This holiday season, celebrate the nip in the air and crisp weather with a cocktail inspired by the season. From pumpkin and ginger, marshmallows and chocolate, cinnamon, lemon, and maple syrup, there’s something here for everyone!
We all love pumpkin when the weather gets cooler. Try this recipe using spiced pumpkin butter-it adds layers of flavor to the drink without all the fuss. The ginger vodka is made with corn, and could use a little less ‘tails’ in the distillation process, but the combination of flavors in this drink balances it out nicely.
by Cassandra Rosen
- 3 oz ginger beer
- 1 oz Boardroom Ginger Vodka
- 3/4 oz fresh lime juice
- 1 tbs pumpkin butter
- 2 dashes orange bitters
- Garnish: candied ginger
Combine all ingredients except the ginger beer in an ice-filled cocktail shaker, and shake until well chilled. Strain into a cocktail glass, stir in the ginger beer, and garnish with candied ginger.
Inspired by the 1920’s cocktail, Blood and Sand, this drink adds a bit of spice and herbs for aroma and flavor.
Spice & Sand
by Cassandra Rosen
- 1 oz. Old Pulteney Whiskey
- 3/4 oz. Cherry Heering liqueur
- 3/4 oz. sweet vermouth
- 3/4 oz. fresh orange juice
- dash cinnamon
- 1 cocktail cherry
- Sprig Rosemary
Combine the whiskey, cherry liqueur, vermouth, cinnamon, and orange juice in a cocktail shaker filled with ice. Shake and strain into a chilled coupe glass and top with a cherry and the rosemary sprig.
Warm up on a cool afternoon with this ginger and maple infused twist on a toddy.
Spiced Lemon Maple Toddy
by Cassandra Rosen
- 1 1/2 oz Tap 357 Maple Whiskey
- 1 oz fresh lemon juice
- 1 oz ginger syrup
- 2 oz hot water
- dash ground cinnamon
Pour the whiskey, lemon juice, ginger syrup, hot water, and ground cinnamon into a small saucepan, and heat until almost boiling. Pour into a mug, garnish with cinnamon sticks and a lemon wheel.
Greet guests coming in from the cold with an adult version of coffee and hot chocolate. The caramel notes in the bourbon will enhance all of those sweet flavors, making for an extra special treat!
Bourbon Hot Mocha
by Cassandra Rosen
- 6 oz cashew milk
- 1 tsp ground cinnamon
- 2 oz dark chocolate, melted
- 1 tsp instant espresso
- 1.5 tsp raw honey
- pinch of sea salt
- 2 oz Bourbon whiskey
- toasted marshmallows and chocolate syrup for garnish
Warm the milk, chocolate, espresso, honey, and sea salt in a pan, stirring gently. Heat to desired temperature, and pour into a mug. Stir in the bourbon. Top with toasted marshmallows and drizzle with chocolate syrup.