Cold weather, family, and the holidays–the winter presents many opportunities to enjoy an excellent bourbon whiskey cocktail, so we collected these winter-approved cocktail recipes that should help keep you warm and happy over the next couple of months. 

The Classics 

Tried and true. It’s hard to go wrong with these classic cocktails. 

Old-Fashioned 

INGREDIENTS: 

2 ounces David Nicholson 1843 

.5 ounce Lionello Sweet Vermouth 

3 dashes Angostura bitters 

1 Demerara sugar cube 

1 orange slice for muddling 

1 bar spoon cherry juice 

1 orange slice and cherry for garnish 

DIRECTIONS: 

Add sugar cube, bitters, orange slice, and a bar spoon of cherry juice to the bottom of a pint glass. Muddle, then add David Nicholson 1843, Lionello Sweet Vermouth, and ice. Cover with a shaker tin and shake—double strain into a lowball glass filled with ice. Garnish with an orange slice and cherry flag. 

Cranberry Lime Seltzer 

INGREDIENTS: 

2 ounces of Ezra 99 

6 ounces of lime-flavored seltzer 

1/4 cup of cranberry juice 

Wedge of fresh lime 

DIRECTIONS: 

Fill a highball glass with ice. Pour in bourbon, then seltzer and cranberry juice, and stir lightly. Squeeze lime wedge and drop in glass. Place three cranberries on a pick for garnish. 

Optional: Dampen the rim of the glass with water, then dip in a saucer of sugar. 

Cranberried Rebel 

INGREDIENTS: 

1 teaspoon granulated sugar 

1/8 teaspoon ground cinnamon 

2 tablespoons prepared cranberry sauce 

2 ounces Rebel Ginger 

Ginger beer 

Orange slice 

DIRECTIONS: 

Combine ingredients and stir—strain over fresh ice into an old-fashioned glass. Garnish with a lemon twist. 

The St. Louis-to-Manhattan 

INGREDIENTS: 

1.5 ounces David Nicholson Reserve 

.5 ounces dark rum 

.75 ounces sweet vermouth 

1 dash of Angostura bitters 

Bourbon-soaked cherries 

A teaspoon of fresh lime juice (optional) 

DIRECTIONS: 

Stir all the ingredients over ice, strain into a chilled glass. Garnish with a cherry. 

Hot Drinks 

Keep your hands and your body warm on cold nights with these hot whiskey drinks. 

Daviess County Hot Toddy 

INGREDIENTS 

1 ounce Daviess County French Oak Finish 

1 tablespoon mild honey 

2 teaspoons fresh lemon juice 

1/4 cup boiling water 

DIRECTIONS 

Put bourbon, honey, and lemon juice in a 6–ounce mug. Top off with hot water and stir until honey dissolves. 

Ezra 99 & Cider  

INGREDIENTS 

1.5 ounces Ezra 99 

3.5 ounces warm apple cider 

Apple slice dipped in cinnamon for garnish 

DIRECTIONS 

Add bourbon and warm apple cider to a highball glass. Garnish with a cinnamon apple slice. 

Hot Buttered Rebel 

(Serves 2) 

INGREDIENTS 

5 ounces Rebel 100 Bourbon 

1 cup apple cider 

2 tablespoons unsalted butter 

1 tablespoon brown sugar 

1⁄8 teaspoon ground cloves 

¼ teaspoon ground cinnamon 

¼ teaspoon ground nutmeg 

¼ teaspoon ground ginger 

Pinch of cayenne 

2 cinnamon sticks for garnish 

DIRECTIONS 

In a small pot, gently melt butter over medium heat. Add the spices and cook for an additional 3 minutes. Add the apple cider and heat until warm, about 3-4 minutes more. Add the whiskey, stir well. Pour the warmed buttered whiskey into mugs and garnish each drink with a cinnamon stick. 

Coffee and Dessert 

For when you need a day or nightcap or to wash down all that pie.  

Bourbon Cream Caffe 

INGREDIENTS: 

3 ounces Ezra Brooks Bourbon Cream  

3 ounces cold-press espresso 

Dash of Angostura bitters 

DIRECTIONS: 

Add all the ingredients to a shaker tin filled with ice and shake. Strain it into a rocks glass filled with fresh ice and sprinkle with nutmeg for garnish. 

Whiskey Bulldog 

INGREDIENTS: 

3 ounces Ezra Brooks Bourbon Cream  

1 ounce Ezra 99 

1 ounce milk 

1.5 ounces cola 

DIRECTIONS: 

Add all the ingredients to a shaker filled with ice and shake—strain into a rocks glass filled with fresh ice and top off with cola. Garnish with a cherry. 

Rebel’s Hot Cocoa 

(serves 4) 

INGREDIENTS: 

1/3 cup unsweetened Dutch cocoa powder 

1/2 cup granulated sugar 

2 1/2 cups whole milk 

1/2 cup half and half 

8 ounces Rebel 100 Bourbon  

Whipped cream or marshmallows 

DIRECTIONS: 

Mix the cocoa and sugar in a large saucepan. Pour in 1 cup of the whole milk and stir until sugar and cocoa dissolves. Add the remaining whole milk and half-and-half and heat over medium, and stir often until the mixture is hot, about 150-160° F. Remove from heat. Pour 2 ounces of Rebel 100 Bourbon each into four mugs. Pour in the chocolate mixture. Top with whipped cream or marshmallows and serve. 

May your winter and holidays be welcoming, warm, and full of whiskey cocktails.  

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