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.
Tried and true. It’s hard to go wrong with these classic cocktails.
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
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.
2 ounces of Ezra 99
6 ounces of lime-flavored seltzer
1/4 cup of cranberry juice
Wedge of fresh lime
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.
1 teaspoon granulated sugar
1/8 teaspoon ground cinnamon
2 tablespoons prepared cranberry sauce
2 ounces Rebel Ginger
Combine ingredients and stir—strain over fresh ice into an old-fashioned glass. Garnish with a lemon twist.
1.5 ounces David Nicholson Reserve
.5 ounces dark rum
.75 ounces sweet vermouth
1 dash of Angostura bitters
A teaspoon of fresh lime juice (optional)
Stir all the ingredients over ice, strain into a chilled glass. Garnish with a cherry.
Keep your hands and your body warm on cold nights with these hot whiskey drinks.
1 ounce Daviess County French Oak Finish
1 tablespoon mild honey
2 teaspoons fresh lemon juice
1/4 cup boiling water
Put bourbon, honey, and lemon juice in a 6–ounce mug. Top off with hot water and stir until honey dissolves.
1.5 ounces Ezra 99
3.5 ounces warm apple cider
Apple slice dipped in cinnamon for garnish
Add bourbon and warm apple cider to a highball glass. Garnish with a cinnamon apple slice.
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
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.
3 ounces Ezra Brooks Bourbon Cream
3 ounces cold-press espresso
Dash of Angostura bitters
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.
3 ounces Ezra Brooks Bourbon Cream
1 ounce Ezra 99
1 ounce milk
1.5 ounces cola
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.
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
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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