Hot Cocktail Recipes for Cold Weather

Winter calls for darker spirits and warmer drinks on your bar menus. Whether it's a hot cider, hot chocolate, or a traditional hot toddy, your guests will reach for these warming cocktails this winter season.

Add one or a whole section of hot cocktails to your bar and restaurant menus this winter.

 

Milagro’s Café Ala Mexicana

Ingredients

1½ parts Milagro Anejo

4 Parts Fresh Brewed Coffee

1 Teaspoon Brown Sugar

1 Part Heavy Cream

1 Pinch Chili Flakes

Whipped Cream

Directions:

1. Pour all the ingredients, except chili flakes, in a clear mug or other drink vessel suitable for hot beverages.
2. Stir and top with whipped cream and chili flakes.

 

Hot Winter G&T

Ingredients

1 part Sipsmith® London Dry Gin

1 part Sipsmith® Sloe Gin

1 part tonic syrup

Hot water

Orange Twist

Directions:

1. Combine Gin, Sloe Gin and tonic syrup in a mug
2. Stir well
3. Top with hot water
4. Garnish with an orange twist

 

Sugarlandia Sunrise

Ingredients:

2oz Don Papa 7yr Rum

2 Demerara Sugar Cubes

Fresh Brewed Coffee

Garnish: Toasted Coconut Flakes

Coconut Whipped Cream:

1 can of Coconut Milk (Aroy-D brand preferred, can find at most Asian markets)

Powdered Sugar

Vanilla Extract

 

Directions:

For the coconut whipped cream:

1. Chill a can of coconut milk in the refrigerator overnight.
2. Open the can, and separate the coconut solids into a mixing bowl (Save the liquid at the bottom of the can!)
3. Begin whipping coconut solids with a hand mixer, and slowly incorporate the liquid from the can until soft peaks have formed.
4. Add in a cap full of vanilla extract into the whipped cream and stir to combine.
5. With a mesh sieve, incorporate 1/4 cup of powdered sugar into the whipped cream.

For the cocktail:

1. Drop 2 demerara sugar cubes into the bottom of the glass
2. Pour 2 oz of Don Papa Rum into the glass
3. Top with brewed coffee
4. Stir to combine leaving a 3/4 inch washline
5. Top with coconut whipped cream
6. Garnish with a sprinkle of toasted coconut flakes

 

Salted Dark Chocolate Bourbon Cocoa 

Ingredients:

2 Oz. Woodford Double Oaked

1 Cup Half & Half

3 Cups Milk of Choice

6 Oz. Dark Chocolate Chips

⅓ Cup Sweetener Of Choice

½ Tsp. Salt 

Tsp. Ground Cinnamon 

1 Tsp. Vanilla Extract

Garnish

Whipped Cream

Salt And Chocolate Drizzle Garnish

Directions:

1. In a small pot, heat your heavy whipping cream and milk until warm
2. Stir in your chocolate chips, whisking until melted
3. Stir in sweetener, cinnamon, and salt to taste and stir until dissolved
4. Allow to warm until just below boiling
5. Remove from heat
6. Stir in your bourbon and vanilla extract
7. Pour into mugs, top with whipped cream, chocolate drizzle and salt
8. Enjoy!

 

The Pumpkin Hot Buttered Skrew

Ingredients: 

1 ½ oz. Skrewball Peanut Butter Whiskey 

½ oz. Pumpkin Spice Syrup 

1 Sugar Cube 

1 tbsp. Butter 

 4 oz. Hot Water 

Star Anise 

Cinnamon Sugar 

Directions:

1. Add sugar, butter and hot water to mug
2. Stir until dissolved
3. Add Skrewball and star anise
4. Stir
5. Sprinkle with cinnamon sugar

 

Smoky Toddy

Ingredients:

1.5 oz KURVBALL Whiskey

½ oz Honey Syrup

1 oz Lemon Juice

3 oz Hot Water

Directions:

1. In a handled mug add all the ingredients
2. Stir to combine
3. Garnish with a half lemon wheel studded with cloves

 

Ponchesito

Ingredients:

1 bottle Tequila Cazadores Reposado

1 jar The Perfect Purée Sweet Hibiscus, thawed

10-12 cups water

3 cups sugar

1 pilloncillos

8 guavas (fresh or canned)

8 tejocotes

6 small sugar cane sticks

½ cup raisins

4 orange slices

1 cinnamon stick

1 apple, sliced

1 cup hibiscus flower

1 pear, sliced

Directions:

1. Combine all ingredients in a pot
2. Let ingredients boil together for about 30 minutes
3. Serve hot

 

Market Toddy

Ingredients:  

1.5 oz cognac  

.75 oz lemon 

.5 oz honey-ginger syrup 

.25 oz market spice tea syrup 

Directions:

1. Add all ingredients to the glass
2. Top with hot water
3. Garnish with lemon, cloves, and star anise

 

Swedish Glögg with Brandy

Ingredients:

12 oz. Brandy

1 jar of Perfect Puree Red Sangria blend, thawed

Zest from orange or 1 tsp. The Perfect Purée Orange Zest, thawed

4 slices of ginger root or 4 oz. The Perfect Purée Sweet Ginger

1 cup of water

2 cinnamon sticks

1 cup of almonds

Pinch cardamom powder

6 cloves

1 cup of raisins

½ cup of dried cranberries

½ cup of sugar

Directions:

1. Combine all ingredients in a pot
2. Boil for about 30 minutes
3. Serve hot

 

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