The Perfect Whisky Cocktails to Serve With Thanksgiving Dinner

When planning a Thanksgiving feast, most people focus on the sides, dessert, and, of course, the bird. But don't neglect your drink offerings. While wine may be an easy option, whisky cocktails don't need to be complicated, and they can heighten the flavors of your meal.

“Since the food is so heavy, the perfect cocktail for Thanksgiving is light and invokes feelings of warmth and gathering—what Thanksgiving is all about,” says Jason Marshall, bar manager and beverage curator at The Ritz-Carlton in Portland, Oregon. You might also incorporate bitters and syrups that pick up on the flavors from certain dishes.

These three cocktails are full of flavor yet won't overpower or clash with the mounds of turkey, mashed potatoes, stuffing, and green bean casserole on your plate.

Butter Kiss

Created by Jason Marshall, bar manager and beverage curator, The Ritz-Carlton, Portland, Ore.
Inspired by black pepper butter corn and mashed sweet potatoes, this smooth, savory cocktail has a touch of smoke, spice, and a rich, creamy finish.

• 2 oz. Monkey Shoulder blended malt (or other blended scotch)
• 3/4 oz. fresh lime juice
• 1 oz. butter syrup (recipe below)
• 1/4 oz. St. Elizabeth allspice dram
• Caramel corn for garnish

Add all ingredients to a shaker tin with ice and shake for 20 to 25 seconds. Double strain into a coupe glass and garnish with caramel corn.

Butter Syrup

• 7 Tbsp. butter
• 1/3 cup sugar
• 3 1/2 oz. milk
• 1 3/4 oz. honey
• 1/2 tsp. baking soda

Combine butter, sugar, milk, and honey in a saucepan over low to medium heat and gently bring to a boil. Immediately remove from heat and add baking soda. Stir slowly. Allow to cool, then transfer to an airtight container. Keep refrigerated for about one week.

Señor Bond

Created by Luis Villanueva, beverage director, Casa Bond, New York City
Spice notes from bourbon and bitters ensure this fall take on the Old Fashioned complements the herbs in your feast.

• 2 oz. Woodford Reserve (or other straight bourbon)
• 6 dashes Hella Aromatic bitters
• 3 drops orange bitters
• 1/4 oz. Tippleman's Barrel Smoked maple syrup (or regular maple syrup)
• Orange or lemon peel and amarena cherry for garnish

Combine all ingredients in a mixing glass with ice and stir for 60 seconds. Strain into a rocks glass and add a large ice cube. Garnish with citrus peel and cherry.

Night Moves

Created by Christian Taibi, executive bar czar, Mahina & Sun’s at The Surfjack Hotel & Swim Club, Waikiki, Hawaii
“This warm, earthy digestif tells a story with every sip,” Taibi says. “Drinkers are greeted with a touch of brown sugar that gives off a nutty taste before getting a hint of minty cold.”

• 2 oz. Redemption Rye (or other rye whiskey)
• 1/2 oz. Fernet Branca
• 1 barspoon Demerara syrup (recipe below)
• 2 dashes Fee Brothers Black Walnut bitters
• Orange peel, mint leaf, and walnut for garnish

Combine all ingredients in a mixing glass. Add ice and stir for 20 rotations. Strain into double Old Fashioned glass over large ice cube. Express orange peel and discard. Garnish with mint leaf and/or walnut.

Demerara Syrup

• 1 cup water
• 1 cup sugar
• 1/2 cup Demerara sugar

Combine ingredients in a saucepan over medium heat. Stir until sugar is dissolved, about 10 minutes. Let cool, then transfer to a squeeze bottle. Keep refrigerated for up to two weeks.