucha Mocktail

A good non-alcoholic kombucha supplies tangy fizz while fresh cranberry juice and apple cider add seasonal flavor. Pour over ice and top with a splash of ginger beer for spice. Garnish with an apple fan to hint at the ingredients. Designated drivers will feel just as pampered.

45. Sparkling Cranberry Rosemary Mocktail

Cranberry juice, simple syrup, and fresh lemon meet chilled seltzer for a zero-proof refresher. Lightly bruise a rosemary sprig before stirring it into the glass. The aroma makes the drink feel more complex than its components suggest. It’s pretty enough to rival any Champagne flute.

46. Cherry Amaretto Cider

Warm apple cider is blended with a splash of amaretto and tart cherry juice, creating a comforting, almond-tinged drink. Heat gently so the alcohol doesn’t evaporate. Serve in heatproof mugs and offer an extra cherry skewer for nibbling. The combination is sweet without being syrupy.

47. Butter Pecan Bourbon Milk Punch

Whole milk, bourbon, butter pecan syrup, and a dash of vanilla extract shake into a nostalgic treat. Strain over ice for a chilled holiday punch that feels like melted ice cream for grown-ups. A pinch of nutmeg keeps it firmly in November territory. It’s especially good as a nightcap.

48. Honey Sage Gin & Tonic

Sage-infused honey syrup gives the classic G&T an herbal sweetness. Mix it with London dry gin and top with high-quality tonic water. A squeeze of lemon brightens the profile. The drink is crisp yet layered, perfect if you want something lighter after hearty courses.

49. Spiced Blood Orange Margarita

Fresh blood orange juice, silver tequila, and ancho chile liqueur shake together for a balance of citrus and gentle heat. Lime juice keeps the acidity lively, while a Tajín rim adds savory spice. Serve over fresh ice and garnish with a citrus wheel. The color alone draws plenty of compliments.

50. Cranberry Apple Hot Punch

Combine cranberry juice, apple cider, cinnamon sticks, and spiced rum in a large pot and heat until steaming but not boiling. Floating orange wheels release citrus oils as they warm. Keep the pot on the lowest burner setting so guests can ladle mugs throughout the evening. The aroma perfumes the entire kitchen.