Whether you’re preparing for holiday celebrations or trying to stay cheerful during the months where days are short and nights are long, we offer some unique drink concepts to make winter a little brighter for all.
If you’re looking for ready-to-drink bottled cocktails, Boardroom Spirits recently launched three seasonal options to help cocktail enthusiasts stay warm this winter. Available in 750 ml bottles, Winter Citrus Crush, Chocolate Hazelnut Espresso Martini, and the Hot Toddy will be sold through March 2021. All three items may be purchased online and are available for pickup or local delivery (including Philadelphia), and shipped throughout PA.
Winter Citrus Crush (20% ABV $38) blends the distilleries’ signature award-winning vodka, orange liqueur and lime, grapefruit, and blood orange juices with all-natural cane sugar. The result provides a sunny and bright, bracing, citrus moment during the peak of fresh citrus season.
The Chocolate Hazelnut Espresso Martini (18% ABV $42) combines the same award-winning signature vodka, hazelnut, and orange liqueurs, amaro, and local cold-brewed coffee to create a perfectly balanced, deliciously nutty cozily caffeinated jolt.
The Hot Toddy (22% ABV $38) marries both the distilleries’ bourbon and rye whiskeys, its cinnamon honey whiskey, Firebear, blanc vermouth, fresh lemon juice, and dark brown demerara sugar with promises to chase the dark, cold winter chills of the season away. Sippers are encouraged to enjoy the drink by mixing it with equal parts of hot water for a classic Hot Toddy experience.
TIPSY TIRAMISU
Created by Michele Alfonso (@liquid_talent)
2 oz Rhum Barbancourt (aged 8 years)
1/2 oz coffee liqueur
1/2 oz Frangelico
1/2 oz orgeat syrup
2 dashes chocolate bitter
Top with soda
Add all ingredients except the club soda into a shaker and vigorously dry-shake (without ice) for 10 seconds. Add ice and shake again until well chilled. Strain into a Collins glass.
Full with the club soda, pouring from about 6 inches above the glass.
APPLEJACK TODDY
Created by Fresh Victor Chief Mixology Officer, H. Joseph Ehrmann
1 oz Fresh Victor Lemon Sour
1.5 oz Laird’s Applejack
4 oz hot water
1 Tablespoon honey
1 apple slice with three cloves inserted into it
1 cinnamon stick
In a mug, add Fresh Victor, Applejack, and honey; fill with hot water and stir to dissolve the honey. Insert the apple slice and cinnamon.
Since travel is not recommended due to the pandemic surge, we can bring a bit of Haiti to you no matter where you call home. The Haitian cocktail called Kremas is a staple of Haiti’s food culture and is typical of this season, with peak consumption between Christmas and Haiti’s Independence Day (Jan. 1) and Ancestors Day (Jan. 2). This mix of condensed milk, coconut milk and cinnamon resembles traditional egg-nog with a strong rum-component that imbues a sense of exotic festivity.
KREMAS
2 cups of cream of coconut sweetened
2 cups of condensed milk
2 cups Rhum Barbancourt (aged 8 years)
2 tablespoons pure Vanilla Extract
2 tablespoon cinnamon
2 teaspoons Ground Nutmeg
4 teaspoons Fresh Lime Juice
In a large bowl, mix all ingredients thoroughly. Pour into a glass container and refrigerate until serving. It can also be served over ice. Always shake glass container before serving. Store in the refrigerator. This recipe should yield about 6 cups.
Although the next cocktail is for celebrating Bloody Mary day (January 1st), it is a delightful addition to any brunch spread. Absente Absinthe Refined, handcrafted in the South of France, follows recipes dating back to the 19th century and utilizes the highest quality artisanal distillation methods and ingredients.
CHERRY TOMATO
2 oz Absinthe Refined
4 oz tomato juice or Bloody Mary mix
1 oz lime juice
Shake and serve in a cocktail glass. Garnish with a lime.
CHERRY FIZZ COCKTAIL
5 oz Domaine Carneros Estate Brut Cuvée
.5 oz Luxardo
.25 oz Raspberry Gum Syrup (Small Hand Foods makes a wonderful one!)
.5 oz fresh lemon juice
1 dash Fee Brothers Whiskey Barrel-Aged bitters
Zest of orange
Chill all ingredients prior to mixing. When chilled, combine the Luxardo, Raspberry Gum and lemon juice in cocktail glass. Add the Brut and finish with a dash of the bitters.
Stir very gently to mix ingredients (without breaking the bubbles).
For garnish, using a paring knife or citrus peeler, cut a long, thin piece of orange rind. Twist over the drink to release oils, run the peel around the rim of the glass, form into a curl and set on the edge of the cocktail.
This delightful hot beverage made with peach ginger blend from the Perfect Puree of Napa Valley will both warm your body and relax your mind.
PEACH GINGER TODDY
Created by Manny Hinojosa
1 oz. Tequila Cazadores Anejo
1/2 oz. Disaronno liquor
1 1/2 oz. The Perfect Purée Peach Ginger blend, thawed
4 oz. hot water
Orange peel
Cinnamon stick
In a mug combine all the ingredients and garnish with orange peel.
ALEJANDRA’S
Created by Manny Hinojosa / Tales of the Cocktail 2020
1 oz. Benedictine Liqueur
1/2 oz. The Perfect Purée Blood Orange Concentrate, thawed
Lemon
Clove
Star anise
Ginger
Cinnamon
Cream
In a tea pot, infuse lemon peels, ginger, star anise, ginger, cinnamon with hot water. Once infused, pour tea into a coffee mug with Benedictine and Blood Orange Concentrate. Garnish with lemon peel and cream.
Another brunch favorite, Camarena’s Garden Rita combines all the elements for a well-rounded cocktail – savory (rich carrot juice), sweet (agave nectar) and sour (fresh lime) with the smoothness of Camarena Silver.
1.5 oz. Camarena Silver
1.25 oz. Carrot Juice
.75 oz. Lime Juice
.5 oz. Agave Nectar
Add ingredients into a cocktail shaker filled with ice, and shake together to combine/chill. Strain into a salt blend rimmed glass filled with ice, and garnish with black sea salt/sea salt blend.
The effervescence of this juicy, fragrant cocktail adds to its elegance.
AMARCORD
1 oz Lucano Amaro
1 oz Calvados
1 oz Pineapple Ginger juice
2 oz Poema Brut
Fresh Lime juice
Mix the ingredients in a mixing glass filled with ice. Drain it into a champagne glass with ice and add a splash of lime juice.
BELLE HOT TODDY
Created by Erin Lynch, Platings + Pairings
1½ ounce Belle de Brillet Pear & Cognac Liqueur
1 tablespoon honey
½ ounce lemon juice
1 cup hot water
Pear slices, cinnamon stick and star anise, for garnish (optional)
Combine the first four ingredients into the bottom of a warmed mug. If desired, garnish with pear slices, cinnamon stick, or star anise.
BERRY BEER
¾ oz L’Héritier-Guyot Crème de Cassis de Dijon
6 ¾ oz dark beer
Pour ¾ oz L’Héritier-Guyot Crème de Cassis de Dijon in a snifter, then top with 6 ¾ oz dark beer.
Garnish with a skewer of blueberries.
ALIZE MANGO PUNCH
Created by Katie Stryjewski (@garnish_girl)
For one:
2 oz. Alizé Mango
1 oz. lemon juice
1 oz. pineapple juice
3/4 oz. simple syrup
2 oz. ginger ale
Combine Alizé Mango, lemon juice, pineapple juice, and simple syrup in a shaker with ice and shake until chilled. Strain into a rocks glass filled with ice and garnish with a lemon wheel.
For a crowd (12 servings):
750 ml. Alizé Mango (one bottle)
375 ml. lemon juice
375 ml. pineapple juice
225 ml. simple syrup
750 ml. ginger ale
In a large bowl, combine Alizé Mango, lemon juice, pineapple juice, and simple syrup. Stir well and refrigerate until chilled. When ready to serve, place 4 cups of large ice cubes into a punch bowl and add the chilled mixture. Top with ginger ale and stir briefly. Garnish with frozen mango chunks and lemon wheels.
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