When the house is full, the oven is packed, and someone’s already asking when dinner will be ready, the last thing you need is a fussy cocktail with fourteen steps and specialty ingredients on Thanksgiving Day. Batched Old Fashioneds solve that problem. They’re fast, flexible, unfussy, and deliver big flavor with almost no extra effort. Think three to four ingredients, a quick homemade syrup, and a pitcher that keeps in the fridge for days (but let’s be honest, they never really last that long.
These five make-ahead Old Fashioneds are designed for real-life: no fancy glassware, no complicated garnishes, and no last-minute mixing. Just make ahead of time, pour, add ice, and hand one off to whoever just wandered into the kitchen. Each batch serves eight (and is easy to double or triple), fits in an empty liquor bottle and can be prepped days ahead, so you can stay focused on the turkey, the pies, and keeping the peace at the kids’ table.
Jump to a Recipe
- Apple Cider Old Fashioned
- Pomegranate Old Fashioned
- Pumpkin Spice Old Fashioned
- S’mores Old Fashioned
- Chai Old Fashioned
Apple Cider Old Fashioned
This is fall in a glass—bright apple, warm spice, and bourbon’s caramel backbone. The spiced cider syrup pulls everything together and makes this version taste far more complex than the ingredients suggest. If you want one crowd-pleaser that satisfies everyone from your whiskey geek cousin to your wine-drinking aunt, start here.
Serves 8
Ingredients
- 2 cups bourbon
- ½ cup Spiced Apple Cider Syrup
- 12–14 dashes bitters (Angostura + cinnamon bitters)
- ½ cup water
- Garnish: apple slice, cinnamon stick, or candied ginger
Instructions
Combine ingredients in a pitcher or empty liquor bottle. Chill at least 4 hours. To serve, pour 2.5 to 3 ounces into a rocks glass over ice and garnish.
Spiced Apple Cider Syrup
The spices used here are flexible. Don’t make an extra trip out to the store, just use whole baking spices you have on hand for this. A few cinnamon sticks and some cloves are enough to spice up the syrup with fall flavors.
- 2 cups apple cider (not apple juice)
- 1.5 cups light brown sugar
- 6 cracked cinnamon sticks
- 1 split vanilla bean (seeds scraped into the pot)
- 2–3 star anise (optional)
- 3–4 dried ginger pieces or 1-inch fresh ginger, chopped (optional)
- 8 cloves
Heat cider in a saucepan, add spices, and simmer 15 minutes. Turn off heat, cool to room temperature, strain, and refrigerate.
Pomegranate Old Fashioned
This ruby-red Old Fashioned leans tart, and elegant—perfect for pre-dinner sipping. The chocolate bitters emphasize the pomegranate syrup without making it heavy, giving the drink a modern profile. It’s an easy win if you want something festive on the table.
Serves 8
Ingredients
- 2 cups bourbon
- ½ cup Pomegranate Syrup
- 12–14 dashes chocolate bitters (any kind except Fee brothers)
- ½ cup water
- Garnish: orange peel or cocktail cherry
Instructions
Combine ingredients in a pitcher or empty liquor bottle. Chill at least 4 hours. To serve, pour 2.5 to 3 ounces over ice and garnish.
Pomegranate Syrup
- 1 cup unsweetened pomegranate juice
- 1 cup sugar
- Optional: 1 split vanilla bean
Heat pomegranate juice in a saucepan, add sugar, and stir until dissolved. If adding vanilla, add while heating. Simmer on low 10 minutes, then cool completely, strain, and refrigerate.
Pumpkin Spice Old Fashioned
Pumpkin spice without the latte energy. This Old Fashioned stays grounded in bourbon but brings warm baking spice from an easy pumpkin spice syrup. It’s cozy, nostalgic, and ideal for dessert hour or fireside sipping.
Serves 8
Ingredients
- 2 cups bourbon
- ½ cup Pumpkin Spice Syrup (head here for the whole article)
- 12–14 dashes Angostura or orange bitters
- ½ cup water
- Garnish: cinnamon stick or orange peel
Instructions
Combine ingredients in a pitcher or empty liquor bottle. Chill at least 4 hours. To serve, pour 2.5 to 3 ounces over ice and garnish.
Pumpkin Spice Syrup
- 1 cup water
- 1 cup light brown sugar
- 1.5 tablespoons pumpkin pie spice (if you’re in Louisville, I HIGHLY recommend Bourbon Barrel Foods Bourbon Smoked Pumpkin Spice)
Combine ingredients in a saucepan and heat until sugar dissolves. Cool to room temperature and refrigerate.
S’mores Old Fashioned
This one leans playful and nostalgic without crossing into novelty. Toasted marshmallow syrup adds a creamy, caramelized sweetness that melts into bourbon and chocolate bitters. It’s the dessert-in-a-glass moment your guests won’t see coming.
Serves 8
Ingredients
- 2 cups bourbon
- ½ cup Toasted Marshmallow Syrup
- 12–14 dashes chocolate bitters (any kind except Fee brothers)
- ½ cup water
- Garnish: graham cracker rim or toasted marshmallow
Instructions
Combine ingredients in a pitcher or empty liquor bottle. Chill at least 4 hours. To serve, pour 2.5 to 3 ounces over ice and garnish.
Toasted Marshmallow Syrup
- 1 cup sugar
- 1 cup water
- 12 toasted marshmallows (toast them with a culinary torch or gas stove flame)
Combine water and sugar in a saucepan. Add toasted marshmallows and heat until melted and the sugar is dissolved. Be careful, this will overflow the pot if it boils! Cool fully, strain through a metal sieve, and refrigerate for up to 2 weeks.
Chai Old Fashioned
If you want a bourbon cocktail that smells like Thanksgiving, this is it. Strong chai brings cardamom, cinnamon, clove, and tea tannin to balance sweetness. It’s warm, spiced, and ideal for sipping with pumpkin or pecan pies.
Serves 8
Ingredients
- 2 cups bourbon
- ½ cup Chai Simple Syrup
- 8 dashes Angostura bitters
- 6 dashes orange bitters
- ½ cup water
- Garnish: orange peel and cinnamon stick
Instructions
Combine ingredients in a pitcher or empty liquor bottle. Chill at least 4 hours. To serve, pour 2.5 to 3 ounces over ice and garnish.
Chai Simple Syrup
- 1 cup strong brewed chai tea (2 bags per 1 cup water)
- 1 cup sugar
Add sugar to hot tea and stir until dissolved. Refrigerate.
FAQ: Batched Old Fashioneds for Thanksgiving
How far in advance can I make a batched Old Fashioned?
Up to two weeks refrigerated. The flavor improves after 24 hours. Add garnishes only when serving.
Why do batched cocktails include added water?
The water replaces dilution you’d normally get from stirring with ice. It keeps the batch balanced and ready to pour straight from the fridge.
Can I use different bitters than what’s listed?
Yes. Stick with aromatic, orange, chocolate, or holiday-spice profiles and match them to the syrup’s flavor.
Can I batch these with rye instead of bourbon?
Absolutely. Rye gives a spicier backbone that pairs well with the chai, pumpkin spice, and pomegranate variations.
Do the syrups really matter?
They’re the backbone of each flavor. A quick syrup adds structure, sweetness, and depth without cluttering the recipe.
How long do the syrups keep?
Most last 2–4 weeks in the fridge. Marshmallow syrup should be used within 2 weeks.
Can I serve these in any glass?
Yes. Rocks glasses are classic, but any small, sturdy glass works. Add a large cube for slower dilution.
Closing
Batching cocktails isn’t just a time-saver; it’s a sanity-saver. These Old Fashioneds keep for weeks, taste better after a day in the fridge, and let you step away from bartending so you can actually enjoy your own holiday. Pick one, prep ahead, and cross “cocktails” off your Thanksgiving checklist. Your guests will thank you!
