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25 Festive Thanksgiving Cocktail Ideas from Our Favorite Tastemakers Around the Country
Here's to counting our blessings.
Feeling extra thankful this year? Perhaps your gratitude is worthy of a toast with a Thanksgiving cocktail this year. For ideas, we turned to top tastemakers around the country, from savvy event planners to stylish interior designers. And their ideas are downright delicious!
With autumnal flavor additions like baking spice-infused bitters and muddled ginger and orange, these libations are sure to up the festive factor at your Thanksgiving feast this year. And, they’re easy as (apple) pie to concoct—no bartending experience required. Take a page from these tastemakers’ holiday playbooks and mix things up this year with these seasonal sips. Cheers!
Ina Garten: Pomegranate Gimlet
"What is it about drinking a cocktail in a martini glass that makes us feel so glamorous—like Cary Grant and Grace Kelly?" Ina Garten writes in her most recent cookbook, Modern Comfort Food.
Get the recipe, here.
Eliská Pair Of Crystal Martini Glasses
Bring a little Art Deco glamour to the Thanksgiving table this year with these gorgeous glasses by London designer Eliská Sapera.
Camille Wilson: CranGinger Punch
"Nothing says winter like cranberry cocktails. I combined tart cranberry with spicy, sweet ginger beer for a punch that's easy to double or triple." — Camille Wilson, @TheCocktailSnob
Camille's CranGinger Punch Recipe
Ingredients:
2 ounces vodka
2 ounces cranberry juice
2 ounces pineapple juice
1 ounce lime juice
1/2 ounce simple syrup
Ginger beer
Lime wheel (for garnish)
Directions:
Combine all ingredients except ginger beer and garnish in a cocktail shaker with ice. Shake until chilled. Pour into a glass. Top with ginger beer, and garnish with a lime wheel.
Crate and Barrel Set of 6 Cocktail Picks
Crate and Barrel Set of 6 Cocktail Picks
Sleek cocktail picks make garnishing cocktails a breeze while keeping the attention on heirloom glassware.
AERIN Gabriel Votives, Set of 2
Set the mood with these elegant votives with a hand painted gold band at the rim.
Rebecca Gardner: Mexican in Paris
"I discovered my favorite cocktail at The Capri in Marfa, Texas. It's called the Mexican in Paris, and it's made with tequila and Champagne. Serve it at the beginning of the party. Watch shoulders fall from ears. Challenge your cousins to sing 'La Vie en Rose' with a different accent."—Rebecca Gardner, Houses and Parties
Combine 2 oz. Reposada tequila and 1 to 3 dashes of lime bitters in a cocktail shaker filled with ice, and shake vigorously for a few seconds. Double-strain to remove any tiny shards of ice into a coupe glass. Top with Champagne (preferably Moet). Garnish with an expressed lime twist.
Phaidon Press Cooking in Marfa: Welcome, We've Been Expecting You
Phaidon Press Cooking in Marfa: Welcome, We've Been Expecting You
For more recipes from The Capri, one of Marfa's finest eateries, check out Cooking in Marfa: Welcome, We've Been Expecting You (Phaidon, 2020) from chef and co-owner Rocky Barnette and co-owner Virgina Lebermann.
Corey Damen Jenkins: Classic Hot Toddy
"My favorite Thanksgiving elixir is a steaming Hot Toddy, and I love this one from Cookie + Kate. There’s simply nothing quite like it! I love the potent mixture of honey, whiskey, and hot tea. It’s the perfect foil for cold, autumn weather and it seems naturally synonymous with fireside conversations." —Corey Damen Jenkins, Corey Damen Jenkins & Associates
Fume (or "smoky") glass mugs are just the addition your bar cart needs for hot toddy season.
Gen Sohr: Old Pal
"We love to serve a classic Old Pal for the holidays. Even better, we love to use our favorite Estelle Colored Glass Coupe (or a great vintage find) and garnish with an orange or lemon twist." —Gen Sohr, Pencil & Paper Co.
WAREusefulthings Pale Pink Depression Glass Coupe
WAREusefulthings Pale Pink Depression Glass Coupe
Made of depression glass, these French coupes feature a swirl pattern and date back to the middle of the 20th century.
Joe Lucas: Thanksgiving Breakfast Eggnog
"I usually start the day cooking in the morning with coffee and a side of eggnog. No booze in the eggnog, though, for breakfast. I like it simple." —Joe Lucas, Harbinger
A dazzling serving bowl like this one from George Jensen makes it easy to keep that batch of boozy eggnog you made chilled all night.
Neillie Butler: Holiday Old Fashioned
"I love the Holiday Old Fashioned from El Guapo Bitters. Made with spiced pecan syrup and holiday pie bitters, it's a boozy version of your favorite Thanksgiving pie—yum!" —Neillie Butler, Mariee Ami
Vickisvintagewares Vintage Crystal Rocks Glasses
Vickisvintagewares Vintage Crystal Rocks Glasses
Waterford Marquis Markham Double Old Fashioned
These beauties have a nice weight to them that makes them perfect for any on-the-rocks cocktail.
Joy Moyler: "Ginger-Plus" Dark and Stormy
"When it comes to Thanksgiving, I always look forward to cuddling on the sofa, curled up with a Ginger-Plus dark and stormy. Pro tip: I toss the orange slices into the fireplace. It smells soooo good! There’s so much to be thankful for—especially this year." —Joy Moyler, Joy Moyler Interiors
Crush 3 slices of candied ginger in a glass. Pour 2 oz. dark rum (Goslings Black Seal Rum), and 3 oz. ginger beer (Barritts Bermuda Stone Ginger Beer) over crushed ginger. Add ice cubes, and garnish with an orange or lime slice. Drink up, then make another!
Aurora Products Australian Crystallized Ginger Chunks
Aurora Products Australian Crystallized Ginger Chunks
Spice up your cocktails just like designer Joy Moyler with these aromatic candied ginger chunks.
Kimberly Schlegel Whitman: Big Momma's Brandy Alexander
"My mother is famous among our friends and family for her Brandy Alexanders. They are decadent and delicious and make any occasion more festive, whether served during cocktails or as with dessert at a holiday gathering." —Kimberly Schlegel Whitman, author and entertaining expert
Combine 1 cup skim milk, 1/2 cup brandy, 2 cups cream de cacao, and 6 scoops of vanilla ice cream in a blender. Add ice, and mix until smooth. Pour mixture into a punch bowl or pitcher over ice. Serves 6 to 8.
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