Here’s 6 cocktails to keep you warm you this winter

winter-cocktailsPhotography by Christopher Pearce

Autumn is in full swing, but winter is just around the corner. That means you’re less likely to be making Mojitos; your punters will no longer want respite from the heat of the sun; they’ll want their warm comfort in booze form, and that means you get to play around with hot cocktails.

Here’s six examples of great cocktails that have stood the test of time. Just remember: higher temperature booze accentuates the perception of alcoholic heat, and can throw off the balance in your drinks if you’re not paying attention.


Apple & Pear Toddy


15ml sugar syrup
60ml Victor Gontier Calvados Domfrontais
1/2 baked (or roasted) apple
Hot water (or cider)

Caramelise a slice of apple (or pear) with a light dusting of sugar. Mix sugar syrup, with a little hot water in a heated mug. Add Calvados and caramelized apple, and 60ml more hot water. Stir and serve.

Adapted from a Jerry Thomas recipe in Imbibe! by Dave Wondrich


Hot Buttered Rum

60ml Appleton Extra 12 Year Old
Allspice, cloves, to taste.
1 teaspoon sugar
1 50 cent piece of butter
90ml hot water

Add all ingredients then hot water. Grate nutmeg on top. Garnish with a twist if so desired.


Blue Blazer

60ml Ardbeg Perpetuum
1 teaspoon of sugar
30ml hot water
1 lemon twist

Place lemon twist into one of the two metal cups you’ll use to pour the mixture between. Add sugar, then hot water, then whisky. Light the contents, then pour half of the mix from one mug to the other and back again.


General Burnside’s Favourite

20ml Bacardi 8
40ml VSOP brandy
15ml lemon juice
15ml orgeat syrup

Add ingredients into a mug, top with hot water.

Adapted from a Jerry Thomas recipe in Imbibe! by Dave Wondrich


Hot Toddy

60ml Glenmorangie The Original
5 cloves
1 cinnamon quill
1 lemon wheel
1 teaspoon honey
90ml boiling water

Dissolve honey in boiling water with cinnamon and lemon wheel studded with cloves. Add the whisky, then a dash of cool water to bring down the temperature.

Adapted from Gaz Regan’s The Joy of Mixology


Hot Milk Punch

40ml Hine VSOP
20ml Angostura 5 Years Old
Hot milk to top.
Grated nutmeg to garnish.

Add the cognac and the rum to a rocks glass. Add frothy, steamed milk to top, garnish with nutmeg.

Adapted from a Jerry Thomas recipe in Imbibe! by Dave Wondrich

Winning Wintry Spirits


Ardbeg Perpetuum: There’s aromas of treacle, nutty oak, sea-spray and pine resin. There’s robust peat smoke, savoury smoky bacon, vanilla and milk chocolate on the palate, and a long finish. Moet Hennessy

Appleton Estate Extra 12 Year Old: Aged for a minimum of 12 years, it pours with a rich bronze colour and offers aromas of walnuts, vanilla, nutmeg and orange peel, with a generous palate of butterscotch and creamy sugar. Campari Australia

Victor Gontier Calvados Domfrontais: From the Domfrontais AOC of Calvados, there must be a minimum of 30 per cent of pear in the final product according to regulations setup in 1997. The inclusion of pear along with apple leads to a more perfumed, more “feminine” spirit. Cerbaco

Bacardi 8: Bacardi 8 was created in 1862 and was the private rum of the Bacardi family for seven generations. It is made from select rums that have been aged for a minimum of eight years, with flavours of prune, apricot, nutmeg and vanilla. Bacardi Lion

Glenmorangie The Original: This is a ten year old single malt and an elegant, floral spirit that strikes a balance between sweetness and complexity. Moet Hennessy

H by Hine VSOP Cognac: The VSOP expression is floral and vibrant on the nose, yet rich enough to be an admirable cocktail base. Hine Cognacs have a reputation for finesse, complexity and consistency, this release is no exception. island2island

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