Add some warming recipes to your bar menu this winter season. We’ve rounded up some winter cocktail recipes to get you started!
MI11K AND COOKIES
Ingredients:
1.5 oz E11EVEN Vodka
1 cup unsweetened almond milk
½ teaspoon turmeric powder
½ teaspoon of ginger powder
½ teaspoon of pure vanilla flavor
Pinch of nutmeg
Pinch of cayenne pepper or chipotle powder
1 tablespoon of coconut oil
Cookie of choice to top
Directions:
Combine all ingredients in a small saucepan, slowly bring to a simmer, stirring often. Serve warm in a mug and garnish with cookie crumbles.
Recipe courtesy of E11EVEN Vodka. Photo Felipe Cuevas for E11EVEN Vodka.
Shavante’s Winter Daydream Cocktail
Ingredients:
1.5 oz Bombay Sapphire
.5 oz St Germain
.5 oz Fever Tree Elderflower Tonic
Directions:
Build in your balloon glass or Collins glass and garnish with a ribbon of cucumber
Recipe by Shavante Royster.
NEFT Blue Christmas
Ingredients:
1.75 oz NEFT ultra-premium vodka
0.5 orgeat syrup
0.5 oz coconut liquer
1 dash blue butterfly pea powder
Shaved coconut for rim
Directions:
Shake all ingredients with ice shaker tin and strain into a martini glass rimmed with shaved coconut.
Recipe courtesy of NEFT.
CHOCO11ATE SWAN
Ingredients:
1 oz E11EVEN Vodka
0.5 oz St. Germain
4 oz Hot Chocolate
Dark Chocolate Bar
Whipped Cream
Directions:
Heat the hot chocolate until warm. Add the vodka and St. Germain and stir. Pour into a mug and garnish with whipped cream and chocolate shavings.
Recipe courtesy of E11EVEN Vodka. Photo Felipe Cuevas for E11EVEN Vodka.
Snow Bird
Ingredients:
2 parts Plume & Petal Lemon Drift
1 part pomegranate juice
3 parts soda water
Garnish: rosemary sprig
Directions:
Combine all ingredients in a Collins glass with ice. Stir slightly to combine. Garnish with a rosemary sprig.
Recipe courtesy of Plume & Petal.
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Montenegro Hot Toddy
Ingredients:
1 oz Amaro Montenegro
1 oz Old Forester Bourbon
.25 oz Laird’s Apple Brandy
.5 oz Lustau East India Solera Sherry
1 dash Angostura Bitters
2 oz water
.25 oz cinnamon syrup
.25 oz lemon juice
Directions:
Combine all ingredients excluding cinnamon syrup and lemon juice, and heat to near boiling. In a mug, add the .25 cinnamon syrup and .25 oz lemon juice, then pour heated mixture into the mug. Top with a tiny dollop of whipped cream, an orange star and shave
fresh nutmeg over top.
Recipe by Harry McNamara, Urban Cowboy Lodge.
Spiked Mexican Hot Chocolate
Ingredients:
6 oz Gran Centenario Añejo Tequila
4 cups of Milk
6 oz Semi-Sweet Chocolate
½ tsp Cayenne Chili Powder
1 Cinnamon Stick
Sugar
Directions:
Add milk, chili powder, and cinnamon to a large sauce pan. Mix and heat at medium-low temperature. Add chocolate, then swizzle and stir with a traditional Mexican molinillo or whisk until dissolved and frothy. Place 1.5 oz Gran Centenario Añejo tequila in each mug and fill to top with finished hot chocolate. Add sugar to taste. Makes 4 servings.
Recipe courtesy of Gran Centenario.
Warm & Cozy
Ingredients:
1.5 oz Ketel One Family Made Vodka
0.5 oz spiced honey syrup
1 tsp pecan syrup*
0.25 oz lemon juice
2 dash chocolate bitters
3 oz milk oolong tea
*Pecan Syrup
Ingredients:
1 C Water
1 C Brown Sugar
½ C Pecans
Directions:
For the pecan syrup, heat the ingredients in a small saucepan over medium heat. Bring to a boil and stir until sugar is dissolved. Lower the heat, simmer, and let thicken slightly. Remove pecans by pouring the mixture through a cheesecloth lined sieve. Allow to cool. Store in a jar and seal tightly with a lid. Store in the fridge for up to a month.
For the cocktail, steep milk oolong tea in boiled water for 3 minutes. Add the first five ingredients to the mug, top with tea and stir. Garnish with cinnamon stick and pinch of nutmeg.
