3 winter Cocktails THAT warm the soul
Authored & Crafted by Master Mixologist, Jessi Pollak
As the nights get longer and the days get chillier, it’s the perfect time of year to pull on your coziest socks and enjoy a good book and great cocktail. Winter cocktails offer lots of opportunities for creativity and expanding your mixology repertoire. With the whole world of cocktails at your fingertips, it can be difficult to decide which way to go. Here are some of my favorite themes for inspiration in the world of cozy winter libations...
1 - Consider Seasonal Flavors
Think confectionary spices like cinnamon, nutmeg, allspice, ginger, and clove. Find inspiration in your spice rack or your favorite baked goods. Cold weather is also a good excuse to splurge on ingredients that are more of a treat than a daily staple. Cream, eggs, chocolate, molasses, and champagne all come to mind. One of my favorite winter cocktails is a Flip - sherry, rum, sugar, and a whole egg make for a drink that is practically begging to be sipped next to a blazing fireplace.
2 - Stick to Spirit-Forward Cocktails
Skip the tart citrus and the club soda, and go for a spirit-forward cocktail that will warm you up, like an Old Fashioned, Negroni, or Martini. Infuse your simple syrups with spices or winter fruits like figs to add a unique twist to an Old Fashioned, and don’t be afraid to experiment with different types of bitters. If you opt for Manhattans or Martinis, make sure your vermouth is fresh. Vermouth is wine-based and, once opened, takes on a stale flavor over time. Whether it’s sweet or dry vermouth, I like to write the date I open the bottle on the label and keep it in the fridge for up to a month.
3 - Warm up with a Hot Drink
From Toddies to Eggnog, hot cocktails can be some of the easiest beverages to throw together with ingredients already in your kitchen. Toddies require nothing more than lemon, honey, hot water, and your favorite spirit. Think outside the box here… gin, bourbon, scotch, and aquavit all make an excellent Toddy. Hot cocktails are also perfect for serving at large gatherings. I like to use a slow cooker on the warm setting to hold mulled cider. Keep the cider non-alcoholic so everyone can enjoy it, but definitely have a bottle of bourbon or rum nearby for an easy splash.
4 - Escape the Winter Blues
If none of these tricks are hitting the spot and you’ve got a case of the winter blues, there’s an alternative. Scrap it all and pretend you’re on a tropical vacation – turn up the heat in your house and make yourself a Mai Tai!
Check out my WINTER COCKTAIL lineup below. The recipes are yours to keep!
DEALER’S CHOICE COCKTAIL
Winter Flip
1 oz Amontillado Sherry (Manzanilla or Palo Cortado styles of Sherry would work here too)
1 oz Cinnamon Syrup
1 oz Dark Rum (I like Plantation Original Dark)
1 Whole Egg
Nutmeg
DIRECTIONS
Combine ingredients in a cocktail shaker without ice. Shake briefly to combine everything, then add ice and shake again until cold and foamy. Strain into a chilled glass and top with freshly grated nutmeg.
For the Cinnamon Syrup:
Combine 1 cup water, 1 cup white sugar, and 2 broken cinnamon sticks to a saucepan. Bring to a boil over medium heat, stirring to dissolve the sugar. Once boiling, turn off the heat and allow the flavors to meld overnight in the refrigerator. Strain out the cinnamon and store under refrigeration for up to two weeks.
SEAWEED COCKTAIL
Furikake Martinez
1.5 oz Aquavit (Tattersall Barrel-Aged or Linie)
1.5 oz Seaweed Infused Dry Vermouth (Dolin Dry or another French Vermouth)
.25 oz Toasted Sesame Syrup
2 dashes Aromatic Bitters (I prefer Angostura)
1 pinch Salt
DIRECTIONS
Combine all ingredients in a mixing glass with ice. Stir until sides of the glass are cold, then strain into a chilled cocktail glass. Garnish with a lemon peel.
For the Seaweed Infused Dry Vermouth:
Combine 8 oz Dry Vermouth with 3 grams unflavored roasted seaweed (about 4 small sheets) in a jar with a tight fitting lid. Gently shake the jar for about two minutes, then strain out seaweed with a tea strainer.
For the Toasted Sesame Syrup:
In a nonstick pan over low heat, stirring constantly, toast 2 tablespoons sesame seeds until they begin to pop. Add 1/2 cup white sugar and 1/2 cup water to pan and stir until the sugar is completely dissolved. Turn off heat and allow to cool. Once cool, strain out sesame seeds with a tea strainer and store syrup in the refrigerator for up to two weeks.
HOT COCKTAIL
Hot Molasses Punch
8 oz Unsweetened Almond Milk (I used Vanilla but Regular would work too!)
2 oz Bourbon (I like Old Grand-Dad Bottled in Bond)
1 heaping tablespoon Molasses
1 tablespoon White Sugar
Cinnamon
DIRECTIONS
Heat Almond Milk in a pan over medium-low heat, whisking gently. Once gently boiling, add sugar and molasses and whisk vigorously until nice and frothy. Add mixture and bourbon to a tempered mug, and grate cinnamon over the top.
