18 Thanksgiving Cocktails You Batch in a Pitcher and Walk Away From

Every one of these thanksgiving cocktails follows the same rule: mix the base ahead, chill it with a large block of ice, and put out a small bowl of garnishes so guests finish their own glass. No shaker. No bartender. No queue at the kitchen island.

Please drink responsibly and ensure all guests are of legal drinking age. Recipes 8 and 9 are alcohol-free for guests who prefer it. Common allergens are noted per recipe where relevant.

While you are planning the table, these Thanksgiving dinner games give everyone something to do between courses, and if the crowd skews competitive, this Friendsgiving drinking-games list pairs perfectly with a pitcher on the table.

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Cranberry and Orange Punch

This is the anchor drink: deep ruby, citrus-bright, and genuinely better after a night in the fridge. Mix it before you go to bed and it is completely done by the time guests arrive. Contains no common allergens beyond alcohol.

Make-ahead tip: mix everything except the ginger ale up to 24 hours ahead and refrigerate. Add ginger ale and the ice block just before guests arrive.

Prep: 10 min | Total: 10 min + overnight chill | Yield: 16 servings (about 5 litres / 170 fl oz)

Ingredients

• 960 ml (32 fl oz) cranberry juice cocktail
• 480 ml (16 fl oz) fresh orange juice (about 8 oranges)
• 240 ml (8 fl oz) vodka
• 120 ml (4 fl oz) triple sec
• 60 ml (2 fl oz) fresh lime juice
• 2 litres (68 fl oz) ginger ale, chilled
• 1 large block of ice or cranberry ice cubes (see recipe 18)
• Orange slices and fresh cranberries, to garnish

Instructions

1. Combine cranberry juice, orange juice, vodka, triple sec and lime juice in a large pitcher or drink dispenser. Stir well.
2. Cover and refrigerate overnight, or for at least 4 hours.
3. When ready to serve, drop the ice block into the pitcher and pour in the chilled ginger ale. Stir gently once.
4. Set out a small bowl of orange slices and cranberries so guests can garnish their own glass.
5. Serve over ice in a rocks glass or stemless wine glass.

Apple Cider Sangria

Sangria built on hard cider instead of wine lands somewhere between refreshing and cosy, which is exactly right for Thanksgiving. Apple brandy deepens the flavour; the fruit soaks overnight and does all the work for you.

Swap: replace hard cider with sparkling apple cider for a lower-ABV version. Contains sulphites from wine if using a white wine base.

Prep: 15 min | Total: 15 min + overnight chill | Yield: 10 servings

Ingredients

• 750 ml (one bottle) dry white wine, such as Pinot Grigio
• 480 ml (16 fl oz) hard apple cider, chilled
• 120 ml (4 fl oz) apple brandy or Calvados
• 60 ml (2 fl oz) honey, warmed to dissolve
• 2 medium apples, cored and thinly sliced
• 1 orange, thinly sliced
• 2 cinnamon sticks
• 4 whole cloves
• 240 ml (8 fl oz) sparkling water, to top

Instructions

1. Pour wine, brandy and honey into a large pitcher. Stir until honey dissolves.
2. Add apple slices, orange slices, cinnamon sticks and cloves. Stir once.
3. Cover and refrigerate overnight. The fruit macerates and the spices steep; do not skip this step.
4. When ready to serve, pour in hard cider and sparkling water. Stir gently.
5. Ladle into ice-filled wine glasses, making sure each guest gets a piece of fruit.

Bourbon and Maple Batch

Rich, amber, and exactly what people want on a cold November afternoon. This is the one that disappears fastest. Batch it the night before and park it in the fridge; it needs no ice inside the pitcher because it is served over a large cube in each glass.

Substitute rye whiskey for bourbon if you prefer a drier finish. Contains no common allergens beyond alcohol.

Prep: 10 min | Total: 10 min + overnight chill | Yield: 12 servings

Ingredients

• 720 ml (24 fl oz) bourbon
• 180 ml (6 fl oz) pure maple syrup (Grade A dark)
• 120 ml (4 fl oz) fresh lemon juice
• 60 ml (2 fl oz) Angostura bitters
• 480 ml (16 fl oz) cold water (to dilute)
• 12 large ice cubes (one per glass)
• Orange peel strips, to garnish
• Fresh thyme sprigs, to garnish

Instructions

1. Combine bourbon, maple syrup, lemon juice and bitters in a large pitcher. Stir for 30 seconds until the syrup fully incorporates.
2. Add the cold water. This replaces the dilution you would normally get from shaking with ice.
3. Cover and refrigerate overnight, or for at least 2 hours.
4. To serve, drop one large ice cube into a rocks glass, pour 120 ml (4 fl oz) of the batch over it, and set out orange peel and thyme for guests to add themselves.

Pomegranate and Rosemary Spritz

Deep magenta with a herbal edge and tiny bubbles. It looks far more considered than it is. The rosemary syrup takes five minutes to make and keeps in the fridge for two weeks, so it doubles up across other recipes in this list.

Contains no common allergens beyond alcohol. This is lower ABV than most on the list: a gentle pour of prosecco and a splash of pomegranate over the syrup base.

Prep: 15 min | Total: 15 min + syrup cooling | Yield: 8 servings

Ingredients

• 480 ml (16 fl oz) pomegranate juice
• 120 ml (4 fl oz) rosemary simple syrup (see below)
• 60 ml (2 fl oz) fresh lemon juice
• 750 ml (one bottle) prosecco or dry sparkling wine, chilled
• Pomegranate arils and rosemary sprigs, to garnish
• For the rosemary syrup: 240 ml water, 200 g (1 cup) sugar, 4 fresh rosemary sprigs

Instructions

1. Make the syrup first: combine water and sugar in a small saucepan over medium heat, stir until dissolved, then add rosemary sprigs. Simmer 5 minutes, remove from heat and let steep for 20 minutes. Strain and cool completely.
2. Combine pomegranate juice, 120 ml of the cooled rosemary syrup and lemon juice in a large pitcher. Stir and refrigerate until ready to serve.
3. When guests arrive, pour in the chilled prosecco and stir once very gently to keep the bubbles.
4. Pour into chilled champagne flutes or wine glasses over a single ice cube. Put pomegranate arils and rosemary sprigs in small bowls for garnish.

Spiced Pear Highball

Pear and warming spice is an underused Thanksgiving combination. This highball is long and light, built on pear nectar, ginger beer and a measured pour of pear vodka. It suits guests who want something refreshing rather than spirit-forward.

Contains no common allergens beyond alcohol. Batch the base without ginger beer; add it per glass so it stays fizzy.

Prep: 10 min | Total: 10 min | Yield: 10 servings

Ingredients

• 480 ml (16 fl oz) pear vodka
• 720 ml (24 fl oz) pear nectar
• 60 ml (2 fl oz) fresh lemon juice
• 30 ml (1 fl oz) honey syrup (1:1 honey and hot water, cooled)
• 1/2 tsp ground cardamom
• 1 litre (34 fl oz) ginger beer, chilled
• Thin pear slices and a pinch of ground cinnamon, to garnish

Instructions

1. Stir vodka, pear nectar, lemon juice, honey syrup and cardamom together in a large pitcher until the cardamom is evenly distributed.
2. Cover and refrigerate for at least 1 hour.
3. When ready to serve, fill a tall glass with ice and pour 120 ml (4 fl oz) of the base over it.
4. Top each glass with 100 ml (3.5 fl oz) chilled ginger beer. Garnish with a thin pear slice and a dusting of cinnamon.

Cranberry Gimlet with Homemade Syrup

A gimlet is sharp and clean. This version uses a quick cranberry syrup instead of lime cordial, giving it a jewel-red colour and a less saccharine result. The syrup also works beautifully stirred into sparkling water for non-drinkers.

Contains no common allergens beyond alcohol. The syrup makes about 360 ml and keeps refrigerated for up to two weeks.

Prep: 20 min | Total: 20 min + syrup cooling | Yield: 10 servings

Ingredients

• For the cranberry syrup: 240 g (2 cups) fresh or frozen cranberries, 200 g (1 cup) sugar, 240 ml (8 fl oz) water
• 600 ml (20 fl oz) gin
• 240 ml (8 fl oz) fresh lime juice (about 12 limes)
• 180 ml (6 fl oz) cranberry syrup (from above)
• 300 ml (10 fl oz) cold water
• Lime wheels and sugared cranberries, to garnish

Instructions

1. Make the syrup: combine cranberries, sugar and water in a saucepan over medium heat. Cook for 10 minutes, pressing the berries against the pan sides until they burst. Strain through a fine mesh sieve and cool completely.
2. Combine gin, lime juice, 180 ml of the cooled cranberry syrup and cold water in a large pitcher. Stir well.
3. Refrigerate for at least 2 hours or overnight.
4. To serve, pour 120 ml (4 fl oz) over ice in a coupe or rocks glass. Garnish with a lime wheel and two or three sugared cranberries on a cocktail pick.

Mulled Wine in the Slow Cooker

The slow cooker is an underused party tool. Set it on LOW four hours before guests arrive and the house smells incredible without any effort on your part. Keep it on WARM throughout the evening so every cup is the right temperature.

Contains sulphites. Do not let it boil or the alcohol evaporates and the wine turns bitter. A dry red such as Merlot or Tempranillo works best; avoid anything too tannic.

Prep: 10 min | Total: 10 min prep + 4 hr slow cook | Yield: 14 servings

Ingredients

• 2 bottles (1.5 litres) dry red wine
• 480 ml (16 fl oz) cranberry juice
• 120 ml (4 fl oz) brandy
• 60 ml (2 fl oz) honey
• 3 cinnamon sticks
• 6 whole cloves
• 4 star anise
• 2 oranges, sliced into rounds
• 1 tsp vanilla extract

Instructions

1. Pour wine, cranberry juice and brandy into a 5-litre or larger slow cooker.
2. Add honey, cinnamon sticks, cloves, star anise, orange slices and vanilla. Stir once.
3. Set to LOW and cook for 4 hours. Do not lift the lid unnecessarily.
4. Taste at 4 hours: add a little extra honey if needed. Switch to WARM for serving.
5. Ladle into heatproof mugs or heatproof glasses. Garnish each with a fresh orange slice or a cinnamon stick dropped in by the guest.

Sparkling Cider and Bitters (Non-Alcoholic)

Not every guest wants alcohol, and this deserves its own recipe rather than an afterthought on a side table. Aromatic bitters add complexity without heat; the result is sophisticated enough that nobody reaches for a soda instead. Completely alcohol-free if you use non-alcoholic bitters.

Note: Angostura bitters contains a very small amount of alcohol (44% ABV in the bitters itself, but only 2-3 dashes per glass). Use non-alcoholic aromatic bitters if serving to anyone avoiding alcohol entirely. No common allergens.

Prep: 5 min | Total: 5 min | Yield: 8 servings

Ingredients

• 1.5 litres (50 fl oz) sparkling apple cider, chilled
• 480 ml (16 fl oz) apple juice, chilled
• 16 dashes aromatic bitters (non-alcoholic version available from most health food stores)
• Juice of 1 lemon
• Apple slices and cinnamon sticks, to garnish

Instructions

1. Combine apple juice and lemon juice in a large pitcher. Stir briefly.
2. Add the bitters and stir once more.
3. When ready to serve, pour in the sparkling apple cider and stir very gently, just once, to keep carbonation.
4. Pour into ice-filled glasses immediately. Set out apple slices and cinnamon sticks for guests to garnish themselves.

Ginger and Lemon Cooler (Non-Alcoholic)

Sharp, clean and bright gold in the glass. This is the non-alcoholic option guests actually want a second glass of. The ginger syrup does double duty: leftover syrup goes into hot tea the next morning.

No common allergens. Batch the ginger syrup up to a week ahead and keep it in the fridge.

Prep: 15 min | Total: 15 min + syrup cooling | Yield: 10 servings

Ingredients

• For the ginger syrup: 100 g (3.5 oz) fresh ginger, peeled and sliced, 200 g (1 cup) sugar, 240 ml (8 fl oz) water
• 480 ml (16 fl oz) fresh lemon juice (about 16 lemons)
• 240 ml (8 fl oz) ginger syrup (from above)
• 1.5 litres (50 fl oz) sparkling water, chilled
• Lemon rounds and candied ginger, to garnish

Instructions

1. Make the ginger syrup: combine ginger slices, sugar and water in a saucepan. Bring to a simmer over medium heat, stir until sugar dissolves, then simmer for 10 minutes. Remove from heat, steep for 30 minutes, strain and cool.
2. Combine lemon juice and 240 ml of ginger syrup in a large pitcher. Stir well.
3. Refrigerate until ready to serve.
4. When guests arrive, pour in the sparkling water and stir once gently.
5. Serve over ice in tall glasses, garnished with a lemon round and a small piece of candied ginger on the rim.

Pear and Prosecco

Low maintenance, elegant, and very pretty in the glass. Pear puree blended with a touch of elderflower gives this an almost floral sweetness that offsets the dry prosecco. Pour the base into glasses two-thirds full and let guests top their own with prosecco.

Contains sulphites. Substitute non-alcoholic sparkling wine for a lower-ABV version that still looks the part.

Prep: 10 min | Total: 10 min | Yield: 10 servings

Ingredients

• 4 ripe pears, peeled, cored and roughly chopped
• 60 ml (2 fl oz) elderflower cordial
• 30 ml (1 fl oz) fresh lemon juice
• 2 bottles (1.5 litres) prosecco, chilled
• Thin pear slices dipped in lemon juice, to garnish

Instructions

1. Blend chopped pears with elderflower cordial and lemon juice until completely smooth. Pass through a fine mesh sieve and discard solids.
2. Spoon 45 ml (3 tablespoons) of pear puree into each champagne flute.
3. Set prosecco bottles in an ice bucket on the table and invite guests to top their own glass.
4. Garnish with a thin slice of pear balanced on the rim.

Maple Old Fashioned, Pre-Mixed

The old fashioned is the drink serious whiskey drinkers ask for at Thanksgiving. Pre-mixing it removes the performance and keeps quality consistent across twelve glasses. The maple replaces the sugar cube; it integrates more smoothly in a large batch.

Contains no common allergens beyond alcohol. Use rye whiskey for a drier result or bourbon for a sweeter one.

Prep: 10 min | Total: 10 min + 2 hr chill | Yield: 12 servings

Ingredients

• 720 ml (24 fl oz) bourbon or rye whiskey
• 90 ml (3 fl oz) pure maple syrup
• 30 ml (1 fl oz) Angostura bitters
• 10 ml (2 tsp) orange bitters
• 360 ml (12 fl oz) cold water
• 12 large ice cubes (one per glass)
• Orange peel strips and maraschino cherries, to garnish

Instructions

1. Combine whiskey, maple syrup, both bitters and cold water in a large pitcher. Stir for 1 minute until fully combined.
2. Taste: the batch should be slightly sweet, deeply aromatic and smooth with no sharp alcohol edge. Add a touch more maple if needed.
3. Cover and refrigerate for at least 2 hours.
4. Serve 90 ml (3 fl oz) per person over a single large ice cube in a rocks glass. Twist an orange peel over the glass to express the oils, then drop it in. Add a cherry on a cocktail pick.

Cranberry Margarita by the Jug

A margarita by the pitcher sounds chaotic but is actually brilliant: the acid in lime juice keeps it bright for hours. The key is salting the rim of each glass individually, not the pitcher. Set out a small plate of flaky salt and lime wedges and guests do it themselves in ten seconds.

Contains no common allergens beyond alcohol. Use a blanco tequila (100% agave) for the cleanest flavour.

Prep: 10 min | Total: 10 min + 1 hr chill | Yield: 12 servings

Ingredients

• 600 ml (20 fl oz) blanco tequila
• 300 ml (10 fl oz) cranberry juice
• 240 ml (8 fl oz) fresh lime juice (about 10 limes)
• 120 ml (4 fl oz) triple sec or Cointreau
• 120 ml (4 fl oz) agave syrup
• 300 ml (10 fl oz) cold water
• Flaky salt and lime wedges, to rim glasses and garnish
• Lime wheels, to garnish

Instructions

1. Combine tequila, cranberry juice, lime juice, triple sec, agave syrup and cold water in a large pitcher. Stir well.
2. Taste: it should be tart, lightly sweet and strong. Refrigerate for at least 1 hour.
3. Set out a small plate of flaky salt and a bowl of lime wedges so guests can rim and garnish their own glass.
4. Pour 120 ml (4 fl oz) of the batch over ice in a rocks glass or margarita glass. Add a lime wheel to finish.

Spiced Rum and Cider

Apple cider and spiced rum is the kind of combination that makes a cold evening feel deliberate. It is warming without being heavy, and the cinnamon stick garnish does double duty as a stirrer. Make the base the night before; add cold cider per glass at serving time.

Contains no common allergens beyond alcohol. For a hot version, warm the cider separately and pour it over the rum base in each mug.

Prep: 10 min | Total: 10 min + overnight chill | Yield: 10 servings

Ingredients

• 600 ml (20 fl oz) spiced rum
• 120 ml (4 fl oz) fresh lemon juice
• 60 ml (2 fl oz) honey syrup (1:1 honey and hot water, cooled)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 litre (34 fl oz) cloudy apple cider, chilled
• Apple slices and cinnamon sticks, to garnish

Instructions

1. Combine rum, lemon juice, honey syrup, cinnamon and nutmeg in a pitcher. Stir well until the spices are evenly distributed.
2. Cover and refrigerate overnight.
3. To serve, pour 90 ml (3 fl oz) of the rum base into a tall ice-filled glass, then top with 100 ml (3.5 fl oz) of chilled cloudy cider.
4. Stir once and garnish with an apple slice and a cinnamon stick.

Hibiscus Punch

Deep magenta, almost violet in a glass jug, this is the drink people photograph before they drink. Dried hibiscus flowers steep like tea to build that dramatic colour. The rum keeps it from being too sweet; the lime keeps it from being too serious.

Contains no common allergens beyond alcohol. Hibiscus tea is widely available in supermarkets, often labelled as Jamaica or Agua de Jamaica.

Prep: 20 min | Total: 20 min + cooling | Yield: 14 servings

Ingredients

• 40 g (1.5 oz) dried hibiscus flowers (or 8 hibiscus tea bags)
• 1 litre (34 fl oz) boiling water
• 200 g (1 cup) sugar
• 480 ml (16 fl oz) white rum
• 240 ml (8 fl oz) fresh lime juice
• 60 ml (2 fl oz) grenadine
• 500 ml (17 fl oz) sparkling water, chilled
• Lime wheels and dried hibiscus flowers, to garnish

Instructions

1. Steep dried hibiscus in boiling water for 15 minutes. Strain, discard solids and stir sugar into the hot liquid until dissolved. Cool completely.
2. Combine the hibiscus base with rum, lime juice and grenadine in a large pitcher or dispenser. Stir well.
3. Refrigerate for at least 2 hours or overnight.
4. Just before serving, stir in the chilled sparkling water gently.
5. Pour over ice into tall glasses or wine glasses. Garnish with a lime wheel and a dried hibiscus flower placed on the rim.

Wassail with Orange and Clove

Wassail is essentially warm mulled cider, and it belongs at Thanksgiving as much as it does at Christmas. It is served hot in mugs, keeps warm in a slow cooker on LOW, and makes the house smell better than any candle. This version uses a combination of apple cider and orange juice for a brighter result.

Contains no common allergens. This recipe is alcohol-free as written; add 240 ml of brandy or bourbon if desired.

Prep: 10 min | Total: 10 min + 3 hr slow cook | Yield: 12 servings

Ingredients

• 1.5 litres (50 fl oz) fresh cloudy apple cider
• 480 ml (16 fl oz) fresh orange juice
• 240 ml (8 fl oz) cranberry juice
• 60 ml (2 fl oz) honey
• 4 cinnamon sticks
• 10 whole cloves
• 3 star anise
• 1 orange, studded with 6 extra cloves and sliced
• 1/2 tsp ground ginger

Instructions

1. Pour cider, orange juice and cranberry juice into a 5-litre slow cooker.
2. Add honey, cinnamon sticks, cloves, star anise, ground ginger and the clove-studded orange slices. Stir once.
3. Cook on LOW for 3 hours. Keep on WARM throughout the gathering.
4. Ladle into heatproof mugs through a small strainer to catch any rogue spices. Garnish each mug with a fresh cinnamon stick.

Whiskey Sour Batched with Citrus

The whiskey sour is one of the most crowd-pleasing cocktails that exists, and batching it is perfectly legitimate. Egg white (the traditional frothy element) does not batch well, so this version skips it and leans on excellent citrus ratios instead. The result is still sharp, smooth and correct.

Contains no common allergens beyond alcohol. Use bourbon for a classic result; blended Scotch gives a smokier edge that some guests prefer.

Prep: 10 min | Total: 10 min + 2 hr chill | Yield: 12 servings

Ingredients

• 600 ml (20 fl oz) bourbon
• 300 ml (10 fl oz) fresh lemon juice (about 12 lemons)
• 180 ml (6 fl oz) simple syrup (1:1 sugar and water)
• 60 ml (2 fl oz) fresh orange juice
• 300 ml (10 fl oz) cold water
• Maraschino cherries and orange slices, to garnish

Instructions

1. Combine bourbon, lemon juice, simple syrup, orange juice and cold water in a large pitcher. Stir for 30 seconds.
2. Taste: the batch should land at a 2:1 spirit-to-citrus ratio with a moderate sweet edge. Adjust syrup or lemon as needed.
3. Cover and refrigerate for at least 2 hours.
4. Pour 120 ml (4 fl oz) over ice in a rocks glass. Garnish with a maraschino cherry and a half-slice of orange.

Pumpkin Cream Liqueur over Ice

Store-bought pumpkin cream liqueur poured over a large ice cube in a rocks glass is genuinely one of the better seasonal drinks available, and it requires almost no work. The recipe below turns it into a proper serve with a spiced rim and a cold coffee chaser that guests can add themselves.

Contains dairy. Check labels if guests have lactose intolerance. Widely available in supermarkets and off-licences from September onward.

Prep: 10 min | Total: 10 min | Yield: 10 servings

Ingredients

• 750 ml pumpkin cream liqueur (one bottle)
• For the spiced rim: 2 tbsp caster sugar, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg
• 10 large ice cubes, one per glass
• 240 ml (8 fl oz) cold espresso or cold brew coffee, to serve alongside
• Whipped cream and a pinch of cinnamon, to garnish (optional)

Instructions

1. Mix sugar, cinnamon and nutmeg on a small plate. Dampen the rim of each rocks glass with a little water or orange juice, then press into the spice-sugar mixture to coat.
2. Drop one large ice cube into each prepared glass.
3. Pour 75 ml (2.5 fl oz) of pumpkin cream liqueur over the ice.
4. Set out the cold coffee in a small jug so guests who want an espresso-martini-style version can add a splash themselves.
5. Finish with a small puff of whipped cream and a pinch of cinnamon if desired.

Sparkling Wine with Cranberry Ice Cubes

This is the simplest recipe in the collection and the most visually striking. Cranberry juice frozen in an ice cube tray slowly bleeds into a glass of dry sparkling wine, turning it from pale gold to blush pink as guests drink. Make the cubes two days ahead; they keep indefinitely in a zip-lock bag in the freezer.

Contains sulphites. Use prosecco, cava or any dry sparkling wine. The cubes also work in the Cranberry and Orange Punch from recipe 1, which creates a nice thread across the table.

Prep: 5 min | Total: 5 min + 4 hr freeze | Yield: 8 servings

Ingredients

• 480 ml (16 fl oz) cranberry juice cocktail
• 2 bottles (1.5 litres) dry sparkling wine or prosecco, chilled
• Fresh mint leaves or rosemary sprigs, to garnish

Instructions

1. Pour cranberry juice into a standard ice cube tray (makes about 16 cubes). Freeze for a minimum of 4 hours or overnight.
2. When ready to serve, drop 2 cranberry ice cubes into each champagne flute or wine glass.
3. Pour 150 ml (5 fl oz) of chilled sparkling wine over the cubes and watch the colour begin to shift.
4. Tuck a sprig of rosemary or a mint leaf against the side of the glass to garnish.

Frequently Asked Questions

How far in advance can I batch these thanksgiving cocktails?

Most of the spirit-based batches (bourbon and maple, maple old fashioned, cranberry gimlet, whiskey sour, cranberry margarita) can be mixed up to 48 hours ahead and kept covered in the fridge. Anything with fresh citrus juice is best made 12 to 24 hours ahead, as lime and lemon juice turns slightly bitter beyond that. Sparkling elements (ginger beer, prosecco, sparkling water) always go in at the last moment.

What size pitcher or drink dispenser do I need?

A 2-litre pitcher handles about 12 to 16 servings comfortably with a large ice block inside. For a crowd over 20, a 5-litre glass drink dispenser with a spigot is far more practical: guests pour themselves without tipping a heavy pitcher. The slow cooker doubles as a serving vessel for mulled wine and wassail.

How do I keep large-format cocktails cold without watering them down?

Freeze a large block of ice in a loaf tin or large silicone mould and drop it directly into the pitcher. It melts far more slowly than standard cubes. For individual glasses, use 2-inch silicone cube moulds. The cranberry ice cubes from recipe 18 also work well in punch bowls and add colour as they melt.

Can I scale these recipes up for a crowd of 30 or more?

Yes, all of these recipes scale linearly. Multiply every ingredient by the same factor. For very large batches, split across two pitchers rather than one enormous vessel: it is easier to handle and keeps the second batch colder for longer while guests work through the first.

Which of these thanksgiving cocktails works best as a signature drink?

The cranberry and orange punch (recipe 1) is the safest crowd-pleaser because it is accessible, visually striking and works for guests who prefer lower-alcohol drinks. The pomegranate and rosemary spritz (recipe 4) is the most photographable. The mulled wine (recipe 7) creates the best atmosphere in a cold house.