The razzmatazz that heralds January’s arrival descends all too quickly into the grey wintery days that commence the long slog to spring.
But as winter settles in, take heart. These cold-weather cocktails make the perfect accompaniment to the chill, be it cozied up by a roaring fire, tailgating before the big game, or at a festive party with friends!
From Gemma at The Bowery Hotel in Manhattan
2 oz. Mekhong Thai Rice Rum
½ oz. orange juice
½ oz. pineapple juice
¼ oz. lemon juice
2 dashes Angostura bitters
Shake ingredients and serve in a tall glass.
From Bobby Gleason, Master Mixologist for Canadian Club
2 ½ parts Canadian Club Classic 12
1 part DeKuyper Buttershots
4 parts Half & Half
2 parts pumpkin puree
Shake all ingredients vigorously with ice. Strain into a chilled martini glass rimmed with graham cracker crust and garnish with a dash of pumpkin spice.
From the folks at VOGA, an Italian wine company
1 teaspoon of fresh ginger
1 ½ oz. apple cider
½ teaspoon cinnamon
4 oz. VOGA Merlot
Muddle fresh ginger and add hot apple cider, cinnamon and Merlot. Shake and strain into a martini glass or lowball rock glass. Serve hot* and garnish with a cinnamon stick or apple slice.
*Warm liquid ingredients before adding to muddled ginger in shaker, or simply heat the drink in the microwave prior to serving.
The Ginger Snap
From New York Central Restaurant at the Grand Hyatt New York
1 ½ oz. Stirrings ginger liqueur
2 oz. Remy VSOP Cognac
1 ½ oz. fresh lemon juice
Dash simple syrup
Sugar rimmed martini glass
Mix all ingredients and pour into martini glass.
From Jonathan LaVoie, head bartender at Salt Creek Grille in Princeton, NJ
1 oz. Hennessy VS Cognac
¾ oz. Crème de Cocoa White
¾ oz. Godiva Dark Chocolate Liquor
½ cup warm Half & Half
Dash of nutmeg and a cinnamon stick for garnish
Warm the Half & Half in a small saucepan over low flame while stirring constantly for approximately 1.5 minutes. Combine in a cocktail shaker with the Cognac, Crème de Cocoa White, and Godiva Chocolate Liquor. Shake well. Strain into a glass mug and garnish with nutmeg and cinnamon stick.
Spiked Cherry Cappuccino
Created by Brian McKelvey, Bar Manager at Twenty Five Lusk in San Francisco
1 oz. Luxardo Amaretto
3 to 4 oz. steamed milk
Vanilla or cadamom bitters
Pour Amaretto into coffee cup then fill with steamed milk, layering ½ inch of froth on top. Dress foam with a few drops of vanilla or cardamom bitters, freshly grated nutmeg and a cherry.
Contributed by Steve McGrath of Morton’s The Steakhouse
1 oz. Crème de Cacao Dark
1 ½ oz. Bailey’s
½ oz. Amaretto
Coffee to fill
Rim an all-purpose glass with cinnamon and sugar. Pour Dark Crème de Cocao, Bailey’s and Amaretto into glass. Fill with coffee. Top with whipped cream.
Hot Apple Cognac
Created by Duane Fernandez Jr. at Entwine in New York City
1 ½ oz. CAMUS VSOP Elegance Cognac
1 ½ oz. apple juice
Combine apple juice and boiling water; add CAMUS and garnish with a cinnamon stick.
From the folks at Appleton Estate Rum
1 ½ oz. Appleton Estate Reserve Rum
2 ½ oz. homemade hot chocolate
Combine and serve in a tempered Irish coffee glass. Top with fresh whip cream & chocolate shavings and finish with a cinnamon stick.
The Lavender Hot Toddy
From JP Nguyen, Beverage Director for Straits Restaurant Group
1 ½ oz. whiskey
½ oz. organic amber honey
Lavender tea (buy lavender tea bags or make your own by combining lemongrass, dried tropical fruits, mint, ginger and tons of lavender)
Pour whiskey and amber honey into a glass. Top with hot water and drip in lavender tea bag. Stir and garnish with lemon wheel and cinnamon stick.
Hot Picchu Punch
From Kevin Diedrich, bartender at Jasper’s Corner Tap & Kitchen in San Francisco
1 ½ oz. Coco Nib infused Pisco (infuse 2 cups of coco nibs with a 750 liter bottle of Pisco and let it sit for 24 hours)
½ oz. Bacardi 8
½ oz. Benedictine
¼ oz. demerara syrup (found in stores as Sugar in the Raw)
1 dash old fashioned bitters
3 oz. hot milk
Pour ingredients into a toddy glass. Stir. Garnish with fresh nutmeg.
Created by Max Warner, mixologist for Chivas
2 oz. Chivas 18
1 oz. Oloroso Sherry
1 whole egg
¼ oz. spiced syrup
Dash chocolate bitters
1 teaspoon blackberry jam
Dry shake all ingredients hard, add ice, shake hard again & strain into sherry glass.
Dust with grated nutmeg.
from Taso Pavlou, co-owner of The Garden @ Studio Square in Long Island City
2 oz. Jim Beam Red Stag Bourbon
½ oz. fresh squeezed lemon juice
½ oz. honey
Dash of Angostura bitters
4 oz. chrysanthemum or chamomile tea
1 stick of clove
Boil water. While the water is heating up, place a bit of honey on bottom of cup. Dip tea bag in the remaining honey, then in boiling water. Add bourbon then add dash of bitters and squeeze fresh lemon. Garnish with lemon peel and clove.
From Brett Chappell, adjunct professor of Hospitality at Stratford University in Virginia
½ oz. almond liqueur
3 oz. cranberry juice
Prosecco or other sparkling wine
1 sprig mint
Chill all ingredients. Mix almond liqueur and cranberry juice in a wine glass and top with Prosecco. Allow mousse to subside and garnish with mint sprig.
Denizen Spiced Daiquiri
From Marshall Altier, Mixologist at JBird, in midtown Manhattan
2 oz. Denizen Rum
¾ oz. fresh lime juice
¾ oz. spiced syrup* (can be made in advance and stored)
Freshly grated nutmeg
Combine ingredients in your preferred glass and enjoy.
8 oz. water
8 oz. sugar
¼ tablespoon ground nutmeg
¼ tablespoon ground cinnamon
¼ tablespoon ground allspice
5 whole cloves
Bring the water and spices to a boil in a saucepan. Once the spices are infused, lower the heat to medium while stirring in the sugar. Once sugar is completely dissolved, remove from heat and let cool on stove for 30-45 minutes to let the spices settle. Once cooled, strain the syrup through a chinois strainer to remove the particles. Keep refrigerated until use.
From Russia With Love Punch
Created by Linnea Johansson, NYC Celebrity Chef/ Event Planner
1 gallon of apple cider
2 cups Russian Standard Vodka
10 cinnamon sticks
10 cardamom pods
4 star anise
6 lemon wheels
1 good dash of apple cider vinegar
1 tablespoon of butter
In a large kettle or pot, heat the cider with the spices, cinnamon sticks, star anise and cloves. Let simmer for 20 minutes and sit till your party is about to begin.
Strain the cider, but save a few cinnamon sticks for decoration and reheat. Add the lemon wheels, butter and a dash of apple cider vinegar.
Take of the heat and add the vodka. Serve with a ladle in a large bowl or straight out of the kettle on the stovetop in ceramic mugs.