26 Winter Cocktails to Help You Brave the Snow

Ingredients:

1 oz. Cazadores Anejo

½ oz. Perfect Puree Blood Orange

1 oz. Agave Nectar

4 oz. Hot Chai Tea

3 Whole Cloves

Whipped Cream

Cinnamon Powder

Orange Peel

Directions:

In a coffee mug combine all the ingredients, top with whipped cream, cinnamon powder, and orange peel.

Created by Manny Hinojosa of Ghost Donkey

Ingredients:

2 oz. TROPICANA Lemonade

¼ oz. Honey Syrup*

¼ oz. Ginger Syrup**

1 ½ oz. Scotch

Candied Ginger, for garnish

Directions:

Combine all ingredients in a cocktail shaker. Shake well. Strain over ice in a rocks glass, then garnish with candied ginger.

* Combine 1 cup of honey and 1 cup of water in a small saucepan over medium heat. Stir until the honey has dissolved. Remove from heat and let cool to room temperature. Transfer to a clean glass jar.Cover and refrigerate.

** Combine 1 cup of fresh, chopped ginger, 1 cup of sugar, and 1 ½ cups water in a large pot and stir until it comes to a boil. Reduce to a simmer over medium-low heat and cook for one hour. Remove from heat and allow to cool to room temperature. Strain the syrup twice through a sieve or cheesecloth into a glass jar and refrigerate.

Courtesy of Tropicana

Ingredients:

2 oz. Baileys Almande

3/4 cup Almond Milk

1/4 Tbsp. Honey

1/4 Tbsp. Ground Cinnamon

1/4 Tbsp. Vanilla Extract

Nutmeg, for garnish

Directions:

Combine Baileys Almande, almond milk, honey, ground cinnamon and vanilla extract into a cocktail shaker with ice. Shake well. Strain contents into a coffee mug over fresh ice. Garnish with nutmeg.

Courtesy of Baileys

Ingredients:

2 parts Basil Hayden's® Bourbon

¾ part Demerara Syrup*

2 dashes Angostura® Bitters

2 dashes Orange Bitters

Half of a Lemon

5 Fresh Blackberries

3 Sage Leaves (2 for garnish)

1 sprig of Thyme (for garnish)

Directions:

Place half of a lemon and the blackberries into a cocktail shaker and lightly press with the back of a bar spoon. Add remaining ingredients, including one sage leaf, to cocktail shaker with ice and shake vigorously. Strain into a rocks glass over ice. Garnish with remaining two sage leaves and a sprig of thyme.

*Demerara Syrup can be purchased, or homemade by combining a 1:1 ratio of Demerara sugar and water in a saucepan over medium heat until sugar dissolves.

Created by Stephen Cole (Chicago, IL)

Ingredients:

1 part Kahlua Chili Chocolate

Poured Milk

Directions:

Pour milk over 1 part Kahlúa Chili Chocolate, then simply taste and enjoy!

Courtesy of Kahlúa Chili Chocolate

Ingredients:

40 ml. Grey Goose Original

10 ml. No. 2 Organic Maple Syrup

1 Sprig of Rosemary, leaves pulled off

1 Pinch of Salt

50 ml. Freshly Squeezed Pink Grapefruit Juice

Directions:

In the bottom of a rock glass briefly crush the rosemary leaves into the maple and salt. Fill with good quality ice and add the Grey Goose. Top with fresh pink grapefruit juice and stir well. Garnish with an extra sprig of rosemary.

Courtesy of Grey Goose Vodka

Ingredients:

3 oz G.H. Mumm Champagne

3/4 Simple Syrup (1:1 ratio of cane sugar to water)

3/4 oz. Lime Juice

2 Cucumber Slices

4 Mint Leaves

1/4 oz. Ginger Juice

1 oz. Pomegranate Juice

Sprig of Mint, for garnish

Directions:

Muddle everything except the champagne. After muddling, add G.H. Mumm and ice and hold tight. Shake/strain over ice in a champagne glass and garnish with a sprig of mint.

Created by cocktail chef Matthew Biancaniello for G.H. Mumm Champagne

Ingredients:

1 part Cruzan® Black Strap Rum

1/4 part Falernum Syrup

1/2 part Fresh Lime Juice

6 parts Cider

Directions:

Combine Black Strap, falernum syrup, and fresh lime juice in a mixing glass. Pour cider into a rocks glass and slowly float mixture over top of the cider. Finish with fresh grated nutmeg and a lime or orange peel.

Courtesy of Cruzan Black Strap Rum

Ingredients:

40 ml. Grey Goose Le Citron

25 ml. Fresh Lemon Juice

15 ml. Fino Sherry

15 ml. Simple Syrup (1:1)

Truffle Oil or Fresh Truffle

Directions:

Shake and strain into a chilled cocktail glass. Garnish with either freshly grated truffle or truffle oil.

Courtesy of Grey Goose Vodka

Ingredients:

1 1/2 oz. VDKA 6100®

1 sprig Rosemary

3/4 oz. Simple Syrup

1/2 oz. Fresh Lemon Juice

3/4 oz. Pomegranate Juice

2 oz. Soda

Lemon Wheel and Rosemary Sprig, for garnish

Directions:

Muddle the rosemary and simple syrup in a mixing glass. Add lemon juice, pomegranate juice, and VDKA 6100. Shake and strain into a highball glass, then top with soda. Garnish with a lemon wheel and rosemary sprig.

Courtesy of VDKA 6100

Ingredients:

1 Part Coffee Liqueur

1 Part Black Raspberry Sparkling Ice

A Splash of Heavy Cream

Sage Leaf, for garnish

Directions:

Mix coffee liqueur and Black Raspberry Sparkling Ice in cocktail glass. Just before serving, gently add cream and garnish with a sage leaf.

Courtesy of Sparkling Ice

Ingredients:

1 ½ Parts Aperol

1½ Parts Gin

1 dash of Angostura Bitters

1 part Pink Grapefruit Sparkling Ice

Sprig of Thyme

Directions:

Rub Thyme sprig on rim of chilled martini glasses. Shake Aperol & Gin with ice and pour into glass. Top with Pink Grapefruit Sparkling Ice and garnish with a sprig of thyme.

Courtesy of Sparkling Ice

Ingredients:

1.5 oz. Vodka

1 oz. Fresh Lime Juice

1/2 oz. Maple Syrup (Noble Tonic 2, aged in bourbon barrels)

3/4 oz. Homemade Cranberry & Pink Pepper Marmalade

Directions:

Shake all ingredients between 15 to 20 seconds. Filter all ingredients into an old fashioned glass. Fill the glass with crushed ice. Garnish with an ice scoop with berries.

Created by Nader Chabaane, the director of mixology at the Fairmont Le Château Frontenac

Ingredients:

2 oz. Cointreau

1 oz. Fresh Lime Juice

3-4 oz. Club Soda

3 Slices of Tart Apple

7 Rosemary Leaves

Directions:

Muddle apple slices and rosemary leaves in the bottom of a glass. Pour 2 oz. Cointreau and fresh lime juice. Add ice and top with club soda. Stir briefly. Garnish with a rosemary sprig and apple slice.

Courtesy of Cointreau

Ingredients:

2 oz. Cointreau

1 oz. Fresh Lime Juice

1/4 oz. Cinnamon Syrup

2 Slices Muddled Ginger (quarter sized)

2 Dashes Angostura Bitters

Egg White (optional)

Directions:

Combine ingredients in a shaker. Shake will with ice. Strain into a cocktail glass. Garnish with two slices of candied ginger.

Courtesy of Cointreau

Ingredients:

4 oz. Brut Rosé Champagne or Dry Rosé Sparkling Wine

2 oz. Pomegranate Juice

2-3 dashes Orange Bitters

Orange Peel

Directions:

In a champagne flute, combine champagne and orange bitters. Fill glass with pomegranate juice. Twist the orange over the top of the glass, then drop the peel into the drink.

Created by Trisha Antonsen of Drizly

Ingredients:

6 oz. Q Tonic

2 oz. Gin

Four Sprigs of Thyme

Directions:

Add gin to a cocktail shaker. Place three sprigs of thyme in it. Gentle muddle the thyme. Add ice and shake. Strain into an ice-filled high ball glass and garnish with a lime and sprig of thyme.

Courtesy of Q Drinks

Ingredients:

2 parts Absolut Elyx

1 part Kahlua

0.5 part White Creme de Cacao

2 parts Half and Half

Directions:

Combine ingredients together in a cocktail shaker over ice. Shake hard until ice cold. Strain into a rocks glass over fresh ice. Garnish with freshly ground nutmeg.

Courtesy of Absolut Elyx

To prep this cocktail, start by making syrup:

Ingredients:

1 cup Palm Sugar

1 cup Water

6 Sprigs of Thyme

Directions:

Boil all ingredients and then simmer for 15 minutes, stirring occasionally until sugar is dissolved, then strain and cool.

As for the drink:

Ingredients:

1 1/2 oz. KOVAL Bourbon

1/4 oz. Thyme Palm Syrup

Blood Orange Soda, to taste

Directions:

Add the bourbon and syrup to an ice-filled glass. Top with blood orange soda and garnish with a sprig of thyme.

Ingredients:

2 parts COURVOISIER VS Cognac

1 tsp. Maple Syrup

2 parts Steaming Hot Apple Cider

2 parts Hot Water

Directions:

Pre-heat your mug by adding hot water and discard. Build cocktail in mug adding hot water last. Garnish with a lemon wheel.