With this time of year being bleak and dreary, why not brighten the season with vibrant delicious cocktails? Whether hosting an early-year get together or just wanting a sipping companion by the fire, these hot and cold recipes will be sure to light your fire.
William de Rouge
By Michael Cooper at Ristorante Divino
1 3/4 ounces premium reposado tequila
1 ounces dubonnet rouge
1/4 ounces fernet-branca
1/8 ounces Campari
1/8 ounces aperol
Combine all in shaker with a cup of ice and stir for one minute. Pour all ingredients into a large chilled snifter. Garnish with a long thin orange twist and a mint sprig.
Warm Buttered Rum
By Reanna Nagle
My favorite cold weather remedy cocktail is warm buttered rum. It is sure to calm away stress while warming the soul!
1 pound unsalted butter
1 pound brown sugar
1 pound confectioners’ sugar
1 quart heavy whipping cream
1 teaspoon nutmeg
2 teaspoons cinnamon
1 quart dark rum
1 whisking whip
1/2 gallon pot of hot boiling water (ready to go on the stove)
In a sauce pot, melt unsalted butter, then add brown sugar and powdered sugar, whisking till syrup consistency. Let cool for a few minutes, then whip in heavy whipping cream until completely incorporated. Stir in cinnamon and nutmeg until spices flow throughout mixture evenly. Refrigerate for two hours. Serves a few friends.
In your mug, first add 6 to 8 ounces of creamy butter mixture, then top it with 2 or 3 heavy shots of dark rum. Let it set for a couple of minutes, infusing the flavors. Then add 1 cup of hot water, giving it a quick stir. Now begin sipping the joy!
I like a 20 ounce mug for this concoction, giving leeway to the amount of rum, creamy butter mixture and hot water I want to have. On a very cold night in front of a roaring fireplace, I like a triple shot of rum.
Winter White Cosmo
By Bonefish Grill
It’s not warm, but it certainly warms you up! Bonefish Grill’s Winter White Cosmo is a seasonal cocktail and the restaurant’s most popular drink of all time. Guests wait all year to have it at their local Bonefish Grill, but now readers can shake it up at home.
2 ounces of your favorite cranberry vodka
3/4 ounce Cointreau
1 ounce fresh lime juice/simple syrup mixture
2 ounces white cranberry juice
3 to 4 cranberries (floating as garnish)
Combine ingredients over ice in shaker tin. Shake and strain into chilled martini glass. Garnish with 3 or 4 frozen cranberries floating on the top.
Additions:
Make your own cranberry vodka infusion, by placing cranberries in your favorite vodka and allow to infuse for 48 to 72 hours. For a stronger Cosmo flavor, substitute your favorite Citron flavored vodka.
Spiked Chocolate
By Josh Streetman, Head Barman at Motor Supply Co. Bistro
1 gallon whole, organic milk
2 cups sugar
3 1/2 cups Ghirardelli chocolate. Josh uses 3 1/2 cups of Ghirardelli chocolate chips, not broken-up bars or baking pieces.
1 part vanilla vodka or brandy
1 part Kahlúa
Bailey’s Whipped Cream (recipe below)
In large pot or crock-pot, heat 1 gallon whole organic milk to medium-low heat, slowly, so it doesn’t curdle or scorch. Add 2 cups sugar. When liquid is hot, add 3 1/2 cups broken-up Ghirardelli chocolate pieces. Whisk all together until chocolate is melted. Add a mixture of half vanilla vodka or brandy and half Kahlúa to taste. Keep warm, on low heat, until serving.
Baileys whipped cream
1 cup heavy cream
2 ounces powdered sugar
1 shot Baileys Irish Cream
1 orange, 1 candy cane or 1 nutmeg, for garnish
In a small bowl, combine 1 cup heavy cream, 2 ounces powdered sugar and 1 shot Baileys. Whip together with wire whisk until mixture stands. Pour Spiked Chocolate into mugs. Top with Baileys whipped cream. Garnish with zest of orange, peppermint or grated nutmeg. Enjoy!
Rip Van Winkle Hot Toddy
By Oak Table
1 1/2 ounces 10 year Rip Van Winkle bourbon
1/2 ounce Dorda double chocolate liquor
2 1/2 ounces eggnog
1/2 teaspoon chai tea
Peppermint infused whipped cream (recipe below)
1 mini candy cane
In a metal bowl whisk heavy cream until peaks form add sugar, vanilla extract and peppermint extract; whisk until blended thoroughly. In glass heat proof coffee mug add 1 1/2 ounces Rip Van Winkle. Steam 2 1/2 ounces of eggnog, 1/2 teaspoon of chai tea and 1/2 ounce Dorda double chocolate. Add steamed ingredients to bourbon top with peppermint whipped cream garnish with mini candy cane. Last, but not least, enjoy!
Peppermint Infused Whipped Cream
1 cup heavy cream
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
Hot Buttered Rum
By Terra
1 1/2 ounces Sailor Jerry Rum
1/4 ounce Allspice Dram
2 Tablespoons Butter Mix (recipe below)
3 to 4 ounces Boiling water
Mix all ingredients, stir, top with nutmeg and serve immediately.
Butter mix
1 cup butter
1 cup brown sugar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups vanilla ice cream, softened
Cream butter, sugar and spices. Whisk in soft ice cream. Store in a cool place.
Editor’s note: A special thanks to all who responded to our social media request for recipes!
