It’s that time of year again; that special season when you want nothing more than to dump alcohol into a hot beverage to make you feel cozy.
A Hot Toddy is one of the most classic and simple concoctions for this wonderful time of year, all you’ll need is:
- 2 ounces of your favorite whiskey (I recommend Buffalo Trace or Four Roses Small Batch)
- 5-6 ounces Hot Water
- 1-2 tsp Honey
Garnish with lemon peel or 1-2 whole cloves
For extra fanciness; embed whole cloves into a lemon wheel or lemon peel to really impress guests.
If you don’t like a frozen strawberry daiquiri, your taste buds are broken. Rum, fruit, ice. It’s almost too easy.
- 1½ Flor de Caña Rum
- 4oz Finest Call Strawberry Puree
- 2 cups of ice
Place ingredients in blender. Blend and stir. Drink.
This variation on the famous Moscow Mule is spicy and refreshing, with flavors of citrus and ginger.
- 1½oz Casamigos Blanco Tequila
- Juice of ½ of 1 lime
- Cock & Bull Ginger Beer
Fill a Hydro Flask pint glass with ice, tequila, and lime juice. Fill with ginger beer. Stir and enjoy!
There are many variations of Piña Colada recipes and it can be overwhelming to decide which one to try. With this recipe, we’ve gotten down to basics. Get a taste of the islands any time with this sweet, delicious piña colada recipe!
- 1¼oz of rum
- 3oz of pineapple juice
- 3oz of Coco Real
Blend or shake with ice and serve.
Aromatic, citrusy, and pleasantly sweet, the Queen Bee is great for nearly any season or occasion. This recipe is complements of Washington Dining & Cocktails in Bend, Oregon.
- 1½oz Gompers Gin
- ¾oz Lemon Juice
- ½oz Chamomille Honey Syrup
- Aperol Float
Shake, strain, pour over ice.
Garnish with lemon wheel and lavender.
This classic cocktail hails from New Orleans. Spicy Peychaud’s Bitters and the black licorice flavor of Absinthe mesh beautifully with rye whiskey for a taste that will thrill newcomers and satisfy veteran whiskey drinkers alike.
- 1 cube sugar
- 1½oz Rittenhouse Rye Whisky
- ¼oz Absinthe
- 3 dashes Peychaud’s Bitters
- Lemon peel
Pack an Old-Fashioned glass with ice.
In a second Old-Fashioned glass, place the sugar cube and add the Peychaud’s Bitters. Then crush the sugar cube.
Add the Rittenhouse Rye Whisky to the second glass containing the Peychaud’s Bitters and sugar.
Empty the ice from the first glass and coat the glass with the Absinthe, then discard the remaining Absinthe.
Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel.
Refreshing, citrusy, and just the right amount of fire to add some excitement. The Mandrin Mule is simple to make, but tastes complex.
- 2oz Hanger 1 Mandrin Blossom Vodka
- 4oz SOURCE Fiery Ginger Beer
Fill a glass with ice, pour in ingredients, stir, and sip!