MIXOLOGY
W I N T E R C O C KTA I L S
Rich and Savory
Cocktails with complex, bold flavors are on trend this winter
BY SALLY KRAL
D
uring the summer months, cocktail lovers favor
thirst-quenching and often sweet drinks, says Kate
Nelson, bar manager at State Street Provisions in Boston.
For her, winter is a time to create drinks with more character.
“Not that there’s anything wrong with sweet drinks—sweetness
is a very important part of any balanced cocktail—but I like drinks
that are bitter and complex,” she adds.
When the temperature drops, the call is for cocktails that
feature the warming flavors of aged spirits, bitter liqueurs and
spices. “It’s fun to play with these bold flavors,” Nelson says.
“And because people want something that will warm them
up, spirit-forward drinks have been very popular this winter.”
Flavorful cocktails featuring ingredients like amari, liqueurs,
jams and syrups are on trend in winter, says Anne Louise
Marquis, national portfolio brand ambassador for Campari
America. “Winter is a time to create drinks that are meant to
be sipped slowly, embracing the complexity of more dense and
rich flavors,” she says.
At P.S. Kitchen in New York City, house-made syrups, aged
spirits and winter flavors like apple, pear, vanilla and cinnamon
dominate the bar’s new winter cocktail menu. Beverage director
Shawn Clayton-Patrick’s Muirs’ Medley ($14) can be served hot
or cold and features sweet potato– and pumpkin spice–infused
Evan Williams Bourbon, Rozelieures Smoked single malt whisky,
HSE Black Sheriff rum, and a house-made cider infused with
vanilla bean, allspice, nutmeg, cloves and cinnamon. “With
winter in full swing, heartier drinks are being embraced, as well
as interesting combinations of spices,” Clayton-Patrick says.
“People want flavor profiles that warm the soul and conjure
thoughts of sitting in front of a fire.”
Cold Weather Classics
Whisk(e)y is the instant go-to for many mixologists creating
winter cocktails, and though it’s a spirit that sells well year-
round, it’s especially popular in the colder months, says Jenn
Harvey, bar manager at Temple Bar in Cambridge, Massachu-
setts. “People still love the tried-and-true favorites, but a lot
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of people are open to smaller craft whiskies. We’ve been
getting a lot of calls for Glendalough Irish whiskey.” Harvey’s
T.C.D. cocktail ($11) comprises Glendalough Double Barrel,
Nux Alpina walnut liqueur, Dale DeGroff’s Pimento Aromatic
bitters, hot Carlson Orchards cider and a cinnamon stick.
“Our customers tend to crave bolder flavors that have a kick
to them in the winter, so darker spirits are in high demand,”
says Nelson of State Street Provisions. “Of course, we get
requests for a lot of Bourbon and rye—Michter’s rye is a favor-
ite—but Scotch has also seen an uptick in sales.” The Doctor’s
Orders ($14) was created collaboratively by the entire bar team—
Nelson, Beth Hoselton, Jimmy Quadros and Sal Pineda—and
features Monkey Shoulder blended Scotch, Barrow’s
Intense ginger liqueur, Bärenjäger honey liqueur, house-
made rooibos tea syrup and lemon juice, all served in a glass
rinsed with Laphroaig 10-year-old single malt Scotch. Grand Marnier’s spiced orange and Cognac core make it an excellent addition to brown spirits–based wintertime cocktails. The
“This twist on the modern Penicillin is a smoky, spicy mix Derby Hat Punch (above) blends Grand Marnier with Wild Turkey Bourbon, honey syrup, Brut Champagne and grated nutmeg.
of Scotch, ginger and honey that’s balanced by the natural
smoke and honey from the rooibos tea,” Nelson says. to classic and familiar flavors,” Marquis says, pointing to the Drouin Calvados, Meyer’s Alsatian blended whisky, maple syrup,
Another take on the Penicillin, the Americillin ($11) at spirits in Campari’s portfolio that are most popular in cocktails lemon juice and hot black tea. And at The Dorsey—a cocktail
Durk’s Bar-B-Q in Providence, Rhode Island, was created by this time of year. “Heritage brands like Wild Turkey Bourbon— bar at The Venetian in Las Vegas—lead bartender Juyoung
bar manager Pat Cull and blends Battle Cry American single with its spiced notes—work beautifully in popular stirred Kang’s Green Toddy ($16) mixes Jameson Irish whiskey,
malt whiskey, Domaine de Canton ginger liqueur, lemon juice winter cocktails like a classic Old Fashioned, while Appleton honey, hot green tea, and a house spice mix comprising cloves,
and house-made thyme-chili-honey syrup. Estate Signature Blend rum has caramel and cocoa notes that star anise, cinnamon, pink peppercorns and dehydrated lemon.
Gil Izaguirre, beverage director at Chicago Restaurant make it perfect for hot winter drinks such as a hot toddy, spiked “I really enjoy the opportunity to create hot cocktails,” McElroy
Honey’s, favors whiskies, rum and amaro in his winter recipes. cider and hot buttered rum,” she says. says. “People love them, especially when the temperature
His T. & T. cocktail ($13) features Early Times Bourbon, Ramaz- Wade McElroy, co-owner of Chicago-based hospitality drops. There’s something incredibly satisfying about a hot
zotti amaro, Dolin Dry vermouth, Nux Alpina, house-made black consulting company Leisure Activities, adds that hot drinks drink on a cold night.”
pepper–Demerara simple syrup and Bittercube Cherry Bark are in high demand right now. “A lot of them feature differ-
Vanilla bitters. Also incorporating amaro for a bitter element, ent teas,” he says. “Tea in general is finding its way onto more Spice Things Up
the Monkey Business ($13) at The Hawthorne in Boston cocktail menus, and there are great new purveyors so the avail- With the popularity of aged spirits in winter, baking spices
comprises Monkey Shoulder, Nonino amaro, house-made vanilla ability is the amplest it’s ever been.” that bring out the layered flavors of these spirits are an obvi-
gomme syrup and a whole egg, garnished with grated nutmeg. The Indeed, hot drinks are a hit in colder months. Harvey’s ous choice for creating cocktails that are warming and also
drink was created by the venue’s owner and bar director Jackson The Golden Afternoon ($12) at Temple Bar features Ketel One complex. “Many of our winter drinks incorporate a lot of spices,
PHOTO BY (TK) TK
PHOTO BY (TK) TK
Cannon, who refers to it as a “more refined eggnog.” Citroen vodka, Dolin Véritable Génépy des Alpes liqueur, honey like my Sailor’s Toddy, which is served warm and is perfect for a
Cocktails with comforting richness are ideal when there’s simple syrup and hot chamomile tea. At P.S. Kitchen, bartender chilly day,” says Nelson of State Street Provisions. The cocktail
a chill in the air. “In winter, we want to be cozy and return Jessica Andrzejewska’s Pear Me Up ($14) is a blend of Christian ($10) blends Rittenhouse rye whiskey, Old Monk rum, Atlantic
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 texture,” says Izaguirre of Honey’s, well in wintertime drinks,” he says.
adding that blood orange is a favorite His To Barbados and Back ($13)
of his right now. His Half Blood comprises Banhez mezcal, Libélula
Prince cocktail ($13) mixes Khor Tequila, Suze liqueur, house-made
vodka, Averna amaro, Bittermens grapefruit and Combier Pample-
Tepache spiced pineapple liqueur, mousse liqueur syrup, lemon juice,
house-made blood orange–Sri Lankan house-made grapefruit–Earl Grey tea
tea syrup and lime juice. syrup, egg whites and a spritz of rose
At the Atton Brickell hotel’s UVA water. At The Hive, a cocktail lounge
Lobby Bar in Miami, head bartender located above Honey’s and where
Oscar Lopez’s A Taste of Winter Izaguirre also manages the bar
cocktail ($12) mixes Crown Royal program, his Ol Boy’s Club ($15)
Regal Apple flavored whisky, house- blends Banhez, Libélula, Meletti
made cinnamon syrup and lemon amaro, house-made chile de árbol
juice, topped with whipped cream, a tincture, house-made pink pepper-
rosemary sprig and charred cinna- corn syrup and lime juice.
The Monkey Business (left) at The Hawthorne has a base of blended Scotch and amaro, while State Street Provisions’ Sailor’s Toddy (center) mon stick. House-made cinnamon With its distinct smoky and
primarily features rye whiskey and rum. The Hive’s Ol Boy’s Club (right) is mezcal- and Tequila-centric. All incorporate spice flavors. syrups instantly winterize otherwise savory flavors, mezcal allows mixol-
light, sour-style drinks: At P.S. ogists to experiment with more
Brewing Co.’s Cadillac Mountain stout, Punt e Mes vermouth, winter as well. Apple and citrus flavors are very common in Kitchen, bartender Christopher exotic ingredients than the usual
Demerara simple syrup, Angostura bitters, hot water and a cinna- winter cocktails, notes Campari’s Marquis. “I’m seeing Grand Allen’s The Quinta Essentia ($14) UVA Lobby Bar’s A Taste of Winter comprises Crown baking spices found in many
mon stick. “Old Monk is a dark rum from India with a very distinct Marnier popping up a lot on cocktail menus—its spiced orange comprises Laird’s Applejack, cinna- Royal Regal Apple, cinnamon syrup and lemon juice. whisk(e)y-based winter classics.
spiced flavor, with notes of vanilla and baking spices. Rittenhouse and Cognac base make it a great complement to brown spir- mon syrup and lime juice, and at The Hot peppers, bitter liqueurs and
adds a slight bite, while the stout gives some chocolatey notes and its,” she says. Her Derby Hat Punch blends Wild Turkey Bourbon, Dorsey, Kang’s Sloe Sleigh Ride ($16) blends El Dorado rum, other lesser-known spirits are all fair game to combine with
Punt e Mes is added to balance some of the sweetness from the Grand Marnier, honey syrup, fresh grapefruit juice, Brut Plymouth sloe gin, cinnamon syrup, lime juice, egg whites and mezcal. For Sportsman’s Club in Chicago, McElroy of
Demerara syrup,” Nelson adds. Champagne (brand varies) and grated nutmeg. soda water. Leisure Activities created the Desert Son ($10), blending
Just as mixologists reach for fresh strawberries and water- “I love creating cocktails at this time of year because you can Del Maguey Vida mezcal, Meletti amaro, Luxardo bitter
melon in the summer, they turn to seasonal ingredients in the play with heavier spices and exotic fruits with richer, fuller Beyond Bourbon liqueur, Demerara syrup and Angostura bitters. At State
Although whisk(e)y-based sipping cocktails will always be Street Provisions, meanwhile, bartender Jimmy Quadros
popular in winter, Kang notes that she’s seeing “more refresh- concocted the Chantico ($14), which mixes Del Maguey
Winter Cocktail Recipes ing and non-traditional winter cocktail styles coming out— Vida mezcal, Cynar amaro, Ancho Reyes chili liqueur,
drinks that still feature common winter flavors, but are lighter, Combier kümmel liqueur and Hella Cocktail Co. Smoked
MONKEY BUSINESS SAILOR’S TODDY OL BOY’S CLUB like fizzes and sours.” She adds that gin continues to be popu- Chili bitters. “I always wanted to make a cocktail with
By Jackson Cannon By Kate Nelson By Gil Izaguirre lar throughout the winter among her guests. Her Juniper kümmel, which has strong flavors of cumin and fennel, but
Ingredients: Ingredients:
Myrrh ($16) features St. George Terroir gin, lime juice, house- it always overpowered everything else I put it in,” Nelson
Ingredients:
2 ounces Monkey Shoulder blended ¾ ounce Rittenhouse rye whiskey; ¾ ounce Banhez mezcal; made eucalyptus-rosemary gum syrup and Moët & Chandon says. “Jimmy came up with a great solution by using a very
Scotch; ¾ ounce Old Monk rum; ¾ ounce Libélula Tequila; Impérial Brut Champagne. “Cinnamon and nutmeg are hefty base spirit, mezcal, which could stand up to the
¾ ounce Nonino amaro; ½ ounce Atlantic Brewing Co.’s Cadillac ½ ounce Meletti amaro; always winter favorites, but licorice, star anise, and herbs like strength of the kümmel.”
¾ ounce vanilla gomme syrup1; Mountain stout; ½ ounce lime juice;
1 whole egg; ¾ ounce pink peppercorn syrup2; eucalyptus, rosemary and thyme are also great wintertime As consumers become increasingly adventurous and seek out
½ ounce Punt e Mes vermouth;
Grated nutmeg. ½ ounce Demerara simple syrup; ¹ 16 ounce chile de árbol tincture3; ingredients,” Kang adds. new flavors and ingredients, McElroy is excited to see aquavit on
Dash Angostura bitters; Lime wheel dusted with pink peppercorn At State Street Provisions, Nelson’s Royal Rosa ($13) more menus. “It allows you to introduce a savory element to a
Recipe: Hot water; salt. combines apricot-infused New Amsterdam gin, honey syrup, cocktail and piques people’s interest because most are unfamiliar
In a cocktail shaker, add Scotch, amaro, Cinnamon stick.
syrup and egg. Shake without ice, then add Recipe: lemon juice, Scrappy’s Cardamom bitters and Louis Bouillot with it,” he says. Native to Scandinavia, aquavit has a distinct
ice and shake vigorously. Fine-strain into Recipe: Combine mezcal, Tequila, amaro, lime Perle d’Aurore Brut Rosé. “This cocktail is a variation on the flavor from herbs and spices, with caraway often acting as the
a rocks glass without ice and garnish with In a toddy glass, stir together whiskey, juice, syrup and tincture in a cocktail classic Bees Knees and French 75 cocktails, but the apricot strongest note. McElroy’s Fjord Field ($10) at Sportsman’s Club
grated nutmeg. rum, stout, vermouth, syrup and bitters. shaker. Shake with ice and strain into an gin that we infuse in-house provides a new dimension to the features Krogstad aquavit, Cynar, lime juice, honey, Barritt’s
Top with hot water and garnish with a ice-filled rocks glass. Garnish with dusted
lime wheel. drink and the cardamom bitters add depth. Overall this drink ginger beer and Angostura bitters.
cinnamon stick.
is spicy and complex, but bright and approachable,” Nelson Whether going the more traditional route with Bourbon
1Combine
says, adding that Scrappy’s Cardamom bitters is her current and baking spices or pushing the boundaries with fiery and
4 cups white sugar, 4 cups water and 2 split vanilla beans in a pot and heat on stovetop until simmering. Let simmer for 10 minutes. Remove from
heat and transfer to another container. Cover the top with plastic wrap and let steep for one hour. Strain and, using a blender, mix in 1 8 teaspoon xanthan gum. favorite winter cocktail ingredient. “I am completely addicted smoky flavors, wintertime tipples pack a big flavor punch. “I
Place in a container with a lid and refrigerate. (Yields 2 quarts syrup.) to these bitters. There’s something so unique about cardamom, love winter cocktails for the sheer fact that they seem to have
PHOTO BY (RIGHT) TREY WHITE

2In a saucepan, heat 1100 grams (about 37 ounces) Fattoria di Vaira rosso wine, 1000 grams (about 34 ounces) sugar and 100 grams (about 3.4 ounces) pink
I just want to put it in everything.” more complexity and depth with each sip,” Kang says. “Plus it’s
peppercorns. Bring to a boil then remove from heat. Cover and let rest until cool. Strain though a chinois into a clean container. In addition to gin, Kang says that mezcal is gaining a lot of sweater weather—nothing tastes better than a nice cocktail
3Combine 50 grams (about 1.7 ounces) dried chile de árbol and 200 grams (about 6.8 ounces) Gem Clear 190-proof grain alcohol in a mason jar. Set aside for a week,
traction with consumers as a wintertime spirit. At Honey’s, when you’re in a cozy sweater.” mw
shaking twice a day to assist in the extraction of flavor. After one week, strain contents into a clean container. Add 10 grams (about 1 3 ounce) sugar and 94 grams
(about 3.2 ounces) water to bring down the proof to 95. Izaguirre also notes this trend. “Mezcal is growing in popular-
ity with its variety of aromatics and smoke levels, which work Sally Kral is an Ithaca, New York–based freelance writer.

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