20 Easy Thanksgiving Drinks Recipes to Make

Set out the apple cider, cranberry juice, bourbon, orange liqueur, maple syrup and lemon juice so you can build the punch in one smooth sequence. Having everything pre-measured in 240-480 ml (1-2 cup) jugs keeps the process quick and prevents mis-pours once the cider is hot.

Pour the 1 litre (4 cups) of apple cider into a medium saucepan and heat over medium-low until it reaches 82°C (180°F), or until steam rises steadily and small bubbles form at the edge - do not let it boil.

Drop the 3 cinnamon sticks and 4 star anise pods into the warm cider, cover, and let steep off the heat for 10 minutes. The cider should turn a deeper amber colour and smell strongly of warm spice by the end of steeping.

Pour the infused cider through a fine-mesh sieve into a heatproof jug to remove the whole spices, pressing lightly on the star anise to release any trapped liquid.

Set the jug of strained cider in a larger bowl of ice water and stir occasionally for about 5 minutes until it drops to room temperature, so it won't melt the ice once assembled.

Place your serving bowl and glasses in the freezer for 10-15 minutes while the cider cools, so the finished punch stays colder for longer once poured.

Pour the cooled spiced cider and 480 ml (2 cups) cranberry juice into the chilled punch bowl and stir together with a large spoon until the colour is uniform, a deep ruby-amber.

Whisk in 60 ml (1/4 cup) maple syrup until fully dissolved, tasting as you go - the mix should taste balanced and lightly sweet, not syrupy.

Stir in 30 ml (2 tbsp) fresh lemon juice to brighten the punch and sharpen the cranberry flavour so it doesn't taste flat.

Add 240 ml (1 cup) bourbon to the bowl and stir gently with a few long strokes to combine without splashing.

Pour in 120 ml (1/2 cup) orange liqueur, which rounds out the spice and citrus notes and adds a light sweetness on the finish.

Give the punch a final slow stir for about 20 seconds so the bourbon and liqueur are evenly distributed rather than sitting on top.

Thread a handful of the 150 g (1 cup) fresh cranberries onto cocktail picks or simply scatter a small dish of them beside the bowl for guests to drop into their glass.

Slice the whole orange into rounds about 5 mm (1/4 inch) thick, then halve each round if you prefer smaller garnish pieces that fit easily into a glass.

Fill each serving glass two-thirds full with ice cubes so the punch stays cold without being over-diluted.

Use a ladle to fill each glass about three-quarters full with the punch base, leaving room at the top for the sparkling topper.

Top each glass with 40-50 ml (about 3 tbsp) chilled sparkling water or ginger ale, poured slowly down the side of the glass to preserve the fizz.

Drop 3-4 fresh cranberries and a half orange slice into each glass, then perch a cinnamon stick against the rim as a finishing touch.

Taste one finished glass and adjust as needed - stir in a touch more maple syrup for sweetness or a splash more lemon juice if it tastes too rich.

Serve the punch right away while the topper is still fizzy and the ice is fresh, refilling the bowl with more sparkling water as needed to keep it lively through the evening.