When the weather turns cool outside, warm up inside with these seasonal cocktails. I asked top cocktail experts for their favorite fall/winter sips to ring in the season. Cheers!
Cocktail: Golden Derby
This is my take on the classic Brown Derby. Being a Bourbon fan and someone who craves drinks that are more tart than sweet, this drink is complex yet simple to make.
- 2 oz. Bourbon*
- 1 oz. freshly squeezed lemon juice
- 1 oz. The King’s Ginger liqueur
Combine all ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail or martini glass. Garnish with lemon peel.
Bourbon recommendations:
Cocktail: Mexico City
Chosen by: Eric Rubin, leading tequila educator/founder of Tres Agaves Restaurants
- 2 oz. Añejo tequila
- 1 oz. cherry liqueur
- 1 oz. sweet vermouth
- 3 French maraschino cherries for garnish
Cocktail: Spiced apple martini
Combine all ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass. Skewer the cherries on a toothpick or sword to garnish.
- 2 oz. Pear-flavored Vodka*
- 1 oz. Belle de Brillet Pear Liqueur
- 1 splash Amaretto Di Saronno
- 2 oz. freshly-made spiced apple juice (use juiced fresh apples with orange peel, cinnamon, clove and allspice)
Vodka recommendations:
Combine all ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass. Float a pinch of cinnamon on top.
Cocktail: Irish coffee
Chosen by: Doug Frost, master of wine and master sommelier, co-founder of BAR
- 1 ½ oz. Irish whiskey*
- 1 oz. simple syrup (equal parts dissolved sugar and water)
- 4 oz. coffee
Whiskey recommendations:
Combine whiskey, coffee and syrup in an Irish coffee glass or coffee mug. Top with lightly whipped unsweetened cream (use hand-whipped cream if possible as the cream-in-a-can leaves an oil slick on the top of your drink).
Cocktail: Hot Buttered Egg Nog
Chosen by: Kathy Casey, celebrity chef and mixologist, founder The Liquid Kitchen
For a demo on how to make the holiday pleaser, check out this episode of Kathy Casey’s Liquid Kitchen.
For one cup:
- 3 – 4 Tbsp. Buttered Eggnog Mix (recipe follows)
- 1 – 1 1/2 oz. spiced rum
- 4 – 5 oz. boiling water
For buttered eggnog mix:
Makes about 7 cups (about 30 - 36 servings)
- 1/2 pound salted butter (2 sticks), softened
- 1 Tbsp. finely minced orange zest
- 1 1/2 cups packed light brown sugar
- 1 3/4 cups powdered sugar
- 1 pint very high-quality vanilla ice cream
- 1 cup high-quality eggnog
- 1 Tbsp. real vanilla extract
- 1 Tbsp. ground nutmeg
- 1/4 tsp. ground cinnamon
- 1 teaspoon rum extract
Be sure butter is softened. With an electric mixer; cream butter, orange zest and sugars together in a mixing bowl until totally smooth. Add remaining ingredients and mix until thoroughly combined. Store refrigerated for up to 1 week, or frozen for up to 1 month.
What winter cocktails are your favorites? Tell us in the comments below.
Leslie Sbrocco is the author of "The Simple & Savvy Wine Guide" and founder of ThirstyGirl.com.