26 Winter Cocktails to Help You Brave the Snow

♪ Oh the weather outside is frightful, but this booze is so delightful... ♪

Design by Bridget Burns

Little known fact: winter is the unofficial season for drinking. You're stuck inside all the time (bring out the wine), the holidays are right around the corner (pop open a champagne), and the low daylight hours require a bit more winter cheer (pour up some vodka). To treat your #SeasonalAffectiveDisorder and lift your spirits, here are 26 cocktails that will act as a warm pick-me-up.

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1 Hot Chai Spice
Design by American Artist


1 oz. Cazadores Anejo

½ oz. Perfect Puree Blood Orange

1 oz. Agave Nectar

4 oz. Hot Chai Tea

3 Whole Cloves

Whipped Cream

Cinnamon Powder

Orange Peel


In a coffee mug combine all the ingredients, top with whipped cream, cinnamon powder, and orange peel.

Created by Manny Hinojosa of Ghost Donkey

2 Winter's Ginger
Design by American Artist


2 oz. TROPICANA Lemonade

¼ oz. Honey Syrup*

¼ oz. Ginger Syrup**

1 ½ oz. Scotch

Candied Ginger, for garnish


Combine all ingredients in a cocktail shaker. Shake well. Strain over ice in a rocks glass, then garnish with candied ginger.

* Combine 1 cup of honey and 1 cup of water in a small saucepan over medium heat. Stir until the honey has dissolved. Remove from heat and let cool to room temperature. Transfer to a clean glass jar.Cover and refrigerate.

** Combine 1 cup of fresh, chopped ginger, 1 cup of sugar, and 1 ½ cups water in a large pot and stir until it comes to a boil. Reduce to a simmer over medium-low heat and cook for one hour. Remove from heat and allow to cool to room temperature. Strain the syrup twice through a sieve or cheesecloth into a glass jar and refrigerate.

Courtesy of Tropicana

3 Almande Horchata
Design by American Artist


2 oz. Baileys Almande

3/4 cup Almond Milk

1/4 Tbsp. Honey

1/4 Tbsp. Ground Cinnamon

1/4 Tbsp. Vanilla Extract

Nutmeg, for garnish


Combine Baileys Almande, almond milk, honey, ground cinnamon and vanilla extract into a cocktail shaker with ice. Shake well. Strain contents into a coffee mug over fresh ice. Garnish with nutmeg.

Courtesy of Baileys

4 Spellbound Smash


2 parts Basil Hayden's® Bourbon

¾ part Demerara Syrup*

2 dashes Angostura® Bitters

2 dashes Orange Bitters

Half of a Lemon

5 Fresh Blackberries

3 Sage Leaves (2 for garnish)

1 sprig of Thyme (for garnish)


Place half of a lemon and the blackberries into a cocktail shaker and lightly press with the back of a bar spoon. Add remaining ingredients, including one sage leaf, to cocktail shaker with ice and shake vigorously. Strain into a rocks glass over ice. Garnish with remaining two sage leaves and a sprig of thyme.

*Demerara Syrup can be purchased, or homemade by combining a 1:1 ratio of Demerara sugar and water in a saucepan over medium heat until sugar dissolves.

Created by Stephen Cole (Chicago, IL)

5 Chili Chocolate Sombrero


1 part Kahlua Chili Chocolate

Poured Milk


Pour milk over 1 part Kahlúa Chili Chocolate, then simply taste and enjoy!

Courtesy of Kahlúa Chili Chocolate

6 Fireside


40 ml. Grey Goose Original

10 ml. No. 2 Organic Maple Syrup

1 Sprig of Rosemary, leaves pulled off

1 Pinch of Salt

50 ml. Freshly Squeezed Pink Grapefruit Juice


In the bottom of a rock glass briefly crush the rosemary leaves into the maple and salt. Fill with good quality ice and add the Grey Goose. Top with fresh pink grapefruit juice and stir well. Garnish with an extra sprig of rosemary.

Courtesy of Grey Goose Vodka

7 The Mumm Apres Rouge


3 oz G.H. Mumm Champagne

3/4 Simple Syrup (1:1 ratio of cane sugar to water)

3/4 oz. Lime Juice

2 Cucumber Slices

4 Mint Leaves

1/4 oz. Ginger Juice

1 oz. Pomegranate Juice

Sprig of Mint, for garnish


Muddle everything except the champagne. After muddling, add G.H. Mumm and ice and hold tight. Shake/strain over ice in a champagne glass and garnish with a sprig of mint.

Created by cocktail chef Matthew Biancaniello for G.H. Mumm Champagne

8 Dark as Night


1 part Cruzan® Black Strap Rum

1/4 part Falernum Syrup

1/2 part Fresh Lime Juice

6 parts Cider


Combine Black Strap, falernum syrup, and fresh lime juice in a mixing glass. Pour cider into a rocks glass and slowly float mixture over top of the cider. Finish with fresh grated nutmeg and a lime or orange peel.

Courtesy of Cruzan Black Strap Rum

9 Truffe D'Hiver


40 ml. Grey Goose Le Citron

25 ml. Fresh Lemon Juice

15 ml. Fino Sherry

15 ml. Simple Syrup (1:1)

Truffle Oil or Fresh Truffle


Shake and strain into a chilled cocktail glass. Garnish with either freshly grated truffle or truffle oil.

Courtesy of Grey Goose Vodka

10 Winter Elixir


1 1/2 oz. VDKA 6100®

1 sprig Rosemary

3/4 oz. Simple Syrup

1/2 oz. Fresh Lemon Juice

3/4 oz. Pomegranate Juice

2 oz. Soda

Lemon Wheel and Rosemary Sprig, for garnish


Muddle the rosemary and simple syrup in a mixing glass. Add lemon juice, pomegranate juice, and VDKA 6100. Shake and strain into a highball glass, then top with soda. Garnish with a lemon wheel and rosemary sprig.

Courtesy of VDKA 6100

11 Black Sage


1 Part Coffee Liqueur

1 Part Black Raspberry Sparkling Ice

A Splash of Heavy Cream

Sage Leaf, for garnish


Mix coffee liqueur and Black Raspberry Sparkling Ice in cocktail glass. Just before serving, gently add cream and garnish with a sage leaf.

Courtesy of Sparkling Ice

12 Quittin' Thyme


1 ½ Parts Aperol

1½ Parts Gin

1 dash of Angostura Bitters

1 part Pink Grapefruit Sparkling Ice

Sprig of Thyme


Rub Thyme sprig on rim of chilled martini glasses. Shake Aperol & Gin with ice and pour into glass. Top with Pink Grapefruit Sparkling Ice and garnish with a sprig of thyme.

Courtesy of Sparkling Ice

13 Jam le Sam


1.5 oz. Vodka

1 oz. Fresh Lime Juice

1/2 oz. Maple Syrup (Noble Tonic 2, aged in bourbon barrels)

3/4 oz. Homemade Cranberry & Pink Pepper Marmalade


Shake all ingredients between 15 to 20 seconds. Filter all ingredients into an old fashioned glass. Fill the glass with crushed ice. Garnish with an ice scoop with berries.

Created by Nader Chabaane, the director of mixology at the Fairmont Le Château Frontenac

14 Apple Rosemary Rickey
Design by Betsy Farrell


2 oz. Cointreau

1 oz. Fresh Lime Juice

3-4 oz. Club Soda

3 Slices of Tart Apple

7 Rosemary Leaves


Muddle apple slices and rosemary leaves in the bottom of a glass. Pour 2 oz. Cointreau and fresh lime juice. Add ice and top with club soda. Stir briefly. Garnish with a rosemary sprig and apple slice.

Courtesy of Cointreau

15 Gingersnap


2 oz. Cointreau

1 oz. Fresh Lime Juice

1/4 oz. Cinnamon Syrup

2 Slices Muddled Ginger (quarter sized)

2 Dashes Angostura Bitters

Egg White (optional)


Combine ingredients in a shaker. Shake will with ice. Strain into a cocktail glass. Garnish with two slices of candied ginger.

Courtesy of Cointreau

16 Pom Holiday Sparkler
Design by Jennifer Chalet


4 oz. Brut Rosé Champagne or Dry Rosé Sparkling Wine

2 oz. Pomegranate Juice

2-3 dashes Orange Bitters

Orange Peel


In a champagne flute, combine champagne and orange bitters. Fill glass with pomegranate juice. Twist the orange over the top of the glass, then drop the peel into the drink.

Created by Trisha Antonsen of Drizly

17 Thyme Gin & Tonic


6 oz. Q Tonic

2 oz. Gin

Four Sprigs of Thyme


Add gin to a cocktail shaker. Place three sprigs of thyme in it. Gentle muddle the thyme. Add ice and shake. Strain into an ice-filled high ball glass and garnish with a lime and sprig of thyme.

Courtesy of Q Drinks

18 Snow Bunny


2 parts Absolut Elyx

1 part Kahlua

0.5 part White Creme de Cacao

2 parts Half and Half


Combine ingredients together in a cocktail shaker over ice. Shake hard until ice cold. Strain into a rocks glass over fresh ice. Garnish with freshly ground nutmeg.

Courtesy of Absolut Elyx

19 Merry Thyme
Design by Jennifer Chalet

To prep this cocktail, start by making syrup:


1 cup Palm Sugar

1 cup Water

6 Sprigs of Thyme


Boil all ingredients and then simmer for 15 minutes, stirring occasionally until sugar is dissolved, then strain and cool.

As for the drink:


1 1/2 oz. KOVAL Bourbon

1/4 oz. Thyme Palm Syrup

Blood Orange Soda, to taste


Add the bourbon and syrup to an ice-filled glass. Top with blood orange soda and garnish with a sprig of thyme.

20 Maple Toddy
Design by Jennifer Chalet


2 parts COURVOISIER VS Cognac

1 tsp. Maple Syrup

2 parts Steaming Hot Apple Cider

2 parts Hot Water


Pre-heat your mug by adding hot water and discard. Build cocktail in mug adding hot water last. Garnish with a lemon wheel.

21 Café ala Mexicana
Design by Jennifer Chalet


1 1/2 parts Milagro Ańejo

3/4 parts Ancho Reyes Chili Liqueur

4 parts Fresh Brewed Coffee

1 tsp. Brown Sugar

1 part Heavy Cream

Coffee Beans, for garnish


Build in a mug, then top with whipped cream and chili flakes.

22 Holiday Cherry Cheer
Design by Jennifer Chalet


1 part Skinnygirl Tangerine Vodka

1 1/2 parts DeKuyper Triple Sec

1/2 part DeKuyper Cherry Brandy

2 parts Orange Juice

2 parts Cranberry Juice

Cherry, for garnish


Shake all ingredients except brandy in a cocktail shaker with ice. Pour in a martini glass and drizzle cherry brandy over top the other ingredients. Garnish with a cherry.

23 The Nutty Neige
Design by Jennifer Chalet


1 part QUI Tequila

½ part Averna Amaro

½ part Candied Pecan Syrup

½ part Aperol

¼ part Campari

Grapefruit Twist, for garnish


Combine all ingredients into mixing glass, fill with ice, and stir for 10 seconds. Pour into a rocks glass with a large ice cube and garnish with grapefruit twist and pecan.

Created by Cody Goldstein, Founder of Muddling Memories and Head Bartender at Upholstery Store: Food and Wine

24 The Pear
Design by Jennifer Chalet


3 slices Asian Pear

3/4 oz. Lemon Juice

3/4 oz. Bee Pollen Syrup

2 drops Bittered Sling Lem-Merrakech Extract

2 oz. Snow Leopard Vodka

1/4 cup Kildare Draft

Thyme, for garnish


Muddle three slices of Asian pear in a tin, and then add the lemon juice, bee pollen syrup and extract, and vodka. Shake with Kildare draft for eight seconds and then strain into a rocks glass. Garnish with a slice of Asian pear and sprig of thyme.

25 The Baked Apple 46
Design by Jennifer Chalet


2 parts Maker's 46

½ part Apple Brandy

¼ part Cinnamon Syrup

2 dashes Baked Apple Bitters

Smoked Cinnamon Stick, to garnish

Lemon Twist, to garnish


Fill rocks glass with ice and set aside. Combine Maker's 46, apple brandy, cinnamon syrup, and apple bitters into a mixing glass. Fill with ice and stir for 10 seconds. Empty out rocks glass with ice. Take a lighter and heat the end of the cinnamon stick. When it starts to smoke, rim it around the inside of the glass. Strain into the rocks glass with a two-inch ice cube. Zest a lemon twist and put it inside.

Created by Cody Goldstein, Founder of Muddling Memories and Head Bartender at Upholstery Store: Food and Wine

26 Very Merry Mulled Wine
Design by Jennifer Chalet


1 bottle of Skinnygirl Pinot Noir

3 Cinnamon Sticks, broken in half

¼ part Whole Cloves

3 Star Anise

1 Whole Nutmeg, cracked with the side of a chef's knife into a few pieces

1 Orange Peel

Agave Nectar, to taste

Lemon Slice, for garnish

Star Anise, for garnish

Cinnamon sticks for garnish


Pour wine into a large saucepan and cook over low heat. Make a sachet with the spices by tying them together in cheesecloth and put the sachet into the saucepan. Let simmer for 30 minutes. Add agave nectar to taste, then pour the wine through a strainer, and serve in a heatproof glass. Garnish with a lemon slice, star anise, and cinnamon sticks.

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