Warm up this winter with these must mix cocktails.

Noggy Root, cocktail with cinnamon garnish on white

Noggy Root

Photo by Drambuie

Noggy Root

Ingredients:

  • 1/2 oz. Drambuie
  • 1 oz. Glenfiddich 14 Bourbon Cask
  • 1 oz. Chameleon Caramel Cold Brew Concentrate
  • 2 oz. Eggnog
  • 1/2 oz. Root Beer
  • Freshly Grated Nutmeg (for Garnish)

Preparation: Build ingredients, gently stir to combine and garnish with nutmeg.


Hot Honey Butter, cocktail and bottles

Hot Honey Butter

Photo by Drambuie

Hot Honey Butter

Ingredients:

  • 2 oz. Drambuie
  • 1 heaping tbsp. Natural Apple Butter
  • 1/2 tbsp. Unsalted Butter
  • 6 oz. Steamed Whole Milk (or Choice Milk-Base)
  • 1 small pinch Kosher Salt
  • 1/8 tsp. Ground Cinnamon
  • 1/8 tsp. Ground Nutmeg
  • Steamed Milk Foam and Cinnamon Stick (for Garnish)

Preparation: Steam milk, apple butter and spices together until hot. Double-strain into cup over butter. Stir in Drambuie. Top with additional milk foam. Serve in small mug/teacup.


Hudson Norway Spruce

Hudson Norway Spruce

Photo by Hudson Whiskey

Hudson Norway Spruce

Ingredients:

  • 2 oz. Hudson Manhattan Rye
  • 3/4 oz. Sweet Vermouth
  • 1/2 oz. Zirbenz Stone Pine Liqueur
  • 2 dashes Aromatic Bitters
  • Orange Peel and Cocktail Cherry (for Garnish)

Preparation: Stir liquid ingredients over ice until well-chilled, and strain into-pre-chilled cocktail coupe. Using vegetable peeler, cut swatch of orange zest and squeeze peel-side over drink to express oils on surface, and discard zest. Garnish with cocktail cherry.


Royal Cosmographer, cocktail and bottles on dark background

Royal Cosmographer

Photo by Monkey Shoulder Whisky

Royal Cosmographer

Courtesy of Seb Derbomez

Ingredients:

  • 1 1/2 oz. Monkey Shoulder Whisky
  • 3/4 oz. Suze
  • 1/2 oz. Grade A Maple Syrup
  • 2 dashes of Orange Bitters

Preparation: Add all ingredients to mixing glass. Add ice and stir. Once dilution is reached strain into glass. Twist orange peel over glass.


Winter Hill Punch, bottle and glass on dark background

Winter Hill Punch

Photo by Drambuie

Winter Hill Punch

Ingredients:

  • 8 oz. Toasted Hazelnut-Infused Drambuie*
  • 4 oz. Glenfiddich 12 year
  • 1 1/2 oz. Cardamaro
  • 4 oz. Pomegranate Syrup
  • 4 oz. Fresh Lemon
  • 8 dashes Angostura Bitters
  • 16 oz. Club Soda
  • 20 oz. Brut Sparkling Wine
  • Lemons Wheels and 1-inch Rosemary Sprigs (for Garnish)

Preparation: In a punch bowl add all ingredients and slowly stir with large ice block. Add garnishes and serve well chilled. Serve in punch cup.

*Toasted Hazelnut-Infused Drambuie

Toast nuts over medium heat until browned and you can easily smell toasted aroma. For every 1 part of Drambuie add 1/2 part of toasted nuts. Let infuse in airtight container for 24 hours. Strain and reserve for use.


Carajillo Oaxacqueño with various garnishes

Carajillo Oaxacqueño

Photo by Montelobos

Carajillo Oaxacqueño

Ingredients:

  • 1 oz. Montelobos
  • 1 oz. Drambuie
  • 1 Espresso

Preparation: Build ingredients into a glass mug.


Winter Citrus Sangria cocktails with bottles and garnish

Winter Citrus Sangria

Photo by Q Drinks

Winter Citrus Sangria

Ingredients:

  • 12 oz. Q Club Soda
  • 12 oz. Q Tonic
  • 6 oz. Solerno Blood Orange Liqueur
  • 8 oz. Cocci Americano Italian White Vermouth
  • 12 oz. Dry White Wine
  • 2 cups Sliced Winter Citrus (Pink Grapefruit, Mandarin Oranges, Cara Cara, Lemon)
  • 1/2 cup Pomegranate Arils
  • Mint (for Garnish)

Preparation: Combine Solerno, Cocci Americano and wine in a bowl and stir. Add sliced citrus and pomegranate arils, cover and refrigerate overnight to allow fruit to macerate. When ready to serve, transfer the mixture to a pitcher, top with Q Club Soda, Q Tonic and stir to combine. Pour into ice-filled glasses and garnish with a sprig of mint.