5 Brilliant Winter Cocktails
Warm up friends and family with these 5 delicious cocktails.
Mott & Mulberry
Leo Robitschek of The Nomad Bar in NYC uses fresh apple cider and maple syrup in his perfect cold-weather cocktail.
- 1 ounce rye
- 1 ounce Luxardo Amaro Abano
- 3/4 ounce apple cider
- 1/4 ounce pure maple syrup
- 1/4 ounce fresh lemon juice
- 5 thin apple slices, skewered on a toothpick, for garnish
- In a shaker, combine everything except the ice and apple slices. Fill the shaker with ice, cover and shake well. Using a fine sieve as well as a cocktail strainer (preferably a Hawthorne), strain the cocktail into a chilled coupe. Garnish with the apple slices.
- 1 orange wedge
- 13 cranberries
- Three 1-inch pieces crystallized ginger— 2 minced and 1 whole for garnish
- 2 ounces Aperol
- 1 ounce Lillet Blanc
- 4 ounces hard cider
- 4 dashes Cranberry-Anise Bitters or Peychaud’s bitters
- In a cocktail shaker, muddle the orange wedge with 10 of the cranberries and the minced ginger. Add the Aperol, Lillet Blanc, bitters and ice. Shake well. Double-strain the drink into an ice-filled Collins glass and top off with the hard cider. Garnish with the 3 remaining cranberries and the slice of ginger skewered on a toothpick.
- 2 ounces bourbon
- 1/2 ounce Punt e Mes
- 1 tablespoon fresh orange juice
- 1/2 tablespoon simple syrup (see Note)
- 4 dashes Figgy-Orange Bitters or Regans’ Orange Bitters No. 6
- Nutmeg, for serving
- In an ice-filled cocktail shaker, combine the bourbon, Punt e Mes, orange juice, simple syrup and bitters. Shake well. Strain the drink into a chilled coupe. Garnish with freshly grated nutmeg.
To make simple syrup, in a small saucepan, dissolve 1 cup of granulated sugar in 1 cup of water over moderate heat; for rich syrup, use 2 cups demerara or turbinado sugar and 1 cup of water. Let cool before using, and reserve the rest for another use.
The Witches’ Coffee
(A cocktail after my own heart)
To underscore the rich flavor of dark Sumatra coffee, Bryan Dayton mixes it with aged rum, spicy, saffron-based Strega and molasses-y raw sugar. He even spices up the whipped cream, with bittersweet Italian Averna.
- 4 teaspoons Demerara or other raw sugar
- 12 ounces hot brewed coffee
- 6 ounces aged rum, preferably Ron Zacapa 23
- 3 ounces Strega (saffron-infused liqueur)
- Averna Cream (see Note), for garnish
- In a heatproof pitcher, stir the sugar into the coffee until dissolved, then stir in the rum and Strega. Pour the coffee into warmed mugs or heatproof glasses and spoon the Averna Cream on top.
Averna Cream: In a medium chilled bowl, whip 4 ounces chilled heavy cream with 1 ounce Averna amaro and 1/2 tablespoon granulated sugar until soft peaks form. Use the cream immediately. Makes enough for 4 drinks.
At Tales of the Cocktail 2008, an annual festival in New Orleans, Eric Alperin created this Martini variation for a party hosted by St-Germain, the French producers of artisanal elderflower liqueur. Because vermouth and gin have lots of botanical elements, they’re natural partners for the lightly sweet, floral liqueur.
- 1 1/2 ounces gin
- 1/2 ounce St-Germain elderflower liqueur
- 1/2 ounce dry vermouth
- 2 dashes of Peychaud’s bitters
- 1 lemon twist, for garnish
- Fill a pint glass with ice. Add the gin, St-Germain elderflower liqueur, dry vermouth and Peychaud’s bitters and stir well. Strain into a chilled coupe and garnish the drink with the lemon twist.
(taken from Food and Wine)