Slideshow: Ask A Bartender: What Are You Drinking On Thanksgiving?

Cab Franc, Scotch
Cab Franc, Scotch
"Cabernet Franc from the Loire Valley. With shots of Scotch. You know how you get whiskey with a back of water? I think I drink wine with a Scotch back..." —John McCarthy
Medium-Bodied Reds
Medium-Bodied Reds
"Nice medium-bodied red wine, not too dry, and with some deep berry flavors." —Kevin Diedrich (Jasper's Corner Tap & Kitchen)
Punch
Punch
"I like to make a Philadelphia fish house punch for the family.  That way, I don't have to keep getting up and down and making new drinks; everyone can help themselves to the punch bowl.  It's a simple drink made from Rum, cognac and peach brandy that looks great over an ice block with some lemon peel.  This ain't grandma's punch, either.  It'll put you in the holiday spirit right away.  I've been known to throw back a few home-brewed beer during a good Thanksgiving Day game too." —Rob Floyd (The Bazaar by José Andrés at SLS Hotel Beverly Hills )
Accessible, Fruity, Red
Accessible, Fruity, Red
"I typically drink a light and fruity red wine—something that will add dimension to all the heavy flavors of the meal and still let me enjoy a little white meat. I love the Vettina Terracruda, which is a floral and feminine red from Pergola, Italy, that is gorgeous with fall spices and anyone can enjoy. I like to keep everything as approachable as possible for the holidays because the whole family is there. I used to try to impress everybody with some fancy drink and unique flavors but at the end of the day my grandmother, mother, and sister all have to like it!" — Lauren Lathrop Williams (Jsix Restaurant)
Wine, Gravy, Fernet
Wine, Gravy, Fernet
"Laxative. No, just kidding. I love a fine wine with the meal, and a fine fernet after. Pass the gravy in between." —Dave Shenaut (the upcoming Raven and Rose)
Belgians
Belgians
"I've always found beer to be the best pairing. I grab a couple of big 750ml bottles of anything Belgian—often Delirium Tremens, St Bernardus or something for Ommegang. I'll also pull some bottles from local favorite, Stillwater Artisanal Ales. His Cellar Door Saison with white sage is a great pairing." —Dave McCabe ( Punk's Backyard Grill )
Pacific Northwest Pinot
Pacific Northwest Pinot
"This year I’ll drink a 2008 bottle of Pacific Northwest (Washington/Oregon) Pinot Noir. This vintage is stellar for the region and pairs nicely with the poultry feast!" — Emily Tracy (Leroy's Kitchen + Lounge)
Sparklers, Cognac
Sparklers, Cognac
"I like to drink sparkling wines, rose wines, and lighter reds with Thanksgiving dinner. Value for money, if I can find it, I go with Gruet, a good house with delightful sparklers. After dinner, I'll tuck in with a good brandy, like Pierre Ferrand cognac." — Elizabeth Powell (ArtBar)
Prosecco First
Prosecco First
"Prosecco followed by a Super Tuscan. (Sorry, Pinot)." — Jon Gasparini ( 15 Romolo, Rosewood), Rye)
Mulled Wine
Mulled Wine
"I love a mulled wine or hot cider. They both taste very festive and perfume the house wonderfully for a party." — Daniel Nelson (Wolf in Sheep’s Clothing)
Family Wine
Family Wine
"Traditionally, my family always drinks wine. My Tatone used to make wine and he actually had a cellar under his house. There was always plenty of wine to go around, we would never run out!  I'll still stick with wine, usually red for me, but Riesling is always a good food choice too." —Brian Means (Fifth Floor)
Gewürztraminer, Pinot Noir
Gewürztraminer, Pinot Noir
"Usually wine—a gewürztraminer and a pinot noir. Half my family prefers white wine and the other half prefers red. Our Thanksgiving dinner consists of the traditional trimmings along with the family’s favorite Chinese dishes. This year we will not be doing the ham (which my sister loves) but a traditional braised pork shoulder." — Evelyn Ciszak (Chakra Restaurant)