Tag Archives: winter cocktails

Winter Warmers (Part II)

Early on in the Cocktail Culture archives you will find a lovely post of a Winter Warmer recipe. With the zero degree weather settling in and the cold wind howling outside, I thought it necessary to dig up some more winter cocktails to warm me up until the cold finally passes…only two more months until the first day of spring!

Warm drinks like tea, hot chocolate and hot apple cider all work wonders at warming me up during the winter months, and they work even better when spiked with your favorite booze!

Cinnful Apple

  • 2 parts Hiram Walker® Original Cinn Cinnamon Schnapps
  • 5 parts hot apple cider

Whiskey is also a go-to choice of mine when looking for a cocktail to help me fend off Old Man Winter.

Cheri Loughlin's Winter Slumber creation

Cheri Loughlin’s Winter Slumber creation

Winter slumber – Recipe and photo courtesy of Cheri Loughlin, Intoxicoligist

Place liquids in a cocktail shaker with ice.  Shake to blend and chill.  Strain into a cocktail glass rimmed with cinnamon and sugar. 

Try to stay warm everyone and enjoy!

-KJ

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Friday Feature Cocktail: Hot Toddy

Hiram Walker Hot Cinn Apple Toddy

Hiram Walker Hot Cinn Apple Toddy

It is now 2013 and so far all the New Year has brought me is a new pesky cold that does not want to leave me alone. Luckily, it’s Friday and I plan to enjoy some rest and relaxation all weekend long. I also plan to enjoy a nice Hot Toddy to soothe my throat from the lovely coughing that won’t seem to stop. My grandmother always suggested drinking a Hot Toddy as a cure for the cold, and right now I’m willing to try anything, especially if it’s a cocktail!

For a traditional Hot Toddy here is a Jameson Hot Toddy recipe, courtesy of JamesonWhisky.com

  • 3 parts Jameson
  • 2 parts lemon juice
  • 1 part honey
  • 4 parts hot water
  • 2-3 cloves
  • Lemon slice

Method: Pour all ingredients into a mug or glass with a handle, stir until the honey is dissolved, drop in the cloves and garnish with a thin slice of lemon.

For a sweeter spin on the classic Hot Toddy you can try out a Hot Cinn Apple Toddy:

  • 1 ½ parts Bourbon
  • 1 ½ parts Hiram Walker Original Cinn Schnapps
  • 1.2 oz fresh squeezed lemon juice
  • 1 tsp agave nectar
  • Hot apple cider
  • Green apple slice dipped in hot caramel or cinnamon stick for garnish

Pour the bourbon, schnapps and lemon juice into an Irish coffee glass or mug. Stir well. Fill with hot apple cider. Garnish with the green apple or a cinnamon stick.  

As a disclaimer I would like to point out to you all that I am not doctor (nor am I even close to being a doctor) and if you really are sick I always recommend seeking professional advice. Also, if you are already taking any cold medicine to remedy your cold, I do not recommend mixing those cold medicines with alcohol!!!

Hope you have a happy and healthy weekend!

Enjoy 🙂

-KJ

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See ya next year Thanksgiving!

I hope everyone had a wonderful and relaxing Thanksgiving, full of family, friends, food, and of course, booze! I personally couldn’t have had a better Thanksgiving week, and am already looking forward to next year’s Thanksgiving. But now that I have had a few days to mourn Thanksgiving’s end, I am ready for the Holiday Season! Here in CT there have been rumors of snow for tomorrow (we already had 6 inches a few weeks ago, but luckily I missed that storm as I was in Kansas City for BarSmarts Live, you can read about that trip here)

This Hiram Walker Caramel Apple Midnight Martini is perfect to enjoy during the cold weather!

Tonight to prepare for the cold (and possible snow) to come I plan on cozying up by a fire with a nice Caramel Apple Midnight Martini. This is a great recipe for the winter, and also a great martini to serve at holiday parties, which are sure to start popping up shortly!

Caramel Apple Midnight Martini

Shake with ice and serve in a chilled martini glass.

Enjoy and bring on the Holidays 🙂

-KJ

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‘Tis the Season (Still) for Seasonal Cordials

Craft cocktail menus continue to reflect unique winter flavors (can anyone say maple syrup?) and January’s issue of Sauce Magazine shares the same sentiment. Pear, honey and rosemary were among those used in the mag’s featured cocktail recipes, but seasonal inspirations like Pumpkin Spice and Gingerbread also got a nod.

Among the recipes featured were a few Hiram Walker cocktails: Pumpkin Pie, Nutty Pumpkin, Gingerbread Cookie, and one I haven’t yet tried, the Gingerbread Cosmopolitan. The cold-weather cosmo looks to boast a nice profile of spices such as vanilla and brown sugar mixed with the citrus notes of the flavored vodka. Here is the recipe:

Gingerbread Cosmo

  • 2 parts ABSOLUT Citron Vodka
  • ½ part Hiram Walker Gingerbread Liqueur
  • 1 part Hiram Walker Triple Sec
  • 1 part Cranberry Juice
Combine ingredients in a shaker with ice. Shake vigorously and strain into a martini glass. Garnish with a cinnamon stick.

But just as the harsh winter will pass (gosh, I hope!), these liqueurs, too, will not be on liquor store shelves all year long.  Pick up a bottle or two for yourself this month before these seasonal products while you still can.
Cheers!
SJ

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Peppermint Patty Cocktail

Chocolate and mint are, without a doubt, a highly complimentary combination of flavors. In desserts, in cocktails, in dessert cocktails…

The spiced Hot Chocolate is a simple way to utilize that bottle of peppermint schnapps you have behind the bar; however, why not steer yourself in a slightly different direction? In place of those benchmark hot drinks we’ve been sipping on for the past few weeks, consider stirring up instead this chilled cocktail that is full of festive holiday flavors, such as the aforementioned mint and chocolate.

Peppermint Patty

* 2 parts Absolut Vodka
* 1 part Hiram Walker Peppermint Schnapps
* 1/2 part Hiram Walker White Creme de Cacao

Shake all ingredients and strain into a chilled cocktail glass. Garnish with a candy cane on the rim.

Enjoy this cocktail during the waning days of 2010 – you and your guests will surely be impressed!

Happy Holidays!
SJ

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How to ‘Spruce Up’ Hot Cocoa 101

A most festive backdrop in which to enjoy Hiram Walker's Peppermint Schnapps

The Facebook alert on my phone lit up about 11 pm EST. I had been tagged in a friend’s festive photograph – taken over 2500 miles apart –  of a Hiram Walker Peppermint Schnapps nip before his indulging in a peppermint hot chocolate.

And so my yearning began! After all, it is the season for peppermint schnapps and hot chocolate to join together for a delicious, warming treat. So for Friday’s Featured Cocktail to last you through the weekend, I thought I’d share a hot chocolate recipe easy to please the masses –  The Breath Mint Hot Chocolate!

Breath Mint Hot Chocolate

  • ¾ part Hiram Walker Peppermint Schnapps
  • ¾ part Kahlúa
  • 4 parts Hot Chocolate

Combine ingredients and serve in a coffee mug. Top with optional garnishes of fresh whipped cream, chocolate shavings, or peppermint candies.

Yup, it doesn’t get much simpler – nor tastier on a cold winter’s weekend – than that. But if you have other tasty variations, please feel free to share your recipes or links in the comments section and I’d be happy to share them in a future post!

Have a fantastic weekend!
SJ

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Winter Wonders

The countdown to spring continues here at Cocktail Culture, but Winter does have a few redeeming qualities. It makes great weather for drinking the following: Mindas Touches, Fireside Sippers, and Chrysanthemums. Curl up with a good book and one of these in your hand and you won’t be disappointed!

Fireside Sipperdrink and photo by Cheri Loughlin

1-1/2 part Premium Single Malt Scotch Whisky

3/4 part Hiram Walker Peach Flavored Brandy

1/8 part Hiram Walker Amaretto Liqueur

1/4 to 1/2 part Filtered Water to taste

Place liquids in a mixing glass – no ice.  Stir gently to blend.  Pour into snifter.

Chrysanthemum

2 oz. Dry Vermouth

1 1/2 oz. Benedictine

1/4 tsp. Pernod Absinthe

Stir Vermouth and Benedictine with cracked Ice. Strain into a cocktail glass. Add Pernod and garnish with an orange twist (flamed, if you prefer).

Mindas Touch

1 oz. Chivas Regal 12yo

1/4 oz. Apricot and Butterscotch Syrup

1 dash Orange Bitters

Stir and serve in a rocks glass filled with ice. Garnish with dark chocolate shavings.

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