Armagnac plus the honey-sweetness of Drambuie and a splash of dry sherry makes for a boozy but balanced drink, "a great pre or post-dinner tipple," per Lane's recommendation.
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Entries tagged with 'winter drinks'
A favorite on Lolinda's cocktail menu, this winter gin-and-aquavit drink was created by the restaurant's original cocktail menu designer, Lane Ford.
All cranberry and pine, this would be an excellent holiday punch, light but complex and with distinctly winter flavors; I like that the cranberry flavor comes from a liqueur rather than just juice, keeping that intense tart flavor without diluting the drink.
The Champagne Cup is one of six champagne punches featured in Esquire's Handbook for Hosts. Combining the fresh tang of pineapple, cucumber, orange and cherry with the rich flavors of cognac and Benedictine, the Champagne Cup underscores the wine without overwhelming it.
This is my favorite time of year for many reasons, none of which involve snow or gourds and several of which involve whiskey. This time of year, bourbon is ready to be tricked out with something more interesting than summer's ice-and-soda or deeper winter's tumbler-and-depression. The Dead Leaf is what I've come up with, and it's good.
Gilding the lily is one of my favorite activities, but there was something mildly insane about the thought of putting ice cream in champagne. Were drinkers back in 1888 on to something good?
This cocktail is tasty and intriguing, at turns sweet, savory, and spicy, with hints of cloves and cinnamon. It's something like a cold mulled wine, which is perfect for the holidays. As a bonus, it's dead simple to make.
I believe very strongly in the restorative powers of warm whiskey and as such will not indulge in this cure for the common cold except when medically indicated. Which means I needed to come up with something else to drink when the air is cold but my body is well.
This cranberry elevation process is a matter of historical import and as such must begin with a good stiff drink. First off, we need to start with real cranberries (or what's the point?)
I've been mixing variations of a Flaming Holiday Punch (known in some circles as "English Bishop") every December for years now. The base recipe is from Esquire's Handbook for Hosts, from 1949, which is nice on its own but quite open to improvisation. The ingredients are a cinch: a bottle of aged rum poured into a punch bowl over baked oranges studded with cloves. Toss in a little sugar and some holiday spice, turn down the lights before you apply a match to the hot liquid (careful!) and conversation is pretty much guaranteed to stop.
What is better during the holidays than a piping mug of hot chocolate? Well, one that's been enhanced with cinnamon and cayenne powder of course. This Mexican take on the wintry beverage is creamy and rich with a spike of spiciness. Top it with whipped cream, marshmallows or whatnot.
A marriage of the Cosmopolitan and the Kir Royale, Champagne gets dressed up with cranberry juice and Triple Sec. Alcoholic, slightly sweet, and slightly tart, and you'll be thankful you took a few sips of this festive cocktail.
If there's been one simple message that's come out of the Four Loko hullaballoo, it's that mixing caffeine and alcohol is a bad idea. Now that this preliminary is out of the way, let's get down to doing that very thing. There are plenty of versions of the Hot Coffee Grog floating around in the booze world. Some contain cream or butter (or, in one tiki-fied version, coconut cream), and some are laced with a range of liqueurs.
Making spiced rum is deliriously easy. Simply take your desired mix of spices and other ingredients, pop them in a bottle of rum for, oh, two days, then taste. Need the spice mix a bit stronger? Let it sit a day or two more, or, edit the taste profile as you go, adding more of an ingredient if you wish to push it forward.
If you are making sachets of mulling spices for holiday gift-giving, include the cider preparation portion of the instructions with the gift. If you think the lucky recipient of your gift would prefer wine over cider, you might suggest mulling...
Let's start the weekend right--with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers! Until very recently, I found the concept of hot-buttered rum more appealing than the reality hot-buttered rum....
[Photograph: Robyn Lee] Tired of the normal kind? Try adding a dash of cayenne, pumpkin pie spice (mmm), ginger, nutmeg, cinnamon, and crushed candy canes. My apartment is so cold that I've started wearing fingerless gloves in the shower. I...
"The Reveillon has been one of my favorite holiday drinks for the past several years." [Flickr: Chuck T.] During the holidays even the most reluctant cooks take their shot in the kitchen. It's much the same with drinks. Those who...
A classic combination that's good at this time of year is a mixture of good hot chocolate and green Chartreuse. While the pairing might seem awkward at first glance, there's something about the potent herbal liqueur that matches perfectly with the rich earthiness of good chocolate.
The heady perfume and brisk tartness of quince are perfectly complemented by a fruity cognac, and a combination of the flavors can result in absolutely phenomenal Sidecars.