Festive Winter Cocktails That Are Totally Eggnog Free
I can only speak for myself, but even though Christmas is still weeks away I’m already sick of nog. Cold, warm, spiked, latte-ed, I just don’t want to keep drinking something that heavy all month long. Fortunately there are a lot great bartenders around the country creating cocktails that scream winter just as much as a mug of creamy egg nog. Here, some excellent cold weather cocktails to get you through the upcoming short days and long nights.
All Night Long
From Kristi Dukoff at Gracie's in Providence, RI
Dukoff says, "squeeze the oils of the orange peel into the drink and around the rim. All rinds have oils in them that give off incredible flavor and aromas. The orange essences really makes the chai spices pop!”
- 1 1/2 ounces Maple bourbon (Gracie’s Kristi Dukoff likes Sapling)
- 1/2 ounce St. George spiced pear liqueur
- 3 drops Chai bitters
- 3 ounces hot coffee (Dukoff gets hers from New Harvest in Pawtucket, RI)
- Orange peel
Add bourbon, liqueur and bitters to a toddy glass. Top with coffee. Squeeze the orange peel oils into the drink and rub around the rim. Garnish with a dehydrated cinnamon pear.
Tanta Maple Syrup Cocktail
From Tanta in Chicago
- 1 1/4 ounces pisco
- 1/2 ounce whiskey
- 1/4 ounce amaro
- 1/2 ounce pure Canadian maple syrup
- 3/4 ounce lemon juice
Add ingredients to a shaker with ice. Shake and strain into a rocks glass with ice.
From Arnaud Dissais at Loosie Rouge in Brooklyn
- 1 ounce of the Mizu Sochu infused with dry porcini mushrooms
- 3 ounces of house made miso soup
- 3/4 ounce Almontillado
- 3/4 ounce sweet vermouth
- Parsley cordial
Add ingredients to a mixing glass. Stir and pour into a cocktail glass. Garnish with a porcini mushroom.
From the Thirsty Crow in Los Angeles
- 1.5 ounces of reposado tequila (at the TC they like Celestial)
- 1/2 ounce all spice dram
- 1/2 ounce Amaro Averna (a sweeter Sicilian amaro)
- 1/4 ounce honey
- 1 mint sprig
Add all ingredients to a toddy glass. Top with boiling water and stir until honey is dissolved. Garnish with slapped mint.
From Margaux at the Marlton in New York
- 2 ounces mezcal
- 2 dashes Aztec chocolate bitters
- 1/2 crème de cacao
- 1/4 ounce Sambuca
- 1/4 ounce agave nectar
- Top with black coffee
Add mezcal, bitters, crème de cacao, Sambuca and nectar to a glass coffee mug and stir. Top with coffee.
Orchard Old Fashioned
From the Sportsman's Club in Chicago
- 2 ounces whiskey (Sportsman's likes Clyde May's)
- 1/4 ounce Coffee Demerara
- 1/8 ounce Apricot Liqueur
- 1/2 ounce Oloroso sherry
- Dash Angostura Bitters
Add all ingredients to a double old fashioned glass with ice and stir to combine. Top with fresh ice and garnish with an orange peel.
From Oldfield’s in Los Angeles
- 1 1/2 ounces of Wild Turkey 101
- 1/4 ounce of tawny port
- 1/2 ounce of Benedictine
- Dash of Angostura bitters
Stir ingredients in a mixing glass with ice. Strain into a coupe and garnish with an orange twist.