MEXICAN HOT CHOCOLATE
Photo Credit: World Red Eye
SPICED PEAR & WHISKY PUNCH
PROPER PEARING
CHERRY CRUSH
HOT BUTTERNED RUM
Winter Cocktails To Stave Off the Cold
The cold, dark days of winter can be a struggle for some, especially after all the excitement of the holidays. We like to lean into the season and find ways to stay social and generate warmth, from having friends over for drinks or dinner to staying in with a hot toddy by the fire. Here are a few seasonal drink ideas to brighten the nights.
SPICED PEAR & WHISKY PUNCH
Yields 18 cocktails 1 bottle Dewar’ s 12 Year Old Scotch whisky 4 cups Pear juice 2 cups Ginger beer 1 cup Fresh lemon juice 1 cup Simple syrup( or to taste) 2 Cinnamon sticks 4-5 Star anise pods Pear slices, lemon slices, and cinnamon sticks for garnish
In a large punch bowl, combine Scotch whisky, pear juice, lemon juice and simple syrup. Stir well to combine. Add cinnamon sticks and star anise to the punch and let it sit for at least 30 minutes to infuse the flavors. Just before serving, add ginger beer. Garnish with pear slices, lemon slices, and additional cinnamon sticks. Serve over ice.
The mixologists at Dewar’ s created this recipe.
MEXICAN HOT CHOCOLATE
2 oz. Partida Anejo tequila 6 oz. Hot chocolate ½ tsp. Ancho chile powder 1 pinch Ground cinnamon
Heat up the hot chocolate in a pot. When heated, add ancho chili and ground cinnamon and stir until combine. Heat a mug with hot water; pour out water, add spiced hot chocolate and tequila, and stir. Garnish with grated cinnamon and a cinnamon stick.
The mixologists at Partida created this recipe.
PROPER PEARING
1 ½ oz. iichiko Silhouette shochu 1 oz. Pear juice ¾ oz. Simple syrup ¾ oz. Lemon juice Prosecco
Combine ingredients, except prosecco, into a cocktail shaker filled with ice. Shake, then strain into a wine glass. Top with prosecco and garnish with a pear slice.
The mixologists at iichiko Shochu created this recipe.
CHERRY CRUSH
1 ½ oz. Cherry-infused bourbon and Cognac 1 oz. Port ½ oz. Maple syrup ¾ oz. Lemon juice
Fill a cocktail shaker with ice. Pour in cherry-infused bourbon and Cognac, port, maple syrup and lemon juice. Shake vigorously for about 15 seconds to blend the flavors and chill the mixture. Strain the cocktail into a rocks glass over fresh ice.
The mixologists at Marion Miami created this recipe.
HOT BUTTERED RUM
1 ½ oz. Dos Maderas 5 + 5 rum 1 Tbsp. Butter 1 tsp. Demerara sugar 1 pinch Cinnamon 1 pinch Nutmeg
Build in a heated mug or Toddy glass. Add your butter, sugar and spices. Fill halfway with boiling water. Add rum, then top with hot water. Garnish with an orange peel
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