The margarita dominates the cocktail scene during Cinco de Mayo. Champagne is frequently toasted on New Year’s Eve and Valentine’s Day. Beer brands see sales soar for the Fourth of July and other summer festivities.
But the Thanksgiving meal—with its roast turkey and classic sides like stuffing, cranberry sauce and mashed potatoes—isn’t known for having a staple cocktail. This gives diners plenty of opportunities to experiment with drinks featuring an array of fall friendly flavors, including pumpkin spice, espresso, eggnog and caramel cider.
The following list of 17 cocktails is something to be thankful for.
Pumpkin Pie Martini
Rachel Beavin, the food and beverage manager at Jeptha Creed Distillery in Kentucky, says that this libation “captures everything we love about Thanksgiving in a glass. It’s cozy, indulgent, and just a little nostalgic. The warmth of our Jeptha Creed Wheated Bourbon pairs beautifully with pumpkin and spice, while the graham cracker rim gives you that perfect dessert finish without being overly sweet.”
Ingredients:
- 2 oz Jeptha Creed Wheated Bourbon
- 2 dash Ne Oublie Black Walnut Bitters
- 1 oz of egg white
- ½ oz Spiced Simple Syrup
- 1 oz Pumpkin Puree
- Graham Cracker crumbs
- Chocolate ganache
Rim martini glass with ganache and graham cracker crumbles and chill. Add all ingredients to the shaking tin and shake without ice. Add ice, shake again. Double strain into martini glass.
Spirit of Fall
Greg King, the U.S. single malts brand ambassador for liquor giant Diageo, says that the Spirit of Fall “highlights Lagavulin 16 Year Old’s signature smoke while allowing its full complexity to shine. Yuzu, ginger, and elderflower add lift and warmth, drawing out the whisky’s depth and layers of richness that unfold beyond the smoke.”
Ingredients:
- 1 oz Lagavulin 16 Year Old Single Malt Scotch Whisky
- 0.25 oz ginger syrup
- 0.25 oz Yuzu juice
- 0.25 oz St. Germain
- Soda Water
Combine Lagavulin 16, ginger syrup, yuzu juice, and St. Germain in a cocktail shaker with ice, shake well until chilled. Strain into a highball glass filled with fresh ice and top with soda water. Garnish with candied ginger and a lime wheel.
Heated Affair
This cocktail was crafted to feel like autumn and winter in a glass, says Ivar de Lange, the global education manager and master bartender at liqueur and spirits producer Lucas Bols. “Partida Añejo Tequila adds warmth, depth and a natural agave touch, spiced apple cider brings seasonal spice, and a float of cream with fresh nutmeg makes it comforting and approachable,” he shared via email. “It’s a cozy, festive cocktail, perfect for warming up on crisp nights during the cuffing season.”
Ingredients:
- 2 oz Partida Añejo Tequila
- 6 oz Apple Cider (Hot and spiced)
- Heavy Cream
In a small warm wine glass add Tequila and hot apple cider. Float heavy cream. Garnish: grate fresh nutmeg over cream. Garnish with grated nutmeg.
Salted Caramel Cider
Stephen Wilson, a director of whisky engagement for Crown Royal, says that this cider was inspired by the cozy flavors of fall, “where crisp apple cider meets the rich, smooth sweetness of salted caramel.” Wilson adds that it’s “a warm, comforting sip that captures the spirit of the season and makes every moment feel a little more special. This cocktail is perfect for sharing fireside or savoring on a chilly night.”
Ingredients
- 1.5 oz. Crown Royal Salted Caramel Flavored Whisky
- 6 oz. Hot Apple Cider
Heat apple cider in a microwave or saucepan until warm, then pour Crown Royal Salted Caramel Flavored Whisky into a mug and top with the hot cider. Garnish with a cinnamon stick and apple slice, and serve.
Russell’s Reserve Maple Smoked Old Fashioned
JoAnn Street, the American whiskey brand ambassador, says that this cocktail “draws inspiration from the comforting warmth of a fireside evening. We wanted to create a cocktail that balances the depth of our Russell’s Reserve 10 Year Old with the smooth, smoky character of oak and the richness of maple.”
Ingredients:
- 2 parts Russell’s Reserve 10 Year Old Bourbon
- 0.25 part Maple Syrup 2 dashes Aromatic Bitters
Combine all ingredients in a mixing glass over fresh ice and stir until chilled. Strain over a big cube in rocks glass. Smoke the stirred cocktail with Oak in a cloche or ‘Smoking Hat’. Garnish with an orange peel. Garnish with an orange twist.
Maple Apple Rum Cider
Jennifer Bryant, master mixologist at Kōloa rum, says that this rum-based cider is “rich with the essence of warm baking spices, our Kōloa Spice Rum embodies the spirit of the holidays. Blended with cider, it transforms any moment into a nostalgic toast to family, friendship, and Thanksgiving traditions.”
Ingredients:
- 1 ½ oz. Kōloa Spice Rum
- 1 oz. lemon juice
- ½ oz. maple syrup
- ½ oz. Triple Sec
- 2 oz. Sparkling Apple Cider
- Pinch cinnamon
Add Kōloa Spice Rum, lemon juice, maple syrup, and triple sec in a mixing glass with ice. Stir about 20 times, then gently add cold Sparkling apple cider. Strain into a wine glass and garnish with a warmed cinnamon stick.
Pumpkin Spice Espresso Martini
De Lange shares that this cocktail is a grown-up twist that combines two popular beverage trends: the espresso martini and pumpkin spice. “The espresso and spirits give it a rich, bold flavor, while the Bols pumpkin spice adds a touch of seasonal warmth,” says de Lange.
Ingredients:
- 1.5 oz Bols Vodka
- 0.75 oz Galliano Espresso Liqueur
- 0.5 oz Bols Pumpkin Spice Liqueur
- 1 oz Fresh Espresso
- 0.25 oz Simple Syrup
Add ingredients to a cocktail shaker with ice. Shake and strain into a cocktail glass. Garnish with three coffee beans and grated nutmeg.
Pumpkin Spice Martini
This variation on the pumpkin spice martini from Taffer’s Browned Butter Bourbon is yet another nod to the popular fall flavor. “My browned butter bourbon adds a rich, decadent layer to the spiced pumpkin taste. It’s the perfect balance of flavor and warmth for the season,” says Jon Taffer, the bourbon brand’s creator.
Ingredients:
- 1.5 oz Taffer’s Browned Butter Bourbon
- 0.5 oz Irish Cream Liqueur
- 0.5 oz Pumpkin Spice Puree or Syrup
- 0.25 oz Brown Sugar Syrup
Combine all ingredients in mixing glass or tin with ice and shake until well chilled. Strain into cocktail glass and garnish with cinnamon stick.
Kraken Eggnog
This rich and creamy eggnog gets a dark twist from The Kraken Black Spiced Rum, finished with a dusting of cinnamon and nutmeg that’s anything but innocent. Proceed with festive caution, the brand says.
Ingredients:
- 1 part The Kraken Black Spiced Rum
- 4 parts Eggnog
- Garnishes: Grated Cinnamon, Grated Nutmeg
Combine all ingredients in an eggnog or highball glass and stir. Sprinkle cinnamon and nutmeg over the top.
Spicy Vanilla Julep
Jack Morgan, the Johnnie Walker brand ambassador, says that the Spicy Vanilla Julep aims to reimagine this Southern staple through a more modern lens. “Drawing on the masterful craft that goes into blending flavors together to create Johnnie Walker Black Label, it bridges smoky vanilla warmth with the vibrant lift of Thai basil and mint,” says Morgan. “The result is a sensory journey: cool, aromatic, and subtly fiery, that celebrates the harmony of contrast in every sip.”
Ingredients:
- 1.5 oz Johnnie Walker Black Label
- 0.5 oz Dry Vermouth
- 8 mint leaves
- 8 Thai basil leaves
- 0.5 oz sugar syrup
- 0.5 oz chilled water
Clap the mint and basil leaves between your hands and add into a Julep cup with Johnnie Walker Black Label, sugar syrup, and chilled water. Lightly press the ingredients, add crushed ice, and churn with a bar spoon. Top with more crushed ice, garnish with a sprig of mint and serve with a metal or glass straw.
Pumpkin Spice Soda
Not every Thanksgiving cocktail needs to feature alcohol. Given the rising popularity of non-alcoholic alternatives, Seedlip’s Pumpkin Spice Soda is a refreshing take on the comforts of fall flavors. “This fall forward cocktail captures the season’s warmth and spice through Seedlip Spice 94, blending pumpkin, ginger, and citrus into a vibrant, aromatic celebration,” says Fernando Sousa, the national beverage director of Diageo North America.
Ingredients:
- 50 ml Seedlip Spice 94
- 30 ml Ginger & Pumpkin Shrub
- Fresh Ginger: 150g (Peeled)
- Pumpkin: 400g (Peeled)
- Cider Vinegar: 2 cups
- Caster Sugar: 2 cups
Add all ingredients to an ice-filled highball glass and top with Soda. Garnish with a lemon twist.
Basil Hayden Autumn Whiskey Sour
The brand shares that this whiskey sour recipe encapsulates the spirit of the tangy citrus original with Basil Hayden bourbon’s signature spicy finish.
Ingredients:
- 2 parts Basil Hayden Bourbon
- 1 part Fresh Lemon
- 3/4part Honey
- 2 dashes Apple Cider Vinegar
- 1 dash Angostura Bitters
- 1 spring of Charred Rosemary (for garnish)
Add all ingredients to a cocktail shaker with ice. Shake vigorously and strain into a rocks glass and serve neat or on the rocks. Garnish with a spring of charred rosemary. To char the rosemary spring, place it over an open flame (either on a grill or stovetop) and rotate 5-10 seconds until the herb begins to smoke and brown slightly.
Bushmills Apple Cider Hot Toddy
For those looking to warm up with a fresh cocktail, this Bushmills Original pairs nicely with spices and lemon.
Ingredients:
- 50ml Bushmills Original
- 100ml hot apple cider
- 1 tsp honey
- Ground cinnamon
- Whole cloves
- Lemon wheel
- Cinnamon stick
Combine apple cider and spices in a pot and heat over a stove until hot, not boiling. Pour Bushmills Original Irish Whiskey into a glass, strain hot cider with spices into the glass. Garnish with an apple slice and serve.
Spike Atole de Cacao
Served at Mexi Stone Street in downtown New York City, beverage manager José María “Chema” Dondé Rangel says that this cocktail is “a warm, spiked take on Mexico’s comfort drink — ideal for winter and holiday menus.”
Ingredients:
- 1.5 oz Palante Rum
- 0.75 oz Cacao Liqueur
- 1 oz Corn Syrup Reduction
- 2 oz Coconut Milk
- Cinnamon dust, for garnish
Build in a small pot or milk steamer and warm gently (do not boil). Stir until smooth and creamy. To make the Corn Syrup Reduction, blend fresh corn kernels with a bit of water, strain, and reduce slowly over low heat until thick and lightly sweet. Serve hot in a mug or heat-safe glass.
Cosmicus
Federico Doldi, aperitivo specialist at the marketing and brand activation agency Italspirits, says that the Cosmicus is the Italian answer to the cosmopolitan. ITALICUS Rosolio di Bergamotto replaces the orange liqueur, while cranberry keeps the familiar tart character of the original. “The serve is bright, elegant and easy to drink, which makes it suitable for a richer, festive table,” says Doldi. “Because the Cosmicus can be prebatched, it can be prepared in advance, kept chilled, and shaken to order for guests as they arrive or between courses.”
Ingredients:
- 1.5 oz Vodka
- 0.75 oz ITALICUS Rosolio di Bergamotto
- 1 oz Cranberry Juice
- 0.5 oz Lime Juice
- 2 drops Saline Solution (4:1 – 20g sea salt to 80g water)
Shake all ingredients with ice. Fine strain into a chilled glass. Garnish with orange zest.
Hatozaki Highball
For those seeking a reprieve from pumpkin spice and cinnamon, the classic highball may be a refreshing cocktail to pair with that Thanksgiving turkey. Popularized in the 1950s post-WWII, the highball is one of
Japan’s most popular signature cocktails.
Ingredients:
- 1.5 parts Hatozaki Finest Whisky
- Soda Water
- Lemon Peel
Combine 1.5 parts Hatozaki Finest Whisky with your desired top off of soda water and garnish with a twist of lemon peel.
Dark Chocolate Old Fashioned
Ingredients:
- 1 oz Mozart Dark Chocolate Liqueur
- 2 oz bourbon
- 1-2 dashes Angostura bitters
- chocolate syrup and cocoa powder, for rim
Pour chocolate syrup onto a small plate. Sprinkle cocoa powder on another small plate. Dip the rim of a rocks glass into the syrup, followed by the cocoa powder. Place a large ice cube in the glass. Combine all ingredients in a mixing glass with ice. Stir and strain into prepared glass. Garnish with orange peel and cherries.