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Winter Cocktails

Winter Cocktails

Hot Cacao


30 ml – Belvedere Pure

120 ml – Oat Milk

15 ml – Honey Water

2 tsb – Raw Cacao Powder

1 pinch – powdered cinnamon

60 ml – Coconut cream

Grated nutmeg to garnish


Add the first five ingredients to Nespresso steamer/milk jug and steam to combine until warmed through. Pour warm mixture into a teacup. Shake Coconut Cream to aerate and layer on top of drink. Garnish with nutmeg

Belvedere Bloody Sour


40 ml – Belvedere Vodka

30 ml – Italian Bitter Liqueur

25 ml – Fresh Lemon Juice

20 ml – Honey Water

1 egg white

2 dashes – Angostura Bitters


Add all ingredients to a shaker without ice and dry shake to froth egg white. Add ice and shake for a second time. Double strain into a coupe glass and garnish with either blackberries or cherries.

A Ginger Lemon Hot Toddy


30 ml (1oz) Glenmorangie Quinta Ruban 14 Years Old

10 ml (1/3 oz) ginger syrup

10 ml (1/3oz) honey

10 ml(1/3oz) lemon juice

3 dashes aromatic bitters

125 ml (4oz) apple juice

Apple slices and 1 cinnamon stick, to garnish


Bring real warmth to this cocktail by heating the apple juice gently. As it warms through (don’t let it boil), bring everything else together in a glass mug and stir to dissolve the honey, then top the glass up when the apple juice is done. To make it look as good as it tastes, add fanned apple slices and a cinnamon stick at the finish.

Mulled Morangie


30 ml Glenmorangie Lasanta

100 ml red wine

50 ml pressed apple juice

Mulling spices – cinnamon stick, cloves, anise, vanilla.

1 slice (wheel) of orange halved

1 dessert spoon Demerara Sugar (adjust to taste)


Pour ingredients into a saucepan and bring to a simmer on low heat. Do not allow to boil. Pour into a heat proof cup or mug

Bloody Rob Roy


50 ml Ardbeg Wee Beastie

20 ml Sweet Vermouth

2 dashes Angosutra Bitters

Orange Twist



Add all liquid ingredients to a mixing glass, stir for dilution. Strain into a coupe glass, garnish and serve.

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