Thanksgiving Punch Cocktail

Welcome your adult guests when you’re hosting Thanksgiving, with this yummy batch cocktail. The recipe is simple with the flavors you want in a fall cocktail including apple cider and spicy ginger. The addition of alcohol makes it festive and fun for grownups!

It’s on the sweeter side since it uses fresh cider and bourbon, but the addition of lemon juice creates balance. Ginger beer gives the drink effervescence and seasonal spiciness.

It serves a small group for Friendsgiving but you can double the recipe for an even larger crowd. Make a non-alcoholic version if you need to, and provide the bourbon on the side to pour in.

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PARTY TIP: For an alcohol-free version the whole family can enjoy, just make the punch without the bourbon.

Ingredient Notes

The overall taste of this drink is sweet with a citrusy note. I don’t typically go for sweeter cocktails but this one gets a refreshing boost from ginger beer and lemon.

• Apple Cider. Make sure you use real apple cider, not apple juice.
• Ginger Beer. This is a non-alcoholic carbonated beverage you can find in the soda aisle or the mixers section. It may be in 12-ounce cans or bottles depending on the brand.
• Bourbon. Bourbon is a southern tradition as far as liquor goes. It’s rich and sweet and is really nice for holiday cocktails. Use your favorite brand; we typically use Jim Beam for a mid-range bottle, or Knob Creek for an elevated drink.
• Fresh lemon juice. With the sweetness of the cider and bourbon, the lemon juices helps to balance that and add a citrus note. Fresh squeezed is always preferred. You’ll need 3 or 4 lemons depending on the size.

Variations

There are SO MANY ways to customize this recipe to your alcohol preference.

• Use dark rum if you prefer it over bourbon.
• Spiced Rum will add even more seasonal spice.
• Add Fireball to give this drink a cinnamon flavor boost.
• Use rye whiskey for a more earthy flavor.
• Sparkling wine (dry or brut) will make this more festive!
• Add ¼ cup cinnamon schnapps.
• Omit the ginger beer and add ginger liqueur instead, about ¼ cup.
• Pour in orange juice instead of lemon for a twist.

Helpful Tips

Wait to add the ginger beer just before serving to preserve the carbonation.

Get a head start on the day by refrigerating everything overnight, and having your punch bowl or pitcher clean and ready.

You can mix the apple cider, alcohol and lemon juice together early and chill in the fridge. Then when you’re ready to serve, pour in the ginger beer.

The recipe card below calls for the option to add Walnut bitters. I highly recommend doing this; it really takes the flavor up a notch. Just add a few dashes to individual drinks, not the whole batch. I use these bitters bottles on my bar because they’re so pretty!

Garnish your drink with any of these options: cinnamon sticks, whole star anise, sliced apple wheel, sliced lemon wheel, or candied ginger on a pick.

Serving Suggestions

Set up a beverage station where guests can help themselves. Serve from a drink dispenser, a pitcher, a punch bowl, or ceramic tureen.

If serving from a punch bowl, make an ice ring using apple juice and lemon slices. Pour into a Bundt pan and freeze overnight, or the weekend before. Provide a ladle for scooping into cups.

Pour into large apple cups, mason jars, or copper mule cups for drinking.

How to Make Apple Cups

Use large firm apples like Honeycrisp or Autumn Glory. Cut about ½ inch off the top and remove the inside using a melon-baller or spoon.

Leave a border at least ¼-inch thick all the way around. If you need to balance the apples to sit straight, cut a thin slice off the bottom to create a flat base.

PARTY TIP: Dip the top rim in lemon juice to keep it from browning.

PARTY TIP: If using sliced apples to garnish with, dip them in lemon juice when you cut them so it slows the browning process.

More Thanksgiving Batch Cocktails

• Apple Cider Hot Toddy
• Apple Pie Pitcher Cocktail
• Apple Sangria
• Spiced Rum Sangria
• Hot Mulled Wine