Winter Cocktails

Who’s Thirsty?

While summer boozing is often combined with rosé and rooftops, winter is about seeking the cozy spots and attempting to stay semi-warm (while still having a great time!) In that case, there are a few cocktails to bring out this season that are festive, fun, delicious and relatively simple to take on. Start thinking up a guest list, the rest is covered.

No one’s judging if you make your hot chocolate with tequila…Plus, you can recreate the recipe below with a few dairy-free substitutes like coconut creamer for a healthier alternative. Warm cocktails like the honey and bourbon hot toddy can also be a good swap for tea–anything goes.

Winter Sun cocktail via Two-Tarts

• juice of 2 clementines (about 1/4 cups)
• juice of 1/2 small lemon (1/2 oz)
• 1/2 oz triple sec
• 1 1/2 oz vodka
• sprig of rosemary
• lemon zest
• sugar

Full recipe here

Mulled Pear and Ginger via Jamie Oliver

• 2 litres Cloudy apple juice
• 2 thumb-sized Ginger pieces, sliced
• 2 Ripe pears, sliced
• 2 Cinnamon sticks, plus extra to serve
• 4 Cardamom pods
• 3 tbsp Light brown sugar
• Juice of 4 limes, zest of 2
• 500ml Bacardi Oro

Full recipe here

Mexican Hot Chocolate via Creative Culinary

• 3 cups Milk
• 1 and ½ bars Ibarra chocolate; broken into chunks
• 6 Tbsp Scharffenberger Cocoa Powder
• 2 Tbsp Cane Sugar
• ? – ¼ tsp Cayenne Pepper (start with ? tsp and season to taste)
• 4 ozs Tequila
• ½ cup heavy whipping cream
• Ground Cinnamon for Garnish

Full recipe here

Winter Sangria via Notey

• 1 apple, cut into thin wedges (no need to peel)
• 1 navel orange, cut into thin wedges (no need to peel)
• 1 cup pomegranate arils
• 1 cinnamon stick
• 1/4 cup pomegranate juice
• 1/2 cup brandy
• 1/4 cup Cointreau
• 1 bottle red wine
• 2 cups sparkling water
• Fresh rosemary for garnish

Full recipe here

Honey Bourbon Hot Toddy via Bon Appetit

• 2 tablespoons honey
• 1 cup hot water
• 6 tablespoons bourbon or Apple Bourbon (see below for recipe)
• 2 3×1/2′ strips lemon peel
• 2 cinnamon sticks

Full recipe here

By Alexis Bendjouia