As the crisp chill of winter settles in, there's nothing quite like cozying up with a delicious cocktail (or mocktail) to warm up. Here are the cozy cold-weather cocktails we’re looking forward to crafting for evenings at home, holiday festivities and everything in between.
Good Morning Sunshine
Cold Brew Coffee
Method: Combine 1 part Sunshine Punch with 1 part Cold Brew Coffee over ice. Stir, garnish with cinnamon stick and orange wheel.
The Wellth Drink
1 tbsp Freshly Squeezed Lemon Juice
1 oz Fresh Ginger Juice
½ tsp Turmeric
1 tbsp Honey
1 Clove-Studded Lemon Wheel (To make, pierce cloves into a lemon wheel)
11 oz Boiling Water
Method: Add all of the ingredients to a mug. Pour in 11 oz of boiling water into the mug and stir. Cover the mug & allow everything to steep for 3 minutes. Stir again to make sure everything is combined. Strain ingredients out, if preferred.
Ume Boulevardier Highball By Kenta Goto
1/2 part Legent Bourbon
2.5 tsp Plum Liqueur
1 tsp Italian bitter apéritif
4 parts Club Soda
Method: Build drink over square ice in a highball glass. Top with club soda. Garnish with bamboo leaf.
11.83 oz of Brugal 1888 rum
13.5 oz of coconut milk
10.8 oz of coconut cream
14 oz can sweetened condensed milk
12 oz can evaporated milk
1 tsp vanilla extract
1 cinnamon stick
Ice to serve (optional)
Pinch of nutmeg or cinnamon to serve
Method: Pour the rum, coconut milk, coconut cream, condensed milk, evaporated milk and vanilla into a blender. Blitz to combine, then pour into a large jug and add the cinnamon stick. Chill for at least 4-5 hours or overnight. Will keep in the fridge for up to four days. When you're ready to serve, stir the coquito, then pour small measures over ice, if using, and sprinkle with nutmeg or cinnamon.
Yule Love It
1/4 oz. Amontillado Sherry
1/2 oz. Mr. Black Coffee Liqueur
1/2 oz. Simple Syrup1 oz.
Heavy Whipping Cream1
2 Dashes Black Walnut Bitters
Method: Combine all ingredients in a shaking tin and dry shake. Add ice to tin and shake hard until chilled. Double strain into a coupe glass and garnish with grated nutmeg.
Hott11e Toddy by E11even Vodka
1.5 oz E11EVEN Vodka
6 oz of Apple Cider (preferably fresh-pressed)
2 oz of Water
0.5 - 1 oz teaspoon packed, finely grated ginger root (to your taste)
Dash Cinnamon and freshly grated nutmeg
1 teaspoon of strained fresh lemon juice (or more to your taste)
0.5 oz teaspoon of honey (or less if your apple cider is on the sweet side)
Cinnamon stick, apple slice, or lemon wheel to garnish
Method: Combine the apple cider, water, ginger, cinnamon, and nutmeg in a small saucepan and bring to a bare simmer. Meanwhile, combine the vodka and lemon juice in a mug. Strain the hot spiced cider into the mug, discarding the solids. Stir in the honey until melted. Taste, adding more lemon or honey to balance the drink if need be. Garnish with a cinnamon stick, apple round, and/or lemon wheel and enjoy ingredients in a warmed toddy glass rimmed with cinnamon.
An OA & Coco
1.5 oz Ardbeg An Oa
8 oz. Hot Chocolate
.25 oz. Butterscotch Syrup (we used Monin)
1 Pinch of salt
Method: Build in a glass. For the hot chocolate, mix one tsp. with one cup of oat milk. Garnish with whipped cream and chocolate shavings.
1 ¾ ounces Uncle Val's Gin (or other botanical gin)
¾ ounces of thyme-honey syrup (see recipe below)
½ ounce freshly squeezed lemon juice
½ ounce fig marmalade
Dehydrated fig and fresh thyme (optional garnish)
Thyme-Honey Syrup Ingredients:
1 cup water
5–6 sprigs fresh thyme
Method: Add all ingredients except sparkling wine to a shaker and dry shake without ice. Once the thyme honey and marmalade have broken down, add ice and re-shake. Strain into a rocks glass with ice and top with sparkling wine. Garnish with a dehydrated fig and fresh thyme. A refreshing cocktail with a delightful botanical twist you’re sure to savor. Thyme-Honey Syrup: Add water and thyme to a pot; bring water to a boil, then set aside to steep. Once cooled, discard thyme and combine 1:1 ratio of thyme water and honey to make a syrup. Refrigerate up to two weeks in a sealed container.
Anytime Organic Sparkling Sangria
1/2 gallon organic apple cider
1/2 tbsp ground cinnamon (we love Diaspora Co. Peni Miris Cinnamon)
1/2 tbsp ground nutmeg (we love Diaspora Co. Anamalai Nutmeg)
1 lemon, cut into slices
2 oranges, cut into slices
3 cinnamon sticks
3 whole cloves
4 star anise pieces
1 tbsp pomegranate molasses (you can sub honey if you don't have)
POM Pomegranate Arils
1 Bartlett pear, cut into cubes
Nomadica sparkling white wine
Method: In a large pot on low heat, add the apple cider, cinnamon, nutmeg, lemon slices, orange slices, apple slices, cinnamon sticks, whole cloves, star anise, and pom molasses. Add more acid (orange or lemon) or sweetness (pomegranate molasses) if you want more! Cook for 1 hour at a rolling simmer to allow flavors to deepen. Add 1 oz Anytime Farmhouse Vodka to your heat proof glass and pour your warm spiced cider over (appox. 4 oz. cider). Top with a healthy splash of Nomadica sparkling white wine. Garnish with pom arils and Bartlett pear peel.
Cafe De Olla Sucia
2 oz Los Magos
0.5 oz coffee liqueur
0.25 oz turbinado simple syrup
1.5 oz espresso
Method: Shake, layer stiff cream over top in 7 oz cocktail glass. Dust with Mexican chocolate & cinnamon. Note: A traditional Mexican Café de Olla meets an espresso martini. Los Magos, coffee, cinnamon, chocolate.