1) Punch it up!
Nothing gets folks in the mood to give thanks like a nice, boozy punch. And this, well, this is the best recipe ever. Trust us. Just be careful…
Christmas Punch No. 2 (Adapted from Patrick Gavin Duffy’s Official Mixer’s Manual, 1956)
— 1 cup each of Rhum Clement V.S.O.P. Rhum, Old Overholt rye whiskey, and Hine V.S.O.P. Cognac
— 1/2 cup each of strong-brewed English Breakfast tea, Benedictine, fresh-squeezed orange juice, and simple syrup
— 25 dashes of Angostura Bitters
— Half a sliced pineapple
— 1 bottle Moët Imperial Champagne
In a large glass pitcher, mix all ingredients except the Champagne. Store covered in the fridge overnight or at least three hours before your party. Strain the pineapple from the rest of the liquid and add the bottle of Champagne to the punch right before service. Serve in small glass cups from a punch bowl chilled with one large block of ice. Garnish each cup with an orange twist.
2) Football is for playing, not watching.
Know why they schedule the Lions to play every Thanksgiving? To make the game easier to skip! If you’re hosting, make sure to have a regulation pigskin on hand (college size, pro’s too big) for an impromptu-(seeming) post-prandial game of touch. Crashing someone else’s party? Bring a ball along — a leisurely game won’t come close to burning off those excess calories, but it’ll help clear your head after one too many glasses of that punch.
4) It’s Thanksgiving — so come ready to give thanks.
If you’re at one of those dinners where the hostess makes everyone go around the table and say what they’re thankful for, be ready (and be sure to include a thanks for the hosts). If not, clink your glass and say a few words. But just a few.
5) Cook up a new tradition.
If you’re looking for inspiration follow the lead of two of our favorite men’s designers, Todd Snyder and Billy Reid.
“I go to my best friend Jimmy Olsson’s house for dinner — his wife, Renee, is the best cook. Jimmy also happens to be my CEO of my company, but we keep business and friendship separate. I always start with a glass of Scotch… Balvenie of course. The night usually progresses to a Spanish wine, good food, and great conversation.” — Todd Snyder
“Thanksgiving is my favorite of the holidays. I remember my grandmother cooking everyone’s favorite dishes alongside the traditional turkey and dressing. Fried chicken, crawfish etouffe, tomato gravy and biscuits all made it to the table at times. We’ve kept her spirit of the holiday alive – shrimp and grits, mac and cheese, and fried turkey have been recent favorites. Lots of football and the best nap day of all.” — Billy Reid
Oh, and as for what to wear? Start here.