Our Favorite Thanksgiving Cocktails (And How To Make Them)

Maybe it’s the inevitable family drama, the need to wash down endless plates of food, or simply the festive spirit—but we always seem to find ourselves reaching for a cocktail this time of year. So why not make sure it’s something delicious? Here are five Thanksgiving cocktail recipes that perfectly capture those cozy, fall holiday vibes!

Recipe courtesy of @babytamagooo

Spiked Kompot Recipe

Put a Thanksgiving spin on the Eastern European classic with this Apple and Cranberry Spiked Kompot. Not only is it a delicious cocktail, but it also doubles as a cozy, sweet-smelling centerpiece that will have your guests begging for the recipe. Packed with seasonal fruit and infused with a homemade rosemary cinnamon syrup (if you please), this punch is perfect for sharing. Simply combine all the ingredients in a punch bowl, top with bubbly prosecco, and let the holiday magic happen!

Ingredients:

• 2 cups fresh cranberries
• 2 medium apples, thinly sliced
• 2 medium pears, thinly sliced
• 4 cups water
• 1/2 cup sugar
• 2 cinnamon sticks
• 2 sprigs rosemary
• 1 cup vodka (or to taste)
• 1 bottle prosecco, chilled

For the rosemary cinnamon syrup (optional):

• 1 cup water
• 1/2 cup sugar
• 2 sprigs rosemary
• 1 cinnamon stick

Instructions:

1. Make the Syrup (if using): In a small saucepan, combine the water, sugar, rosemary, and cinnamon stick. Bring to a simmer, stirring until the sugar dissolves. Remove from heat and let steep for 15 minutes, then strain and set aside.
2. Prepare the Kompot Base: In a pot, combine cranberries, apples, pears, water, and sugar. Add cinnamon sticks and rosemary sprigs. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove from heat and cool.
3. Assemble the Punch: Transfer the cooled kompot to a punch bowl, add vodka, and stir to combine. Adjust sweetness with the rosemary cinnamon syrup if desired.
4. Finish with Prosecco: Just before serving, top with prosecco for a fizzy, festive touch.
5. Serve and Enjoy: Ladle into glasses, making sure each serving has a bit of fruit, and enjoy the warm, fragrant flavors of Thanksgiving!

Recipe courtesy of @dawnofthedelicious

Sweet Potato Casserole Cocktail

If you’re feeling ambitious (and let’s be honest, Thanksgiving is the perfect day for it), this Sweet Potato Casserole Cocktail will wow your guests. Inspired by Grandpa’s classic sweet potato dish topped with roasted marshmallows, this indulgent drink combines the nostalgic flavors of the holiday in a truly unique cocktail form.

For the Sweet Potato Syrup:

Ingredients:

• 2 large sweet potatoes, diced
• 1 tbsp brown sugar substitute
• 1/4 tsp cinnamon
• Pinch of nutmeg
• 1 1/2 cups water
• 1 tsp granulated sugar substitute
• Extra pinch of cinnamon and nutmeg

Instructions:

1. Roast the Sweet Potatoes: Preheat your air fryer or oven to 375°F. Toss diced sweet potatoes with brown sugar substitute, cinnamon, and nutmeg. Roast for 20 minutes or until soft.
2. Make the Syrup: In a saucepan, combine roasted sweet potatoes, water, granulated sugar substitute, and an extra pinch of cinnamon and nutmeg. Bring to a boil, then reduce heat and simmer for 12 minutes, stirring occasionally. Mash the potatoes slightly as they cook.
3. Strain the Syrup: Strain the mixture through a fine mesh sieve, pressing to extract the liquid. Cool the syrup. Bonus: The leftover mash makes a tasty side dish!

For the Marshmallow Meringue:

Ingredients:

• 2 egg whites
• 1/2 cup granulated sugar substitute
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla bean paste

Instructions:

1. In a heatproof bowl, combine egg whites, sugar substitute, and cream of tartar. Place over a double boiler and whisk constantly until the sugar dissolves and the mixture is warm.
2. Remove from heat and beat with an electric mixer until glossy peaks form. Add vanilla bean paste during the whipping stage.

To Assemble the Cocktail:

Ingredients:

• 3 oz sweet potato syrup
• 1 oz marshmallow-flavored vodka
• 1 oz plain vodka
• Marshmallow meringue or toasted marshmallow for garnish

Instructions:

1. Fill a cocktail shaker with ice and add sweet potato syrup, marshmallow-flavored vodka, and plain vodka. Shake well.
2. Strain into a martini glass.
3. Top with piped meringue and carefully torch it until golden brown, or garnish with a toasted marshmallow.
4. Serve immediately and watch everyone fall in love with this liquid dessert!

Recipe courtesy of @beautifulbooze

Pumpkin Pie Whiskey Sour

It’s Thanksgiving, so of course, we had to include something pumpkin. Enter the Pumpkin Pie Spice Whiskey Sour—a cozy yet vibrant twist on the classic cocktail. The smoky richness of bourbon blends seamlessly with the warm, autumnal flavors of pumpkin spice, making this drink the perfect nod to fall’s favorite gourd. Bonus: it’s a real crowd-pleaser, even for those skeptical of pumpkin-flavored everything.

Ingredients:

• 1/2 oz Pumpkin Spice Syrup (recipe below)
• 2 oz bourbon
• 3/4 oz freshly squeezed lemon juice
• 1 egg white
• 2-3 dashes bitters
• Pumpkin pie spice, for garnish
• Edible flower, for garnish (optional)

For the Pumpkin Spice Syrup (Yields ~8 oz):

Ingredients:

• 1 cup water
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/4 cup pumpkin puree
• 1 tsp pumpkin pie spice
• 1/2 tsp vanilla extract

Instructions:

1. In a small saucepan, combine water, sugars, pumpkin puree, and pumpkin pie spice.
2. Bring to a simmer over medium heat, stirring until the sugar dissolves completely.
3. Remove from heat and stir in vanilla extract.
4. Strain the syrup through a fine mesh sieve or cheesecloth to remove any solids.
5. Cool completely and store in an airtight container in the fridge for up to two weeks.

Cocktail Method:

1. In a shaker, combine bourbon, lemon juice, egg white, and pumpkin spice syrup.
2. Dry Shake (without ice) for 10-15 seconds to emulsify the egg white and create a frothy texture.
3. Add ice to the shaker and shake again until well-chilled.
4. Strain into a rocks glass over fresh ice.
5. Sprinkle a pinch of pumpkin pie spice on top and dash bitters over the foam.
6. Garnish with an edible flower for a festive touch, and serve immediately!

Recipe courtesy of @join_jules

Fall Spaghett

For the beer drinkers in the room (we see you!), this fall twist on the classic "poor man’s Aperol Spritz" is a total game-changer. It’s simple, flavorful, and deserving of some serious love. While the traditional recipe calls for Miller Lite, Aperol, and a squeeze of lemon, this autumnal version swaps in rich pomegranate juice, bittersweet Cynar, a hint of lemon, and a touch of rosemary for a seasonal flair. Trust us—it’s the refreshing-yet-cozy drink you didn’t know you needed.

Ingredients:

• 3/4 oz pomegranate juice
• 1–1.5 oz Cynar (depending on how much you love its bittersweet flavor)
• Juice of 1/4 lemon (or to taste)
• 1 bottle light beer (such as Miller Lite or any crisp lager)
• 1 sprig rosemary, for garnish

Method:

1. Chill Your Ingredients: Make sure your beer, pomegranate juice, and Cynar are cold before you start—no one likes a warm drink!
2. Layer the Flavors: In a tall glass, add pomegranate juice, Cynar, and freshly squeezed lemon juice.
3. Pour the Beer: Slowly pour the beer into the glass to avoid too much foam. Patience is key here!
4. Garnish: Add a sprig of rosemary for a festive, fragrant touch.
5. Serve and Enjoy: Sip your way into fall vibes.

Pro Tips:

• Pour slowly to prevent the beer from fizzing over.
• For extra flair, lightly torch or rub the rosemary sprig to release its aroma before adding it to the drink.

Recipe courtesy of @she_thebartender

Caesar Salad Martini

This time of year, the spotlight is on all things sweet—pumpkin spice, toasted marshmallows, sugared pecans, roasted apples. But what about those of us with a savory tooth? Enter the Caesar Salad Martini, a bold, briny cocktail that’s as unexpected as it is delicious. Made with Caesar-infused vodka and tomato vermouth, this drink is a love letter to all things savory. And yes, we’re garnishing it with potato chips, crème fraîche, and caviar—because why not?

Ingredients:

• 2 oz Caesar-Infused Vodka (recipe below)
• 1 oz Tomato Vermouth (such as @drinkveso or similar)
• A few drops of romaine oil (optional, but adds a rich, leafy aroma)
• Cracked black pepper, for garnish
• Potato chip, crème fraîche, and caviar, for garnish

For the Caesar-Infused Vodka:

Ingredients:

• 1 bottle vodka (750ml)
• 1 cup chopped romaine lettuce
• 1/4 cup Parmesan cheese
• 2 anchovy fillets (optional, but highly recommended)
• 1/2 tsp black peppercorns

Instructions:

1. In a large jar or container, combine vodka, romaine, Parmesan, anchovies, and peppercorns.
2. Seal tightly and let infuse for 24–48 hours in the fridge, shaking occasionally.
3. Strain the vodka through a fine mesh sieve or cheesecloth to remove solids.
4. Store in an airtight bottle in the fridge.

Cocktail Method:

1. Chill Your Ingredients: Ensure the Caesar-infused vodka and tomato vermouth are chilled.
2. Mix the Martini: In a mixing glass filled with ice, combine Caesar-infused vodka and tomato vermouth. Stir until well-chilled.
3. Prepare the Glass: Strain into a chilled martini glass. Add a few drops of romaine oil if using.
4. Garnish: Sprinkle a pinch of cracked black pepper over the top. Skewer a potato chip topped with a dollop of crème fraîche and a spoonful of caviar, then balance it on the rim of the glass.
5. Serve and Enjoy: Raise a toast to the savory side of the season!

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