It may be the winter of our discontent, but that doesn’t mean you can’t drink like a king. If you’re tired of the same cold weather cocktails to warm you, try these recipes for something to brighten your mood and thrill your taste buds.
Blood Orange Blazer
8 parts brewed hibiscus tea
2 parts Banks 7 Golden Age rum
1 part Hamilton Pimento Dram (Note: Pimento Dram is another name for Allspice Dram)
1 part blood orange juice
blood orange peel
Build in a preheated blue blazer mug. Garnish with a clove-studded spiral blood orange peel and serve.
Feather in Capsicum
Created by Hendrick’s Gin Brand Ambassador, Mattias Horseman
2 parts Hendrick’s Gin
¾ parts lemon juice
½ part maple syrup
¼ teaspoon cayenne pepper
Combine ingredients and shake hard over ice. Strain into chilled coupette and garnish with a Maple Leaf (if possible) and lemon zest.
Rock Beets Scissor
1.5 oz. Medley Bros Bourbon
1/2 oz. Angostura Amaro
1/4 oz. Gran Classico
½ oz. lemon juice
½ oz. beet simple syrup
2 dashes orange bitters
Pour all ingredients into a shaker. Wet shake (meaning with ice), then dry shake (meaning no ice). Fine strain into chilled coupe; garnish with bitters and a candied beer chip.
To make candied beer chips:
1 lb. potato slices
1/2 cup brown sugar
1/4 cup + 2 Tbsp. beer (A stout is recommended)
Preheat oven to 400°F. Combine brown sugar and stout in a small bowl, whisking well to form a thin syrup. Set aside. Line a rimmed baking sheet with aluminum foil. Coat with a thin layer of cooking oil spray. Lay out the potato slices and coat the top side with another layer of cooking oil. Place in oven and cook for 10 minutes. Remove from oven and brush one side of the potato chips with the beer syrup. Flip, and coat the other side with the syrup as well. Return to oven and cook for 10 more minutes. Keep an eye on them so they do not burn. Remove from oven, and repeat process another time or two more, until chips are crispy and browned, and you’ve used all the glaze. Cool on wire rack for at least 1 hour before serving. This can also be made with bacon.
Q Winter Citrus Sangria
12 oz. Q Club Soda
12 oz. Q Tonic
6 oz. Solerno Blood Orange Liqueur
8 oz. Cocci Americano Italian White Vermouth
12 oz. dry white wine
2 cups sliced winter citrus fruit (pink grapefruit, mandarin oranges, Cara Cara, lemon)
½ cup pomegranate arils
mint for garnish
Combine Solerno, Cocci Americano, and wine in a bowl and stir. Add sliced citrus and pomegranate arils, cover and refrigerate overnight to allow fruit to macerate. When ready to serve, transfer the mixture to a pitcher, top with Q Club Soda, Q Tonic, and stir to combine. Pour into ice-filled glasses and garnish with a sprig of mint.
1 oz. Cocchi Americano
1 oz. cinnamon and orange infused Wheatley vodka
¼ oz. Tempus Fugit Kina
¼ oz. Sandeman Fino sherry
1 dash orange bitters
Stir, then strain into chilled Nick & Nora glass. Express the lemon peel and discard, then garnish with a few drops of pistachio oil.
1 1/4 oz. pear infused Altos Blanco tequila
3/4 oz. Del Maguey Vida mezcal
3/4 oz. Alessio Chinato
1 bar spoon Fernet Branca
1 bar spoon agave
1 dash chocolate bitters
Stir, then strain into a chilled coupe. No garnish is needed.
The 8th Day
1 ½ parts Havana Club Añejo Clásico Puerto Rican Rum
3 parts chai tea
1 ¾ parts coconut milk
1 part simple syrup or 1 Tbsp. white sugar
Prepare Chai Tea. While the tea steeps, warm coconut milk over medium heat but do not boil. Combine ingredients in a high temperature resistant mixing glass; add rum last and stir. Serve in an Irish Coffee Cup or preferred glass coffee cup, and garnish with a cinnamon stick.
Mezcal Pumpkin Pie
From The Skylark, Mixologist Johnny Swet
2 spoons of pumpkin butter
2 oz. Ilegal Reposado Mezcal
3/4 oz. lime juice
½ oz. cinnamon syrup
½ oz. Feretti Biscotti Liquor
Shake ingredients with ice and strain into Rocks Glass. Dust with Nutmeg before serving.
The Spicy Buck
1 ½ oz. Dixie Black Pepper vodka
4 oz. ginger beer
1/4 tsp. pickled jalapeño juice
1 splash of soda
juice of 1/4 lime
Mix all ingredients into a shaker and stir. Pour into a glass with ice and Garnish with a pickled jalapeño slice and serve.