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7 Cold-Weather Cocktails

7 Cold-Weather Cocktails

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A bartender mixes up a Harward Warmer at Thoroughbred Club in Charleston, S.C.

Nothing makes us happier than cold weather, scarves, and a hot cocktail in our hands. Here in the drinks department we are beyond excited to see mixologists and bartneders cathing on to the warm cocktail craze. Bartenders everywhere are heaving a collective sigh of relief at the arrival of much-anticipated cool weather. Sure, we love summer with its fruity, refreshing cocktails, but once August comes to an end we get tired of pouring bottomless gin and tonics with extra lime.

Bartenders tend to notice a shift in patrons’ ordering habits around September, as bar-goers are more apt to try new concoctions and tastes that will warm them from the inside out. Fall brings such an abundance of vibrant flavors that bartenders go into a creative tizzy. The icy drinks of summer get tossed aside and more interesting recipes are developed as people cozy up to the bar to be warmed up.

Some cocktails are seasonal because of their warm temperatures – not many people come in from 100-degree heat ordering Hot Toddy’s and Spiked Apple Cider, but other seasonal cocktails are essential to an interesting cold weather menu because of their fresh ingredients. Being able to use seasonally fresh fruit and juices is invaluable to cocktail nerds, and colder weather is full of fun spices and flavors that are sure to please a cocktail lover.The weather might be warm today here in New York, but believe it or not the temperatures will soon drop, and when they do, we are definitely going to follow a few of these cold-weather cocktail recipes to warm us up!

Cold-Weather Cocktails to Warm You Up

While the heavy cream and sugar make eggnog not a particularly healthy treat, let’s be real—it's delicious, and it only comes once a year, so we’re gonna enjoy it. We especially love this recipe from foodie blog Will Cook For Friends, which lets you custmoize your ’nog and set the level of sweetness to your liking. The best part? There are steps for cooking it so you won’t have to worry about using raw eggs.

Dorda Cafe

Even espresso can handle a spirit or two. In this case, it's a rich double-chocolate liqueur from Dorda and a hint of amaretto. The flavor combination is amazing and the Dorda cafe may soon become a new favorite recipe.

2. Aperol Jasmine Spritz

A make-ahead, big-batch cocktail that’s fizzy and refreshing. It’s a riff on the Jasmine, a classic gin cocktail, and the popular Aperol Spritz and is just right for sipping on a summer’s day.

This slightly bitter, vibrantly hued drink has been a staple aperitif in Italy since the 1950’s but has rightly had enormous amounts of attention over the past couple of years. It’s the perfect drink for so many occasions, for beaches and barbecues, aperitifs and after-parties. It starts the party and it ends it, being the only drink that really cuts through that feeling when you’ve drunk too much of whatever else it was you were drinking.

To make this, you just have to make sure you use a good quality prosecco, and just a dash of soda water. Serve or drink your Aperol spritz immediately, before the ice melts and dilutes the drink.

11 Hot Cocktails for Cold Winter Days

Some people love winter. Some people also do “polar bear plunges” for fun. While it’s not our place to tell anyone they’re right or wrong on matters of opinion, this article is for those who think the best part of cold weather is hiding from it, and keeping as warm as possible while looking out the window at a winter wonderland and saying to themselves, “Not today.”

We’ve compiled a list of 11 of the best boozy concoctions to keep your core temperature up until spring arrives. From classics like Hot Toddy and Hot Buttered Rum (don’t knock it until you’ve tried it), to spiked hot chocolate and marshmallows, global variations of mulled wine and boozy coffee, these cocktails are guaranteed to light a fire in your belly all season long.

As the saying goes, if it ain’t broke, don’t fix it. While the Hot Toddy often acts as a blank canvas for whatever variety of boozy ingredients its creator feels like customizing it with, the basic recipe is still a surefire classic to start experimenting with warm cocktails.

It’s a flexible rubric. Maker’s Mark and Jameson are popular choices, but they’re far from your only option. Try it with rye, Bourbon, rum, or the brown spirit of your choosing. The best whiskey to use in a hot toddy is the one you have on hand.

Do hot toddies work? Will they cure a sore throat, sinus infection or winter cold? While we don’t profess to be experts in the medicinal benefits of honey, lemon and brown liquor, this throwback remedy is known to provide relief when cold days leave you feeling a bit under the weather.

  • 1½ ounce brown liquor such as brandy, whiskey or rum
  • 1 tablespoon honey
  • ½ ounce lemon juice
  • 1 cup hot water
  • Lemon wedge, cinnamon stick and star anise, for garnish (optional)

Combine the first four ingredients into the bottom of a warmed mug. If desired, garnish with the lemon, cinnamon stick or star anise.

Recipe courtesy Carrie McCabe-Johnston, co-owner, Nightingale, Minneapolis, MN

Carrie McCabe-Johnston, co-owner of food and cocktail lounge Nightingale in Minneapolis, has included mulled wine on her winter menu since 2013, and has seen its popularity grow.

“I had a woman call in October to see if it had hit the menu yet. It gets so cold in Minneapolis in the winter months that [mulled wine] is a perfect warming drink, ” McCabe-Johnston recently said on a day when the temperature was -13°F.

  • 4 bottles Spanish Grenache
  • 3 oranges, zested and juiced
  • 1 cup brandy
  • 1 cup Cointreau
  • 8 cloves
  • 1 tablespoon whole allspice
  • 1 tablespoon whole coriander seed
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon whole aniseed
  • 2 bay leaves
  • 3 canela sticks (or substitute cinnamon)
  • 2 cups brown sugar
  • 1 (3-inch) piece ginger, peeled and sliced

Simmer all ingredients together about 15–30 minutes, until well-seasoned and flavored. Strain before serving.

Winter can be an endless, freezing drag. Luckily, nothing helps melt through seasonal malaise like a cocktail classic: hot buttered rum.

This hearty, warming drink is pure cocktail comfort food. Have a favorite wintry ingredient? Try adding it to the mix. The vanilla extract in this recipe brings a delicious depth to the drink, but substituting sarsaparilla or ginger will yield a completely different (and delightful) flavor profile.

Hot buttered rum is also a great excuse to use some of those liqueurs gathering dust on your bar cart—if you’ve still got that bottle of Drambuie or Galliano that’s been taking up space in your liquor cabinet since 1983, this is your opportunity to throw in a splash and put them to work. Endlessly customizable, we encourage you to use this base recipe as a springboard to cocktail creativity.

Thirsty yet? Lets get mixing.

  • 1 stick (4 ounces) unsalted butter
  • ½ cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • Pinch of salt
  • 2 ounces dark or aged rum
  • 6 ounces hot water
  • Cinnamon stick, for garnish (optional)

In mixing bowl, combine butter, vanilla extract, sugar, spices and salt. Beat until well combined.

In heat-proof glass or mug, combine aged rum with 1 ounce (2 tablespoons) spiced butter mixture. Remaining batter can be stored in airtight container in refrigerator for future use.

Top with hot water and stir until ingredients are well incorporated. Garnish with cinnamon stick if preferred.

Nothing says “warming winter flavors” like the taste of classic chai spices. Cardamom, ginger, cinnamon and cloves meet golden Assam tea and a touch of cream for a latte-like beverage that pairs perfectly with a healthy splash of brandy. For good measure, try preparing this chai hot toddy with one of the new spate of American brandies hitting the market—these bottlings will add a unique dimension to your drink, in addition to being great in a snifter on their own.

  • 3 ounces brandy
  • 4 ounces steeped black tea, preferably Golden Tip Assam Black Tea
  • Chai spices (per serving, 3 crushed cardamom pods or ¼ teaspoon cardamom powder, 1 slice fresh ginger, 1 cinnamon stick, 2 cloves)
  • 1 ounce heavy cream

Combine brandy with hot, steeped tea. Add the chai spices and allow to sit for 2 minutes. Strain the liquid, reserving cinnamon stick for garnish. Add the heavy cream, stir and serve.

“The St. Regis Aspen sticks to the formal, traditional German Glühwein, which is made with red wine and spiced with cinnamon sticks, cloves, star aniseed, citrus and sugar,” says Tobias Rimkus, director of catering and event management at the resort. “Though some families in Germany prefer a variant called Feuerzangenbowle, which is when a rum-soaked sugarloaf is set on fire and allowed to slowly drip into the Glühwein.”

  • 2 cups water
  • 1 cup orange juice
  • 1½ cups sugar
  • 2 cinnamon sticks
  • 8 whole allspice berries
  • 1 star anise pod
  • 2 oranges, halved
  • 10 cloves, whole
  • 8 juniper berries
  • 1 lemon, halved
  • 1½ bottles Cabernet Sauvignon
  • Orange twists, for garnish
  • Cinnamon stick, for garnish

Combine water, orange juice, sugar, cinnamon sticks, allspice and star anise in a pot over high heat. Bring the mixture to a boil, and then reduce to a mild simmer.

Juice the orange halves into the simmering liquid. Stud the remaining rinds with the cloves and gently place into the pot. Add juniper berries. Next, juice the lemon into the simmering liquid, and place the halves into the pot.

Reduce the mixture to half of its original volume, add the Cabernet Sauvignon and heat until just below simmering. Ladle into glass mugs. Garnish with orange twist and cinnamon stick. Serves 8.

Maple syrup, baked apples and cinnamon? No, this isn’t a recipe for brunch pancakes, but a warm Bourbon cocktail for those looking to upgrade their classic Hot Toddy (though it might not be bad idea for brunch either). A touch of amaro helps temper the sweetness of this drink with an herbal punch, with apple bitters ensuring balance between the ingredients. If apple bitters prove difficult to find, standard Angostura can be substituted in a pinch.

  • 2 ounces hot water
  • 1½ ounces Bourbon
  • ½ ounce Amaro Abano
  • ¼ ounce maple syrup
  • 3 dashes apple bitters (Bar Keep Baked Apple Bitters recommended)
  • Cinnamon stick, to garnish

Combine all ingredients except garnish in a heat-proof glass. Stir well, and garnish with cinnamon stick.

Recipe courtesy Bacari PDR, Playa Del Rey, California

Coffee and cream? Yes, please. This eye-opener is usually made with coffee from Bacari PDR’s sister venue, Nature’s Brew. A pinch of cardamom accents rye whiskey’s spice as well as the robust coffee.

  • 4 ounces fresh-brewed coffee
  • 1 ounce rye whiskey
  • ¾ ounce Amaro Montenegro
  • ¼ ounce simple syrup
  • ¼ ounce coffee liqueur
  • ½ ounce cream
  • Pinch of ground cardamom

Combine all ingredients in an Irish coffee mug or standard coffee cup. Stir well with spoon or straw. Garnish with whipped cream, if desired.

This hot toddy variation balances the fresh, bright flavor profile Irish whiskey with touches of pumpkin, walnut and blackstrap molasses. The key ingredient here isn’t actually the whiskey, but nocino—a liqueur native to Emilia-Romagna region of Northern Italy, made from green, unripened walnuts.

Previous hard to come by in the U.S., imported bottlings have begun to pop up at shops around the nation. But increasingly, American distilleries have begun producing their own versions of this classic digestif, with liquors ranging from vodka to rum acting as the base spirit. Look for domestic offerings from Skip Rock Distillers in Washington State, Watershed Distillery in Ohio, and Wood Hat Spirits in Missouri, for an updated take on an Irish Whiskey Hot Toddy.

  • 2 ounces Irish whiskey, preferably Jameson or Powers
  • ½ ounce nocino
  • ¼ ounce lemon juice
  • 2 teaspoons blackstrap molasses
  • 2 teaspoons pumpkin purée
  • 2 ounces hot water
  • Lemon twist, for garnish

Combine all ingredients in a mug and stir until well incorporated. Garnish with a lemon twist.

Though the first culture to heat up sweetened wine before spiking it with spirits and spices were the Romans in the 2nd century, it’s hard to argue that the Nordic countries have become known for perfecting it. Mulled wine in Norway, locally known as gløgg, is a matter of particular regional of pride. What sets apart authentic Norwegian gløgg is the use of the country’s national spirit, aquavit, to spike the base.

Harald Hansen, public information manager at Visit Norway, says of aquavit, “It’s a potato-based spirit commonly flavored with savory herbs like dill, fennel or coriander.” He lends us his recipe for Norwegian gløgg, telling us, “This is the way my family in Norway serves it, and most of my friends.”

Make sure to take a look at our guide to aquavit for more information about this regional favorite and recommended bottles you can pick up stateside. Already familiar? Try tracking down one of these special-edition Christmas aquavits for a bold new taste.

  • 1 bottle of red wine
  • 1 teaspoon cardamom
  • 5 whole cloves
  • 1 large sliced cinnamon stick
  • 1 2-inch piece of ginger, chopped
  • 12 ounces white sugar
  • ½ 750-ml bottle of aquavit (or substitute vodka or Cognac)
  • 3½ ounces raisins
  • 3½ ounces sliced almonds

Heat the red wine slowly in a saucepot over medium-high heat. Put the cardamom, cloves, cinnamon and ginger in a spice bag and add to the pot. Stir in the sugar until it dissolves.

Remove the pan from heat and let cool, approximately 2 hours. Add the aquavit to the pan and place over medium-high heat. Heat until just before mixture reaches a boil. Add raisins and almonds. Transfer mixture to a punchbowl, remove the spice bag and ladle into large glass cups with little spoons, scooping up raisins and almonds. Serves 8.

This Hot Toddy variation gains complexity from use of Amaro Montenegro, an Italian bitter known for its 40 herbs and botanicals. Demerara sugar, spiced rum and two types of bitters—including one aged in whiskey barrels—yield a drink that’s perfect for drinkers who find plain Hot Toddys to be thin, and prefer a bit more depth. If you’re a fan of big, bold red wines and dark beer, this is the Toddy that will bring the flavors you’re looking for.

  • 2 ounces spiced rum
  • 1 ounce Montenegro Amaro
  • ½ ounce lemon juice
  • ¼ ounce Demerara sugar syrup
  • 1 dash orange bitters
  • 1 dash Fee Brothers Whiskey Barrel Bitters
  • 4 ounces hot water
  • Orange peel, for garnish

Combine all ingredients except the garnish into heat-proof mug. Garnish with an orange peel.

Recipe courtesy Erin Sullivan, head bartender, The Third Man, New York City

If you like Mexican hot chocolate, here’s your winter drink. Bold Bourbon is balanced by cocoa and the kick of cayenne. The name refers to Fernet Brancamenta, a bitter amaro softened with mint.

  • 6 ounces hot chocolate (made with powdered cocoa mixed with equal parts water and sweetened condensed milk)
  • 2 pinches cayenne, plus additional for garnish
  • 1 ounce Fernet Brancamenta
  • 1 ounce Four Roses Bourbon
  • 1 mint sprig, for garnish
  • 1 marshmallow, for garnish

Heat hot chocolate with water, condensed milk and cayenne. Pour into mug. Add the Brancamenta and Bourbon. Garnish with the mint sprig and a marshmallow sprinkled with cayenne.

/>1 The Classic Hot Toddy Recipe 2 The Nightingale Mulled Wine />3 The Original Hot Buttered Rum Recipe />4 The Chai Hot Toddy />5 Learn How to Make Glühwein, the Traditional German Mulled Wine />6 The Yule Tide Toddy />7 Venetian Coffee />8 The Ichabod Crane, an Irish Whiskey Hot Toddy />9 How to Make Authentic Norwegian Gløgg, a Mulled Wine Treat />10 The Toddy Montenegro 11 Hot Mentha Mess

Editorial Reviews


Praise for PUNCH Books:

On The Essential Bar Book: "Calling it a 'bar book' does not do this fat little orange volume justice. It also covers wine and beer, defining terms encyclopedia style, A to Z, for alcoholic beverages, their manufacture, history, and service." --Florence Fabricant, New York Times

On Spritz: "Beautifully designed, small enough to slip into a tiny tote bag, and full of 50 recipes for both drinks and snacks to nibble on while sipping, this book is as refreshing asits namesake drink: Italy's iconic spritz." --Saveur

On Sherry: "A good wine writer mixes some magic and romance into the science of what they love, and Baiocchi's Sherry is no exception." --Adam Morganstern, Forbes

About the Author

Excerpt. © Reprinted by permission. All rights reserved.

What exactly defines a winter drink? When we look through the history of cocktails, there are a number of drinks that have become synonymous with a season: no one would argue against the daiquiri, the piña colada, the margarita, or, of late, the spritz as being the cocktail-world equivalents of a &ldquoGreetings from Paradise&rdquo postcard. Likewise, when that first hint of winter comes marching in, there are drinks that have historically been its flag bearers. 

Hot toddy. Mulled wine. Spiked cider. Hot buttered rum. Irish coffee. The cocktail world&rsquos classic hot drinks have long led that procession&mdashthey are, after all, drinks quite literally built to fortify us against the cold. But winter drinking today goes far beyond spiking one&rsquos mug of steaming liquid with rum or whiskey. The craft cocktail renaissance has cracked open a brave new world of possibilities. Today, a &ldquowinter drink&rdquo can span everything from herbal coolers to batched and bottled cocktails for a crowd to concoctions like the daiquiri&mdashwhose all-important citrus component is, it should be noted, at its prime in winter&mdashreimagined with cool weather in mind. 

So, where to start? Many of the drinks that home enthusiasts call on for their winter menus are mere tweaks and riffs on existing classic cocktail blueprints. That&rsquos why our exploration of what winter drinking means today begins with the ten essential classic cocktails that feel best suited to winter&mdashthink the Manhattan, champagne cocktail, old-fashioned, and more. As everyone from the Dalai Lama to Social Distortion has said: Learn the rules before you break them. In cocktails, the same is true. Once you understand the most basic cocktail blueprints, it becomes easy to bend them in order to make them your own. 

To that end, there are just as many best practices as there are hacks and shortcuts in this book. You&rsquoll learn the ins and outs of making a spirit infusion how to batch drinks for a crowd how to bottle your favorite stirred drinks and freeze them ahead for on-the-fly Manhattans and martinis three-step syrups and shrubs to keep on hand and the tips and tools you&rsquoll need to build a winter-ready bar. You&rsquoll also learn how to turn everything from a piña colada to a margarita into drinks that feel more at home in a fireside armchair than a beachside lounger. (Believe in the winter piña colada.) 

This collection of seventy recipes is packed with hot, spiced, and buttered seasonal imperatives, plus plenty of our editors&rsquo nostalgic favorites and homegrown creations. Our aim, beyond fortifying you against the cold and arming you for the holidays, is to take the best of what we at PUNCH are seeing from today&rsquos top bartenders and make it accessible for home bartenders&mdashbecause, after all, that&rsquos exactly what we are.

Combine all ingredients (except alcohol) in a blender for 30 seconds. Pour into a saucepan and gently warm over medium heat, stirring occasionally. Taste for more cayenne, and add if you want more spice! Pour into mugs, add your liqueur, and enjoy!

Per 8-oz serving, with 1.5 oz vodka: 210 calories, 4 g fat (2.5 g saturated fat), 100 mg sodium, 11 g carbs (1 g fiber, 10 g sugar), 7 g protein

If you still haven't had your fill of all things pumpkin, this drink is for you. Because the orange fruit is sweet on its own, you won't have to bother with any added sugars in this latte. An added bonus? You might even feel full enough from the healthy fats and satiating protein to stick to just one drink. We like serving ours with vanilla vodka, but you can also try Amaretto for a spiked treat.

Table of Contents

  • What is Applejack
  • How to Make Applejack Drinks and Cocktails
    • 1. Hot-Sour-Salty Applejack Martini Cocktail
    • 2. Applejack Party Cocktail Drinks with Jack Daniels
    • 3. Applejack Mixed Alcoholic Punch
    • 4. Cocktail Drink with Applejack & Brandy
    • 5. Easy Applejack Everclear Bitter Cocktail
    • 6. Mixed Fruity Alcoholic Drink with Applejack Liquor
    • 7. Applejack Gingery Moonshine Cocktail
    • 8. 2-Ingredient Applejack Shooter-Party Shots
    • 9. Applejack Sazerac Quickie Cocktail
    • 10. Classic Colonial Applejack Hot Toddy Recipe

    Table Of Content

    #11 &ndash German lemon, ginger, mint tea

    When I want a hot winter drink that doesn&rsquot negate my morning workout, I whip up this lemon, ginger and mint tea that I had in Germany last Christmas. It&rsquos SO good &ndash and good for you! I now make this all the time at home. It&rsquos one of my favorite hot drinks for winter because it warms me up and it&rsquos refreshing. If you like lemon, ginger and mint, try this herbal tea drink.

    6. GIN FIZZ

    A fizz is a sour lengthened with soda water. It differs from a collins as it’s shaken and has the addition of egg white – you can omit this if you prefer not use egg in your drinks.


    • 60mL Gin (2 oz)
    • 22.5mL Fresh Lemon Juice (¾ oz)
    • 22.5mL Simple Syrup (¾ oz)
    • Fresh Egg White (half a small egg)
    • Soda Water

    Watch the video: počasí Evropa okolí. . 2019


  1. Dalston

    the very funny opinion

  2. Net

    Interesting theme, I will take part. Together we can come to a right answer.

  3. Mohn

    What from this follows?

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