In November, I stop counting pumpkins and start counting glasses. Because Thanksgiving is all about the atmosphere — when the house is filled with aromas, light, and conversation, and everyone’s holding something fizzy, warm, or chilled — but always special.
I believe that the best cocktails for the holidays are the ones you can make without a bartender’s help. These 10 cocktails, each of which Lindy and I have made at home, tested on friends, and adapted to our taste (yes, more than once), are the ones that passed the ultimate test.
In this collection, you’ll only find drinks you’ll actually want to make again. Every recipe is alive, with a story, with the scent of an evening when the whole house gathers around one table.
So, here are 10 recipes that might easily become your new holiday traditions.
1. Cranberry Bourbon Smash with Rosemary Sprig
The flavor of this cocktail is slightly tart, with deep woody bourbon notes, a light hint of rosemary, and gentle honey sweetness. We first made it a few years ago, and since then, Cranberry Bourbon Smash has become our go-to holiday ritual.
What you’ll need:
- 2 oz bourbon (60 ml) — I usually go for Woodford Reserve or Bulleit; they have that “warm” vanilla depth that’s perfect here.
- 1 oz cranberry juice (30 ml) — not a cocktail mix, but 100% pure, no sugar added.
- ½ oz freshly squeezed lemon juice (15 ml) — adds brightness.
- 1 teaspoon honey (or simple syrup if you prefer it smoother).
- A few fresh cranberries (you can slightly thaw frozen ones if needed).
- 1 rosemary sprig — the aroma is just amazing.
- Ice — lots of it! Large cubes work best.
- Sparkling water — just a couple of splashes for balance.
Tip. If you want to do it right, use a good-quality shaker. We’ve been using this one for years — the Boston Cocktail Shaker Set on Amazon — and it still works perfectly.
How to make it:
- Release the aroma. In a shaker, lightly muddle the cranberries and rosemary with honey. Don’t mash it completely — just enough to release the juices and oils.
- Add the base. Pour in the bourbon and lemon juice, then add ice.
- Shake it! Give it a strong shake for 15–20 seconds to chill and mix everything.
- Strain and garnish. Strain into a nice rocks glass (a short whiskey glass), add a few ice cubes, a splash of sparkling water, and garnish with a rosemary sprig.
- Final touch. A few fresh cranberries on top — and your glass is ready.
If you’re making it for a group, just multiply everything by five and serve in a large pitcher with a stirring spoon. It looks great, especially with ice and rosemary floating in the jug.
For presentation, I like using a set of thick-bottomed bar glasses — they hold the chill perfectly and look effortlessly stylish.
This cocktail is bright, aromatic, a bit bold, and yet incredibly homey. We always serve it before dinner when guests are gathering in the kitchen — and honestly, there hasn’t been a single person who didn’t love it!
2. Sparkling Vodka Apple Cider Fizz
Sparkling Vodka Apple Cider Fizz — refreshing, lightly bubbly, and never too heavy — just what you need before a rich Thanksgiving dinner.
The sweetness of cider, the purity of vodka, and the freshness of the bubbles — a simple combo that always works perfectly.
What you’ll need:
- 1 ½ oz vodka (45 ml) — something neutral like Tito’s or Ketel One works great.
- 3 oz apple cider (90 ml) — natural and unsweetened.
- ½ oz lemon juice (15 ml) — for brightness and contrast.
- ½ oz honey or maple syrup — adds a cozy fall note.
- Sparkling wine or club soda — to top it off.
- A pinch of ground cinnamon or a cinnamon stick for garnish.
- Ice.
How to make it:
- In a shaker, combine the vodka, apple cider, lemon juice, and honey. Add ice and shake for 10–15 seconds to chill and slightly foam the mix.
- Strain into a tall flute glass or a highball — depending on how festive you want the serving to look.
- Top with sparkling wine or club soda — I usually go with Prosecco when I want to make it feel extra special.
- Garnish with a cinnamon stick or a thin slice of apple.
Serving tip. If you’re making several servings, prepare the base ahead of time (everything except the sparkling wine) and keep it chilled. When guests arrive, just add the bubbles and garnish.
I like to serve Sparkling Vodka Apple Cider Fizz in clear glasses so you can see the bubbles rising and the apple slice floating. If you want that elegant “bar glow” effect, try thin glass flutes with long stems — they make even a simple gathering feel elevated.
This cocktail turns out light, slightly sweet, with a bright apple aroma and a gentle tartness — exactly what helps you shift smoothly from daytime rush to evening celebration.
3. Tequila Cranberry Sunset
Tequila Cranberry Sunset — fresh, slightly tangy, with a gentle warmth of tequila and bright citrus notes. Not too sweet, not too sharp — just perfectly balanced, and it looks stunning in the glass.
What you’ll need:
- 2 oz tequila (60 ml) — silver or reposado, depending on your preference.
- 2 oz orange juice (60 ml) — freshly squeezed, not from a carton.
- 1 oz cranberry juice (30 ml) — for color and a touch of tartness.
- ½ oz lime juice (15 ml).
- ½ oz simple syrup or agave — to smooth out the acidity.
- Ice — large, clear cubes if possible.
- An orange slice and a few cranberries for garnish.
How to make it:
- Chill the glasses. Place a highball or hurricane glass in the freezer for 5–10 minutes — cold glass walls help maintain the layered look.
- Prepare the base. In a shaker, mix the tequila, orange juice, lime juice, and syrup. Add ice and shake for 10–15 seconds to chill and blend everything together.
- Create the sunset. Fill the chilled glass with ice cubes almost to the top. Slowly pour in the mixture from the shaker. Then carefully — spoon by spoon or down the side of the glass — add the cranberry juice. It will sink to the bottom, creating a smooth gradient from ruby to amber.
- Garnish. Add an orange slice and a few cranberries — they float beautifully on top like little flashes of light at sunset.
Pro tip. To get the perfect layering, don’t rush. The secret lies in liquid density — cranberry juice is heavier, so pour it very slowly at the end. I use a small bar spoon, like the one from the Mixology Bartender Kit on Amazon, which includes everything from a shaker to a long-handled spoon.
Serve Tequila Cranberry Sunset right away while it’s still cold and the colors haven’t blended. If you want to add a slight sparkle, finish with a splash of club soda or orange soda for extra freshness.
4. Maple Pecan Old Fashioned Twist
Maple Pecan Old Fashioned Twist — like the good old Old Fashioned, just cozier and smoother.
What you’ll need:
- 2 oz bourbon (60 ml) — I use Knob Creek or Four Roses; they have the perfect balance of sweetness and oak.
- ½ oz maple syrup (15 ml) — only real, pure syrup, not flavored!
- 2 dashes of Angostura bitters.
- ¼ teaspoon vanilla extract — just a drop, no more.
- ½ teaspoon nut syrup or liqueur (like Frangelico or Torani Hazelnut Syrup).
- A piece of orange peel.
- Ice (preferably one large cube).
- A few toasted pecans — for aroma and garnish.
How to make it:
- Prepare the glass. Take a classic rocks glass and place one large ice cube inside. It will melt slowly and keep the drink from watering down too fast.
- Mix the ingredients. In a separate container (or directly in the glass), combine bourbon, maple syrup, vanilla, bitters, and nut syrup. Stir with a long spoon for 20–30 seconds.
- Add aroma. Squeeze a piece of orange peel over the glass to release the oils, then drop it in.
- Garnish. Add a couple of toasted pecans — they’ll float on top and give a subtle nutty scent.
If you want a slightly smoky flavor, you can “smoke” the glass before serving. Light a rosemary sprig, blow it out, and cover it with the glass for 10 seconds to let the aroma soak in.
Tip. Old-fashioned cocktails love beautiful presentation. Try thick-bottomed glasses and large ice cube molds — it makes the drink look elegant and melt slowly. I use a mold like the Tovolo King Cube Ice Tray on Amazon.
The flavor of this cocktail is caramel-nutty and smooth, perfect for long evenings when everything’s done, guests are full, and it’s time to simply enjoy the moment.
5. Citrus Ginger Mule Pitcher
Citrus Ginger Mule Pitcher is the kind of cocktail you don’t pour one glass at a time — you just place a beautiful pitcher on the table, and it empties fast.
Yes, this one’s light, energizing, with a spark of ginger and a burst of citrus.
What you’ll need (for 6–8 servings):
- 1 ½ cups vodka (360 ml) — neutral and clean, like Tito’s.
- ½ cup freshly squeezed lime juice (120 ml).
- ½ cup orange juice (120 ml).
- ¼ cup lemon juice (60 ml).
- 3 cups ginger beer (720 ml) — make sure it’s ginger beer, not ginger ale.
- ¼ cup honey or simple syrup (60 ml) — to taste.
- A few mint sprigs and citrus slices for garnish.
- Plenty of ice — especially if you’re serving outside or near a fireplace.
How to make it:
- Make the base. In a large pitcher, mix the vodka, all the juices (lime, orange, lemon), and honey. Stir with a whisk or a long spoon until the honey fully dissolves.
- Chill it. Add ice until the pitcher is about halfway full and place it in the fridge for 15–20 minutes. This helps the flavors blend together.
- Add the bubbles. Just before serving, pour in the ginger beer and give it a gentle stir so you don’t lose the fizz.
- Garnish. Add slices of orange, lime, lemon, and mint sprigs directly into the pitcher. It looks gorgeous — like a whole citrus garden floating inside.
Serving suggestion:
Serve in copper mugs — they look beautiful and keep the cocktail icy cold longer than regular glasses.
Tip. If someone doesn’t drink alcohol, just pour the same mix without the vodka — it’s still bright and refreshing. I often make two pitchers: one with vodka and one as a mocktail for drivers or non-drinkers.
Citrus Ginger Mule Pitcher is crisp, slightly spicy from the ginger, with a pleasant citrus bitterness. The aroma alone — like someone just peeled a fresh orange in the kitchen — makes it irresistible. You’ll finish your first mug and definitely want a second.
6. Pomegranate Rum Sparkler
Pomegranate Rum Sparkler is the perfect balance between fruity freshness and rich depth. The pomegranate adds color and character, while the rum brings smoothness and a subtle warmth. I first made it for a dinner with friends — and since then, it’s become one of my favorites.
What you’ll need:
- 1 ½ oz light rum (45 ml) — I use Plantation 3 Stars or Bacardi Superior.
- 2 oz pomegranate juice (60 ml) — 100%, no added sugar.
- ½ oz lemon juice (15 ml).
- ½ oz simple syrup or honey (15 ml).
- 3 oz sparkling wine or Prosecco (90 ml) — for topping up.
- A few fresh pomegranate seeds.
- A rosemary sprig or thin lime slice — for garnish.
- Ice.
How to make it:
- Chill the glasses. It looks best in a champagne flute or coupe glass — thin glass walls highlight the color and bubbles. Place them in the freezer for a few minutes to chill.
- Mix the base. In a shaker, combine the rum, pomegranate juice, lemon juice, and syrup. Add ice and shake for 10–15 seconds — until you feel the shaker turn icy and a light foam forms.
- Strain and top. Strain the mix into a chilled glass, filling it about two-thirds full. Gently top with sparkling wine.
- Garnish. Drop a few pomegranate seeds — they’ll float and dance in the bubbles. Add rosemary for aroma or a lime slice on the rim for a citrus note.
Tip. If you’re making it for a group, prep the base (without the sparkling wine) in advance and keep it chilled. When it’s time to serve, just pour into glasses and top with Prosecco — quick, elegant, and no one will guess it wasn’t made by a bartender.
For perfect presentation, I recommend clear, thin-stemmed glasses that let the pomegranate color shimmer in the light — like the Riedel Crystal Flute Glasses on Amazon. They look effortlessly elegant even on the simplest dinner table.
The flavor of Pomegranate Rum Sparkler makes it an ideal aperitif — bright, refreshing, and the perfect way to set the mood for the evening.
7. Pumpkin Spice White Russian Remix
Pumpkin Spice White Russian Remix — creamy, smooth, a little spicy, and honestly, dangerously good. One sip — and you can’t stop.
What you’ll need:
- 2 oz vodka (60 ml).
- 1 oz coffee liqueur (30 ml) — Kahlúa or similar.
- 2 tablespoons pumpkin purée (about 30 g).
- ½ teaspoon pumpkin spice mix.
- 1 oz cream or half-and-half (30 ml).
- 1 teaspoon maple syrup (optional, for sweetness).
- Ice.
- A pinch of nutmeg or cinnamon for garnish.
How to make it:
- Prepare the glass. Take a rocks glass and fill it halfway with ice.
- Make the pumpkin base. In a shaker, combine the vodka, coffee liqueur, pumpkin purée, spices, and maple syrup. Shake for 15–20 seconds so the purée blends smoothly.
- Add the cream. Pour the cream into the shaker and give it one quick shake — just 2–3 seconds, so you don’t whip the cream.
- Pour and garnish. Strain the drink into the glass until smooth, then sprinkle a pinch of nutmeg or cinnamon on top.
Tip. If you want that beautiful layered look, don’t shake the cream — instead, pour it gently over the back of a spoon so it floats as a soft white layer above the spiced orange base.
Serve it in a classic whiskey glass with a thick bottom — it perfectly highlights the drink’s texture and lets you add a large, clear ice cube. The result is silky, fragrant, and pure fall-in-a-glass perfection.
8. Vanilla Pear Bourbon Spritz
Vanilla Pear Bourbon Spritz — soft, aromatic, with notes of pear, vanilla, and warm bourbon.
When pears from our tree started falling right at our feet, we planned to make a compote — but Lindy said, “How about a cocktail instead?” And that’s how a pear from our garden first met bourbon. And trust me, it was delicious!
What you’ll need:
- 2 oz bourbon (60 ml) — I use Maker’s Mark or Woodford Reserve.
- 2 oz pear purée or juice (60 ml) — you can make it at home by blending a ripe pear and straining it through a sieve.
- ½ oz vanilla syrup (15 ml) — or a mix of simple syrup and a drop of vanilla extract.
- ½ oz fresh lemon juice (15 ml).
- 3 oz sparkling water or Prosecco (90 ml).
- A thin pear slice and a cinnamon stick — for garnish.
- Ice.
How to make it:
- Make the base. In a shaker, combine bourbon, pear purée, vanilla syrup, and lemon juice. Add ice and shake for 10–15 seconds until chilled and blended.
- Pour. Fill a wine glass or highball with large ice cubes and strain the mix in.
- Add the bubbles. Top with sparkling water or Prosecco, depending on your mood. Prosecco adds a touch of sweetness and celebration; water keeps it fresh and balanced.
- Garnish. Add a thin pear slice and a cinnamon stick — they look beautiful and infuse the drink with a light, spiced aroma.
Tip. Try lightly caramelizing pear slices in a dry pan until golden stripes appear. Cool them and add to the glass — it brings caramel notes and makes the cocktail almost like a dessert.
For serving, go with wide wine or spritz-style glasses with long stems — they’re elegant, sturdy, and make any drink feel a bit more “bar-level.”
Vanilla Pear Bourbon Spritz unfolds gradually: first you taste the pear, then the vanilla, and finally that mellow bourbon with its gentle oaky finish. And yes, if you serve it with pear pie — it’s the perfect ending to a Thanksgiving evening.
9. Caramel Apple Vodka Martini
Caramel Apple Vodka Martini combines it all: caramel, apple, and a soft hint of vanilla. The drink turns out sweet and spiced, but never cloying — the kind that makes you take a second sip just to confirm it’s really that good.
It’s become a regular guest at our holiday table.
What you’ll need:
- 2 oz vanilla vodka (60 ml) — if you don’t have it, just add a drop of vanilla extract to regular vodka.
- 2 oz natural apple juice (60 ml) — preferably fresh and unfiltered.
- ½ oz caramel syrup (15 ml) — you can use Torani syrup or leftovers from homemade caramel apples.
- ¼ oz lemon juice (7 ml) — to balance the sweetness.
- A pinch of sea salt (optional, for that caramel touch).
- Ice.
- Sugar or caramel for the glass rim.
- A thin apple slice for garnish.
How to make it:
- Prepare the glass. Take a martini glass and decorate the rim: dip it first in lemon juice, then in sugar or a bit of melted caramel. Place the glass in the freezer for a couple of minutes.
- Mix the ingredients. In a shaker, combine vodka, apple juice, caramel syrup, lemon juice, and a pinch of salt. Add ice and shake vigorously for about 20 seconds, until the mix turns cold and slightly cloudy.
- Pour and garnish. Strain into the chilled glass. Garnish with a thin apple slice — you can lightly spritz it with lemon juice to prevent browning.
Tip. For a richer aroma, warm up the caramel syrup before using it — it’ll soften and smell more fragrant, then add it to the shaker.
For presentation, I love using classic martini glasses with thin stems — they make even simple drinks look elegant.
The flavor of Caramel Apple Vodka Martini is apple-forward, creamy-caramel, with a gentle whisper of vanilla. It’s both a dessert and a drink — perfect for the end of dinner, when the candles are still glowing and the conversation has drifted into that quiet, cozy after-dinner mood.
10. Cinnamon Cranberry Gin Tonic
Cinnamon Cranberry Gin Tonic — a twist on a classic. Add a bit of cranberry and a pinch of cinnamon, and suddenly it’s not just a gin and tonic — it’s a festive version of the drink.
What you’ll need:
- 2 oz gin (60 ml) — Tanqueray, Bombay Sapphire, or any gin with light citrus notes works great.
- 2 oz cranberry juice (60 ml).
- 4 oz tonic water (120 ml) — chilled and not too sweet.
- ½ oz freshly squeezed lime juice (15 ml).
- A pinch of ground cinnamon or a cinnamon stick.
- A few fresh (or frozen) cranberries.
- A rosemary sprig.
- Ice.
How to make it:
- Prepare the glass. Take a highball or large gin glass and fill it almost to the top with ice to chill it.
- Build the drink. Pour in the gin, cranberry juice, and lime juice. Stir a couple of times with a spoon to combine.
- Add the tonic. Gently top with chilled tonic water to keep the bubbles intact.
- Garnish. Drop in a few cranberries, a cinnamon stick, and a rosemary sprig. They’ll float beautifully and fill the drink with a festive aroma.
Tip. For a deeper flavor, warm the cinnamon stick in a dry pan for a few seconds before adding it to the glass — it’ll release more essential oils and give a richer aroma.
Serve in clear tumbler glasses with large ice cubes — the bigger the cube, the slower it melts, and the cleaner the taste stays.
This cocktail is perfect for the start of the evening, while everyone’s still gathering and the kitchen smells like roasting turkey.
After the Final Toast
These cocktails don’t need fancy ingredients or professional skills — but they bring what truly matters on Thanksgiving: a feeling of warmth, connection, and being fully in the moment.
Tell me in the comments which recipe became your favorite — I read every message and love hearing when your holiday evenings get a little more delicious thanks to these simple ideas.Now — grab the ice, the shaker, and your best mood. Let this Thanksgiving be not only delicious, but beautiful in every glass.
