Thanksgiving Drinks for a Crowd

By Food & Wine
Updated October 29, 2018
From hot mulled cider to sangria with cranberries and apples, here are great Thanksgiving drinks for a crowd.
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Anjou Punch

Nicole Franzen
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Leo Robitschek of The NoMad Bar in NYC makes his perfect holiday punch with warming flavors of pear, cinnamon and citrus.

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Red Sangria

LUCAS ALLEN
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Although Spaniards and Portuguese have been drinking sangria for centuries, the brandy-spiked drink didn’t make an official appearance in the United States until 1964, at the World’s Fair in New York City.

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Sunset Punch

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This bourbon based party punch will please any thirsty crowd.

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Apple-Brandy Hot Toddies

© Rob Howard
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A hot toddy is basically a shot or two of any potent spirit added to a cup of hot water. Bartender Suzanne Bozarth puts a French spin on this warming drink with a slug of apple brandy, such as Calvados.

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Platinum Sparkle

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For parties, Kathy Casey premixes the first four ingredients in large batches (3 parts vodka to 1 part each liqueur, Lillet and lemon juice). When she’s ready to pour, she fills a shaker with ice and 3 ounces of the mixture, shakes, strains into a glass and tops with Champagne.

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Rosé Sangria with Cranberries and Apples

Petrina Tinslay
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This strong but not overly sweet sangria is nicely spiced with cinnamon, anise and cloves and it has just enough crushed red pepper to give it a tiny kick.

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Indian Summer Cup

TINA RUPP
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Master bartender Wayne Collins prefers using premium, naturally sweetened tonic water (sometimes called Indian tonic water) in this punch. Q Tonic, made with agave nectar, and Fever-Tree, sweetened with cane sugar, are both excellent brands.

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Tom & Jerry

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“It may seem like a bit of a nuisance to make such a labor-intensive drink,” says John Gertsen of this classic 19th-century eggnog. “But...there’s nothing better than a nice, hot Tom & Jerry.”

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The Witches' Coffee

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To underscore the rich flavor of dark Sumatra coffee, Bryan Dayton mixes it with aged rum, spicy, saffron-based Strega and molasses-y raw sugar. He even spices up the whipped cream, with bittersweet Italian Averna.

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Tangerine Collins

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Using tangerine juice in place of lemon juice turns the Tom Collins into a great seasonal cocktail. If tangerines aren’t available, you can substitute tangelos or clementines.

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Cameron's Cooler

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Scotch-lover Father Cameron Ayers (a close friend of Duggan McDonnell’s) challenged the mixologist to come up with a Scotch-based cocktail that was bold and refreshing but stayed true to the whisky’s roots.

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Mulled Red Wine with Muscovado Sugar

Terry Monk
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Faced with two half-empty bottles of Zinfandel, F&W Test Kitchen supervisor Marcia Kiesel came up with this warm mulled wine, spiced with fennel seeds and cinnamon.

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Felicitation Punch

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In this pleasantly tart punch, David Wondrich mixes Irish whiskey with gin to mimic the taste of a richer, older style of gin.

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Late-Harvest Wine and Campari Cocktails

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This extra-refreshing cocktail combines sweet wine and the bitter Italian aperitif Campari.

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Hot Mulled Cider

Keller & Keller
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Ken Oringer preheats the Thermos he uses to transport his deliciously spiced cider by filling it with boiling water and letting it sit for a few minutes. Pouring the mulled cider into a Thermos that's already warm helps keep the drink hot.

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Champagne Mojitos

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This puckery drink is prepared with rum and fresh mint like a classic mojito, but New Orleans chef John Besh makes it holiday-worthy by topping it with a splash of Champagne.

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Vino Francesca

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Gary Sullivan created this food-friendly sangria around rosé. “I wanted to maintain the wine’s fresh fruit flavors,” he says.

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Philly Fish House Punch

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Bartenders mix batches of cocktails like this potent Fish House Punch, transfer them into empty wine bottles, then let patrons pour drinks for themselves.

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