Warm Up With These Cold-Weather Cocktails

Warming a whisky cocktail is the equivalent of sitting in front of the fireplace or wrapping up in your favorite blanket on a frigid day. The heat tempers the spirit’s alcohol bite, leading to a more comforting quality. “It almost feels more like medicine than a beverage,” says Timothy Goolsby, bar manager of Post Oak Barbecue in Denver.

Warmth also releases more aromatics, which in turn set free the full spectrum of flavors. The result? A harmonious, integrated drink featuring a different side of whisky than you may be used to. Combined with tea, coffee, cocoa, or cider, it’s a relaxing way to take the chill off and get better acquainted with your favorite spirit.

Royal Robes

Created by George Reilly, owner and mixologist, The Twisted Tail, Philadelphia

Queen Elizabeth preferred Earl Grey tea. Spike yours with rich honey syrup and rye whiskey for a complex, soothing sip that leaves you feeling like royalty, Reilly says.

• 1½ oz. A. Overholt Monongahela Mash (or other no-corn rye)
• ¾ oz. toasted caraway honey syrup (recipe below)
• 1 oz. fresh grapefruit juice (room temperature)
• 3 oz. brewed Earl Grey tea
• Grapefruit peel for garnish
• Combine all ingredients in a teacup and stir to incorporate. Garnish with grapefruit peel.
• Toasted Caraway Honey Syrup
• 2 tsp. caraway seeds
• 4 oz. water
• 4 oz. honey

Place caraway seeds on a baking pan in a single layer. Toast under a broiler for 4 to 5 minutes, mixing halfway through, until seeds have slightly darkened. Bring water to a boil over high heat and stir in honey and seeds. Cover, remove from heat, and let sit for 2 hours until room temp. Strain into a sealable container. Store in the refrigerator for up to 2 months. Bring to room temp before making cocktail.

Not Your Grandmother’s Hot Chocolate

Created by Timothy Goolsby, bar manager, Post Oak Barbecue, Denver

Give rich hot cocoa an adult upgrade with spice from chiles and rye whiskey. “You can easily double or quadruple this recipe in a Crock-Pot,” Goolsby adds.

• ½ Abuelita Mexican hot chocolate tablet
• ½ oz. spiced syrup (recipe below)
• 1 cup water
• 1 oz. sweetened condensed milk
• 2 oz. Still Austin The Artist (or other rye)
• Thick orange peel, for garnish

Combine all ingredients except whiskey in a small saucepan. Bring to a boil over high heat, stirring thoroughly for about five minutes. Pour into a mug, add whiskey, and stir gently. Express orange peel over top, then hook it onto the rim of the mug.

Spiced Syrup

• 1 cup granulated sugar
• ¼ tsp. ground cinnamon
• 4 cloves
• 3 dried chiles de árbol
• 1 cup water

Combine all ingredients in a small saucepan. Bring to a boil over high heat, stir for about five minutes. Remove from heat and let sit for 15 minutes. Strain into a sealable container. Keep refrigerated for up to 2 weeks.

Northern Blues

Created by Jordan McCusker, bar manager, 1928 Beacon Hill, Boston

Peppery, herbal chartreuse brings new depth to cinnamon apple cider.

• 2 oz. Old Grand-Dad Bonded (or other bonded bourbon)
• ¾ oz. cinnamon syrup (recipe below)
• ½ oz. fresh lemon juice
• ¼ oz. green chartreuse
• 2 oz. warm apple cider
• Cinnamon stick, for garnish

Add bourbon, cinnamon syrup, lemon juice, and chartreuse to a tempered mug. Add cider and stir until everything is incorporated. Garnish with cinnamon stick.

Cinnamon Syrup

• 8 oz. simple syrup
• 1 cinnamon stick, crushed
• 1 pinch salt

Combine ingredients in pot over low heat. Heat for 1 hour; do not let it reach a boil. Strain into a sealable container. Keep refrigerated for up to 2 weeks.

Seattle Spice in the Winter

Created by Bryce Tomberlin, general manager, The Mountaineering Club, Seattle

“This drink tastes like an Irish Coffee and a Whiskey Sour had a delectable baby,” Tomberlin says. The ginger lends a spicy kick.

• ½ oz. ginger syrup
• ½ oz. Braulio amaro
• 1½ oz, Westland Flagship American single malt (or Highland single malt scotch)
• 2 dashes Scrappy’s Black Lemon bitters
• 5-7 oz. drip coffee or Americano
• 2 Tbsp. ginger-citrus whipped cream (recipe below)

Grated cinnamon and lemon twist, for garnish Pour all ingredients into an Irish coffee glass, topping with whipped cream. Grate fresh cinnamon on top and garnish with lemon twist.

Ginger-Citrus Whipped Cream

• ½ oz. ginger syrup
• ½ oz. lemon juice
• 2 oz. heavy cream

In a shaker tin, dry shake ginger syrup and lemon juice for 3 to 5 seconds. Add heavy cream and the spring from the cocktail strainer and shake about 30 to 60 seconds, until it reaches whipped cream consistency.