Brisk winter winds and chilly evenings call for some warm comfort, and this is where winter cocktails come in.
Whether you need to take the edge off during the busy workweek or you’re due for a relaxing evening by the crackling fire, winter cocktails are a delightful way to get warm and cozy. A truly tasteful way to lift you spirits, enjoying a cocktail for winter might be just what your mind and body have been craving.
Warm up to some sensational winter cocktails that will have you thirsting for just a sip more. Here is a listing of 14 fantastically comforting cocktails for winter, courtesy of MarthaStewart.com. Peruse over these winter cocktail recipes and take note of your favorite concoction. Your taste buds will thank you later!
Warm up to winter with these cold-weather cocktails.
Candy Cane Cocktail
This delicious cocktail, perfect for the holiday season, is courtesy of Charles Corpion from The Four Seasons.
Makes 1 cocktail
- 1 candy cane, crushed, for garnish
- 2 ounces strawberry vodka
- 4 dashes white creme de menthe
- 2 1/2 ounces cranberry juice
- Ice cubes
- 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; serve immediately
- 1 1/2 cups pomegranate juice
- 1 cup pear nectar
- 1/4 cup orange-flavored liqueur, such as Grand Marnier
- 1 bottle (750 ml) Champagne
- In a large pitcher, combine pomegranate juice, pear nectar, and orange-flavored liqueur. Slowly add Champagne. Serve over ice.
We used Champagne in this punch, but other sparkling white wines, such as Prosecco, are equally festive and just as good.
- 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.
Berry Little Cocktail
Have yourself a Berry Little Cocktail. Stir up this light, bright drink with the tang of citrus and a splash of Champagne to add a festive fizz to your holiday bash.
- 1/2 cup sugar
- 1 cup fresh cranberries
- 1 ounce Charbay ruby red grapefruit vodka
- 2 ounces Champagne
- 1 ounce cranberry juice
- 1 ounce black currant juice
- In a medium saucepan over medium-high heat, dissolve sugar into 1 1/2 cups water. Add cranberries and simmer for 5 minutes, or until softened. Remove from heat and let cool. Strain, discard liquid, and place cranberries on a tray in the freezer for at least 2 hours. Chill vodka, Champagne, and juices, then mix in a champagne glass. Garnish with skewer of 4 or 5 frozen candied cranberries. Reserve the rest for another drink.
Spreading good cheer is easy — greet guests with brandied eggnog.
- 1 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon ground nutmeg
- 1 teaspoon pumpkin-pie spice, plus more for garnish
- 8 cups whole milk
- 6 large egg yolks
- 3 cups brandy
- Set a large fine-mesh sieve over a large bowl. Place bottom of bowl in an ice bath; set aside. Off heat, in a medium saucepan, whisk together sugar, cornstarch, nutmeg, and pumpkin-pie spice. Gradually whisk in 4 cups milk, taking care to incorporate the cornstarch. Whisk in egg yolks.
- Whisking constantly, cook over medium heat until the first large bubble sputters, 10 to 12 minutes. Reduce heat to low; cook, whisking constantly, 1 minute more. Remove from heat; immediately pour through sieve into bowl. Stir in remaining 4 cups milk. Let cool completely in bowl still set in ice bath.
- Just before serving, stir in brandy, and ladle into glasses; garnish with pumpkin-pie spice.
Holiday Citrus Punch
Spreading good cheer is easy — greet guests with a citrusy twist on punch.
- 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.
The Blizzard Cocktail
This tasty cocktail recipe is courtesy of Charles Corpion from the Four Seasons.
Makes one cocktail
- 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
- Hot coffee
- 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.
Makes about 10 cups
- 1 coconut
- 3/4 to 1 bottle (750-ml) dark or light rum, preferably Brugal or Bacardi
- 1 (13 1/2-ounce) can coconut milk, preferably Coco Lopez
- 1 (15-ounce) can cream of coconut, preferably Coco Lopez
- 2.5 (12-ounce) cans evaporated milk
- 2 large cinnamon sticks
- Ice cubes, for serving
- 1 (14-ounce) can sweetened condensed milk
- Preheat oven to 350 degrees. Test each of the three eyes at stem end of coconut to see which is the softest. Then use an ice pick (or a screwdriver) and a hammer to pierce two of the eyes. Strain water through a fine sieve into a bowl, and reserve.
- Place coconut on a rimmed baking sheet; bake for 15 minutes. Remove the coconut, carefully wrap it with a kitchen towel, and place it on a solid, stable surface. Hit the area around the eyes of the coconut forcefully with a hammer or kitchen mallet. Remove the hard shell. Use a vegetable peeler to remove the brown skin from the back of the coconut meat. Rinse flesh under cold running water. Finely grate coconut using a box grater. Transfer to a large glass measuring cup. Add reserved coconut water and rum; set aside.
- Working in batches, in the jar of a blender, combine coconut milk, cream of coconut, condensed milk, evaporated milk, and coconut rum mixture; blend until combined. Pour into a pitcher, and add cinnamon sticks. Refrigerate, covered, for up to 2 days. Just before serving, stir to combine. Serve over ice.
Pear and Sparkling Cider Cocktails
An earthy, sweet pear-cider cocktail is tinged with whiskey — a perfect drink for a cold day.
- 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, unpeeled, 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.
Winter Solstice Cocktail
This cocktail recipe is courtesy of Charles Corpion from The Four Seasons.
Makes one cocktail
- 1 1/2 ounces orange vodka
- 1/2 ounce orange-flavored liqueur, such as Cointreau
- 1/2 ounce freshly squeezed lemon juice, preferably from Meyer lemons
- Ice cubes
- Club soda, chilled
- 1 mint leaf, for garnish
- 1 raspberry, for garnish
- In a cocktail shaker, combine vodka, orange liqueur, lemon juice, and ice; shake until well combined. Strain into a chilled martini glass; add a splash of soda. Carefully fold mint leaf in half lengthwise and place the stem end into the opening of the raspberry. Float on top of cocktail and serve immediately.
Try this decadently creamy white Russian that is sure to please anyone with a sweet tooth.
- 1 1/4 cups vodka
- 1 1/4 cups coffee liqueur
- 1 1/4 cups heavy cream
- Stir together in a pitcher, then pour into ice-filled glasses.
This recipe was also featured on “Mad Hungry with Lucinda Scala Quinn.”
Makes 8 cups
- 2 bottles (25 ounces each) blood-orange juice, chilled
- 3 cans (12 ounces each) natural orange soda, such as San Pellegrino Aranciata, chilled
- 3 tablespoons fresh lime juice
- 8 ounces light rum, such as Appletons
- 5 dashes bitters
- 1 blood orange, or orange, cut into 1/4-inch-thick wedges and frozen
- Fill ice cube trays with 1 1/2 cups orange juice, and freeze. To make punch, stir remaining orange juice, soda, lime juice, rum, and bitters into a 16-cup punch bowl. Before serving, add frozen orange slices. Add ice cubes as needed to keep chilled.
- 2 teaspoons finely grated peeled fresh ginger
- 1/2 cup sugar
- 1 bottle (750 ml) dry sparkling wine, such as Cava, Prosecco, or Champagne
- Set a fine-mesh sieve over a small bowl; set aside. In a small saucepan, boil ginger, sugar, and 1/4 cup water until syrupy, about 2 minutes. Pour through sieve into bowl, discarding solids. (To store syrup, refrigerate in an airtight container, up to 1 week.)
- Pour 1 tablespoon syrup into each of 8 tall glasses. Top with sparkling wine, and gently stir.
- 2 cups fresh or thawed frozen cranberries
- 1 cup pure maple syrup
- 2 cups dry red wine, such as Pinot Noir
- 1/2 cup packed light-brown sugar
- 1 vanilla bean, split, seeds scraped
- Thin strips of zest from 1/2 lemon
- 2 teaspoons pink peppercorns, crushed
- Pinch of coarse salt
- 2/3 cup granulated sugar
- 2 cups seltzer
- Preheat oven to 350 degrees. Put cranberries into a large, high-sided skillet; set aside. Bring syrup, wine, brown sugar, vanilla bean and seeds, lemon zest, peppercorns, and salt to a boil in a medium saucepan, whisking occasionally.
- Pour over cranberries. Cover tightly with foil, and bake until cranberries are soft but have not burst, about 10 minutes. Using a slotted spoon, transfer cranberries to a bowl; cover with 1 cup cooking liquid. Let cool completely.
- Bring 1/2 cup cooking liquid and the granulated sugar to a boil in a small saucepan, whisking until sugar has dissolved. Reduce heat to low; simmer until liquid has reduced and barely coats the back of a spoon, about 6 minutes. Pour through a fine sieve into a medium bowl; let cool completely. Syrup can be refrigerated in an airtight container until ready to use, up to 3 days.
- Reserve 40 cranberries. Puree remaining cranberries and liquid in a blender.
- To serve, place 10 reserved cranberries on each of 4 decorative skewers. Pour 1/4 cup puree and 1/4 cup syrup into each of four 12-ounce glasses; stir to combine. Add skewers, and fill glasses with ice. Top with seltzer, and serve.
Do these winter cocktail recipes leave you thirsting for more? Drop in to see us at Ceres Bistro for your perfect winter cocktail!
Here’s one more cozy cocktail recipe for winter, courtesy of our expert bartenders:
New England Sled Ride
- Maker’s Mark Bourbon
- Mathilde’s Peach liqueur
- Fresh raspberries
- Touch of maple syrup
- Combine all ingredients, shake and serve straight up in a chilled Martini glass.
One of these winter cocktails may just become your new favorite winter drink. For a concoction that’s sure to warm up your insides and lift your mood, we invite you to visit Ceres Bistro in Worcester, MA. It’s time to discover of your favorite winter cocktail!