Winter Cocktails
A guide to staying warm and staying happy
With summer memories becoming more distant and New Year’s vacation still a ways off, we’re pressed to find solutions that get us through the winter months. Netflix and Chill, Carb freeloading and day dreaming about the Caribbean take over our time. The long winter months can be brutal to bare— so we’re offering up a list of our favorite cocktails perfect for the season… to make your other winter activities just a little more fun. Serve these at your next shindig and watch your guests cozy up!
WINTER SPICED OLD FASHIONED
Ingredients
2 oz bourbon
.5 oz winter spiced simple syrup*
2 dashes orange bitters
2 dashes aromatic bitters
Cinnamon stick
Instructions
Stir ingredients with ice. Strain into a rocks glass. Garnish with cinnamon stick.
*To make the winter spiced simple syrup, simmer 1:1 simple syrup with clove, cardamom, cinnamon, and nutmeg.
MULLED MALBEC
Ingredients
2 oranges, peeled & juiced
150 g sugar
50 g honey
3 white cloves
1 cinnamon stick
7 pieces of aguaribay (pink peppercorn)
1/2 nutmeg, grated
2 star anise
2 bottles of full bodied Malbec
Toasted almonds & dried apricot for garnish
Instructions
Simmer 1/2 bottle of wine with spices, sugar and orange juice. Once sugar is fully dissolved into a syrup, allow to cool and strain. Mix your newly formed and richly flavored 'syrup' with the rest of the pan and heat on low (careful not to boil to lose your alcohol!) Ladle the mulled wine into heatproof glasses and garnish with an orange peel with a side of dried apr
SPICE ME UP
Ingredients
2 oranges, peeled & juiced
150 g sugar
50 g honey
3 white cloves
1 cinnamon stick
7 pieces of aguaribay (pink peppercorn)
1/2 nutmeg, grated
2 star anise
2 bottles of full bodied Malbec
Toasted almonds & dried apricot for garnish
Instructions
Simmer 1/2 bottle of wine with spices, sugar and orange juice. Once sugar is fully dissolved into a syrup, allow to cool and strain. Mix your newly formed and richly flavored 'syrup' with the rest of the pan and heat on low (careful not to boil to lose your alcohol!) Ladle the mulled wine into heatproof glasses and garnish with an orange peel with a side of dried apr
HONEY BUTTERED RUM
Ingredients
2 oranges, peeled & juiced
150 g sugar
50 g honey
3 white cloves
1 cinnamon stick
7 pieces of aguaribay (pink peppercorn)
1/2 nutmeg, grated
2 star anise
2 bottles of full bodied Malbec
Toasted almonds & dried apricot for garnish
Instructions
Simmer 1/2 bottle of wine with spices, sugar and orange juice. Once sugar is fully dissolved into a syrup, allow to cool and strain. Mix your newly formed and richly flavored 'syrup' with the rest of the pan and heat on low (careful not to boil to lose your alcohol!) Ladle the mulled wine into heatproof glasses and garnish with an orange peel with a side of dried apr
BOOZY CANDY CANE MILKSHAKE
Ingredients
12 oz vanilla gelato
2 oz Rumple Minze Peppermint Schnapps
.5 oz simple syrup with red coloring
5 mini candy canes
Instructions
In a mixer, blend the vanilla gelato, Rumple Minze, and 2 mini candy canes for 30 seconds or until it is a rich creamy-smooth consistency. Do not add any milk or cream. Put simple syrup in a squirt bottle and squirt 3 horizontal lines inside the glass/mason jar. Pour shake into the middle of the glass / mason jar and top with whipped cream .
THE RESOLUTION
Ingredients
2 oz gin
.5 oz simple syrup
.5 oz lemon juice
1 sprig rosemary
Instructions
Combine all ingredients into a shaker. Shake, then double strain into large coupe glass. Top with champagne. Garnish with rosemary sprig.
PORTO SANTO
Ingredients
1 oz Blandy's Madeira
1 oz Crusoe spiced rum
.5 oz Cointreau
.5 oz red wine
Instructions
Place all ingredients in a cocktail shaker. Mix well. Serve over ice and garnish with an orange peel and maraschino cherry.
HOLLY’S DAY
Ingredients
1.5 oz. Bacardi 8 Year Rum infused with Cinnamon*
.75 oz. fresh lime juice
.5 oz. honey syrup (50/50)
Gonet Blanc de Blancs Champagne
Instructions
Build all ingredients (except Champagne) in a shaker. Add ice and shake hard (30X). Double strain into a coupe. Fill with Champagne and mix well. Garnish with a pear ball on a pick.
*Rum Infusion: Take 3 sticks of Cinnamon and add to one liter bottle of Bacardi 8 Year Rum. Infuse for two days. Remove sticks and label.
AUTUMN LEAVES
Ingredients
2 slices orange
3 slices lemon
750 ml Knob Creek Bourbon
1500 ml dry Seattle apple cider
6 oz pimento dean
8 oz apple cider syrup
25 dashes Angostura bitters
Instructions
Dear citrus in warm pot, cook until brown on both sides. Add cider, syrup, pimento dram, bitters and whiskey. (In that order, unless you like fire.) Bring to a simmer and serve in 8 oz mug. Garnish with one star anise.
ANGRY JOLLY JUICE
Ingredients
1.5 cups Angry Orchard Cinnful Apple
2 cups water
1 cup cranberry juice
.5 cup brandy or spiced rum
.5 cup light brown sugar
3 tea bags of chai tea
Instructions
Add water to a pot and bring to a boil. Reduce heat to low and add the tea bags. Allow to steep for 2 minutes and then remove the tea bags. Add the rest of the ingredients and stir. Simmer over low to medium heat and serve hot. Garnish with a lemon wheel studded with cloves.
*From Town and Country Mag