Winter Warming Cocktails

Come in from the cold and warm up with one of our classic winter cocktail recipes

The Grinch That Stole Christmas Cocktail

• 1 ½ ounces of Midori
• ½ ounce vodka
• 1 1/2 cup Sugar
• 1 ounce pineapple juice
• 1 ounce dry sparkling wine (Natale Verga Prosecco)
• 1 cherry for garnish

Combine all ingredients except sparkling wine and garnish in a cocktail shaker. Shake to combine. Pour into glass and top with Prosecco and cherry

M&R MANAGER, MARTY JOHNSON'S SWEDISH GLÖGG

• 1 1.5 liter Red Wine (Pronto Bella Pinot Noir)
• 1 750ml Gray's Peak Vodka
• 1 1/2 cup Sugar
• 10 Cardamon Seeds- crack shell
• 25 Almonds with skins
• 1 handful Raisins
• 2 sticks Cinnamon, 1 inch long
• 8 Cloves

Simmer slowly 15 minutes, do not boil. Let stand overnight, strain. Serve slightly warm or room temperature.

ADULTING HOT CHOCOLATE

• 2 Tbls Cocoa
• 2 Tbls Sugar
• Pinch Salt
• 1/2 Cup Boiling Water
• 2 Cups Milk, scalded
• 1/4 tsp Vanilla
• 1/2 Cup Peppermint Schnapps

Mix the cocoa and salt together in the top of a double boiler, then blend into a smooth paste with the 1/2 cup boiling water. Place over direct heat, bring to a boil and cool rapidly for 1 minute, stirring constantly to form a syrup. Add the milk bring to a boil, quickly remove from heat and add the vanilla and schnapps. Whip for a minute with a whisk or egg beater and serve steaming hot. Makes 3 servings.

MERRY MID CENTURY- TOM AND JERRY COCKTAIL

• 3 Egg whites
• 3 Egg yolks
• 4 Tbls Sugar
• 1/2 cup dark rum
• 1/2 cup brandy
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1.5 cups boiling water

Beat the egg whites until fluffy. In a separate bowl, beat the egg yolks with the sugar. Fold the whites into the yolks and blend. Add the rum, brandy and the spices. Stir gradually into the 3 cups boiling water. Serve in mugs with a dash of nutmeg on the top. Makes 3 servings.

M&R'S OWN- GARY'S EASY PEASY SPICED CIDER

• Apple Cider
• 2 oz Spiced Rum
• 1 cinnamon stick

Put rum into mug, and top with apple cider. Add cinnamon stick, and microwave at medium power for 2 minutes. Serve warm.

HO HO- HOT BUTTERED RUM

• 1 stick (4 ounces) unsalted butter
• ½ cup light brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• Pinch of salt
• 2 ounces dark or aged rum
• 6 ounces hot water
• Cinnamon stick, for garnish (optional)

In mixing bowl, combine butter, vanilla extract, sugar, spices and salt. Beat until well combined. In heat-proof glass or mug, combine aged rum with 1 ounce (2 tablespoons) spiced butter mixture. (Remaining batter can be stored in airtight container in refrigerator for future use.) Top with hot water and stir until ingredients are well incorporated. Garnish with cinnamon stick if preferred.

THE CLASSIC- OLD FASHIONED

• 1 sugar cube (or 1 bar spoon simple syrup)
• 2 dashes Angostura bitter
• 2 ounces bourbon
• Orange twist

Muddle the sugar cube and bitters with one bar spoon of water at the bottom of a chilled rocks glass. (If using simple syrup, combine bitters and one bar spoon of syrup.) Add bourbon. Stir. Add one large ice cube, or three or four smaller cubes. Stir until chilled and properly diluted, about 30 seconds. Slip orange twist on the side of the cube.