This cold, nonalcoholic cranberry ginger ale punch serves about eight. Mix the cranberry-and-lime base ahead, then add chilled ginger ale just before serving. Pour into clear glasses with large ice cubes, whole cranberries and lime wheels.
This five-minute, nonalcoholic sparkling apple cider mocktail stays pale gold, with red pomegranate arils visible among the ice. Fresh lemon balances the sweetness; a curled lemon peel finishes each glass.
This cold caramel apple mocktail combines cider and spicy ginger beer in one tall glass. Mixing some caramel into the cider gives even flavor, while the remaining sauce makes visible streaks and a lightly sugared rim.
A cold, deep ruby punch made with cranberry juice cocktail, orange juice, and ginger ale. Prepare the juice base ahead, then add the ginger ale just before pouring over ice. Finish each glass with cranberries, an orange wedge, and rosemary.
Make the pomegranate-orange base ahead, then add chilled sparkling wine and ginger ale just before guests arrive. Serve this ruby-pink Thanksgiving punch in clear glasses over ice, with orange slices and pomegranate arils.
These cranberry rosemary spritzers pair tart cranberry juice with vodka, lime, and cooled rosemary syrup. Serve them over ice in short glasses, then add club soda and garnish with whole cranberries, rosemary, and lime.
Stir chilled apple cider, bourbon, and a little fresh lemon over ice for two golden-amber cocktails. Dried apple and orange rounds, tucked beside a rosemary sprig, give each short glass its distinctive finish.
A short, still cocktail with a bourbon-forward balance of maple sweetness and fresh lemon. Shake the three ingredients until cold, strain over fresh large ice in a rocks glass, and finish with upright mint leaves and a small rosemary sprig.
This five-minute Cranberry Moscow Mule is sweet-tart, icy, and fizzy. Build it in a clear glass mug with vodka, cranberry juice cocktail, fresh lime, and chilled ginger beer, then finish with floating cranberries and a lime wheel.