Cure Your Winter Blues With One Of These Seasonal Cocktails

‘Tis the season to warm up by the fire with an indulgent cocktail in hand.

Eximo Noir. (Courtesy Photo)

Spicy Cajeta Hot Chocolate: (Created by Mixologist Cassandra Rosen)

7 oz. Almond Milk

2-3 tbs Cajeta or Dulce de Leche

1 tbs Unsweetened Cocoa Powder

1 tbs Bittersweet Chocolate

1/8 tsp Cinnamon

1/8 tsp Salt

1-1/2 oz. Soltado Spicy Añejo Tequila

Whipped cream, for garnish

Directions: In a saucepan over medium-low heat, warm the milk, cajeta, cocoa powder, chocolate, cinnamon, and salt. Whisk until cajeta and chocolate are melted. Turn off the heat. Add Soltado Tequila, stir till frothy. Pour into a mug, top with whipped cream.

Eximo Noir:

1 1/2 parts Facundo Eximo

1/4 part Cold Brew Coffee Syrup

1/4 part Amaro Montenegro

1/4 part Combier Orange Liqueur

Orange Peel, for garnish

Belvedere Toddy. (Courtesy Photo)

Directions: To make the cold brew coffee syrup, combine equal parts cold brew coffee and Demerara sugar. In a mixing glass, stir all the ingredients with plenty of ice. Strain contents into a coupe glass. Garnish with an orange peel.

Belvedere Toddy:

1 oz. Belvedere Vodka

1.5 oz. Hot Water

1 oz. Lillet Blanc

.5 oz. Lemon

.5 oz. Honey

1 Cinnamon Stick, for garnish

Fresh grated Nutmeg, for garnish

Orange Wedge, for garnish

Cloves

Directions: Add hot water to heat glass mug, then honey to melt. Add remaining liquid ingredients and cloves. Garnish with a cinnamon stick, and orange wedge and top with freshly grated nutmeg.

Cinnamon Tequila Toddy. (Courtesy Photo)

Cinnamon Tequila Toddy:

1 1/2 parts Hornitos Black Barrel Tequila

5 parts Hot Water

3/4 part Cinnamon Bark Syrup

1/4 part Honey

1/4 part fresh Lemon Juice

3 dashes Vanilla Bitters

Cinnamon Stick, for garnish

Directions: Combine equal parts sugar and water and 3 cinnamon sticks in a saucepan and bring to a boil to create cinnamon bark syrup. Remove cinnamon sticks from the mixture and combine the remainder of the ingredients in a coffee glass. Stir and garnish with a cinnamon stick.

Bourbon Milk Punch:

2 parts Maker’s 46

1 part Whole Milk

1/2 part Half and Half

1 part 1:1 Simple Syrup

2 drops of Vanilla Extract

2 Lemon Peels

Grated Nutmeg, for garnish

Grated Cinnamon, for garnish

Directions: Combine all ingredients in a shaker and shake well. Double strain over ice in a rocks glass and garnish with freshly grated nutmeg and cinnamon.

Bourbon Milk Punch. (Photo: The Cocktail Project)

Puddin’ on the Ritz. (Courtesy Photo)

Puddin’ on the Ritz: (Created by Pam Wiznitzer – USBG NY President and Creative Director at Seamstress, NYC)

2 parts Sugar Island Spiced Rum

1 1/2 parts Milk

1 tbsp Vanilla Pudding Mix

1/2 parts Maple Syrup

3 dashes Angostura Bitters

Grated Cinnamon, for garnish

Grated Nutmeg, for garnish

Directions: Shake and strain, garnish with grated cinnamon and nutmeg.

Prairie Chaitini:

1 1/2 oz. Prairie Organic Vodka

1 oz. Chai Tea

1 oz. Vanilla Soy Milk

Grated Nutmeg, for garnish

Directions: Shake with ice and strain into martini glass. Garnish with nutmeg and enjoy.

Prairie Chaitini. (Courtesy Photo)

Chocolate Fire: (Created by Damian Windsor of Power House)

6 oz. Patrón Añejo

2 oz. Patrón XO Café Incendio

3 cups Milk

.75 circle of Chocolate Abuelita

Directions: Heat milk and Chocolate Abuelita in a medium saucepan over medium-high heat. Mix continuously with wire whisk until mixture is frothy and starts to simmer. Remove from heat and add Patrón Añejo Tequila and Patrón XO Café Incendio to taste. Pour into a warmed mug; float thickened cream on top and dust with fresh grated cinnamon. Serves 4.