The History of Thanksgiving Cocktails: A Toast to Tradition

Hello, dear readers! I’m thrilled to dive into the spirited history of Thanksgiving cocktails with you today. As a cocktail historian, I’ve spent countless hours poring over old bar manuals and dusty archives to uncover the drinks that have warmed our holiday gatherings. Let’s sip our way through the past and explore how Thanksgiving and mixology have intertwined over the centuries.

Thanksgiving, rooted in the 1621 harvest feast between the Pilgrims and the Wampanoag, wasn’t initially tied to alcohol in the way we might imagine. Early colonial records suggest that beer and ale were more common than spirits, often brought over on ships like the Mayflower. But as American culture evolved, so did our celebratory drinks. By the 19th century, when Thanksgiving was becoming a national holiday—thanks to Sarah Josepha Hale’s persistent campaigning and Abraham Lincoln’s 1863 proclamation—cocktails were gaining traction in urban saloons.

One of the earliest drinks tied to Thanksgiving isn’t a cocktail at all, but cider—hard cider, to be precise. It was a staple in colonial homes, often safer to drink than water. As distillation techniques spread, applejack, a potent apple brandy, became a popular choice for toasting the harvest. I’ve come across mentions in old farm journals of families spiking their cider with applejack for a festive kick during Thanksgiving meals. It’s a tradition that hints at the resourcefulness of early Americans, turning their orchard bounty into something warming for the cold November days.

By the late 1800s and early 1900s, cocktails as we know them started appearing at holiday tables, especially among the urban elite. The Old Fashioned, with its simple mix of whiskey, sugar, and bitters, was a favorite for its elegance and ease—perfect for a host juggling a turkey and guests. Bartenders’ guides from the era also reference punches, often laden with seasonal spices like cinnamon and nutmeg, echoing the flavors of Thanksgiving pie. These communal bowls of cheer were a nod to hospitality, inviting everyone to share in the celebration.

Prohibition in the 1920s threw a wrench into cocktail culture, Thanksgiving included. Yet, resourceful folks turned to homemade “bathtub” spirits or smuggled liquor to keep the holiday spirit alive. Post-repeal in 1933, cocktails roared back, and by mid-century, drinks like the Manhattan or a spiced hot toddy became synonymous with cozy holiday gatherings, reflecting a renewed appreciation for crafted beverages.

Today, we’ve got a resurgence of interest in seasonal ingredients—think cranberry, apple, and pumpkin spice—mirroring those early harvest flavors. I’ve dug up a recipe for a classic Applejack Punch, inspired by 19th-century records, that I think captures the essence of Thanksgiving. It’s a delightful way to toast to history, and I’d love to hear if you try it or have your own holiday drink traditions to share!

Here’s to raising a glass to history this Thanksgiving! Drop a comment with your favorite holiday cocktail—I’m always eager to learn more.