When the temperature drops and the leaves begin to wither, it’s time to do away with the spring and summer cocktail favorites like Sex On The Beach and your typical flavored mojitos. Winter time calls for something a little more hard-hitting; more on the lines of a Hot Toddy or cognac by the fire.
Luckily for you, here at Centric we keep our pulse on the latest and sexiest drinks of the season. So if you’re looking to expand your cocktail palette, we’ve got just the alcoholic beverages for you. Just remember to drink with class and sophistication.
Candy Cane Cocktail
This festive cocktail is perfect for the upcoming holiday season.
1 candy cane, crushed, for garnish
2 ounces strawberry vodka
4 dashes white creme de menthe
2 1/2 ounces cranberry juice
Place crushed candy canes on a small plate or saucer. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy. In a cocktail shaker, combine vodka, creme de menthe, cranberry juice, and ice; shake until well combined. Strain into prepared glass and serve.
It’s not winter without eggnog (spiked of course). It’s cold and it’s thick in texture, not to mention its simply nostalgic.
2 quarts whole milk
2 2/3 cups sugar
1 vanilla bean, split, seeds scraped
16 large egg yolks
2 cups cold heavy cream
1/2 cup bourbon
1/2 cup dark rum
Freshly grated nutmeg, for sprinkling
Heat milk, sugar, and vanilla bean and seeds in a medium saucepan over medium-high heat, whisking until sugar has dissolved. Whisk yolks in a large bowl. Pour hot milk mixture into yolks in a slow, steady stream, whisking.
Return milk-yolk mixture to pan, and cook over medium-low heat, whisking often, until thick enough to coat the back of a spoon, about 20 minutes (do not let simmer). Pour through a fine sieve into a bowl; discard bean. Whisk in cream, bourbon, and rum. Let cool completely. Cover with plastic wrap, and refrigerate until cold, about 1 hour (up to 1 day). Serve sprinkled with nutmeg.
Holiday Citrus Punch
The one thing about winter season is that it calls for much party hosting. Impress your guests with this citrus delight!
2 cups bottled pear nectar
4 cups orange juice
2 cups chilled club soda
1 cup light rum (if desired)
Orange slices (for garnish)
Set a fine-mesh sieve over a large pitcher or punch bowl; pour 2 cups bottled pear nectar and 4 cups orange juice (from blood oranges or regular juice oranges) through sieve into pitcher. Before serving, stir in 2 cups chilled club soda and, if desired, 1 cup light rum. Pour into glasses over ice; garnish with orange slices.
Pear and Sparkling Cider Cocktail
This combination simply screams winter time. You may just forget you’re drinking booze.
2 cups pear nectar, chilled
2 cups sparkling apple cider, chilled
2 cups seltzer, chilled
4 ounces (1/2 cup) bourbon whiskey, such as Knob Creek
1 Bosc pear, un-peeled, cored, and cut lengthwise into 8 wedges
Stir together pear nectar, cider, seltzer, and whiskey in a pitcher. Divide pear wedges among glasses, and pour in cocktail. Serve immediately.
The classic cocktail for being indoors during colder temperatures. Snuggle next to your beau and let the magic take over (did we mention it can also remedy a cold?)
2 ounces whiskey (we use Jack Daniels)
1 tablespoon honey
4 ounces water (hot from the tap)
1 teaspoon lemon juice (we use the stuff in the plastic lemon)
1 slice fresh lemon (if we don't have this we don't use it) (optional)
Place the whisky in a large microwave safe mug. Add the honey.
Pour the hot water into the mug over the spoon you used for the honey to get off the last little drops. Add the lemon juice and stir well. Place the mug in the microwave for 1 minute or until it is piping hot, but not boiling. Add the lemon slice and serve.
WInter Rum Punch
Need we say more?
1 bottle rum
1/2 cup superfine sugar
1/2 gallon sweet apple cider
Stud oranges with cloves and bake until they soften. Place them in a punch bowl and add rum and sugar. Set fire to the rum (Jamaican rum is recommended) and in a few minutes begin slowly adding cider, thus extinguishing the flames. Stir in cinnamon and nutmeg, and keep the mixture hot.
(Photo: Richard Eskite/Corbis)