Thanksgiving Wine Cocktail Recipes
Looking to change things up a bit this Thanksgiving? Try some of these fun and festive wine cocktail recipes.
- 3 cups pomegranate juice
- 5 (3″) cinnamon sticks
- ½ teaspoon whole allspice
- 1 (4″) piece peeled fresh ginger, thinly sliced (about ¾ cup), divided
- 1 (750-ml) bottle red wine
- 1 Bartlett pear, quartered lengthwise, thinly sliced crosswise
- ½ cup pomegranate seeds
- ½ cup spiced rum
- 1 (750-ml) bottle pear or apple sparkling cider
Bring pomegranate juice, cinnamon, allspice, and ⅓ of the ginger to a simmer in a saucepan over medium-low heat. Cook 10 minutes, then remove from heat and let steep 10 minutes.
Strain mixture into a pitcher. Add the wine, pear, pomegranate seeds, rum, cinnamon sticks, and remaining ginger and stir to combine. Cover and chill for at least 4 hours. Top with cider.
Festive mulled wine
- 1 quart pomegranate juice
- 1 750 ml bottle fruity red wine, such as Zinfandel
- 2 cinnamon sticks, 2 1/2 in long apiece
- 6 cardamom pods
- ¼ cup honey
Mix together all ingredients in a slow cooker. Mix together then cover.
Cook for 1 hour on high or 2 hours on low.
Keep warm on low heat for up to 4 hours.
- 1 750 ml bottle Fleurs de Prairie rosé
- ¼ cup brandy
- ¼ cup triple sec
- 1 cup orange juice
- ¼ cup simple syrup
- Orange slice
- Lemon slice
- Lime slice
- Apple slices
Combine all ingredients in a large pitcher.
Cover and refrigerate for 8-24 hours.
Strain garnishes and fruit, then add fresh when serving
- 1 cup heavy whipping cream, chilled
- ½ cup white sugar
- ¼ cup white wine
- ⅛ cup lemon juice
- 1 tsp grated lemon zest
- Ground nutmeg to taste
- 1 sprig each fresh rosemary and thyme for garnish
- Lemon slices
Whip cream and sugar until cream thickens.
Slowly whip in the white wine, lemon juice, and lemon zest.
Continue whipping until light and fluffy.
Cover and chill.
Garnish with nutmeg, rosemary, thyme, and lemon slices.
Eat with a spoon!
Cheers to a wine-ful Thanksgiving!