With temperatures dropping and snowstorms in the forecast, your bar guests will be looking for a cocktail to warm them up. Try one of the winter cocktail recipes we’ve collected below.
Brown Butter Rum Old Fashioned
Ingredients:
2 oz Brown Butter Washed Brugal 1888
1/4 oz Demerara syrup
4 dashes Angostura bitters
2 dashes house orange bitters
Directions:
Combine all ingredients in a glass, shake and serve. Garnish with dark chocolate.
Recipe courtesy of Peacock Garden.
Tanteo Chipotle Irish Coffee
Ingredients:
2 oz. Tanteo Chipotle Tequila
5 oz. Freshly Brewed Coffee
1/2 teaspoon Granulated White Sugar
1 Teaspoon Brown Sugar
Whipped cream for topping
Directions:
Add fresh coffee to glass, stir in white and brown sugar until dissolved. Add Tanteo Chipotle Tequila and stir. Top with whipped cream.
Recipe courtesy of Tanteo Tequila.
Sweater Weather
Ingredients:
2 oz Starward Two-Fold Australian Whisky
0.5 oz. Fresh Lemon Juice
0.5 oz. Secret Spice syrup*
1.5 oz. Apple Cider
2 dashes Angostura Bitters
2 dashes. Pink Salt Saline Syrup**
Apple slices dipped in grated nutmeg
Directions:
Combine all ingredients except Starward and garnish in a saucepan. Heat on very low until simmering. Remove from heat, add Starward and stir to combine. Pour into a heatproof mug, garnish and serve.
Recipe by Judy Elahi, Corporate Bar Director, 101 Hospitality, Micheles, Baker’s Daughter, & Gravitas, Washington, DC.
Chocolate Wonderland
Ingredients:
350 ml Don Papa Rum
350 ml Shiraz
150 ml Cognac
50 g Dried apricots
10 g Cacao nibs
1 g Star anise
1 g Salt
1 g Black peppercorns
Garnish: Large rock + dehydrated orange
Directions:
Combine all ingredients in a large pot and cover, allow to infuse overnight. Strain off spices, apricots, and cacao nibs. Coffee filter, and bottle. Keep in a chilled refrigerator.
Recipe by Don Papa Rum.
Mulled Harvest Cider
Ingredients:
1 ½ parts Hendrick’s Gin
¼ part Honey
2 parts Apple Cider
2 parts Spicy Ginger Tea
Orange Twist and Cinnamon Stick to Garnish
Directions:
Gently heat the first three ingredients in a saucepan then add spicy ginger tea. Serve warm in a tankard or teacup and garnish with an orange twist and cinnamon stick.
Recipe by Hendrick’s Gin.
Like Sunday Morning
Ingredients:
1.5 oz El Bandido Yankee Reposado Tequila
1/2 oz Lairds Applejack
3/4 oz Maple Cinnamon Syrup (Root 23)
3/4 oz Fresh Lemon Juice
2 dashes of Ginger Bitters (King Floyd’s)
Directions:
Combine all except bitters in shaker. Strain into a rocks glass. Add bitters.
Recipe by Mixologist Suzy Tweten.
Jack Frost Colada
Ingredients:
1 oz. Northside Rum
1 oz. Blue Curaçao
2 oz. pineapple juice
1 oz. cream of coconut
Shredded coconut
Directions:
In a blender, add the Northside Rum, Blue Curaçao, pineapple juice, cream of coconut, and two cups of crushed ice. Blend until smooth. Pour the mixture into a hurricane glass and garnish with shredded coconut on top.
Recipe by Northside Distilling Co.
Japanese Hot Toddy
Ingredients:
1 ½ oz Nikka Coffey Grain Whisky
â…“ oz Kuromitsu (Japanese Black Sugar)
½ oz Yuzu
Hot Water
Directions:
Stir all ingredients together. Garnish with cinnamon, clove, yuzu peel, and lemon.
Recipe by NR in New York City.
Melbourne Apple Sour
Ingredients:
2 oz Starward Two-Fold Whisky
3/4 oz Fresh Lemon Juice
1/4 oz Simple Syrup
1/2 oz Egg White
Apple Cider, to top
Directions:
Combine ingredients except for the apple cider in a shaker without ice. Shake vigorously to whip up the egg whites. Then add ice and shake again until very cold. Double strain into a coupe glass and float apple cider on top.
