17 Thanksgiving Cocktail Recipes We Love

Apple Cider Punch (courtesy NOLET’s Gin)

By Jennifer McKee

Happy Thanksgiving! Help put the spirit in the holidays with these cocktails that make any meal festive. Let the merry-making commence!

Apple Cider Punch (courtesy NOLET’s Gin)

750 ml NOLET’S Silver Dry Gin
2.25 liters fresh apple cider
2 whole lemons, juiced
Lemon wheels
Green apple wheels

Add all ingredients to a punch bowl with a large ice block. Stir well to combine. Serve over ice in a rocks glass and garnish with a thin slice of green apple.

Thanksgiving Gin and Soda (courtesy NOLET’s Gin)

Thanksgiving Gin and Soda (courtesy NOLET’s Gin)

1.5 oz. NOLET’S Silver Gin
Soda
Frozen cranberries
Dehydrated orange wheel 
Anise, cinnamon stick 
Sprig of juniper 
Cloves
Juniper berries 

Pour NOLET’S Silver over ice, top with soda water and garnish.

Thanks for the Rum, Holiday Punch (courtesy Koloa Rum)

Thanks for the Rum, Holiday Punch (courtesy Koloa Rum)

2 tbsp. honey
6 whole cloves
2 cinnamon sticks
2 cups apple cider
1 cup cranberry pomegranate juice
3/4 cup Koloa Spice Rum
1 can ginger ale

Combine honey, cloves, cinnamon sticks and 1/2 cup of cider in a small saucepan over medium. Cook, stirring often until honey is dissolved and mixture fragrant with spices (about seven minutes). Remove from heat. Cool and steep 15 minutes. Discard cloves and cinnamon sticks.

Combine spiced cider mixture, cranberry pomegranate juice, spice rum, ginger ale and remaining apple cider in a large punch bowl. Garnish with sliced apples, oranges, pomegranate seeds and a rosemary sprig and serve over ice. Serves 4.

Pear Pineapple Spiced Rum Cider (courtesy Shanna Schad, www.pineappleandcoconut.com)

Pear Pineapple Spiced Rum Cider (courtesy Shanna Schad, www.pineappleandcoconut.com)

4 oz. Koloa Spice Rum
6 oz. pear cider (non-alcoholic)
3 oz. pineapple juice
1 tbsp. lemon juice
2 tbsp. simple syrup
2 tbsp. cinnamon sugar

Pour the simple syrup onto a shallow dish and the cinnamon sugar onto another shallow dish. Dip rims of glasses into simple syrup then into cinnamon sugar. Let dry.

In a cocktail shaker add ice and combine the cocktail ingredients. Shake well and strain into two cocktail glasses. Garnish with a thin slice of pear and pineapple.

*Served warm: Heat the pear cider, pineapple and lemon juice in a saucepan until steaming but not boiling. Remove from heat and stir in the rum. Pour into two glasses and serve immediately.

Earl Grey Old Fashioned (courtesy Saltwood Bar at Loews Atlanta Hotel)

Earl Grey Old Fashioned (courtesy Saltwood Bar at Loews Atlanta Hotel)

1.5 oz. Buffalo Trace Bourbon
.75 oz. Earl Grey simple syrup
2-3 dashes Angostura Bitters

Place one scoop of ice in a mixing glass. Add all the ingredients and stir using a mixing spoon. Strain over a king ice cube in a rocks glass. Apply orange zest oil around the rim with orange peel and discard. Garnish with dehydrated orange and a rosemary sprig. Using a torch, lightly burn the very edge of the rosemary to release the smoky scent.

Pear Martini (courtesy Saltwood Bar at Loews Atlanta Hotel)

Pear Martini (courtesy Saltwood Bar at Loews Atlanta Hotel)

from Saltwood Bar at Loews Atlanta Hotel

1.5 oz. Grey Goose La Poire
1.5 oz. Calvados brandy
.50 oz. lemon juice
.75 oz. cinnamon syrup

Place one scoop of ice in a shaker. Add all the ingredients to the shaker and shake. Pour into a coupe glass and float a slice of dehydrated pear.

Codigo’s Pumpkin Spice Margarita (©Amir Shalfi)

Pumpkin Spice Margarita (courtesy Codigo 1530 Tequila)

1.5 oz. Código 1530 Reposado
1 spoonful pumpkin purée
.50 oz. cinnamon syrup
1 oz. lemon juice
Pie crust mix
Maple syrup

Dip the rim of the glass in maple syrup and then pie crust mix. Shake Código, pumpkin purée, cinnamon syrup and lemon juice and strain over fresh ice. Garnish with apple slices.

Codigo’s Ginger Blanco (©Amir Shalfi)

Ginger Blanco (courtesy Codigo 1530 Tequila)

2 oz. Código 1530 Blanco
.75 oz. maple syrup
1 oz. lemon juice
4 oz. ginger beer

Shake Blanco, maple syrup and lemon juice and strain into a glass with fresh ice. Fill with ginger beer.

Codigo’s Cranberry Fiesta (©Amir Shalfi)

Cranberry Fiesta (courtesy Codigo 1530 Tequila)

2 oz. Código 1530 Rosa
1.5 oz. cranberry juice
.50 oz. lime juice
3 oz. soda water

Shake Rosa, cranberry juice, lime juice and strain into a glass with fresh ice. Fill with soda water.

Cowboy Colada (courtesy Monkey Shoulder Whisky)

Cowboy Colada (courtesy Monkey Shoulder Whisky)

1.5 oz. Monkey Shoulder 
2 oz. coconut water 
1 oz. pineapple 
1 oz. Cream of Coconut (ex: Coco Real) 
Electric Dust

Shake and pour over ice into Electric Dust-rimmed glass. Garnish with lime wheel and pineapple frond. Use back of spoon to add agave nectar to the top half of the glass. Sprinkle generous amount of Electric Dust to cover.

Monkey Old Fashioned (courtesy Monkey Shoulder Whisky)

Monkey Old Fashioned (courtesy Monkey Shoulder Whisky)

2 parts Monkey Shoulder
.25 part Demerara Syrup/rich simple syrup
2 dashes Angostura Aromatic Bitters

Combine ingredients, stir, and strain over fresh ice into double rocks glass. Garnish with an orange twist.

Rocky Mountain Toddy (courtesy Stranahan’s Colorado Whiskey)

Rocky Mountain Toddy (courtesy Stranahan’s Colorado Whiskey)

2 oz. Stranahan’s Original
6 oz. hot brewed chamomile tea 
Honey to taste 
Squeeze of fresh lemon juice 
Angostura Bitters

Combine Stranahan’s Original and brewed chamomile tea in a glass mug. Add in honey to taste. Top with a dash of Angostura Bitters. Stir and garnish with a clove-studded lemon wheel. 

Mile-High Manhattan (courtesy Stranahan’s Colorado Whiskey)

Mile-High Manhattan (courtesy Stranahan’s Colorado Whiskey)

1.5 oz. Stranahan’s Original 
.75 oz. Sweet Vermouth 
.75 oz. Italian Bitter (Campari) 
2 dashes chocolate bitters

Combine Stranahan’s Original, Sweet Vermouth, Italian Bitter and stir. Pour into coupe glass and garnish with brandied cherry. 

American Old Fashioned (courtesy Stranahan’s Colorado Whiskey)

American Old Fashioned (courtesy Stranahan’s Colorado Whiskey)

2 oz. Stranahan’s Original 
1 brown sugar cube
2 dashes Angostura Bitters 
Pinch grated cinnamon

Muddle sugar cube, cinnamon and Angostura Bitters in base of shaker. Add Stranahan’s Original and shake with ice. Fine strain into ice-filled rocks glass and garnish with orange twist and cinnamon stick. 

Spice it Up Pear Martini (courtesy Spa Girl Cocktails)

Spice it Up Pear Martini (courtesy Spa Girl Cocktails)

3 oz. Spa Girl Cocktail Pear
1 oz. pear nectar
1 oz. pear liqueur
Juice of 1 lime
Pinch of nutmeg
Pinch of cinnamon
1 Slice of Asian pear

Pour all liquid ingredients into a glass and stir. Sprinkle nutmeg and cinnamon on top. Garnish with a slice of Asian pear.

Autumn Spice (courtesy Santo Spirits)

Autumn Spice (courtesy Santo Spirits)

1.5 oz. Santo Mezquila
1 oz. passion fruit nectar 
2 ea. thin slices of fresh ginger root
1 ea. lime wedge
2 oz. ginger beer
.25 oz. pomegranate syrup or premium Grenadine

Muddle ginger root, lime wedge and passion fruit puree in shaker glass. Add Santo and ice. Shake well and strain over fresh ice. Top with ginger beer and sink pomegranate syrup. Serve in a Collins glass.

Peach Cobbler (courtesy Santo Spirits)

Peach Cobbler (courtesy Santo Spirits)

1.5 oz. Santo Blanco Tequila 
3 oz. peach purée

Combine ingredients in a blender and blend with ice. Serve in a Champagne flute. Garnish with a peach slice.

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    Michael Romano, self-proclaimed carbohydrate king and executive pastry chef for Edgar's Hospitality Group stopped by our front porch to chat with Ashlee.

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