Help your guests warm up this winter season with a selection of winter cocktail recipes. We've got everything from hot toddies to hot ciders to dark and moody cocktails to get you through the winter.
Hot Toddy
Ingredients:
2 parts Basil Hayden Kentucky Straight Bourbon
1 part honey
2 lemon wedges
2-3 slices of ginger, peeled
4-5 dashes angostura bitters
4 parts hot water
Cinnamon stick or grated cinnamon
Directions:
In a saucepan over medium-heat, heat the ginger and water until almost boiling. Pour the water into a large mug, straining out the ginger. Add the honey, stirring until it is well dissolved. Squeeze and drop in the lemon wedges. Add the Basil Hayden and bitters, giving it another stir to incorporate all of the ingredients. Feel free to add more honey if you like it a little sweeter! Garnish with a cinnamon stick or grated cinnamon.
Red Hot Punch
Ingredients:
3oz Fresh Victor Cactus Pear & Pomegranate
1.5oz whisk(e)y of choice, or other barrel-aged spirit
.5 oz St. Elizabeth's Allspice Dram or 4 dashes Angostura Bitters
Glass: 6-8oz hot liquid glass or mug (such as the Libbey 8054 6oz Georgian)
Garnish: Wide lemon twist or floating allspice berries for garnish
Directions:
Combine all ingredients in mug.
Granny’s Winter Punch
Ingredients:
2 5oz. Caorunn Scottish Gin
37.5 oz. fresh granny smith apple juice
3.25 oz. lemon
9.5 oz. cinnamon & allspice honey syrup (recipe below)
Sparkling water to top
Cinnamon & Allspice Honey Syrup
2 cinnamon sticks
3 cardamom pods, lightly crushed
3 whole allspice
.25 cup honey
Directions:
For the cinnamon & allspice honey syrup, bring cinnamon, allspice, honey, and 1/2 cup water to a boil in a small saucepan. Reduce heat and simmer 5 minutes. Let cool, then strain into an airtight container; discard solids. For the cocktail, mix all ingredients, except sparkling water in a large bowl or pitcher. To serve, pour into a glass with ice and fill about 3/4 full and top with sparkling water. Garnish with additional apple slices.
Three Kings
Ingredients:
1.5 oz. JH Stillworks Barrel Aged Great Grey Gin
1/4 oz. Zirbenz Stone Pine Liqueur
1.5 oz. The Perfect Purée of Napa Valley Pomegranate, thawed
1/2 oz. blood orange juice
1/4 oz. Amrita Cranberry Cordial (can substitute with cranberry juice)
1 drop frankincense organic essential oil
Directions:
Age JH Stillworks Barrel Aged Great Grey Gin in a barrel for six days. Combine all ingredients in a shaker, add ice and shake until proper dilution and mixing is achieved. Strain over ice into an old-fashioned glass. Garnish with edible gold and smoked rosemary.
The Lullaby
Ingredients:
2 oz Ragtime bonded rye
.75 oz house sherry blend
.5 tsp Arrope
.5 tsp Braulio
3 drops saline solution
Directions:
Stir & strain into a rock glass over a large cube. Garnish with a skewered olive & a flamed orange twist.
EspresSOL Martini
Ingredients:
2 oz Casa Del Sol Reposado
1oz Premium Espresso
1 oz Coffee Liquor
¼ oz Agave Nectar
Option to add a splash of coconut cream.
Directions:
Build in shaker over ice and shake well for 10 seconds. Strain into martini or coupe glass. Garnish with a float of espresso beans.
Filthy Black Cherry Margarita
Ingredients:
3 oz FILTHY Margarita Mix
1.5 oz Tequila
0.25 oz FILTHY Black Cherry Syrup
FILTHY Black Cherries
Directions:
Combine FILTHY Margarita Mix, Tequila and FILTHY Black Cherry Syrup in cocktail shaker with ice. Serve and top with FILTHY Black Cherries.
Empress Negroni
Ingredients:
1 1⁄2 oz Empress 1908 Gin
3⁄4 oz Luxardo Bitter Bianco
3⁄4 oz Dry Vermouth
Grapefruit Twist
Directions:
Stir over ice. Strain intro a rocks glass onto a large ice cube/sphere. Garnish with a grapefruit twist.
Premium Green Tea Highball
Ingredients:
1 1/2 oz Gyokuro Gin (combine 2 oz Gyokuro tea leaf and 1L Gordon Gin; Infuse for 3 days)
1/3 oz Yuzu juice
Tonic and soda (half and half)
Directions:
Combine Gyokuro Gin and yuzu juice in a highball glass with ice and stir. Top with equal parts tonic and soda water.
Salted Caramel Spiked Hot Chocolate
Ingredients:
8 oz Duke & Dame
3 cups Whole Milk
8 oz Chopped Dark Chocolate
3 tbsp Sugar
Pinch of Salt
Whipped Cream, Caramel Sauce, and Extra Shaved Chocolate (Garnish)
Directions:
Warm the milk in a medium saucepan over medium heat until just steaming, then whisk in the chocolate until milked. Bring to a simmer and whisk constantly for 3-5 minutes until the mixture slightly thickens. Remove from heat and whisk in sugar and salt until melted. Divide Duke & Dame between 4 mugs, then top with hot chocolate mixture. Garnish with whipped cream, caramel sauce, and shaved dark chocolate.
Spiked Peanut Butter Cider
Ingredients:
½ oz. Skrewball Peanut Butter Whiskey
4 oz. Hot Apple Cider
Directions:
Combine all ingredients in a coupe glass.
Snow Drip
Ingredients:
1-ounce Don Q Oak Barrel Spiced Rum
.5-ounce Heirloom Creme de Flora
.5-ounce Tingala
.25-ounce fresh lime juice
.5-ounce fresh pineapple juice
2 dashes of Angostura Bitters
.5-ounce of Demerara syrup
Directions:
Dash Angostura Bitters into preferred glass. Add all other ingredients, except the Angostura, into a shaker. Shake for ten seconds and then double strain the mixture into the glass with the bitters.
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