The Warming (And Delicious) Cocktail Recipe Your Holiday Parties Are Missing
Dec. 3, 2021
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For this High West Hot Toddy, start by muddling two lemon slices in a goblet. Add one and 1/2 ounces of
High West American Prairie Bourbon
, a 1/2 ounce of honey syrup, and three ounces of hot water and stir. Garnish with a cinnamon stick.
Courtesy of High West Distillery
This JiloTé cocktail calls for adding one and 1/2 ounces of
Abasolo Ancestral Corn Whisky
, one ounce of chamomile tea, 3/4 ounces of lemon juice, 3/4 ounces of honey, and two dashes of
to a pot. Set to medium heat, and stir occasionally until you reach a boil. Garnish with an orange wheel and cinnamon stick.
Courtesy of Abasolo
The mulled wine recipe by Matt Landes of
combines one bottle of red wine, five grams of cloves, 10 grams of cinnamon sticks, the peels of two oranges, six ounces of
, and four star anise pods in a pot over low heat. Bring to a simmer then strain and enjoy.
Courtesy of Cocktail Academy
To make this spiced hot chocolate, start with one and 1/2 ounces of hot chocolate. Add a 1/2 ounce of
OYO Honey Vanilla Bean Vodka
, one ounce of
Middle West Spirits Bourbon Cream
, and one and 1/2 ounces of
Ancho Reyes Chile Liqueur
. Give the mixture a quick stir and serve.
Courtesy of Middle West Spirits
To make Tanteo’s Chipotle Apple Cider Margarita, mix one and 1/2 ounces of
Tanteo Chipotle Tequila
, four ounces of hot apple cider, one ounce of orange juice, a 1/2 ounce of lemon juice, and 3/4 ounces of light agave nectar in a warmed Toddy glass. Top with cinnamon and nutmeg.
Courtesy of Tanteo
The Quentão cocktail only calls for three ingredients. Stir one and 1/2 ounces of
Novo Fogo Barrel-Aged Cachaça
, six ounces of heated spiced cider, and a 1/2 ounce of ginger syrup together gently. Serve in glassware appropriate for hot drinks.
Courtesy of Novo Fogo
’s Warm Pimm’s Cup, mix 1/4 an ounce of
ITALICUS Rosolio di Bergamotto
, one ounce of
Seven Tails XO
, one and 1/2 ounces of both
and Earl Grey, one ounce of ginger ale, and three drops of lemon pepper bitters. Heat in a water bath, add an ounce of ginger ale, and serve.
Courtesy of Dante NYC
For this hot rum punch, muddle 12 ounces of Demerara sugar and peeled strips from four lemons; let sit for an hour. Add 12 ounces of boiling water and remove peels. Juice the lemons and four limes; add to the sugar mixture. Pour into a bowl and add two and 1/2 cups
Mount Gay Eclipse
, one cup
Rémy Martin 1738 Cognac
, and one quart hot water.
Courtesy of Mount Gay Rum
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