Winter is here! Keep warm this season with these delicious winter cocktail recipes.
For better or for worse, winter has officially arrived. As the temperature dips into the low single digits, you can almost hear the collective grumbles of Aussies across the nation. A collective who are seemingly more naturally suited to balmy conditions. Here at Eat Drink Play, we believe however that it’s time to embrace winter’s chill, starting with these warming winter cocktail recipes. The best part is, you don’t even have to leave the house. Keep your robe and slippers on and don that mixologist cap. That’s all there is to it!
Spiced Mulled Wine
- 2 clementines (can be substituted for oranges)
- 1 lemon
- 1 lime
- 200gm caster sugar
- 6 whole cloves
- 1 cinnamon stick
- 3 fresh bay leaves
- 1 whole nutmeg, for grating
- 1 vanilla pod
- 2 star anise
- 2 bottles Chianti or other Italian red wine
- Peel large sections of peel from the clementines, lemon and lime.
- Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice.
- Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg. Halve the vanilla pod lengthways and add to the pan, then stir in just enough red wine to cover the sugar.
- Let this simmer until the sugar has completely dissolved into the red wine, then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you’ve got a thick syrup.
- When your syrup is ready, turn the heat down to low and add your star anise and the rest of the wine. Gently heat the wine and after around 5 minutes, when it’s warm and delicious, ladle it into heatproof glasses and serve.
- 1 ½ parts Dewar’s White Label Whisky
- 1/3 part honey syrup
- 3 parts hot water
- 3 dried cloves, per glass
- Freshly squeezed lemon juice, plus a slice of lemon to garnish each glass
- Cinnamon sticks, to garnish each glass
- Combine the whisky, honey syrup, hot water and cloves in a toddy glass.
- Stir gently until completely combined.
- Squeeze in lemon juice, to taste.
- Remove the cloves, then garnish with a slice of lemon and cinnamon stick.
Spiced Mulled Cider
- 2 litres good-quality traditional cider
- 6 cloves
- 3-4 star anise
- ¼ nutmeg, finely grated into the pan
- 1 cinnamon stick
- 1 vanilla pod, halved
- 1 orange, juice of
- 2 clementines, juice of
- 1 pomegranate, juice and seeds of
- 4–5 tablespoons caster sugar
- Pour the cider into a large pan on a low heat and let it warm through for a few minutes. Add all the spices and juices and turn the heat up. Once boiling, turn down to a simmer and leave to tick away for 5–8 minutes.
- As everything infuses you’ll get delicious layers of flavour. Taste it and add sugar as you like. When you’re happy with the flavours, ladle into glasses or mugs and serve warm.
Recipes courtesy of Jamie Oliver
Spiced Irish Coffee
- ½ cup heavy cream
- 1½ teaspoons sugar
- 1 teaspoon pumpkin spice*
- 1½ cups freshly brewed hot coffee
- 1 tablespoon sugar
- 4 tablespoons whiskey
- Whip all ingredients to stiff peaks.
- Divide all ingredients between two glasses.
- Pipe the whipped cream onto each drink.
- Sprinkle with pumpkin spice.
recipe from http://thespicetrain.com/2014/10/06/spiced-irish-coffee/
Photo credit: Paula Broom
Regatta Rose Bay: Luke’s Winter Warming Calor
- 30ml Bacardi 8 rum
- 200ml hot caramel chocolate milk
- Whipped cream
- 15ml caramel drizzled over top
- Pinch of charcoaled salt
- Combine the Bacardi rum and hot caramel chocolate milk in a mug.
- Stir well.
- Top with whipped cream, drizzled caramel and pinch of charcoaled salt.
El Camino Cantina’s Homemade Apple Pie Margarita
Late night Tex Mex hangout El Camino Cantina has embraced the seasonal change by creating a new Margarita that is reminiscent of the wintery loveliness of home-cooked apple pie: think tart fruit-based, vanilla-laced, cinnamon-spiked, sugar-soothed, old fashioned comfort food … with a blast of tequila, in a Margarita glass! Add this to your repertoire of favourite winter cocktail recipes.
- 45mls tequila
- 15mls triple sec
- 30mls lime juice
- 60mls puréed green apples
- 15mls vanilla syrup
- 15mls cinnamon syrup
Place all ingredients in a Boston Shaker along with two or three ice cubes, shake, pour, and enjoy (responsibly)!
And for the more advanced mixologists…
NOLA Smokehouse & Bar: Make Rum Great Again
NOLA Smokehouse & Bar have kindly shared with us one of their new winter cocktail recipes. Presenting, Make Rum Great Again.
- 30ml Bacardi Carta Oro
- 20ml St James Martinique Rhum Blanc
- 20ml Root beer reduction
- 20ml Lime
- Combine ingredients together, shake and strain into a martini glass.
- Garnish with a dehydrated lime wheel.
Nour Restaurant, Surry Hills: ‘Alfilfil’
- 45ml chilli and fennel infused tequila
- 15ml Massenez green apple liqueur
- 30ml fresh green apple juice
- 10ml fennel syrup
Saké Restaurant & Bar: Zen Old Fashion
This lapsang tea accented Old Fashion uses Woodford Reserve Bourbon, which is poured from a smoke-filled decanter table side over a matcha green tea ice cube.
It’s available at all Saké restaurants in Sydney, Melbourne and Brisbane.
- 50ml Woodford Reserve
- 8ml Lapsang tea syrup
- 2 dashes T-Pot Bitters
- 2 dashes Angostura Bitters
- Matcha green tea ice
Stir together Woodford Reserve, Lapsang syrup and both bitters, then strain into a decanter.
Add smoke to the decanter using a cold smoker, then pour into a rocks glass. Serve with a twist of orange and Matcha ice cube (or plain ice).
INDU’s A Hard Day’s Night Cocktail
- 45ml Sailor Jerry Spiced Rum
- 15ml House-made Chai Syrup
- 10ml Kahlua
- 30ml Espresso
- Grated Cassia Bark for garnish
- Combine all ingredients in a cocktail shaker, shake vigorously with ice.
- Strain into a martini glass and garnish with grated Cassia Bark
Crossroads Bar, Swissotel Sydney: Naughty and Nice
This dairy-free hot winter warmer had a surprisingly creamy mouthfeel and a playful personality behind its demure façade of cookies and milk. Indulge yourself this winter and feel warm, relaxed and just that little bit naughty.
- 30 ml Havana 3 year old
- 15 ml Licor 43
- 10 ml Vanilla Bean Syrup
- Hot almond milk to top
- Ground cinnamon and chocolate chip cookie to garnish
- Add all ingredients except the hot almond milk into a heat proof (e.g. coffee) glass, mix through.
- Slowly pour in the hot almond milk.
- Sprinkle with cinnamon on top, serve with cookie on side.
- Bonus points for dipping the cookie into the drink.