10 Easy Big-Batch Thanksgiving Cocktails

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Thanksgiving is a remarkably stressful day. The family, the cooking, the cleaning, the making space (at the table and in the fridge)…the absolute last thing you want to be worried about is individualized cocktails.

If you include the time and expense that goes into hand crafting drinks for each person, it’s just not worth it. But of course, your table needs something festive for guests to sip!

That’s where the Thanksgiving big batch cocktail comes in. You make it in advance. You put it out before guests arrive. And then you never have to think about it again. One less thing on your already full plate (metaphorically.)

If you’ve got too much extra pumpkin lying around, you could always make these easy Pumpkin Spice Hot Buttered Rums for your guests! This recipe serves 6.

And batch cocktails cost so much less, too. Instead of buying 12 types of booze to try to please everyone’s individual needs, create a themed cocktail.

If other people will be bringing alcohol as well, then you really only need to make enough cocktail for one welcome drink per person. Not hard is it!

Cranberry Margaritas

I know margaritas are technically considered a summer drink. But these are cranberry margaritas! So they get a pass, yes?! Yes. To serve 6 people you’ll need:

• 2.5 cups Cranberry Juice
• 1 cup Tequila
• ½ cup Triple Sec (or Cointreau)
• 3 – 4 fresh Limes, juiced
• 1 fresh Orange, juiced

Garnish with lots of orange slices and fresh cranberries floating around. And if you like, set out a few different salt/sugar options for the rim! In addition to plain salt try:

• Cinnamon Sugar Rim – combine sugar and cinnamon
• Citrus Salt Rim
• Rosemary Salt Rim – combine finely minced rosemary leaves and salt

Fall Fruit Harvest Sangria

Another easy, make-ahead drink. In fact, it’s actually better if you make sangria ahead of time. It allows plenty of time for the flavors to mingle which means a yummier sangria.

To make a good sangria you don’t really need much: a bottle of wine, some extra alcohol, and fresh fruit. Which also means it’s incredibly customizable. If you haven’t got brandy, choose cinnamon whisky for that extra kick. Apple or pear brandy would also be perfect! And of course, you can make it either red or white. For this recipe, look more at the proportions and less at the specific ingredients. To serve 6 people you’ll need:

Red Sangria:

• 1 bottle Fruity Red Wine (Pinot Noir, Gamay, Grenache)
• 1 bottle seltzer (or Sparkling Apple Cider, Hard Apple Cider)
• ½ cup Brandy (flavored is optional!)
• 1 Apple, sliced
• ½ cup Whole Cranberries
• 1 Pear, sliced
• ½ cup Pomegranate Seeds

White Sangria:

• 1 bottle Dry White Wine (Sauvignon Blanc, Dry Riesling or Gewurztraminer for spice!)
• 1 bottle Moscato (Or Ginger Beer, or Sparkling Apple Cider)
• ½ cup Brandy (or Schnapps)
• 1 Apple, sliced
• ½ cup Whole Cranberries
• 1 Orange, Sliced
• 1 Pear, sliced

Additional Flavors to Add if you Have Them!

• 1 cup fresh Apple Cider
• ½ cup Pumpkin Pie Liquor (vodka, brandy, Bailey’s Irish Cream, etc.)
• ½ cup Cranberry Juice

Combine all the ingredients in a pitcher or punch bowl and let sit in the fridge for at least 4 hours! Serve without straining the fruit. (Seriously the fruit will have absorbed some of the alcohol. You want that in there!)

Mulled Wine

One of the easiest possible cocktails. Alcohol-wise all you need are some bottles of red wine (depending on how many guests) and brandy. Then just use spices and fruits from your pantry to add flavor.

Pop everything into a pot and let it warm slowly to a simmer. Simmer for 10 minutes over medium-low heat. Serve with fresh orange slices and cinnamon sticks. 

Alternatively, put everything in the crockpot for 4 hours on low. This recipe makes enough for 4, so adjust as needed!

• 1 Bottle of Red Wine
• ¼ Cup Brandy
• ¼ Cup Honey or Maple Syrup
• 2 Cinnamon Sticks
• 3 Star Anise
• 5 Whole Cloves
• 2 Allspice Berries (optional)
• 1 Orange, quartered
• Orange slices for garnish (optional)

Ginger Spiced Pear and Bourbon

One of my all-time favorite flavor combinations. In my opinion, a pear is everything an apple should be: rich, crisp yet creamy, and deep in flavor. Add that to bourbon, cinnamon, and ginger? Yes please! It’s also a very easy recipe, although you will need to do some prep work ahead.

Making the pear simple syrup is fairly easy, buy if you really want to avoid any more cooking, buy pear flavored brandy or vodka instead. (You’ll just need to up the sugar content by about ½ cup honey!)

Pear Simple Syrup:

• 1.5 cups Pears, chopped (About 1-2 whole Pears)
• 1 cup Water
• 1 cup Fine Granulated Sugar (use Caster Sugar if you can find it)
• 2 Cinnamon Sticks
• 1 teaspoon Whole Cloves

Combine in a saucepan and bring to boil. While stirring to dissolve the sugar, quickly lower the heat and allow to simmer for around 30 minutes. Cool and strain into a mason jar or other air-tight container. Store for about 1 month in the fridge.

Cocktail:

• 3 ripe Pears, sliced
• 1 cup Bourbon
• 6 bottles Ginger Beer
• ½ cup Pear Simple Syrup
• ½ teaspoon ground Allspice

Add a bit of ground ginger as well if you want to make it even spicier!

Combine it all together and let sit in the fridge for a few hours before serving. Garnish with a cinnamon stick. Pear slices will already be floating in your drink, but slice one to add on the rim for show too!

Apple Cider

Another of the easiest pre-party cocktails to whip up. Either set on the stove on a low simmer for 30 minutes (which will make your house smell wonderful!) Or put everything in a crockpot on low for 2 hours.

• 1 gallon Apple Cider
• 1 cup Spiced Rum (OR Bourbon, Rye Whiskey)
• 2 Cinnamon Sticks, snapped in half
• 8 whole Cloves
• ½ teaspoon ground Nutmeg

I’d definitely recommend adding about ½ of grated fresh Ginger if you’re adding Rye whiskey in. The kick will go so well with ginger’s spice.

The great thing about this cocktail? So many alcohols go with it. If you have Rum, Bourbon, Rye, Brandy, or even Vodka you’ll be good to go here! (Though in my opinion brown liquors are always best in apple cider.) It’s the perfect big batch cocktail for Thanksgiving feasts.

Pumpkin Spice White Russian

We all understand the draw of the ubiquitous Pumpkin Spice Latte and have accepted they are here to stay. So why not have a little fun with them? And by fun, I mean make them about 90% vodka.

You can use Pumpkin Spice Creamer if you want a really easy quick batch. You’ll need to get rid of both the pumpkin spice batter (obviously) and reduce the dairy. Use half a cup of creamer and half a cup of cream.

But I prefer the way real pumpkin tastes. And I love having control over my own spice. (I need it spicy.) So I make my own pumpkin-spice puree for this recipe and then add it in. Combine all the batter ingredients in a blender or food processor.

Pumpkin Spice Batter:

• ¼ cup of very smooth Pumpkin Puree
• 4 tablespoons Maple Syrup
• 1 teaspoon ground Cinnamon
• ½ teaspoon ground Cloves
• ½ teaspoon ground Nutmeg
• ¼ teaspoon ground Allspice

The Cocktail:

• Pumpkin Spice Batter (all of it!)
• 1 cup Half and Half
• 2 teaspoons Vanilla Extract
• 1 cup Vodka
• 1 cup Kahlua 

If you’re worried about the dairy curdling or separating before your guests arrive, just combine the vodka, kahlua, vanilla extract, and pumpkin batter together and put in the fridge. Take out the pitcher or bowl just before serving. Top it with the dairy, throw in some ice cubes and stir!

Another option is to mix the alcohol, vanilla, and pumpkin in your punch bowl and leave the dairy out for each person to add in on top of their own individual cocktail.

Sparkling Cranberry and Cinnamon

Imagine cranberry sauce in a glass! It’s the perfect way to start off a Thanksgiving Day. And the little bit of bubbly makes the tart notes of cranberry sing! (It also might make your uncle sing after he’s had five of them.)

• 2 cups Cranberry Juice
• ½ cup Cranberry Sauce
• ¾ cup Cinnamon whisky
• 1 bottle Prosecco

I always make some extra cranberry sauce to elevate the cranberry flavor and the lovely deep bright red color. If you make your cranberry sauce with orange and cinnamon, those flavors will add another layer of depth.

Sage and Blood Orange

Blood oranges are typically a winter fruit, the start appearing in December and January. But I’m sure you’ll be able to find a few early versions in your local supermarket. They are just so much more festive than regular ones!

Sage Simple Syrup:

• 2 cups Water
• 1 cup Granulated Sugar
• 12 fresh Sage leaves or 4 whole sprigs
• 3 Cardamom Pods, cracked so seeds are exposed

Bring the combination to a boil and quickly turn down to medium-low heat while stirring to dissolve the sugar. Allow to simmer for 30 minutes. Remove from heat. Cool. Pour through a strainer and into an airtight container and store in the fridge for 1 month.

Sage and Blood Orange Cocktail:

• ½ cup Gin or Vodka (choose a gin that isn’t heavy on botanicals like Booker’s)
• ¼ cup Brandy or Bourbon (I’d stay away from overly smoky bourbons, stick with sweet here!)
• ¾ cup Blood Orange (juice from 2-3 oranges)
• ¾ cup Sage Simple Syrup
• 1 bottle Prosecco
• Blood Orange rounds for garnish
• Fresh Sage leaves for garnish

Combine all ingredients in a punch bowl and stir. Top with the bottle of prosecco. Garnish with sage and blood orange! (Throw a few cranberries in too if you have extra!)

Spicy Pomegranate Mimosa

Apples and pears are classic fall fruits, but everyone always seems to forget about the pomegranate! Mix things up by throwing the yummy (and pretty) pomegranate into a cocktail. It’s sweet, tart, and oh-so-festive…and an excellent fruity twist on the classic mimosa.

Might as well mix one for yourself while you cook! The cooking is always much less overwhelming when you have a mimosa. Heck, mix a big batch for everyone who’s helping you cook too.

Spiced Simple Syrup:

• 1 cup Water
• 1 cup Granulated Sugar
• 2 Cinnamon Sticks, Halved
• 1 Vanilla Bean, opened
• 1 teaspoon Whole Cloves

Combine in pot and bring to a boil. Stir constantly while quickly turning down the to medium-low. Allow to simmer for 30 minutes. Remove from the heat to cool. Pour through a strainer and into an airtight container. Store in the fridge for 1 month.

The Cocktail:

• 2 cups Pomegranate Juice
• 1 teaspoon Vanilla Extract
• ¼ cup Spiced Syrup
• ½ cup Bourbon
• 1 bottle of Champagne
• Pomegranate Seeds to garnish
• Cinnamon Sticks to garnish

Combine the pomegranate juice, vanilla, syrup, and bourbon in a bowl. Pour into glasses and top with champagne, pomegranate seeds and cinnamon sticks!

Cinnamon Maple Whiskey Sours

This is actually not one of my recipes but I just love it so much. (You know I love anything with whisky. And I love anything fall. I was doomed from the minute I saw the title.) This is a beautifully light and warming cocktail from Cookie and Kate. A little bit of bourbon and a little bit of spice…it’s sweet and sour and so so cozy! I usually add a rye, which is extra toasty for cold weather!

Looking for more cocktails?

• Fall Cocktails
• Christmas Cocktails
• 6 Best Affordable Alternatives to Champagne – for those parties you really want to add a festive sparkle!

Don’t forget you can make these in advance so you have more time to decorate for parties. Many can even double for Christmas. Check out other money-saving tactics in Decorating for Christmas on a Budget.