In 1940s Dayton, Thanksgiving was as much about ritual as it was about food. The air smelled of pumpkin and roasted turkey; the radio murmured Bing Crosby in the background. Housewives laid out fruit-heavy cheese boards and polished the “good” glasses, simple gestures meant to say we made it through another year.
In the world of Even the Faithful, I imagine someone like Lotte Walheim fussing gently over a simmering pot of cider, her apron dusted with flour and her mind miles away. The drinks she might have served—spiced, modest, a little nostalgic—carry that same blend of warmth and yearning. And though our lives look different in 2025, the appeal of a cozy glass shared before dinner hasn’t changed.
Whether you’re setting the table for two or twelve, these vintage-inspired Thanksgiving cocktails (and mocktails) bring that same sense of comfort and occasion to the modern table.
Mulled Wine – A classic Ina Garten recipe that warms the kitchen and the soul. (Just don’t serve it in a glass punchbowl—trust me on this.) For a non-alcoholic version, simmer spiced apple cider and pomegranate juice with cinnamon sticks, cloves, and orange peel. Your house will smell heavenly either way.
Apple Cider & Pumpkin Punch – I made this for my October book club, and it was an instant hit. The pumpkin needs an occasional whisk to stay blended, and when I forgot the orange juice, I squeezed in two blood oranges instead—highly recommend. For a non-alcoholic punch, sub in a non-alcoholic Prosecco, and skip the rum entirely or use a non-alcoholic dark rum for the same depth.
Cranberry Bellinis – As easy as it gets: equal parts champagne and sweetened cranberry juice. For a sparkling mocktail, use a crisp sparkling cider or a non-alcoholic Prosecco. Garnish with sugared cranberries or a rosemary sprig if you want to impress.
Pumpkin Spice Old Fashioned – This recipe takes a bit of work, with a brown sugar simple syrup and a dash of bitters, but it’s worth it. The magic is that it tastes like pumpkin without containing any. Make it spirit-free with non-alcoholic bourbon or even strong black tea for a subtle, toasty note.
Caramel Apple – Simple and nostalgic—Captain Morgan (or your rum of choice) over ice with apple cider. The flavor truly does evoke a caramel apple. A cozy mocktail version can be made by adding a splash of caramel syrup or extract to cider, stirred well over ice.
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