You’ll Need These Winter Cocktail Recipes To Power Through The Holidays

12.22.16 4 months ago


Winter is here; the weather is colder, the nights are longer, and Thanksgiving is but a memory. Ready to put the “spirits” into “making spirits bright?” Ready to “chase” away the the chill? Ready for us to stop making puns?

We’re here to help you with your 2016 winter cocktail roundup!

Phenomenal Fig — Jack Daniel’s Tennesse Whiskey


Jack Daniel

Whatever a “figgy pudding” is, we doubt it holds a candle to this fig and whiskey cocktail. Leave the pudding to the kids and Charles Dickens. This is a drink worth caroling about.


  • 1.5 oz Jack Daniel’s Tennessee Whiskey
  • .5 oz Florida orange juice, fresh
  • .5 oz Maple syrup grade B
  • 1 ea Fresh fig cut into quarters
  • .5 oz Balsamic vinegar


Muddle 3/4 of the fig with the maple syrup in a Boston shaker. Add orange juice, Jack Daniel’s, and Balsamic vinegar and fill with ice. Shake vigorously, double strain onto large ice cube, and garnish with orange peel and 1/4 fig.

Lynchburg Winter Warmer — Jack Daniel’s Tennesse Whiskey


Jack Daniel

Apples, spice, and everything nice. With cinnamon, apple jack, and citrus, this cider cocktail has everything you need to keep you toasted.


  • 1.5 oz Jack Daniel’s Tennessee Whiskey
  • .5 oz Apple brandy or apple jack
  • 1 oz Raw simple syrup
  • 1 ea Orange slice
  • 1 ea Lemon slice
  • 1 ea Cinnamon stick
  • 3 oz Boiling water


In a coffee mug or tall pousse cafe glass, muddle orange, lemon, and simple syrup. Add Jack Daniel’s and apple jack and stir to combine. Add boiling water and cinnamon stick right before service.

Bardstown Milk Punch — by Kevin Felker for Water Grill


Water Grill

Here at Uproxx, we love a good milk punch. We’re guessing the same is true for Santa. Here’s a little something special to leave with those cookies.


  • 2 ounces Evan Williams Straight Bourbon Whiskey
  • 2 ounces half and half
  • 3/4 ounce vanilla syrup
  • 1/2 ounce chilled espresso
  • 1/2 ounce orgeat syrup


Add all ingredients to large double rocks glass, approximately 15oz. Fill halfway with crushed ice and stir.
Fill with more crushed ice creating a cone effect. Grate fresh nutmeg over top.

El Dude — by Michael Howarth for 21 Square Bar + Kitchen

Imagine sitting in front of the Christmas tree, enjoying a roaring fire, Christmas carols playing softly. The presents are wrapped, the cookies are baked, the stocking are stuffed, and you can kick back and relax, secure in the knowledge that the tree skirt really ties the room together. This is what you’ll be drinking.


  • 2 oz Fugu Horchata Vodka
  • 1 oz Kahlua
  • 1 oz Heavy cream


Shake with ice. Strain into milk carton glass. Garnish with El Dude chalk board sticker and brown and white striped straw.

Bourbon Caramel Boozy Shake — Dough — Tampa, FL


Tony Pullaro

For when you can’t decide between an after-dinner drink or dessert. It’s the holidays. Have-it-all-idays.


  • 8 oz Vanilla bean ice cream
  • 1.5 oz Buffalo Trace Bourbon
  • 2 oz Housemade caramel
  • Whipped cream
  • Maraschino cherry


Blend all ingredients until mixed. Top with whipped cream and cherry.

The Naughty List — Datz — Tampa, FL

Bourbon. Espresso. Whipped cream. If this is what the naughty list looks like, sign us up.


  • 1 oz Buffalo Trace bourbon
  • 1/2 oz Giffard vanilla liqueur
  • 1/2 oz Grind espresso liqueur
  • 2 oz Housemade cold brew coffee
  • 1/2 oz Half-and-half

For the mint chocolate infused whipped cream:

  • 5 dashes Fee Brothers chocolate bitters
  • 10 dashes Fee Brothers mint bitters
  • 4 dashes Vanilla extract
  • 2 cups Heavy whipping cream
  • 1 each Candy cane

Directions for the Mint Chocolate infused whipped cream:

Whip all ingredients together until cream starts to thicken to stiffened peaks.


Combine all ingredients in a mixing tin. Shake until well chilled. Strain into ice filled brandy snifter. Top with mint chocolate whipped cream and candy cane.

Champagne Eggnog — by Tom Jolly for The Century Bar, Gleneagles Hotel — Perthshire, Scotland

Julie Howden

The richness of eggnog meets the celebratory sparkle of champagne in this Scottish cocktail literally dreamed up by Bar Manager Tom Jolly. (Really, the recipe came to him in a dream). Who needs visions of sugar plums when you’ve got dreams of bubbly nog?


  • 1 whole Egg
  • 50 ml Cream
  • 10 ml Crème de Cacao Blanc
  • 5 ml Maraschino
  • 120 ml Champagne
  • Garnish: nutmeg


Add all ingredients, except the champagne, to a shaker, shake and pour through a Hawthorne strainer into a fizz glass or small wine glass. Once in the glass, fill with champagne until the foam over fills the brim of the glass. Sprinkle with grated nutmeg.

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