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And having great winter cocktails on hand doesn’t hurt either.
Mi Campo Tequila
Some of the best winter cocktails are twists on the classics, like the espresso martini or old-fashioned.
of our own homes with winter drinks in hand this cold-weather season is more necessary than ever before.
Whatever your plans this season, these 38 delicious winter cocktails are guaranteed to delight.
organic coffee liqueur
1 oz.
Pour into a chilled glass and enjoy.
Courtesy of Brown-Forman mixologist Fitz Bailey, it’s a sweet and spicy choice for the season.
Coopers' Craft Barrel Reserve Whiskey3 oz.
orange honey simple syrup12 dashes chocolate bittersOrange twistOptional chili powder rimOrange honey simple syrup: Combine 8 oz.
honey and 8 oz.
Heat skillet and stir until dissolved, about two minutes.
Cook an additional two minutes while stirring, then remove from heat.
Allow to cool.Stir all ingredients with ice, strain, garnish, and serve over ice cube.
Mi Campo Tequila Blanco
12 oz.
hibiscus syrup
12 oz.
fresh lemon juice
14 tsp.
ground cardamom
Measure and pour all ingredients into a cocktail shaker, add ice, and shake.
Strain into a chilled glass and garnish with a spear of expressed orange peel and hibiscus.
The sparkling rose adds that perfect bit of holiday festivity.
ginger syrup
34 oz.
lime juice
12 oz.
Chambord liqueur
1 oz.
Absolut Elyx Vodka
212 oz.
Strain liquid into a 1012-oz.
Collins glass filled with ice.
Top with sparkling rose and garnish with a lemon wheel.
The Grand Marnier and angostura bitters help balance the sweetness of the Demerara syrup and Champagne.
Belvedere organic vodka
13 oz.
Grand Marnier
13 oz.
Garnish with a lemon twist.
Crown Royal Salted Caramel
1 oz.
Crown Royal Regal Apple
12 oz.
lemon juice
4 oz.
ginger ale
Red apple slice
Pour ingredients over ice and stir.
Optional: Garnish with fresh apple slices.
Yule Glgg
Looking formocktailsthis winter?
We’ve got you.
1 bottleSurely Non-Alcoholic Red Blend
1 cupRitual Rum Alternative(optional)
1 tsp.
crushed cardamom seeds
2 tsp.
grated ginger
2 tsp.
Heat wine to a boil and then add the spice sack.
Then reduce heat and simmer for 20 minutes.
I do want to shout out and mention my amazing bar manager Sade Stamps for creating it.
She wanted to create something festive but staying within our Afro-Latino concept.
Especially when me and my cousins would sit around during Christmas before opening gifts sipping on hot chocolate.
The coolest thing, though, is the addition of guava in the cocktail.
I use to eat these amazing Dominican pastries that were a stuffedPan de Aguawith guava jam and chocolate.
The cocktail brings me there.
Corbin Cash Sweet Potato Liqueur
1 oz.
Chairman’s Reserve Spiced Rum
1 oz.
red wine
8 oz.
coconut milk
78 oz.
semisweet Guittard chocolate
2 oz.
marshmallow syrup
4 oz.
marshmallows
1 cinnamon stick
1 pinch nutmeg
1 Tbsp.
guava paste
1 Tbsp.
sugar
2 allspice berries
Chocolate powder
Marshmallow syrup: In a saucepan whisk 4 oz.
marshmallows with 8 oz.
water over medium heat until well combined.
Let cool before storing in the fridge.
Keeps for 2 weeks.
spiced rum and sugar, whip until just firm.
Whisk until combined without allowing to boil.
Remove from heat and stir in sweet potato liqueur.
Strain and pour into a mug.
Garnish with rum sweet cream and a sprinkle of chocolate powder.
Ilegal Mezcal
12 oz.
Mr Black Cold Brew Coffee Liquor
1 oz.
Place it on a plate and cover with an upside down coupe glass to extinguish the flame.
Fill a mixing glass with ice, add remaining ingredients, and stir until chilled.
Serve in coupe glass with the burnt cinnamon stick and a dried blood orange wheel as garnish.
Add bourbon and stir to combine.
Carefully pour into a prewarmed mug.
Add a dollop of butter and stir with cinnamon stick to combine.
Sprinkle freshly grated nutmeg and a pinch of ginger spice on top.
Oaxaca Chakas
Many winter drink recipes can be made without the liquor for a nonalcoholic option.
And if you are in a boozy mood, simply add the tequila of your choice.
Pairs nicely with one of thesewinter movies.
Pour into a coffee cup and top with whipped cream.
Garnish with a stick of cinnamon.
It is a play off the classic Puerto Rican holiday cocktail Coquito.
He calls his version the Broquito.
The best thing about it is that as decadent as it is, it is vegan!
Milkadamia Vanilla Creamer macadamia milk (oat milk can substitute)
4 oz.
sweetened condensed coconut milk
15-oz.
can Coco Lopez
12 tsp.
freshly grated nutmeg
14 tsp.
freshly grated cinnamon
14 tsp.
Store in the fridge and serve in a collins glass over ice.
Use a microplane to shave a light dusting of nutmeg on top of each one.
This easy martini combines the year-round favorite liquor with nondairy milk.
Almond Breeze almond milk
1 oz.
creme de cacao
1 oz.
butterscotch liqueur
1 oz.
vodka
Fill a shaker halfway with ice.
Cover and shake well.
Strain into a martini glass and serve.
1 part Beefeater 24 gin
2 parts full-bodied red wine
1 tsp.
Pour into a toddy glass and drink while warm.
bourbon (optional)
1 oz.
honey syrup
8 oz.
Montenegro Hot Toddy
Or try a more indulgent take on the hot toddy.
Amaro Montenegro
1 oz.
Old Forester Bourbon
14 oz.
Laird’s Apple Brandy
12 oz.
Lustau East India Solera Sherry
1 dash angostura bitters
2 oz.
cinnamon syrup
14 oz.
lemon juice
Combine all ingredients excluding cinnamon syrup and lemon juice, and heat to near boiling.
In a mug, add cinnamon syrup and lemon juice, then pour the heated mixture into the mug.
Top with a tiny dollop of whipped cream, an orange star, and shave fresh nutmeg over top.
Hot Apple and Orange Toddy
Can you tell we love a hot cocktails in the winter?
Especially a ginger-forward version.
This truly is winter in a glass.
Tequila Cazadores Reposado
12 oz.
blood orange puree
1 package of apple cider
5 oz.
hot water
In a mug combine apple cider, hot water, blood orange, and mix well.
Add the rest of the ingredients and garnish with orange peel.
(2) Less is more.
(3) Dont forget to have fun, says Jon Kraus, head bartender atPeakin New York City.
That’s the approach he used when creating a less-is-more twist on the classic French 75.
Have a sip and remember to eat the fruit.
It will burst with pear.
(Two days is even better.)
Store in a cool, dark place and shake to mix occasionally.
When straining, give the fruit a gentle press to extract all the liquor.
Makes about 10 servings.
For the cocktail: Add 34 ounce of the fruit-infused whiskey to a Champagne glass.
Fill to top with Champagne.
Top with remaining pear, cut into star shapes.
Peppermint Cream
If you’re looking forlow-calorie cocktails…this list is not that.
Baileys Irish Cream
2 oz.
hot chocolate
12 oz.
creme de cacao
12 oz.
Bourbon Cider Sipper
All cold-weather drinks don’t have to be served hot.
See: This recipe from former Cooking Channel hosts Ali Ward and Georgia Hardstark.
1 cup light brown sugar
1 Tbsp.
whole cloves
112 oz.
clove simple syrup
112 oz.
hard apple cider
Apple slice studded with a few whole cloves, for garnish (optional).
Allow to cool and sit 2 to 3 hours; strain cloves before using.
(Store any remaining syrup in a sealed jar, refrigerated, for up to 1 week.)
El Dorado Hot Chocolate
Rum cocktails hit different in winter.
Try this hot chocolate shot and see for yourself.
34 cup sugar
14 cup water, plus 2 Tbsp.
finely chopped semisweet or milk chocolate
6 cups milk
6 oz.
cinnamon-flavored liqueur, such as Goldschlager
3 oz.
golden rum
Stir sugar and 2 Tbsp.
water in a heavy-bottomed saucepan.
Cover and bring to a boil over medium heat.
Whisk until smooth and allow to cool.
When ready to serve, put 3 Tbsp.
each of burnt caramel into four mugs and top evenly with chopped chocolate.
Bring milk to a simmer in a saucepan over medium heat.
Pull pan from heat and add Goldschlager and rum; pour over chocolate.
Serve with a spoon for stirring layers together.
This shot only requires two ingredientsthree, if you’re feeling extra.
Baileys vanilla cinnamon liqueur
12 oz.
Strain contents into a chilled shot glass rimmed with edible gold flakes.
Spiked Hot Cocoa
Another tasty (and super-easy) recipe from the folks atJack’s Wife Freda.
steamed milk (your choice)
1 tsp.
chocolate syrup
Topped with whipped cream (optional)
Add steamed milk and chocolate syrup to a medium saucepan.
Remove from heat, stir in rum, and top off with the whipped cream.
White Russian
Warm alcohol drinks aren’t for everyone.
This twist on the classic winter drink is as chilled as it gets.
Mendoza, brand ambassador for the Denver-based distillery.
I like to enjoy this cocktail near the fire after a day on the slopes.
Its the perfect drink to warm you up.
Laws Whiskey House Four Grain bourbon
4 oz.
apple cider
12 oz.
cinnamon simple syrup
12 oz.
Licor 43
3 dashes cardamom bitters
Combine all ingredients in a mug, except the apple cider.
Heat up the apple cider separately, and then add to the mug and stir before serving.
Pour into a glass and garnish with grated cinnamon.
It’s a riff on a Painkiller and I call it a Madagascar.
The recipe makes for two strong cocktails.
Matusalem Amber rum
12 oz.
Smith & Cross
2 oz.
pineapple juice
1 oz.
orange juice
1 oz.
Coco Lopez
14 oz.
Split between two glasses and top with grated nutmeg and cinnamon.
It became a tradition in my family every year, around this time.
The natural sweetness of the apples pair so beautifully with the richness of the oak-aged Villa One Anejo.
Villa One Anejo
34 oz.
apple cider
12 oz.
Strain out cocktail into a coupe glass and serve up.
Garnish with apple slices.
This seemingly simple cocktail is bursting with orchard flavors.
Its a snap to prepare when coming in from the cold.
112 parts Green Spot Irish whiskey
5 parts apple cider
12 parts Cointreau
Gently warm ingredients.
Pour into a glass mug and garnish with a cinnamon stick and orange wheel or apple slice.
We usually dont think vodka cocktails for winter, but this winter one has all the right bites!
The agua fresca’s pineapple-orange flavors incorporated with our homemade cinnamon syrup is refreshing and perfect for the season.
Ketel One vodka
1 oz.
coconut water
1 oz.
canela (cinnamon) syrup
1 oz.
lemon juice
Pineapple
Combine vodka, coconut water, lemon juice, and syrup with ice.
Godiva chocolate liqueur
1 oz.
creme de menthe
Whipped cream
Semisweet dark chocolate sauce
Drizzle chocolate in a martini glass.
We took a traditional Mexican hot chocolate recipe and gave it a boozy kick.
The combination of silky chocolate and aromatic spice creates the perfect sweet and savory flavor.
El Tequileno Reposado Gran Reserva
3 oz.Abuelita hot chocolate
14 oz.
Garnish with cinnamon stick and chile de arbol.
Fig Tonic
Cheers to the new year with this Prosecco cocktail.
Garnish with a grapefruit slice.
The kick of cayenne makes this hot chocolate unique and delicious.
heavy cream
1 qt.
Hersheys chocolate
12 qt.
brown sugar
2 tsp.
For the cocktail: In a mug, add bourbon and 6 to 8 oz.
Garnish with whipped cream, shaved chocolate, and a pinch of cayenne pepper.
Think snow falling, Rockefeller center lit up, and chains covering bus tiresa little bit of grit.
Nuts 4 Nutswashed Iichiko Saiten
12 oz.
Myris nutmeg liqueur
12 oz.
Carpano Antica formula
12 oz.
Stir to proper dilution.
Garnish with a lime twist and grated roasted nuts.
This cocktail is ideal for making memories with loved ones around the fireplace.
Teeling Small Batch
12 oz.
Chartreuse Green
12 oz.
Amaro Averna
4 oz.
Garnish with whipped cream and grated nutmeg.
This cocktail is a play on the contemporary classic Trinidad Sour.
We use our barrel-aged Tom Cat Gin made with raw honey.
Going beyond the dash, Angostura bitters can be used as a spirit too!
Its flavors scream winter with its strong notes of cinnamon, clove, and other baking spices.
Orgeat is a nut-based syrup, and we use the more sustainable pecan versus the original almond.
These flavors pair so well together we should write them down in stone.
Granite stone, of course.
Tom Cat Gin
1 oz.
Angostura bitters
1 oz.
fresh lemon juice
1 oz.
rosewater (16 oz)
14 tsp.
orange flower water
14 oz.
cognac
Method for pecan orgeat: Roast nuts and the spices in the oven till golden brown.
Do not burn them.
Let cool a bit.
Pulse in a food processor; you want a variation of larger chunks and powder and everything in between.
Mix with sugar in a pot and add water.
Heat gradually to a simmer, simmer for 10 minutes.
Stir the whole time.
Let cool and sit overnight.
Add the rosewater, orange flower water, and cognac at the end.
It’s so tasty.
“A healthy pour of gin complements the soothing vanilla syrup with a welcome punch of juniper.
The lavender ties the herbal drink together, culminating in a pleasing, classic warm gin drink.
Perry’s Tot Gin
34 oz.
vanilla simple syrup
1 oz.
lavender oat infusion milk
1 12 oz.
Earl Grey tea
To make the lavender oat infusion milk: Combine 1 oz.
dried lavender flower with 16 oz.
Leave for two hours, then strain flower out before using.
Cocktail: Combine all ingredients, then pour into a frother.
Serve in warmed/room temperature coup glass.
Try one of theseChristmas cocktailsinstead.
