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Wine Spectator
Wine Advocate
Robert Parker
Jeb Dunnick
Stephen Tanzer
Wine Enthusiast
Neil Martin
James Suckling
John Gilman

Fall and Winter Cocktails

The Winter Cocktail

The winter cocktail is a classic recipe from the first part of the 1900s and it has been adapted for modern spirits. It is a wonderfully warming drink—even if it is served cold—and is one of those gems lost to time that is absolutely worth the reintroduction.

Originally, it used a ginger brandy, but these are relatively scarce now. Domaine de Canton or any of the other ginger liqueurs are perfect substitutes. If you cannot find pimento dram, another allspice liqueur will do. If you like, this is also a perfect drink to transform into a hot cocktail.

2 ounces rum
1/2 ounce lime juice
1 teaspoon sugar
1 teaspoon ginger liqueur (or ginger brandy)
1 teaspoon pimento dram
2 dashes aromatic bitters (Angostura)

Steps to Make It
In a cocktail shaker, combine the rum, juice, sugar, and liqueurs and filled with ice. Shake well. Strain into a cocktail glass. Add dashes of bitters on top.

The ginger liqueur and pimento dram are very small pours, but that′s the original recipe. If you find that it′s not quite enough, try pouring 1/2 ounce (1 tablespoon) of either or both liqueurs and see how you like the taste.

The Harvest

1.5 oz cognac
.5 oz cinnamon syrup
1 large spoonful of apple butter or apple syrup

Shake ingredients before pouring into a sophisticated coupe glass. Garnish with a cinnamon stick.

From Celeste in Chicago, IL

The Marguerite

1.5 oz 1800 Reposado tequila
1 oz of freshly squeezed grapefruit juice
.5 oz Fino sherry
.5 oz maraschino liqueur

Shake with ice and strain into an ice-filled Old Fashioned glass. Top with soda water and garnish with a grapefruit twist.

High Fashion

2 oz Plymouth Gin
1.25 oz elderflower liqueur
1.25 oz grapefruit juice
2 dashes rhubarb bitters
Grapefruit peel (for garnish)

Build all ingredients in a rocks glass over ice and stir together.

From Grain at Playa Provisions in Playa Del Rey, CA

Port Old Fashioned

2 oz whiskey
.5 oz 10-year tawny port
1 bar spoon maple syrup
3 dashes Angostura bitters
Orange peel

From Red Star Tavern in Portland, OR

Easy Rum Eggnog

1 1/2 ounces añejo rum
1 1/2 ounces ruby port
1/2 ounce simple syrup
1 large egg
Garnish: nutmeg (ground or freshly grated)

Gather the ingredients. In a cocktail shaker, combine the rum, ruby port, simple syrup, and egg. Dry shake (without ice) to combine the ingredients. Add ice and shake vigorously a second time. Strain into a white wine glass and dust with nutmeg. Serve and enjoy!