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Impress Your Thanksgiving Guests With These Cozy Fall Cocktails

Food always seems to be the star of the show on Thanksgiving, and often, little mind is paid to the beverages. Play bartender this Thursday by serving your guests one of these fall-inspired cocktails that pair perfectly with Thanksgiving cuisine.

Cranberry Orange Mimosa

"This fall-spiced Cranberry Orange Mimosa with maple simple syrup is as delicious as it is beautiful! The perfect brunch cocktail for Thanksgiving or fall weekends with family." Image and recipe by Makes 1 drink.

Cranberry Orange Mimosas


- 3 oz orange juice

- 1 oz cranberry juice

- 1 oz Cointreau or other orange flavored liqueur

- ¾ oz maple spiced simple syrup (recipe below)

- ½ oz lemon juice

- 3 oz sparkling wine (Cava, Prosecco) or champagne

Maple Simple Syrup:

- 2 cinnamon sticks

- 1 star anise pod

- 3 whole cloves

- 2 cardamom pods

- ½ cup maple syrup

- ½ cup water


1. Add all ingredients for simple syrup to a saucepan over medium heat. Bring to a boil, then remove from heat, cover and let infuse for one hour. Strain/remove spices.

2. Fill a cocktail shaker halfway with ice and add orange juice, cranberry juice, Cointreau, maple simple syrup and lemon juice. Shake vigorously for about 15 seconds, then pour into a glass. Top off with sparkling wine or champagne.

Apple Cider Moscow Mules

"Everything about this Moscow Mule screams fall! I know without a shadow of a doubt that you are gonna love this drink!" Image and recipe by Makes 1 drink.

Apple Cider Moscow Mules


- 4 oz. hard apple cider

- 4 oz. ginger beer

- 1.5 oz. absolut citron vodka

- juice of half a lime

- dash of ground cinnamon


1. In a cocktail shaker, add ice cubes, hard apple cider, ginger beer, citron vodka, lime juice, and cinnamon. Shake.

2. Pour mixture over a cooper cup filled with crushed ice.

3. (optional) Garnish with apple slices, lime wedge and cinnamon stick

Pear Aperol Spritz

"Brooklyn bartender Sofia Present created this riff on the Aperol Spritz, so you can drink the summer classic even as the days get shorter and the air gets colder." Image and recipe by Makes 1 drink.

Pear Aperol Spritzes


- 4 pear slices, plus more for garnish

- ¾ ounce lemon juice

- ½ ounce simple syrup

- ¼ teaspoon vanilla extract

- 1 ounce Aperol

- Ice

- 1½ ounces Prosecco or Champagne, chilled

- ½ ounce club soda, chilled


In a mixing glass, muddle the pear slices with the lemon juice, simple syrup and vanilla extract. Add the Aperol and ice, and stir until well chilled. Strain into an ice-filled rocks glass and top with the Prosecco and soda. Garnish with pear slices and serve.

Mulled Wine

"Homemade mulled wine is incredibly easy to make on the stovetop (or simmer in the slow cooker), it’s easy to customize with your favorite spices and add-ins, and it is SO cozy and delicious. Perfect for winter and holiday entertaining!" Image and recipe by Makes 4-6 drinks.

Mulled Wine


- 1 (750 ml) bottle of dry red wine

- 1/4 cup brandy (or orange liqueur)

- 1 orange, sliced into rounds (also peeled, if you would like a less-bitter drink)

- 8 whole cloves

- 2 cinnamon sticks

- 2 star anise

- 2 to 4 tablespoons sugar, honey, or maple syrup to taste (or your desired sweetener)

- optional garnishes: citrus slices (orange, lemon and/or lime), extra cinnamon sticks, extra star anise


1. Combine ingredients. Add wine, brandy, orange slices, cloves, cinnamon, star anise, and 2 tablespoons sweetener to a large saucepan. Stir briefly to combine.

2. Simmer. Cook the mulled wine on medium-high heat until it just barely reaches a simmer. (Avoid letting it bubble — you don’t want to boil off the alcohol.) Reduce heat to low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours.

3. Strain. Using a fine mesh strainer, remove and discard the orange slices, cloves, cinnamon sticks, and star anise. Give the mulled wine a taste, and stir in extra sweetener if needed.

4. Serve. Serve warm in heatproof mugs, topped with your favorite garnishes.

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