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Holiday Drinking: Thanksgiving, Part 1

November 11, 2012

Thanksgiving. A time to remember all the things we have to be thankful for: family, health, and a fat dead bird roasting in the oven. Whether hosting the masses or attending Grandmother's annual feast of overdone turkey and green bean casserole, you must have options for how to drink the day away. (Come on. You know you are going to pad your system well enough with your meal, and then you'll just be watching football for the rest of the evening.)

Start the day with a Mimosa: Fill a champagne flute halfway with sparkling wine, fill the rest of the way with orange juice, and top with a dash of triple sec. Easy to make, easy to refill, and light enough to make conversation flow.

Closer to meal time, you want a nice punch available for livening up the conversation:

Cranberry Pomegranate Thanksgiving Punch

Ingredients

  • 2 bottles cranberry/pomegranate juice
  • 1 container orange juice concentrate
  • 1 bottle gingler ale or flavored seltzer water
  • vodka or rum, to taste
  • slices of fresh orange, lime, and lemon, and handfuls of fresh cranberries

Directions

  1. Combine juices and ginger ale in a punch bowl 1/4 filled with ice and stir.
  2. Slowly stir in alcohol, tasting frequently. It is important to taste as you add to avoid over doing it and having Grandma face plant in the mashed potatoes. Underage guests? Mix the punch without the alcohol, and leave the bottle handy.
  3. Add the fruit, and enjoy!

Cold drinks not sounding so good? Next week's Holiday Drinking: Thanksgiving, Part 2 will warm your body with hot beverages. Cheers!