You might think a warm summer day is the best time to sip on a gin and tonic, but these gin cocktail recipes are perfect for cold weather imbibing. They work especially well when you bring in winter spices and ingredients like maple syrup, star anise, and cinnamon. The English Harvest pairs dry gin with apple brandy and almond syrup, while the Spiced Maple Gimlets warms things up with star anise and sarsaparilla. Don't count gin out in the upcoming months. Find these recipes and more in this collection of gin cocktail recipes.
Spiced Maple Gimlets
Unlike the traditional light and aromatic gimlet, this version boasts warm, rich flavors from the maple syrup and sarsaparilla. Those deep flavors make it cozy on a cold day.
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Clementine 75
This juicy cocktail is a riff on a classic French 75, but instead of using lemon juice, Food & Wine Culinary Director-at-Large Justin Chapple swaps in clementine juice for a seasonal touch.
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Concord Grape Gin Fizz
This vibrant purple cocktail—made with Concord grapes, gin, port and lemon—is frothy, fruity and refreshing.
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Rosemary Gin Fizz
Rosemary simple syrup lends a wintery, savory tasting note to this cocktail, while the rosemary sprig and red currents as garnishes add pops of color.
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Ginger Baker Fizz
Bartender Rhiannon Enlil uses the unlikely (but terrific) combination of crème de cacao and ginger liqueur in this version of a classic Gin Fizz. She also swaps in cold ginger beer in place of the usual club soda for an extra dose of spice.
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Felicitation Punch
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Burnside Fizz
With coffee soda, cinnamon and a frothy head of egg white, the Burnside Fizz simulates the appearance of a cappuccino, but the gin makes it more appropriate for cocktail hour than breakfast. The cocktail's creator, Caitlin Laman, suggests adding mezcal for a smokier flavor.
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Fresh Air
A shandy meets a gin sour in this fragrant aperitif from L.A. bartender Tina Ross. For the white ale stirred in at the end, she recommends selecting one with orange and coriander flavors such as Avery White Rascal or Blanche de Bruxelles.
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The Tally Man
Indianapolis bartender Ryan Puckett loves to serve this cocktail—which includes banana liqueur and crème de cacao—after dinner as a palate cleanser and precursor to (or substitute for) dessert. Not any old gin will do here; Puckett prefers the intensely fragrant Opihr Oriental Spice gin. If that's not available, swap in another aromatic gin, such as Monkey 47, which is also higher proof.