The Thanksgiving holiday is all about indulgence—in food, drink, gratitude—so we’ve put together a list of even more Thanksgiving cocktail recipes.
After perusing this list, be sure to check out our other post full of Thanksgiving cocktail recipes.
Tanteo Cranberry Punch
Ingredients:
20 oz. Tanteo Jalapeño Tequila
20 oz. 100% Cranberry Juice (No sugar added)
10 oz. Fresh Lime Juice
7.5 oz. Agave Nectar
Directions:
Top with lime slices, fresh cranberries and jalapeños.
Recipe courtesy of Tanteo.
Honeybush Harvest
Ingredients:
1.5 oz CÎROC White Grape
6 oz Honeybush-Infused Apple Cider (Hot)
.5 oz Freshly Squeezed Lemon Juice
Garnish: Cinnamon Stick
Glassware: Teacup
Directions:
Pour fresh apple cider and honeybush tea bag in a heavy-bottom saucepan (or slow cooker) and let infusion sit for 20 minutes. Stir twice. Heat the cider until it is hot and flavorful, then set the temperature on warm. In a teacup, pour.5 oz of lemon juice, 1.5 oz CÎROC White Grape, and add 6 oz of honeybush-infused cider and garnish with a cinnamon stick.
Recipe courtesy of Ghetto Gastro for CÎROC.
Cran Apple Mule
Ingredients:
1 ounce vodka
2 ounces Cran Apple Cinnamon JuneShine
1/2 ounce lime juice (fresh-squeezed)
3 ounces ginger beer (or more to fill)
Garnish an apple slice, cinnamon stick, or both (go big or go home, right?)
Directions:
Add first three ingredients into an ice-filled glass or mule mug. Stir to combine. Top with ginger beer. Add garnish.
Recipe courtesy of JuneShine Hard Kombucha.
Spiced Up Cider
Ingredients:
1.5 oz BACARDÍ Spiced Rum
0.5 oz Lime Juice (fresh pressed)
0.5 oz Cinnamon Syrup
3 oz Martinelli’s Sparkling Apple Cider
Directions:
Fill a highball glass with ice. Combine and shake BACARDÍ Spiced Rum, Lime Juice and Cinnamon Syrup, and strain into the highball glass with ice. Top with Sparkling Apple Cider and garnish with a lime wedge.
Recipe courtesy of Chef Roblé for BACARDÍ Spiced Rum.
Blood Orange Mint Mimosa
Ingredients:
2 ounces Blood Orange Mint JuneShine
1 1/2 ounces of champagne
3 ounces of orange juice (or more to fill)
Directions:
In ice-filled glass, add JuneShine and orange juice. Top with the champagne.
Recipe courtesy of JuneShine Hard Kombucha.
Tiki-Festivus Daiquiri
Ingredients:
2 oz Cutwater Bali Hai Tiki Gold Rum
1 oz lime juice
.5 oz cinnamon simple syrup
2 dashes black walnut bitters
Lime wheel garnish
Directions:
Combine all ingredients into a cocktail shaker. Add ice
and shake until cold. Strain into an up glass. Garnish with a lime wheel.
Recipe courtesy of Cutwater Spirits.
Juneshine Penicillin Cocktail
Ingredients:
1 1/2 ounce of bourbon whiskey
3 ounces of Honey Ginger Lemon JuneShine
3 ounces of club soda
3 ounces ginger beer (or more to fill)
Sliced lemons and candied ginger, for garnish
Directions:
Add ingredients to an ice-filled glass. Stir carefully to combine. Add garnish.
Recipe courtesy of JuneShine Hard Kombucha.
Ginger Peach Mule
Ingredients:
1.5 oz CÎROC White Grape
7 Fresh Cranberries
3 Peach Slices
.5 oz Freshly Squeezed Lime Juice
1 oz Fever Tree Ginger Beer
Garnish: 4 cranberries
Glassware: Collins glass
Directions:
In a cocktail shaker, combine 7 cranberries and 3 peach slices. Muddle until a mash. Add 1.5 oz CÎROC White Grape and .5 oz freshly squeezed lime juice. Add ice and shake vigorously. Add 1 oz of Fever Tree ginger beer into shaker, and strain into iced Collins glass. Garnish with 4 cranberries.
Recipe courtesy of Ghetto Gastro for CÎROC.
Cutwater Horchata Vodka White Russian
Ingredients:
1.5 oz Cutwater Horchata Vodka
1.5 oz coffee
1 oz heavy cream or half & half
Directions:
Combine all ingredients in a pint glass. Add crushed ice and swizzle until frosty on the outside of the glass. Abide!
