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!
- 30ml Persimmon Puree
- 5ml of Amaro (I use Vecchio Amaro del Capo)
- 60 ml of Prosecco
- Persimmon Slice
- Build and stir before pouring into a Champagne Flute.
- Garnish with a Persimmon slice on the rim.
Think this one is a summer drink? Think again, as Applewood Distillery’s Brand Manager Noah Ward explains, “While tiki-style cocktails have us yearning for summer, The Coral Gin Fizz is rich enough to keep you warm through the winter. Swapping out the traditional lemon juice for pineapple – inspired by the Applewood team favourite of a Pina Colada – it’s a great balance of refreshingly fruity and heartwarmingly creamy. Vegans: Swap out the cream for coconut cream for even more tropical vibes!”
- 60ml Applewood Coral gin
30ml pineapple juice
1 bar spoon of molasses
3 drops of vanilla extract
3 drops of wonderfoam
The Caramilk Martini is the perfect blend of creamy indulgence to get you feeling the heat this winter. Dazzle your guests with this simple blend!
- 30ml of Belvedere Vodka
- 15ml of Crème De Cacao
- 15ml of Mozart White Chocolate Liqueur
- 30ml of Monin Caramel Syrup
- 15ml of Monin White Chocolate De Blanc
- 60ml of cream
- A scoop of ice.
- Blend ingredients on a high speed until smooth and creamy.
- Pour into a glass and garnish with fresh whipped cream, a drizzle of caramel sauce and two pieces of Caramilk chocolate.
- Equal measures of Ischia Sapori Amaro, Aperol, Bulleit Bourbon, smoked bitters and charred cinnamon.
- Build in a glass over ice.
- 30ml Mac. by Brookie’s
- 15ml Husk Spiced Bam Bam Rum
- 2x Dashes of Orange Bitters
- 4x Teaspoons of Social Alchemy Hot Chocolate Powder
- 150ml Macadamia Milk
Add heated milk & chocolate powder into a cocktail shaker and stir until dissolved. Next, add your Mac. by Brookie’s, Husk Spiced Rum, Orange Bitters and Macadamia Milk and give it all another mix.
Pour into a ceramic mug or coffee cup and garnish with whipped cream, gratings of orange rind and chocolate chips!
Served from a crockpot, our Mulled wine is prepared using red wine with a splash of cognac, star of anise, cloves, cinnamon, brown sugar and orange. Presented with a stick of cinnamon and a slice of dehydrated orange, each sip is as cozy and delicious as it looks – making it the perfect winter warmer.
- Cab Sav
- A dash of cognac
- Star anise
- Whole cloves
- Brown sugar
- To serve: dehydrated oranges and a cinnamon stick
Method: To make mulled wine, simply combine all your ingredients in a saucepan and give them a quick stir. Then heat the wine until it reaches a simmer over medium-high heat. Be sure not to let it bubble, as you don’t want to boil off the alcohol. Reduce to low, cover the saucepan, and let the wine simmer for at least 15 minutes or up to 3 hours. Using a strainer, remove and discard the star of anise, cloves, cinnamon and orange. Give the mulled wine a taste, and stir in additional brown sugar to your liking. Serve in heatproof glasses and garnish with cinnamon and orange.
Although not a regular on Eau de Vie’s cocktail list, this drink comes courtesy of Danilo Migliorini, Brand Ambassador for Disaronno and bartender at Eau De Vie in Darlinghurst. This cocktail’s ingredients are the perfect combination of flavours for winter as Disaronno if mixed with Tia Maria and coffee will remind you of Christmas cake. Being Italian, Danilo likes to be reminded of Christmas in winter. It is also very easy to make at home!
- 30ml Disaronno
- 20ml Tia Maria
- 30ml coffee (use cold drip coffee for best results)
- 10ml vodka
- Pour all the ingredients into a shaker, add ice and shake for about 10 seconds!
- Strain into chilli Coupette or Martini glass and squeeze an orange peel onto the soft foam.
Crafted by Employees Only’s bartender Christine Lam, this delicious cocktail recipe is the perfect winter drink.
30ml The Botanist Gin30ml Quince Syrup30ml Dry red wine30ml Lime JuiceSmall pinch of Black pepper
Combine all ingredients in a shaker and shake until cold.
Strain the cocktail into a cocktail glass.
Garnish with an edible flower.
With a growing generation of younger whisky drinkers and with whisky forecast to be the strongest growing spirit globally to 2022, Fever-Tree has recently introduced two new delicious gingers to their range: Spiced Orange Ginger Ale and Smoky Ginger Ale. They’ve reached out to some of Australia’s leading whisky aficionados to share their top whisky cocktail recipes that you can recreate at home, including this Boulvardier Buck cocktail.
- 20ml Bourbon Whiskey
- 20ml vermouth
- 20ml Campari
- Fever-Tree Spiced Orange Ginger Ale
- Build in a tall glass with good quality ice and top with Fever-Tree Spiced Orange Ginger Ale.
- Garnish with orange peel.
- Semi-dry cider 1L
Grand Marnier 5 shots
Lemon juice fresh squeezed
Orange slices 3
Cinnamon stick 2
- Cook the cider and cinnamon
- Let macerated a night
- Add the rest
- Bottle it
- Ready to serve
A super-simple refresher balances sweet Bloody Shiraz Gin (with the 2020 batch to be released on July 4th!) with tart bitter lemon tonic.
- 45mL Bloody Shiraz Gin
- 100mL bitter lemon or lemon tonic
- Ruby grapefruit
- Add gin and mixer to a rocks glass over ice.
- Garnish with a wedge of grapefruit.
“An Italian twist on the Classic White Russian Cocktail. Named for Gio Paradiso who first introduced me to adding a nip of Campari to my Coffee.” Matty Opai, Icebergs Dining Room and Bar.
- 30ml Vittoria Espresso
- 20ml Campari
- 20ml Amaro Montenegro
- 10ml Mr Black Coffee Liqueur
- 30ml Vanilla & Coconut Cream (float)
Method: Build ingredients into a tall glass over ice and enjoy!
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
It’s creamy, coconutty and a little bit of naughty paired with delicious Australian made chocolate, all warmed up! Perfect to enjoy rugged up this winter.
Cooking Time: 5 to 10 mins
- 400 mL Coconut Cream
- 200 mL Full Cream Milk
- 220g Koko Black 54% Dark Chocolate Shavings or Dotties
- 100mL Spiced Rum
- Step 1: Combine coconut cream and milk in a saucepan and bring to the boil
- Step 2: With a whisk, mix in Koko Dark Chocolate and gently return to the boil. Continue stirring.
- Step 3: Remove the saucepan from the heat and add the rum. Pour into your favourite mug and sip slowly, somewhere cosy.
- Step 4: For that extra little indulgence, finish with a sprinkling of Koko Black 54% Dark Chocolate Shavings.
Brought to you by The Kraken Black Spiced Rum, this is the more potent cousin to your average mulled wine. Treat your tastebuds and warm your innards with the following recipe. Simply combine 30ml of The Kraken Black Spiced Rum with 90ml of warm apple cider. Build in a mug (or your chalice of choice) and garnish with a cinnamon stick to serve.
This is a concoction for those who like things a little sweet and a little sour, but always with a cherry on top. It’s also a tad almondy and egg whitey, which rather throws out the whole sweet and sour analogy. The best bit? When you mix with Lyre’s alcoholic-free spirits you’ll wake up fresh the next day too!
- 75mL Lyre’s Amaretti
- 15mL lemon juice
- 5mL white sugar syrup (1:1)
- 10mL egg white (vegan egg free alternative: replace with chickpea juice)
- 3 dashes aromatic bitters
- Rapid shake with ice, strain, fill the glass with fresh cuber ice.
- Serve in an old fashioned glass and garnish with a lemon wedge and maraschino cherry.
- 50mL – Martell Blue Swift
- 6mL – Sugar cane syrup
- 2 dashes – bitters
- 1 cheery garnish
- 1 orange peel
- Add sugar cane syrup, bitters and the Martell Blue Swift to a cocktail mixer. Add ice and stir.
- Strain contents in a cocktail glass. Garnish with a cherry and an orange peel
Nothing says ‘winter’ like a steaming cup of mulled wine. With winter in full swing, we’ve crafted the perfect recipe to enjoy – Melbourne Cocoa Style.
- 600ml dry red wine
1 star anise
1 cinnamon stick
1/2 orange rind and juice
4 cardamom pods
Squeeze of lemon juice
4 tsp Melbourne Cocoa Winter Spice Drinking Chocolate
- Add all ingredients into a large saucepan over low/medium heat.
- Let this simmer for a minimum of 20 minutes. Do not allow to over boil.
- Strain and serve with choice of Melbourne Cocoa garnish, like our drinking chocolate or chocolate blocks.
With a rotating roster of delightful cocktails, you’ll be sure to try something new each time you visit. If you want something a little more traditional the team can whip these up in no time.
- 60ml of Tanqueray or Ketel One Vodka
- 15ml or a good splash of dry vermouth
- 15ml of olive brine
- Skewered olives to garnish
- Combine the vodka, splash of Vermouth and olive brine in a large glass filled with ice.
- Stir to chill.
- Using a strainer, pour into a chilled martini style glass.
- Skewer some olives and apply as a garnish.
Ready for a winter-friendly spritz? MOLO’s owner Riccardo Bernabei has you covered, as he explains, “It’s based around Animarena cherries, these are sour cherries from the region of Bologna and Modena, super famous in Italy. The liquor I use is by an artisanal company called L.AB where the cherries are macerated in Montepulciano wine from Abruzzo.
- The recipe is simple as is everything I do:
- Fill your favourite glass with ice
- Add 50mm of L.AB cherry
- Top up with a very good quality prosecco from the Veneto
- Garnish with a slice of orange and lemon
And, there you have it, you’ve created the MOLO Winter spritz!”
Smooth, delicious coffee mixed with a punch of vodka, the Nespresso Martini is all you need for a perfect night in!
- Original: Firenze Arpeggio 40 mL Espresso
- Vertuo: Altissio 40 mL Espresso
- 60 mL quality vodka
- 15 mL quality coffee liqueur
- 5 mL sugar syrup
- 5 large ice cubes
- Place ice, vodka, coffee liqueur and sugar syrup into a shaker
- Extract coffee directly into the shaker as the last ingredient
- Place lid on the shaker and shake hard for 15 seconds
- Remove lid and strain into a separate glass, discarding ice cubes
- Add the liquid ingredients back into the shaker and shake vigorously to aerate the crema
- Strain into a martini glass
- Garnish with coffee beans, coffee grind or fruit zest
- Make sure your Nespresso coffee is the final ingredient to prevent the ice melting
- The second shake without the ice, known as a dry shake, helps to aerate the cocktail and ensures classic frothy crema on top
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
KXG Classic Australian Dry Gin makes for a deliciously warming winter long drink. The native Australian myrtle notes of the gin pair perfectly with the cloudy cider and the Poire Williams pear notes coupled with aromatic bay leaves. Double up on this cocktail!
- 40ml KXD Classic Dry Gin
- 30ml Lillet Blanc (white vermouth)
- 20ml Massenez Poire Williams (pear liqueur)
- 20ml Lemon Juice
- 30ml Homemade bay leaf syrup (made by cooking 2 bay leaves in sugar syrup; sugar syrup is two parts sugar to one part water)
- Top with cloudy pear soda
Method: Add all ingredients to the shaker except cloudy pear soda, add ice and shake vigorously, then strain into a highball glass with ice and top with cloudy pear cider. Garnish with 2 lemon wheels and bay leaf.
Sweet with a dash of spice, the Pressman’s Mulled Cider is the perfect way to keep warm and enjoy the winter with friends. Tip: make a batch of the mulled cider in a slow cooker so its on tap for when you want to enjoy a warm and delicious drink.
- 1 x 6 pack Pressman’s Apple Cider
- 2 x Cinnamon sticks
- 2 x Cloves
- A pinch of nutmeg
- Half of a vanilla pod (cut open)
- ½ Star anise
- Pour cider into a pot, bring to the boil and remove immediately.
- Add spices and allow to mull for 10 minutes.
- Strain and keep cider warm.
- Pour into a double-walled glass or mug and enjoy!
*If you like things on the sweeter side add honey or sugar to taste.
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.
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).
- 30mL of Vittoria Espresso
- 30mL of high-quality vodka
- 30mL of coffee liqueur
- Combine all ingredients in a cocktail shaker with ice and shake
- Pour into a chilled martini glass
- Add 2-3 coffee beans and shaved chocolate / chilli as garnish
Feature image credit: Steven Woodburn.