I beg you to batch your cocktails or make a punch for the holidays

I absolutely love making drinks for friends and family. But I'm not a DJ who takes requests from the peanut gallery. Nor should you be.

Shout out to Mel for the greatest sign ever made. Gary Payton approved. (Source: Me.)

Thanksgiving is my all-time favorite holiday.

The ethos of the holiday in the households I’ve resided in have always been simple regarding the last Thursday in November.

• We’re going to eat delicious food

• We’re going to gather with family and good friends

• We’re going to watch football

• We’re going to listen to music

• We’re going to crack jokes, reminisce and love each other

• We’re going to eat delicious leftovers and take frequent naps

As I entered adulthood, libations began to enter my holiday equation. It was always there, but as a child, it was never really in my purview. I was more focused on securing a second serving of banana pudding, getting a good seat for the Detroit Lions-Dallas Cowboys game or preparing for battle in a Turkey Bowl tackle football game outside my grandmother’s house.

However, when my eyes were ready to see, the variables were clear. Early days consisted of grown folks sipping E&J and coke, Crown Royal, Hennessy, Thunderbird wine and an occasional six-pack of Miller Genuine Draft.

By the time I felt comfortable contributing to the formula, my travels and exposure led me to bring Scotch, Bourbon and even making a few old fashioneds for the Uncles, Aunties and any of the other OGs in attendance. I loved the love.

My mother laughed at me. “Boy, you done went to Ohio and California and turned into a buppie,” she said. (Buppie derives from the term “yuppie”, meaning young urban professional. Often characterized by wealth, business success, and a preppy appearance. The B is for being Black.) “Now make me one.”

“Yes ma’am,” I replied, with a grin.

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Evolution comes from everyone and everything. For me, that meant finding a wife and having a child together. For the holiday, it meant hosting rather than being hosted.

I’ve found joy in hosting Thanksgiving at our home. I’ve perfected frying that big bird. I have my go-to sides. I have a coveted dessert that I once sought out as a child. Thanks, Auntie.

However, I’m still THAT dude when comes to having something adult to sip on. And while I delivered a good chunk (turkey, greens, yams, banana pudding and cookies) to the holiday spread, I started getting…requests.

“Eddie,” a cousin yelled from across the room. “Can you make me one of those fancy drinks you make?”

My ego loves this type of thing.

“Sure,” I replied. “I got you.”

That one request turned into six.

After whipping up some cocktails for the fam, I remember I sat down on the couch — only after I told these youngbloods to get out my favorite seat — to watch some football. Was it the Lions playing? The Cowboys?

I don’t know, and I never will. I fell asleep in three minutes.

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After that Thanksgiving, I made a vow to do things differently from there on out.

• Make a cocktail punch

• Make a batch cocktail

• Encourage folks to bring beer and wine (don’t come to my house empty handed, and don’t bring a gotdamn green bean casserole.)

The thought process here is simple, and its probably the reason why my mama called me a Buppie and laughed at me. Thanksgiving can be a heavy lift to get over the finish line. Once we’re over the line, why at more heavy lifting?

So, to help with the holidays this year, use this as a bit of a guide to make things smooth for you and yours. Again, we’re going for efficient but tasty. Something that feels special for the occasion, but still approachable. Here’s a cocktail and a punch for the road.

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Batch Recipe Orange Paper Plane

• Ingredients:

  • 1 bottle Rye whiskey (I prefer Rittenhouse or Uncle Nearest)

  • 1 bottle (750 ml) of Amaro Nonino (There are plenty of Amaros, get this one specifically)

  • 1 bottle (750 ml) of Aperol

  • 25 oz (750 ml) of pulp-free orange juice

  • 20 oz (600 ml) of water (20% of beverage amount for dilution)

• Make: Pour all into a large container and shake. Keep refrigerated until time to serve.

• Serve: If you’re fancy, get a beverage dispenser so guests can serve themselves. In disposable cups, because you’ll have a ton of dishes to wash

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Recipe: Bourbon and Cognac Tea Party Punch

• Ingredients:

  • 1 bottle — Bourbon (I used Larceny Small Batch)

  • 1 cup — Cognac (I used Courvoisier VS)

  • 1/2 cup — Earl Grey tea (8 bags)

  • 1 cup — Agave

  • 8 springs — Thyme

  • 4 springs — Rosemary

  • 1 cup — Lemon juice

  • 1 cup — Orange juice

  • 2 tsp — Orange or Angostura bitters

• Make: 

  1. Boil 2.5 cups boiling water and eight tea bags. Steep for 5-10 minutes, and strain into a measuring glass if possible. Let cool.

  2. Add honey, thyme, rosemary sprigs and one cup of water to a pot or skillet on medium heat. Stir occasionally until the mixture simmers. Let cool and discard herbs.

  3. Pour tea, honey syrup, lemon juice, orange juice, bourbon, Cognac and bitters in a large pitcher or punch bowl.

  4. Add 4-5 cups of ice and stir until the ice is melted and the punch is very cold.

• Serve: In a punch bowl, pitcher or dispenser. Have ice on hand for cups.