[Photographs: Lauren Rothman, Max Falkowitz, Maggie Hoffman, Michael Dietsch]
My family and I have been known to go a little overboard come Thanksgiving. The dinner is an hours-long affair at our house, and it's partly shaped by our collective conviction that you can't drink all day if you don't start in the morning. We'll ease in with a cocktail or warm mug of cider (further warmed by whatever spirits are on hand). Then there's maybe a beer or two with appetizers and football, wine with dinner, and a sip of good whiskey after the meal is done. (Or, at least, in the pause before the late-night sandwiches begin.)
This year, though, I'm determined to pace myself a bit, and not just by filling my glass with water. The solution is to have one or two well-crafted booze-free drinks on hand, and make sure they're delicious enough that you don't miss the hard stuff. Of course, having an alcohol-free "mocktail" available (and we really need to come up with a better word than that) becomes even more necessary if you'll have pregnant guests, kids, or other non-drinkers at your house for dinner. These 14 recipes—some simple, some sophisticated, many fall-themed—were all developed with the same care that goes into a good tipple, and all are bound to make your whole crowd happy.
Spiced Mulled Cider
[Photograph: Max Falkowitz]
To make a great mulled cider that'll fill the house with a warm, festive aroma, first ditch the jarred mulling spice mix—you're much better off using your own combination of whole toasted spices, including cinnamon, clove, and cardamom. Spike your cider with brandy or whiskey if you like, but it's perfectly satisfying without.
Get the recipe for Spiced Mulled Cider »
Pumpkin Shrub
[Photograph: Michael Dietsch]
A shrub is a tart syrup made with vinegar, sugar, and fruits or vegetables. Historically, before refrigeration came along, shrubs were used to preserve some of the harvest; today, we love them because they can be made in advance and easily turned into an alcoholic or nonalcoholic beverage on demand. For Thanksgiving, try this shrub made with roasted pumpkin and apple cider vinegar—it's especially good mixed with spicy ginger beer.
Get the recipe for the Pumpkin Shrub »
Tangy Kumquat-Pear Juice
[Photograph: Maggie Hoffman]
Sure, it's juice, but that doesn't mean it can't have complex flavor. Blending kumquats whole (including peel and seeds) gives this drink a bitter tartness reminiscent of Aperol or Campari, while fresh ginger adds some booze-like heat. Ripe Anjou pear lends sweetness for balance.
Get the recipe for Tangy Kumquat-Pear Juice »
Orange, Rosewater, and Mint Sparkler
[Photograph: Autumn Giles]
This simple orange juice–based sparkler brings a welcome touch of lightness to a rich meal. We use tons of muddled mint here, while limiting the floral rosewater to a couple of drops—just enough to smell it without really tasting it. Pour the rosewater from a spoon rather than straight from the bottle to avoid using too much.
Get the recipe for the Orange, Rosewater, and Mint Sparkler »
Fizzy Ginger Lemonade
[Photograph: Dave Katz]
To make fresh lemonade a little more festive and add a hint of seasonal spice, mix it with effervescent club soda and blend in some fiery fresh ginger. A pinch of salt will help bring out all those flavors.
Get the recipe for Fizzy Ginger Lemonade »
Shiso Fine
[Photograph: Vicky Wasik]
Muddled mint and shiso, an Asian herb from the same family, star in this refreshing, verging-on-savory beverage. Its pleasant sweet-tartness comes from green apple juice and rice wine vinegar flavored with cucumber slices.
Get the recipe for the Shiso Fine »
Pomegranate Americano
[Photograph: Kevin Liu]
A traditional Americano is made by dosing soda water with sweet vermouth and bitter Campari. In this version, pomegranate juice provides both sweetness and astringency, while a few drops of Angostura bitters add the bitter herb flavors and spice. Note that the bitters do give the drink a tiny bit of alcohol—it won't get you drunk, but those who abstain completely should try one of our other recipes instead.
Get the recipe for the Pomegranate Americano »
Barrel-Aged Cherry Soda
[Photograph: Kevin Liu]
There aren't many obvious ways to replicate the woody flavor of barrel-aged spirits in a mocktail. Except, of course, for barrel-aging. By aging a simple syrup in a Tuthilltown kit for a couple of days, you can add a great oak flavor to homemade cherry soda.
Get the recipe for Barrel-Aged Cherry Soda »
Gingery Sweet Potato Apple Juice
[Photograph: Lauren Rothman]
To our many good sweet potato recipes for this Thanksgiving, we add this unexpected option: use them to make a rich, mellow drink. Sweet potatoes juice up thick and frothy with a mild sweetness. Since they're a little bland on their own, we kick up the flavor with tart apple and spicy ginger.
Get the recipe for Gingery Sweet Potato Apple Juice »
Nettle Rosemary Tisane
[Photograph: Autumn Giles]
Sodas and nonalcoholic drinks are generally sweeter and less complex than cocktails, but using herbs and/or greens can help produce a not-so-fruity option. Steeping stinging nettles in boiling water makes for a super-savory tisane, especially when paired with resin-y rosemary.
Get the recipe for the Nettle Rosemary Tisane »
Black Peppercorn Limeade
[Photograph: Autumn Giles]
Steeped with water and sugar, fragrant black peppercorns make a spicy syrup that perfectly complements tart lime juice in this unusual (and unusually delicious) limeade.
Get the recipe for Black Peppercorn Limeade »
Blueberry Lime Rickey
[Photograph: Autumn Giles]
The tangy lime rickey is a soda fountain classic, but we're not above playing with it a bit. This version gets a striking purple hue from a homemade blueberry syrup. The best news: It's made with frozen blueberries, which are packed with flavor and available even in these cooler months.
Get the recipe for the Blueberry Lime Rickey »
Kumquat and Fennel Smash From Craft
[Photograph: Robyn Lee]
This drink, which we first tasted at Craft in New York, pairs orange and lemon juices with tangy kumquats. Fennel gives the drink an aromatic backbone, while agave nectar provides sweetness. It's topped off with bittersweet tonic water for a little added interest.
Get the recipe for the Kumquat and Fennel Smash From Craft »
Orgeat Lemonade
[Photograph: Kevin Liu]
Orgeat is a fragrant syrup of almond and orange-flower water that's commonly used in tiki drinks. No rum needed, though—it's great mixed with lemonade for the alcohol-free set.
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