We all love an excuse for a cheeky tipple, here are some cocktails that’ll put some hairs on your chest.
Definitely a winter classic, made properly with cinnamon and cloves, this tasty tipple should be served warm with the secret ingredient, Bourbon. Here’s how you make it:
2 quarts apple cider
1/2 cup orange juice
1 cup high proof Bourbon
2 tablespoons sugar
2 teaspoon whole cloves
Four cinnamon sticks
1 teaspoon nutmeg
Mix all ingredients in pot except bourbon and bring to a boil. Simmer for about fifteen minutes. Add bourbon and stir. Immediately strain and serve. May be garnished with fresh orange or lemon slice, or a cinnamon stick in each mug. And as always, feel free to add bourbon individually as desired.
Another classic, something to sip and imagine you’re on the Swiss Alps over looking the next piste you’re about to cruise down. A mix of rich and spicy flavours, perfect to get everyone in the winter mood. To make it you’ll need:
20 whole cloves
2 tangerines, clementines, or small oranges
2 750-ml bottles Merlot
3 cups fresh apple cider
8 Lady apples (optional)
2 cinnamon sticks plus 8 for garnish (garnish optional)
2 green cardamom pods, cracked
2 cups tawny Port
Press stem (pointed) end of 10 cloves into each tangerine, piercing through the skin. Place tangerines, wine, cider, Lady apples (if using), 2 cinnamon sticks, and cardamom pods in a large pot. Bring to a bare simmer over medium-low heat; cook gently for 20 minutes. DO AHEAD: Mulled wine can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm gently over medium-low heat before continuing.
Stir in Port. Divide among glasses; garnish each with a cinnamon stick and a Lady apple, if desired.
The Blizzard Cocktail
NOT for the faint-hearted. This is a super sweet and decadent cocktail, almost a dessert. Super easy to make and one that always looks pretty impressive too. To make:
1 1/2 ounces Irish whiskey or rum
1/2 ounce hazelnut liqueur, such as Frangelico
1/2 ounce Irish cream liqueur, such as Bailey’s
Dollop of Grand Marnier Whipped Cream
In a glass coffee mug, stir together whiskey, hazelnut liqueur, and Irish cream; top with coffee. Garnish cocktail with whipped cream and serve immediately.
Spiked Hot Chocolate:
Who knew a hot chocolate could be so versatile?! There are many variations to a hot chocolate, we’ve gone for the spiked variation. Here’s a few ideas on how to spike yours…
Russian Hot Chocolate
Sweet, salty, smooth. Easy and quick to make. Here’s how you do it:
1 vanilla (measure, flavoured vodka)
1/2 amaretto liqueur (measure)
1 tbsp chocolate (instant drinking)
125 ml milk
Into a mug, pour in the vanilla vodka, amaretto and add the drinking chocolate mix. Pour in the hot milk and stir to blend well. Serve with whipped cream if desired.
400 ml milk
3 tbsps unsweetened cocoa powder
1 tbsp sugar
1/2 tsp cinnamon
1/4 tsp ginger (ground root)
1 pinch nutmeg
20 ml rum
cocoa powder (for dusting)
In a small saucepan, bring milk to the boil. Remove from the heat and stir in the cocoa powder with a whisk, until it has dissolved. Add the sugar, cinnamon, ginger and nutmeg and stir well. Let cool down a little bit, stir in rum and transfer into two mugs. Top with whipped cream and dust with cocoa powder.
An all time favourite of mine, chocolate orange. A very satisfying drink made with orange liqueur.
1 orange liqueur (shots)
2 tbsps syrup (vanilla)
150 ml double cream
1 tbsp chocolate (drinking)
150 ml milk
1/4 can cocoa powder (sifted)
Make vanilla cream by combining the vanilla syrup and double cream.
Make up the hot chocolate by heating the milk in a saucepan on the hob and stirring the hot chocolate powder into the milk.
Place the marshmallow and orange liqueur a latté glass or heatpoof mug. Top with hot chocolate and float the vanilla cream on the hot chocolate. Dust with cocoa and serve immediately.
Yepp, you read right; Hot. Buttered. Rum. Mm mmm. Here’s how to make:
1 teaspoon light brown sugar
1/4 teaspoon finely minced lemon rind
3 pinches of cinnamon
Pinch of ground cloves
Pinch of nutmeg
1 jigger golden rum
1 generous teaspoon unsalted butter
In a china or glass mug rinsed with boiling water, put the light brown sugar, the lemon rind, cinnamon, cloves, and nutmeg. Pour in the rum, fill the mug with boiling water, and drop in the butter.
Tom & Jerry
Last but certainly not least, a classic winter drink – warm, creamy and just want you want on a cold, dark evening. You will need:
2 large eggs, separated
2 1/2 tablespoons sugar
1 cup plus 1 tablespoon Jamaican rum
1 1/2 teaspoons vanilla extract
Small pinch ground allspice
Small pinch ground cloves
Large pinch ground cinnamon
2 2/3 cups whole milk
1 teaspoon freshly grated whole nutmeg or ground nutmeg
In small mixing bowl, whisk yolks briefly. Add sugar, 1 tablespoon rum, vanilla extract, allspice, cloves, and cinnamon, and whisk again. Set aside. Using electric mixer, beat egg whites in another large bowl until stiff and glossy. Fold whites into yolk mixture, and set aside.
In medium saucepan over low heat, bring milk to simmer and remove from heat. While milk is warming, briefly stir egg batter, then add 1 1/2 tablespoons to mug. Slowly add 4 tablespoons of remaining rum, stirring constantly to prevent curdling. Fill mug with hot milk, stir, sprinkle with nutmeg, and serve.