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Wine Uncorked



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!


Thai SwizzleThai Swizzle

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

Splash Grenadine


Shake ingredients and serve in a tall glass.



Pumpkin Piepumpkin pie

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.



Apple-Ginger Toddy

From the folks at VOGA, an Italian wine companyApple-Ginger Toddy


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 SnapGinger 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.



Warm AlexanderWarm Alexander

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 Cappuccino25 Lusk

Created by Brian McKelvey, Bar Manager at Twenty Five Lusk in San Francisco


1 oz. Luxardo Amaretto

3 to 4 oz. steamed milk

Fresh nutmeg

Vanilla or cadamom bitters

Maraschino cherry


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.



Morton’s CoffeeMorton's Coffee

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

Whipped Cream


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

Cinnamon stick


Combine apple juice and boiling water; add CAMUS and garnish with a cinnamon stick.



Jamaican Cocoa

From the folks at Appleton Estate Rum Jamaican Cocoa


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. whiskeyLavender Hot Toddy

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 picchu punchFrancisco


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.



Aberdeen FlipAberdeen Flip

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

Grated nutmeg


Dry shake all ingredients hard, add ice, shake hard again & strain into sherry glass.

Dust with grated nutmeg.



Taso’s Toddycloves

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.



Holly Berryholly berries

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 Daiquirispiced 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.


*Spiced Syrup

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

3 cloves

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.


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