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Easy Thanksgiving Mocktail Recipe
Ash Tyrrell

Easy Thanksgiving Mocktail Recipe

I made this Thanksgiving mocktail on a busy holiday afternoon, and it instantly became my go-to sip. It tastes like fall in a glass, with tart cranberry, sweet apple cider, and a spicy ginger fizz. I stirred it together in two minutes, and my guests thought I had spent an hour on it.
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Total Time 2 minutes
Ingredients Method Notes

Ingredients
  

  • 12 oz cranberry juice cocktail: Brings the tart ruby-red base; juice cocktail is sweeter than pure cranberry juice.
  • 12 oz apple cider: Adds cozy fall sweetness; fresh local cider tastes best in autumn.
  • 12 oz non-alcoholic ginger beer: Gives the fizz and a gentle spicy kick; add it last.
  • Ice one large cube per glass: Keeps the drink cold without watering it down too fast.
  • Sugared cranberries for garnish (optional): Adds a frosty, sparkly look and a sweet-tart bite.

Method
 

  1. Place the cranberry juice, apple cider, and ginger beer in the fridge before you start. Cold liquids mean your ice melts slowly and the drink stays crisp. I always do this the night before when guests are coming.
  2. Use a jigger to measure 2 oz of cranberry juice cocktail and 2 oz of apple cider for each glass. If you are making a batch, multiply those amounts by the number of guests. Accurate measuring keeps the sweet and tart flavors balanced.
  3. For a crowd, pour the cranberry juice and cider into a large pitcher and stir well. This is the base of your Thanksgiving punch recipe. At this point it is just juice, so you can keep it in the fridge until guests arrive. It is a simple thanksgiving punch non alcoholic with apple cider that works for any size crowd.
  4. Fill each glass with ice before you pour anything. I like one large ice cube because it melts slowly and keeps the flavor strong. Smaller cubes work too if that is what you have.
  5. Pour about 4 oz of the cranberry-cider mixture into each glass. Pour slowly so the ice does not splash.
  6. Add 2 oz of non-alcoholic ginger beer to each glass. Pour it gently down the side of the glass to protect the bubbles. Give it one light stir only if you need to.
  7. Thread a few sugared cranberries onto a cocktail pick and rest it across the glass. Garnish right before the first sip so the sugar stays sparkly. The glass instantly looks like a party.
  8. Hand out the glasses while they are cold and fizzy. Let guests sip it while the turkey rests. A fresh glass is always better than one that has been sitting around.

Notes

  • I always add the ginger beer last, because mixing it early makes my drink go flat quickly.
  • I use one large ice cube per glass, and it keeps the mocktail cold without watering it down.
  • I taste my cranberry juice before I start, since cranberry juice cocktails are much sweeter than pure cranberry juice.
  • I buy local apple cider in fall and winter, and I can really taste the difference.
  • I pick a good non-alcoholic ginger beer with a real ginger bite; a stronger brand gives the drink more personality.
  • I garnish only at the moment of serving, so the sugared cranberries stay pretty and sparkly.
  • I scale the recipe by keeping the same equal parts, which makes mixing for a big group feel easy.