Cocktail & Other Recipes Occasion Thanksgiving

The Right Drink. For Every Bit of the Thanksgiving Meal.

Your favorite holiday dishes are now in cocktail form.

That’s How We Cass-e-role
That’s How We Cass-e-role. Image:

Liquor.com / Tim Nusog

Unless you’re hosting a house full of guests (and if you are, we don’t envy you), Thanksgiving dinner is a once-and-done event. You cook, you eat, you clean and then you try to forget that you'll be doing it all over again in a short 365 days.

But Thanksgiving doesn't have to be relegated to just one day. So whether you're hankering for a plate of leftovers, or you just want to let the day linger on a little while longer, try one of these festive libations.

Each of the below cocktails is inspired by a classic Thanksgiving dish, from turkey and cranberry sauce to green bean casserole. They range from savory to sweet to take you through the full holiday progression, and they're so good that you probably won't be able to stop yourself from going back for seconds. Mix one up for your next Thanksgiving gathering, or anytime you'd like to get a little taste of the holiday.

  • Cranberry Sauce: Honey-Kissed Cosmopolitan

    Honey-Kissed Cosmopolitan

    Bridges Bar

    Put away the can opener and forget about that “jelly or whole berry” debate. Unlike the plate-staining side dish, this Cosmo variant at Bridges Bar at New York Hilton Midtown has a boozy kick. Grapefruit vodka mimics the citrus peel that gives popping, simmering berries bright citrus, and a rosemary sprig adds a whiff of herbaceousness. This version also kicks up the cranberry, to give your Cosmo more of that tart holiday fruit.

  • Beet Salad: Beet-On

    Michael Tulipan

    In New York City, Miss Ada head bartender Ruben Hernandez was inspired to create a salad stand-in that stems from the Mediterranean tradition of mixing arak with water, mint and citrus over ice. Beets provided the perfect base—not to mention a gorgeous, intense color—and purple, pink and even rainbow ones work equally well. “This root vegetable, which is harvested all summer through late fall, stores well and keeps for months,” says Hernandez. “Both golden and red beets have an earthy, bitter raw flavor.” To add savory tanginess, feel free to garnish with a sprinkle of goat cheese.

  • Turkey: Chicken & Apple Wassail

    chicken and apple wassail

    Liquor.com / Tim Nusog

    Okay, so this drink technically involves chicken and not turkey, but we'll give it some leeway on account of how comforting and delicious it is. Created by Christy Pope of the Midnight Rambler bar in Dallas, the chilled cocktail combines chicken stock with applejack, apple cider, simple syrup, lemon juice and Angostura bitters. It's savory, autumnal and something you can confidently pull out on Thanksgiving Day.

  • Dessert: Hot Butter(nut) Rum

    hot butternut rum

    Liquor.com / Tim Nusog

    This Toddy recipe from New York bitters bar Amor y Amargo is named for the butternut squash it’s made with. Substituting sugar pumpkin, though, is just a little bit more fun and festive. The tiny, twee-looking pumpkin lends a rich, velvety texture to the cocktail, which also includes aged rum, Earl Grey tea, Velvet falernum and maple syrup. This year, skip the pie and drink your dessert. It's just as satisfying, and a whole lot easier to make.

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  • Green Bean Casserole: That’s How We Cass-e-role

    That’s How We Cass-e-role

    Liquor.com / Tim Nusog

    Mushy green beans from a can topped with canned onion straws? No, thanks. In Washington, D.C., Firefly lead bartender Brendan Ambrose’s vegetal elixir (a version of a drink he does with sugar snap peas,) is smoky, herbal and bitter. You can thank the smoked beans and mezcal, plus salted lime simple syrup and splashes of Chartreuse and Cynar liqueurs. Bring this to the table and, unlike the casserole, everyone's sure to partake.