We picked our top 5 cold weather cocktails to share all winter long.
A gin-based 4-ingredient cocktail of equal parts, it’s sweet & sour with herbal flavor. It’s said to have been introduced at the Detroit Athletic Club before Prohibition. It rose & fell in popularity over the years but found a resurgence in 2004 thanks to Seattle bartender Murray Stenson. From the west coast to the east coast in New York City, it’s become a cocktail menu staple.
RECIPE
• 3/4 oz gin
• 3/4 oz Green Chartreuse
• 3/4 oz maraschino liqueur
• 3/4 oz lime juice
• optional garnish: cocktail cherries
Tools: jigger / mini measuring glass, shaker, knife, cutting board, mesh strainer, coupe glass, cocktail pick.
How to make: shake all ingredients with ice until cold. Double strain into chilled coupe glass, garnish with cocktail cherries (used bing cherries).
We love sipping on this boozy buttery delight. It’s got all the best baking spices combined into one drink. Yum!
RECIPE (serves 2)
• 4 oz dark rum
• 1/2 cup boiling water
• 1/4 cup dark brown sugar
• 1/4 cup unsalted butter (softened)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• optional garnishes: freshly grated nutmeg, whipped cream
Tools: jigger, microplaner, measuring tools (various cups, tablespoon, teaspoons), large spoon (metal, wooden, or silicone), saucepan, cocktail stirrer, 2 mugs or heatproof glassware.
How to make: mix the softened room temp butter with sugar and vanilla extract, then mix in spices. While boiling water, add a heaping tablespoon (more if you want more) of butter mixture to each mug or heatproof glass. Divide boiled water between each vessel, stir with butter mixture, add rum, stir. Optionally top each with whipped cream and freshly grated nutmeg. You can also add a cinnamon stick which can also serve as a stirrer.
Django Reinhardt, was created by Erick Castro, co-owner of Polite Provisions and featured in Kat Odell’s "Day Drinking: 50 Cocktails for a Mellow Buzz". This little citrusy surprise is simple to make and perfect for sipping under the covers listening to some jazz.
RECIPE
• 3 oz dry vermouth
• 3/4 oz lemon juice
• 3/4 oz simple syrup
• 3 orange slices - 2 for muddling, 1 for garnish
Tools: shaker, jigger, knife, cutting board, muddler, mesh strainer, citrus squeezer for lemon, rocks glass.
How to make: add all ingredients to shaker and muddle 2 orange slices to break down the orange. Fill shaker with ice and shake until cold. Double strain over ice in rocks glass and garnish with an orange slice.
If you have a bottle of allspice dram liqueur that’s collecting dust, uncap it and inhale in deeply all those baking spices... then check out this classic cocktail recipe below that dates all the way back to the 1930s.
There are recipes for this with different ingredient ratios. Some call for less simple syrup and some call for more or less allspice dram, but for our palate we liked these ratios and just a tad on the sweeter side.
RECIPE
• 2 oz bourbon
• 1/2 oz allspice dram liqueur
• 1/2 oz lime juice
• 1/2 oz simple syrup
• 2 dashes aromatic bitters
• optional garnish: orange or lime peel twist
Tools: jigger/mini measuring glass, shaker, citrus squeezer, knife, cutting board, small mesh strainer, cocktail glass (preferably chilled).
How to make: add all ingredients to shaker and shake with ice until cold. I generally shake for about 12 seconds. Double strain into cocktail glass and optionally garnish with orange or lime peel twist.
The first known recipe was printed in 1930 in The Savoy Cocktail Book with equal parts scotch, cherry heering, red vermouth, and orange juice. We upped the amounts of scotch (used a blended scotch whisky with a little smoke & peat) and juice (used blood orange) for a little more spirit & orange flavor. Bottoms up!
RECIPE
• 1 oz blended scotch whisk(e)y
• 3/4 oz cherry heering
• 3/4 oz red vermouth
• 1 oz orange juice (used blood orange)
• optional garnish: orange slice/twist, or brandied cherry
Tools: jigger / mini measuring glass, shaker, knife, cutting board, citrus squeezer, mesh strainer, martini or cocktail glass.
How to make: add all ingredients to shaker and shake with ice. Double strain into chilled martini or cocktail glass. Optionally garnish with orange slice or twist, or brandied cherry.