5 More Must-Try Winter Cocktails

Concoctions to keep you warm and fuzzy all winter long

Last winter, we gathered a fistful of cocktail recipes ripe for the holidays –robust, punchy and candy all over. This year, we’ve compiled a list of concoctions to keep you warm and fuzzy all season-long.

Atholl Brose

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According to Scottish legend, this cocktail finds its namesake in the 1st Earl of Atholl, a Scottish nobleman celebrated for his role in stomping out the Highland rebellion in 1475 by filling a well with a mixture that inspired the drink itself: a thick, rich, and sticky marriage of oatmeal brose, honey, whisky, and – if it is really good – cream. Mix it all together (“with a silver spoon if available”) and you’ve got a reliable ally that sticks with you even in the bleakest winters of your discontent. More


Supposedly inspired by a caribou blood/whiskey concoction hunters and loggers drank to battle the cold when working in colonial times, caribou is a sweet Québécois cocktail that can be served hot or cold. Today, the cocktail usually involves a mix of red wine or port and (usually white) whisky, brandy, or rum (sometimes cloves and nutmeg are added), but there is one manufacturer that bottles a product of the same name. Sold exclusively by Quebec’s liquor board, almost 60,000 bottles are purchased a year, almost all throughout Carnaval season. Their recipe is kept secret, but it involves a precise balance of wine, grain alcohol, and two “very specific” Quebec spices. It’s often consumed out of long hollow walking canes or served at outdoor bars in a shot format. More


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Invented by New York bartender/mixologist Sam Ross, the Penicillin cocktail taps into the therapeutic qualities of honey, lemon juice, and muddled ginger, and collides them with scotch and Laphroaig (single-malt Islay scotch) to create a potent, decadent potable that makes a strong antidote for the fiercest of winters. Ideally, this’ll all be garnished with some candied ginger for increased aromatics. More


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The Smoking Bishop is a classic, Victorian mulled punch that’s a toasty, citrusy treat, and, known to bring his sweet tooth to the bar, Charles Dickens had a penchant for writing it into his stories, warming readers by proxy of its very mention. To make it, combine simmering red wine with boil-reduced water spiced with cinnamon, allspice, mace, and ginger chunks, then add in some whole, baked clove-needled oranges and lemon, stir, cover for 24 hours in a warm corner, then juice the whole fruits into the wine mixture, strain, add port, stir until hot and steaming (“smoking”), add sugar to taste, and serve with the remaining fruit wedges floating throughout. More


Inspired by its Canadian pop culture theme, during the first round of this year’s Chefs Canadian Whisky Cocktail Competition, Buca sous chef Sara Fiore won over judges with a tribute to Alexisonfire. It’s a smoky combination of Lot 40 whiskey, Benedictine, egg white, and apple Teinture cordial, shaken with ice and strained over an ice-filled, cedar-wood-smoked glass. That’s all garnished with cedar sprigs for added fragrance and presentation points, of course. “Oh, young cardinals. Nesting in the trees…” More

(Main photo by PowderPhotography via Flickr)