Cocktails: Winter Warmers

InnKeeper  Magazine gives its winter warmer cocktail picks

Mulled wine cocktail

Mulled wine evokes a heartening image of a warm, sweet and spicy red wine poured in the warmth of an indoors bar when it is cold and perhaps snowing outside. But we stumbled across this recipe for chilled mulled wine, and our guests all found it very moreish. A marked change from the traditional mulled wine but, to our surprise, every bit as uplifting and, with no risk of alcohol evaporation, it is enhanced both by the aniseed flavor of the star anise and the sliced citrus fruit and orange zest.

  • 100g light muscovado sugar
  • 1 star anise
  • 1 cinnamon stick
  • 4 cloves
  • 150ml water 1 lemo
  • 2 satsumas or clementines
  • 150ml cointreau
  • 750ml pinot noir

Twist of orange zest and star anise to serve

Put 100g light muscovado sugar in a pan with 1 star anise, 1 cinnamon stick, 4 cloves and 150ml water. Bring slowly to the boil, stirring to dissolve the sugar. Simmer for 2 mins, then pour into a large jug and leave to cool. Add 1 lemon and 2 clementines,

both thinly sliced, to the jug along with 150ml Cointreau and a 750ml bottle light red wine, such as a Beaujolais. Stir well, then cover and chill for at least 2 hrs or overnight if you can.

Serve chilled or over ice, with a twist of orange zest and a star anise.

If you’d prefer to serve a traditional warm mulled wine simply warm through without boiling and serve in heatproof glasses.


Christmas GINgle

A festive, fruity and spicy Gin cocktail

from South Devon. Last month we told readers of a planned Christmas Cocktail from South Devon distillery Salcombe Gin. Now it’s December, we can bring you the recipe.

  • 50ml Salcombe Gin ‘Start Point’
  • 75ml Luscombe Cranberry Crush
  • 100ml Luscombe Passionate Ginger Beer
  • 5ml fresh lime juice
  • 3 thin slices of fresh ginger
  • 10 fresh or frozen cranberries
  • A sprig of fresh mint Ice

Add Salcombe Gin, fresh lime juice, five cranberries and two slices of fresh  ginger to a Boston shaker glass. Add ice and shake vigorously. Fill a large highball with ice. Double strain the mixture over the ice into the glass using a Hawthorne strainer and fine sieve. Add Luscombe Cranberry Crush followed by Luscombe Passionate Ginger Beer and stir. Garnish with five cranberries, a sprig of fresh mint and the remaining fresh ginger, sliced into thin julienne matchsticks.


Espresso Society

Perk up the evening with this sweet, spirit-forward coffee cocktail that has a modern tequila twist

  • 25g Patrón XO Cafe
  • 15g Patrón Citrónge Orange
  • 25g whisky
  • 30g Fresh espresso
  • 30g heavy whipping cream 10g salted caramel syrup
  • Good quality chocolate for garnish

Combine XO Cafe, whiskey, Patrón Citrónge and espresso in a shaker with ice. Shake vigorously to chill and combine. Strain into a small rocks glass. To a clean shaker, add Heavy cream and caramel syrup and shake vigorously to whip together. Carefully layer the cream over the top of the cocktail and garnish with grated chocolate.


Touch of evil

This citrusy and modern digestif is not hal-bad, it’s actually all good

  • 45g Patrón Añejo
  • 60g Warmed apple cider
  • 15g Fresh lemon juice
  • 15g PX Sherry
  • 1 dash Black Strap rum Grated cardamom for garnish

Combine liquid ingredients in a mug and garnish with grated cardamom.


Touchdown Toddy

You’ll want to go for two after one sip of this classic, spirit-forward cocktail that’ll keep you warm all season long.

  • 60g Patron Anejo
  • 45g lemon Juice
  • 30g honey
  • 85g hot water
  • 1 cocktail spoon ground cinnamon
  • 3 drops vanilla extract

In the bottom of a sturdy mug, combine a pinch of ground cinnamon, honey, hot water. Stir to combine. Add Anejo, lemon juice, vanilla extract. Stir to combine all ingredients.


Glengoyne Julip

  • Glengoyne cask strength
  • Gomme Syrup
  • Fresh Mint
  • Rhubarb Bitters
  • Crushed Ice

You don’t want to hide the strength or the main profile of the cask strength, so how about a traditional Julip? Laced with mint and finished with Rhubarb bitters, this is a true whisky- lover’s drink.


The Tamohu 10-Year-Old Manhattan

Pour double measure (50ml) of Tamdhu 10 Year Old.

Add one measure (25ml) of sweet vermouth to complement the unique sherry flavour.

Add two dashes of bitters and stir with ice.

Strain and garnish with an orange rind.


Smoky Welsh Martini

Penderyn Distillery was reopened a few years ago reviving the Welsh whisky market. Get a taste of Wales in your winter warmer.

  • 75ml Brecon Gin
  • 5ml Penderyn Peated Whisky

Simply pour the ingredients into a whisky tumbler, add ice and stir. Enjoy!


St Nick’s Festive Fizz

  • 50ml Johnnie Walker® Red Label® Blended Scotch
  • Whisky
  • 150ml Schweppes Slimline Elderflower Tonic
  • 1 slice orange
  • 5 cloves
  • Add ice to a glass.
  • Fill a highball glass with ice cubes.
  • Pour in Johnnie Walker Red Label.

Add 50ml Johnnie Walker Red Label to the glass.

Top up with Schweppes Slimline Elderflower Tonic. Pour in 150ml Schweppes Slimline Elderflower Tonic, or enough to fill the glass. Garnish with a clove- studded orange slice.

Cut a slice of orange and push 5 cloves into the slice. Place on top of the drink to garnish.

Add 10ml of lemon juice and 10ml of Grenadine to bring out that flower power!


Old Fashioned Christmas

  • 35ml of Smirnoff No. 21 Vodka 50ml
  • Apple Juice
  • 1tsp Cranberry Sauce
  • 1 pinch Cinnamon Powder
  • 1 piece Orange Zest
  • 1 piece Star Anise

Fill a glass with ice.

Fill a glass mug with ice cubes.

Add Smirnoff No. 21 Vodka, apple juice, cranberry sauce and orange zest into the glass. Using a jigger, measure 35ml Smirnoff No.Add Smirnoff No. 21 Vodka, a

21 Vodka, 50ml apple juice, 1 teaspoon cranberry sauce and orange zest into glass. Stir thoroughly.

Stir with a bar spoon until the mixture is well combined.

Garnish with cinnamon and star anise. Sprinkle cinnamon powder over the drink and place a star anise on top to garnish.


Bailey’s Chocolat Luxe

  • 50ml Baileys Chocolat Luxe
  • 1 piece(s) Raspberry

Half-fill a glass with ice. Place three ice cubes into a wine glass.

Add Baileys Chocolat Luxe. Using a jigger, measure 50ml Baileys Chocolat Luxe into the glass. Add a skewered raspberry to garnish. Carefully pierce a single raspberry with an elegant skewer known as an ‘attelet’, and place across the rim of the glass to garnish.