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Entries tagged with 'winter cocktails'

Poinsettia Cocktail

Serious Eats Brian Oh Post a comment

This recipe is for "the world's fanciest cranberry juice cocktail." Matthew Ficke of the Columbia Room in Washington, D.C. serves this fruity, effervescent drink during the holiday season and now, so can you. More

Violet Beauregarde Part 2

Serious Eats Brian Oh Post a comment

A floral and sweet variation of the classic Champagne cocktail from Josh Berner of Ripple in Washington, DC. More

Gotta Wear Shades

Serious Eats Brian Oh Post a comment

This recipe from Josh Berner of Ripple in Washington, DC yields a simple, citrusy variation of the classic Champagne cocktail. More

DIY Advocaat

Serious Eats Marcia Simmons 6 comments

Advocaat is often called Dutch egg nog, but it's actually more like a creamy brandy custard with a deep and rich flavor and a light, pudding-like texture. More

Cranberry Bubbler

Serious Eats Sydney Oland 1 comment

The combination of cranberry simple syrup and fresh grapefruit juice makes this a festive morning cocktail. A splash of gin and a simple salt solution to bring out the flavors really makes this drink something special. More

Meyer Lemon Pisco Sour

Serious Eats Kelly Carámbula 2 comments

A sweeter cousin to the common (and more sour) Eureka lemon, Meyer lemons are differentiated by their thin, smooth, slightly more orange-colored rind. With a more delicate, floral flavor, Meyer lemons are an easy way to make a common lemon-based cocktail a little more special. More

Kumquat Whiskey Sour

Serious Eats Kelly Carámbula 1 comment

This recipe for a kumquat whiskey sour by Feizal Valli at the Hot & Hot Fish Club in Birmingham, Alabama is perfect for a little winter pick-me-up. It pairs the bright, zesty flavor of kumquats, fresh lemon, and lime juice with the rich warmth of whiskey. It's perfectly balanced and a little dangerous—it's so delicious, you're going to want more than one. More

Todd Maul's Polaris

Serious Eats Maggie Hoffman Post a comment

This cocktail from Todd Maul of Clio in Boston is refreshing and complex, and would also be delicious served over ice. More

Meyer Lemon Tom Collins from Hot and Hot Fish Club

Serious Eats Maggie Hoffman 1 comment

The Meyer lemon in this simple cocktail beautifully complements the flavors of gin. More

Blood Orange Negroni from Bottega

Serious Eats Maggie Hoffman 2 comments

This Negroni variation from Chef Frank Stitt appears on the menu at Bottega only in deep winter when blood oranges are in season. "It makes us reminisce about aperitif time in the gorgeous cafes and bars of Torino and Venice," says Stitt. Serve with a slice of orange and a bowl of green olives. More

Drinking in Season: Pomegranate and Ginger Sparkler

Serious Eats Kelly Carámbula 1 comment

I have three criteria for a tasty party drink: it has to be delicious, lovely to look at, and easy to make. That's where sparkling wine comes in, jazzed up with a bit of pomegranate juice and some ginger liqueur. More

Sepia's Death & Taxes

Serious Eats Roger Kamholz Post a comment

The base spirit of this cocktail, Sheep Dip blended Scotch whisky, gets its name from an old term Scottish farmers used to disguise casks of homemade hooch. To avoid taxes (and the disapproval of their wives) they labeled barrels of bootleg Scotch as Sheep Dip, an insecticide used to delouse sheep. More

Sepia's Hello, Holy Rollers!

Serious Eats Roger Kamholz Post a comment

This cocktail features a pair of wine-based ingredients, dry white port and barolo chinato. The latter is an Italian digestif made with a base of Italian barolo wine. Thanks to an infusion of cinchona bark, gentian and rhubarb roots, and other aromatics, it makes for a warming, full-bodied drink. More

Sepia's Autumn Sweater

Serious Eats Roger Kamholz Post a comment

This refined rum cocktail from Chicago's Sepia hides a festive tiki core. A burnt-sugar backbone from the aged Guatemalan rum is deepened with the sweet, nutty, baking-spice notes of falernum, a syrup typically made from almond, ginger, clove and lime that's a staple of many a Caribbean bar. Calvados, the French apple brandy, lends a telltale flavor of the season. More

Drinking in Season: Cranberry Mojito

Serious Eats Kelly Carámbula Post a comment

This mojito has been dressed up for a little winter partying with the help of muddled cranberries and a warm cinnamon and orange syrup, plus a dollop of dark rum for added richness. More

Kumquat Margarita

Serious Eats Kelly Carámbula 3 comments

Olive-sized kumquats have an edible peel that's sweet while the flesh is tart. A hearty muddling brings out the oils from their skin as well as the juice from their flesh, bringing that tartness that's key to a balanced margarita. More

Cappuccino Eggnog

Serious Eats J. Kenji López-Alt Post a comment

I don't always drink coffee, but when I do, I drink it in my eggnog. More

Double Nut Eggnog

Serious Eats J. Kenji López-Alt Post a comment

Sometimes you feel like a nut. Then this peanut butter variation on eggnog is just right. More

Rich and Frothy Holiday Eggnog (With an Electric Mixer or Stand Mixer)

Serious Eats J. Kenji López-Alt 9 comments

If you happen to have a stand mixer, an immersion blender with a whisk head, or an electric handle-held mixer, you're in luck, because with those tools, you can get to take your noggin' into the 21st century with this recipe. More

Homemade McDonald's-Style Eggnog Shake

Serious Eats Bravetart 2 comments

Feel free to mix in a shot or two of your favorite holiday spirit along with the whipped cream at the end. Add it earlier and you'll prevent the shake from thickening in the ice cream maker. More

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