Thanksgiving Cocktails To Make The Holidays More Bearable

Thanksgiving is a stressful time for many people. If you are hosting your first Thanksgiving, the odds are you feel completely unprepared to handle everything. You know your turkey will never be as good as your mom makes it, but at least you can kill it with your green bean casserole and sausage-filled stuffing. The best thing about hosting Thanksgiving is that you can let off steam with as many festive cocktails as you want.

Share the following nine holiday-themed cocktails with your guests to guarantee they’ll be coming back to your house year after year.


Prickly Pear & Agave Mule

From Tequila Cazadores



Preparation: Combine tequila, pear puree, agave, and lime juice. Top with ginger beer. Garnish with mint and chipotle powder. Serve over the rocks.


Pumpkin Pie Martini

From Pinnacle Vodka


Preparation: Add ingredients to an ice filled shaker. Shake and strain into a martini glass. Garnish with whipped cream.


Apple Pie Margarita

From Sauza Tequila


Preparation: Add all ingredients into an ice-filled shaker. Shake and strain into a glass. Garnish with an apple slice and cinnamon. Enjoy! Note: Can also be made pitcher-style for communal drinking.


Embers Only

From 901 Tequila


Preparation:  Combine ingredients and strain over ice in rocks glass. Garnish with orange peel.


Rush on the Rocks

From Crown Royal


Preparation: Coat mason jar rim with Cajun seasoning. Mix apple juice, Crown Royal Maple Whisky, sweet and sour mix and Monin Spiced Brown Sugar in a shaker.  Pour over ice and garnish with speared lemon wedge. Enjoy!


Crane’s Fiction

From Analogue, NYC


Preparation: Shake and serve over a large ice cube in a rocks glass. Garnish with grated cinnamon.



From Analogue, NYC


Preparation: Shake and double strain. Serve in a Nick and Nora glass and garnish with candied ginger.


Drunken Pumpkin

From Green Fig, NYC


Preparation: A pumpkin lover’s delight! Combine ingredients in shaker, pour in glass and top with milk foam. Garnish with angostura bitters and cinnamon powder.


Swedish Glogg

From chef Mike Armstrong, of The Lobby Lounge  at Dream Downtown, NYC


Preparation: Put all spices into cheesecloth before tying tightly. Cook the fruit and spice bag in two cups of water for ten minutes. Heat the wine, but make sure not to boil it. Add the fruit and spices to the wine. Add the sugar, bourbon and everclear. Light a match to burn off alcohol for one minute. Let it simmer, then serve. Best when it’s made a few days in advance.