Best Cocktails and Boozy Desserts for Thanksgiving

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The holiday season is always one long celebration! Crafty cocktails have become quite the trend with mixologists nationwide and are also an easy, festive way to celebrate the season at home. Below are several cocktails that will make the perfect welcome cocktail at any holiday occasion.

Tequila Mi CAMPO Jericalla


· 1 1/2 oz Mi CAMPO Reposado

· ½ oz Vanilla Syrup

· ½ oz Fresh Lime Juice

· 1 Egg White


Measure and pour all the ingredients into empty cocktail shaker and shake vigorously. Ass ice and shake vigorously again. Fine strain into Chilled glass and garnish with freshly grated nutmeg.

RUFFINO Prosecco Berry Punch


1½ parts Ruffino Prosecco

1 part Ruby Porto

1 part white tea

¾ parts lemon juice

½ part 100% cranberry juice

½ part simple syrup

Lemon twist

Fresh cranberries


Combine the ingredients except for the Ruffino Prosecco into a punch bowl. Stir and then add the prosecco. Lightly stir and garnish with a lemon twist and fresh cranberries.

RUFFINO Salted Caramel Prosecco Pie

RUFFINO Wines and Little Pie Company have partnered to create the perfect party pastry — Prosecco Pie! The RUFFINO Salted Caramel Prosecco Pie is the first ever Prosecco Pie, and is sure to be the most buzzed about dish at any holiday soiree. Little Pie Company collaborated with RUFFINO to create the perfect seasonal pie inspired by the apple and citrus flavors in RUFFINO’s Prosecco. The delectable dessert is baked with apple, brown sugar, salted caramel and RUFFINO Prosecco.

The pies are available in two sizes: enjoy the 10-inch pie for $35, the 5-inch personal pie for $9.50. The limited-edition RUFFINO Salted Caramel Prosecco Pies will be available from November 5 to December 31 in store at Little Pie Company (424 W 43rd St.) or online here (ships nationwide).

RUFFINO Chianti Cider


3½ parts Ruffino Chianti DOCG

½ part honey

1 part apple cider

¼ part lemon juice

Spice sachet (cinnamon, clove, anise)

Orange peels

Apple slices

Cinnamon stick


Place all contents in a pot and allow to heat on low to infuse flavors for at least an hour. Serve in a mug and garnish with a cinnamon stick.

Kim Crawford Mexican Hot Chocolate


4 oz Kim Crawford Pinot Noir

2 oz dairy milk or non-dairy milk (almond is a good option)

3 Tbsp powdered baking cocoa

1 oz coffee liqueur

1 Tbsp brown sugar

½ tsp vanilla extract

¼ tsp ground cinnamon

Pinch chili powder


Pre-warm an 8–10 oz coffee mug. In a saucepan, combine chocolate powder and brown sugar with milk to make into a rich syrup. Add coffee liqueur and Kim Crawford Pinot Noir. Stir until ingredients are hot. Remove from heat and stir in vanilla extract and ground cinnamon. Pour into pre-warmed mug and garnish with whole cinnamon stick and pinch of chili powder.

Kim Crawford Chai Tea-ser


2 Tbsp loose chai tea

1 cup hot water

¼ cup Kim Crawford Sauvignon Blanc

1 Tbsp sugar

Star anise for garnish

Single serving


Place chai in a tea bag or tea infuser. Steep tea in hot water for 10 minutes. Mix Kim Crawford Sauvignon Blanc with sugar. Combine tea and wine mixture. Garnish with star anise.

Casa Noble In Noble Fashion


1.5 oz Casa Noble Reposado Tequila
0.5 oz ancho chili liqueur
0.25 oz simple syrup
2 dashes orange bitters
2 drops molé bitters
Orange peel


Combine all ingredients, except orange peel, into mixing glass and stir. Strain into glass over ice. Squeeze orange peel; rub around rim and drop into glass.



2 parts SVEDKA Vanilla

½ part granulated sugar

Dash Angostura bitters

Dash chocolate bitters


Build ingredients in a cocktail shaker, stir, and strain over ice into a rocks glass. Garnish with a white chocolate-dipped cherry.

Written by

Tony Bowles is one of the youngest sought out journalists in the media world. He focuses on lifestyle, travel, entertainment, food and more! Based out of NYC.

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