On this date in 1863, the first modern Thanksgiving holiday was celebrated nationwide across the entire USA – the possible exception being the states that were in rebellion at the time . President Abraham Lincoln had proclaimed the holiday back in in October and it has been celebrated annually ever since.

Flash forward 150 years, Thanksgiving Day 2013 is nearly upon us, and sure, the holidays may be “the most wonderful time of the year…” but if you’re the one planning it, you can easily get bogged down with the holiday stress. Fears of an underdone or burned bird ,household pets doing unspeakable things to the pie you slaved over, not to mention having to run the socio-politco-minefield of your fringe relatives dietary particulars — all have the potential to turn you into a gibbering mess if you allow it.

So, if you’re searching desperately for some “social lubrication” to overcome your impending cooking disasters or familial induced anxiety we’ve got just what you need:

Apples & Pears


1 ½ oz. Ketel One® Vodka

1 oz. pear juice

1 oz. apple juice

¼ oz. fresh squeezed lemon juice

¾ oz. honey syrup

2 dashes of orange bitters


Combine ingredients in a cocktail shaker and shake over ice. Strain into a highball glass over ice. Garnish with an apple slice and cinnamon stick.


Glass: highball or collins

Garnish: apple slice and cinnamon stick

By Ketel One Vodka

Cranberry Celebration


1 ½ oz. Ketel One® Citroen

1 tablespoon of cranberry reduction

½ oz. fresh lemon juice

½ oz. simple syrup

Club soda


Combine first four ingredients in a mixing glass. Vigorously shake with ice and pour contents into a rocks glass (fine strain over new ice if you prefer no chunks). Top with a splash of club soda. Garnish with a cranberry and mint sprig.


By Ketel One Vodka

Cranberry Gin & Tonic


1 (2-inch) orange rind strip

1 tablespoon fresh cranberries*

1 teaspoon sugar

1 cup ice cubes

3 tablespoons Half Moon gin

1 tablespoon fresh orange juice

1/4 cup tonic water


  1. Muddle orange rind strip, fresh cranberries and sugar in a cocktail shaker.
  2. Add ice cubes, gin and fresh orange juice.
  3. Cover with lid, and shake vigorously until thoroughly chilled (about 30 seconds).
  4. Pour into an 8-oz. glass; top with tonic water.
  5. Serve immediately.


Glass: Rocks or Old Fashioned

Garnish: None

By The Rye Bar at Capella

Cruzan® Maple Leaf


2 parts Cruzan® Estate Diamond® Dark Rum

1/2 part Maple Syrup (4 parts dark syrup; 1 part water)

4 dashes Angostura® Bitters

2 dashes Bittermens® Apple Bitters


  1. Stir ingredients over ice
  2. Pour in an old fashioned glass over a large ice cube.
  3. Scrape fresh cinnamon on top as garnish.


Glass: Old Fashioned or Rocks

Garnish: cinnamon

By Cruzan Rum

A History of Drinking http://www.ahistoryofdrinking.com/wordpress/

Lucid Cranberry Sauce


1 oz. Lucid Absinthe

2 oz. apple cider

1 oz. cranberry juice

½ oz. Chambord


  1. Combine Lucid Absinthe, apple cider and cranberry juice in a shaker over ice and shake well.
  2. Strain into a chilled martini glass.
  3. Drop the Chambord to the bottom of the glass.
  4. Skewer Granny Smith apple wedge on a pick and lay length wise across the edge of the glass.


Glass: Cocktail or Martini

Garnish: Granny Smith apple wedge

By Lucid Absinthe

Pumpkin Harvest


2 oz. Cointreau

0.5 oz. Fresh Lime Juice

2 barspoons Pumpkin Butter


  1. Shake all ingredients with ice and fine-strain into a cinnamon sugar-rimmed cocktail glass.


Glass: Cocktail or Martini

Garnish: cinnamon sugar-rim

By Chef Vanessa Cantave, Yum Yum NYC

The Pumpkin King

1 oz. Ketel One® Oranje

¼ oz. Godiva® Caramel Liqueur

¼ oz. pumpkin liqueur

1 teaspoon whipped cream


  1. Combine first three ingredients in a cocktail shaker and shake over ice. Strain into a martini glass. Top with whipped cream and garnish with a dust of cinnamon powder.


Glass: cocktail or martini

Garnish: a dust of cinnamon powder

By Ketel One Vodka

Too Full Flor Dessert


2 oz. Flor De Caña 7-year Grand Reserve

4 mint leaves

1 scoop chocolate ice cream

½ oz. vanilla syrup

½ oz. Licor 43


  1. Pour all ingredients in a mixing glass.
  2. Shake for 20 seconds.
  3. Serve over chilled martini glass.


Glass: chilled martini glass

By recipe courtesy of Flor De Caña Rum


Standard Disclosure: The “A History of Drinking” team received one or more of the products mentioned above for free. Regardless, we only recommend products or services that we either personally like or believe to be of interest to our readers. If a product sucks, we will tell you in no uncertain terms. We are disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”