Winter Cocktail Recipes To Try At Home

Sweater Weather Punch (Created by Laurie Harvey, Ladies of Libation Houston, TX)

Amarillo by Morning

Cachaça Egg Nog (Created by Multnomah Whiskey Portland, OR)

Rekorderlig’s Cosy Spiced Pear Cocktail a.k.a “The Cosy”

  • 30ml spiced rum
  • 1.5 tsp of pear puree
  • 150ml of Rekorderlig Spiced Apple Cider
  • Dash of bitters
  • 1 egg white

Trademark Taste + Grind’s Baby it’s Cold Out Cider

  • Brugal Rum
  • House Cider
  • Fall Spices

Fernet and Stormy (Created by Kiley Lazarus, KING’S HARDWARE in Seattle, WA)

3 of a Kind (Eli and Julie at Foreign National using Chocolate Bitters)

Mi CAMPO Don Coco

  • 1½ oz Tequila Mi CAMPO Reposado
  • 1 oz Cocoa Liqueur
  • 1 oz Coconut Liqueur

Kim Crawford Spiced Moon Martini

  • 2 oz Kim Crawford Pinot Noir
  • 1 oz aged rum
  • ¾ oz freshly squeezed lemon juice
  • ½ oz Spiced Honey Syrup, warm (See instructions)
  • ½ oz egg white
  • Freshly grated cinnamon for garnish
  • 1 cup water
  • 1 cup honey
  • 4 cinnamon sticks
  • Peel from half of orange
  • 6 cloves
  • Notice: The consumption of raw or undercooked eggs may increase your risk of food borne illness.
  • Add all ingredients except cinnamon to a cocktail tin and shake until you feel the mixture foaming. Add ice to the tin and shake hard for 10–15 seconds. Double-strain into a chilled cocktail glass, sprinkle with cinnamon, and serve.
  • Add all ingredients to a medium saucepan and cook over medium heat, stirring constantly until warm and fragrant. (Avoid overcooking, as the syrup should not reduce and thicken.) Remove from heat; strain and discard solids. The syrup can be refrigerated for up to two weeks. However, it should be gently rewarmed to create the cocktail.

RUFFINO Pomegranate Pop

  • 2 parts Ruffino Moscato d’Asti
  • 1½ parts pomegranate juice
  • 1 part dry vermouth
  • 1 part soda water
  • Pomegranate seeds
  • Rosemary sprig

SVEDKA Greenhouse Mary

  • 2 parts SVEDKA Cucumber Lime
  • 2 parts Bloody Mary Mix*
  • 1 part Pickle Brine
  • 1/4 part fresh lime juice
  • *2 quarts tomato juice, chilled
  • 2 tablespoons hot sauce
  • 1 tablespoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper to taste

Casa Noble In Noble Fashion

  • 1.5 oz Casa Noble Reposado Tequila
  • 0.5 oz ancho chili liqueur
  • 0.25 oz simple syrup
  • 2 dashes orange bitters
  • 2 drops molé bitters
  • Orange peel

Hot Cross

Proper Irish Coffee

The Chandon Fizz

Negroni Sbagliato

Sparkling Cosmo

Chandon POM Spritz

Adult Hot Chocolate

Crème de Vie (Cuban Egg Nog)

  • 4 parts HAVANA CLUB Añejo Blanco rum
  • 8 parts sweetened condensed milk
  • 8 parts evaporated milk
  • 16 parts sugar
  • 8 parts water
  • 6 egg yolks
  • 1 tsp vanilla


  • 2 parts HAVANA CLUB Añejo Clásico rum
  • ¾ parts MARTINI & ROSSI sweet vermouth
  • ½ part Amaro
  • 2 dashes orange bitters

The Honeypot

NOLET’S Silver Pink Peppercorn Rosé Spritz

After Midnight

  • 30 mL Don Papa Rum
  • 45 mL cold brew with chickory
  • 15 mL condensed milk
  • 15 mL kuromitsu (Japanese molasses)


  • 1 3/4 oz. Don Papa Rum
  • 1/3 oz. Dark cherry compote
  • 1/3 oz. Crème de cacao
  • 3 dashes of pine bitters
  • Grate of dark chocolate
  • One Don Papa soaked cherry


  • 1 ¾ oz. Don Papa Rum
  • 3/4 oz. Lemon
  • 1 ¾ oz. Boiling Water
  • 1 oz. Cinnamon and Ginger Honey

Cocoa Caliente (Serves 4)

Hot Buttered Boulevardier

Old World Toddy

  • Steep, clove, fresh ginger pieces & cracked cinnamon sticks in POM like making a tea. Bring to boil and let sit to chill. Fine strain the liquid and add equal parts honey. Keep refrigerated.

Dusk to Dawn

Pioneer Old Fashioned by David Powell

Monkey Shoulder Lazy Old Fashioned by Vance Henderson


High on Rye (Created by Niall McCourt at Mandarin Hide)



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Tony Bowles, Contributing Columnist

Tony Bowles, Contributing Columnist

Tony Bowles is one of the youngest sought journalists in the media world. He focuses on lifestyle, travel, entertainment, food, and more! Based in New York City