What is it about whiskey that makes you feel extra warm and fuzzy inside? Whatever it is, it’s the same thing that makes your mind jump to dark wintery nights in a cozy pub with Jude Law, snow falling outside with the fire roaring – oh wait, that’s The Holiday. You can still get that vibe with one of these five cocktails (minus the Jude). Try one out this weekend…
Cinnamon-Infused Whiskey Cocktail
Ingredients:
1 cup Whiskey
2 Cinnamon sticks
1 Whole Clove
1/2 teaspoon Red Pepper Flakes
2 cups Apple Juice
Apple Slices, for garnish
Directions:
In a jar, combine whiskey, cinnamon sticks, clove, and red pepper flakes. Seal the jar and let sit for at least 24 hours and up to 72 hours. Strain the whiskey and discard the spices.
To make the cocktail, combine 1 1/2 ounces infused whiskey with 4 ounces apple juice. Pour over ice and garnish with fresh apple slices.
Irish Coffee
Ingredients:
1 1/2 ounces Rye Whiskey
1/2 ounce Cream
4 ounces Coffee, hot
Whipped Cream, for garnish
Cocoa Powder, for garnish
Directions:
Combine rye and cream in a mug, stir together. Pour in the hot coffee and top with whipped cream and cocoa powder.
Hot Toddy with Honey
Ingredients:
1 ounce Rye Whiskey
1 teaspoon Honey
1 tablespoon Lemon Juice
5 ounces Water, boiling
Sliced Lemons, for garnish
Directions:
Combine lemon juice, honey, and boiling water in a mug. Stir well to dissolve honey. Stir in rye whiskey and garnish with lemon slices.
Old Fashioned Cocktail
Ingredients:
2 ounces Rye whisky
1/2 teaspoon Honey
3 dashes Bitters — Angostura bitters
Splash Sparkling Water (optional)
Star Anise Seed (optional)
Orange Peel, for garnish
Directions:
Stir together whiskey, honey, bitters. Serve over ice with a splash of sparkling water, star anise and orange peel garnish.
Sassafras Cobbler
From Rich Lilley, The Bar at Clement at The Peninsula Hotel
Ingredients:
2 oz Dickel Rye
.25 oz simple syrup
lemon juice
6 pickled blueberries
2 sassafras leaves
1 oz pickled blueberry juice
Garnish w/ 3 blueberries on a cocktail pick and 3 blueberries on top
Line the inside of a rocks glass with a large sassafras leaf. Add 2 ounces of Dickel Rye, 0.25 ounce of simple syrup, a splash of lemon juice, 1 ounce of pickled blueberry juice, slap and crush one sassafras leaf into a shaker. Shake and strain into a rocks glass, add ice.
Also try one of our favorite holiday cocktails. Photographed by Alli Shepherd.
