Forget Whiskey: Make Great Cold-Weather Drinks with Gin

Forget Whiskey: Make Great Cold-Weather Drinks with Gin

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Despite our love for a good Manhattan when the colder months hit, the whiskey fest of winter often overlooks an equally boozy, weather-appropriate spirit: gin.

"Oftentimes gin gets relegated to sours, and when it’s not in a sour it’s in a martini or something similarly crisp, and otherwise it’s forgotten," Chaim Dauermann, head bartender at Gin Palace in New York City, says. "But ultimately gin is simply a flavor, just like anything else."

Click to see the Make Great Cold-Weather Drinks with Gin (Slideshow)

So how do you move from crisp gin and tonics to the darker, stirred drinks served behind frosty windows? First, think flavors. "Some of the best winter and fall produce is citrus. Blood orange, for example, that is just beautiful and sweet," says Linden Pride of Madam Geneva in New York City. "The color is incredible, and it ties in beautifully with gin’s sweeter botanicals, especially if you’re working with an older one like Plymouth."

Citrus, however, is commonly associated with refreshing summer drinks. So the next step is to think of the spices. "Warm drinks are obviously something people love, but mostly what they love about them are the spices. Cinnamon, star anise, nutmeg, cardamom — those spices trigger the warm winter feeling," Brooke Arthur of House Spirits Distillery in Portland, Ore., says. Experiment with spiced syrups and garnishes, or perhaps barrel-aged gins that take on deeper notes of vanilla and spices, perfect for an Old Fashioned.

Of course, a stirred cocktail is the ultimate winter drink. "This comes from centuries of how people drank during Prohibition. In the winter you’re drinking strong drinks, stirred, that are going to warm you up," Arthur says. So renditions of Old Fashioned cocktails, martinis, and negronis? Easily achieved. Click through our slideshow for recipes to help you continue drinking gin, all year long.

Cold-Weather Gin Cocktails

Laura Sant

Gin is a perfect warm-weather spirit. Bitter and refreshing, nothing is better than a gin and tonic when you need to cool off on a blistering summer day. But don’t move your gin to the back of the liquor cabinet as the temperature drops—it easily transitions to cooler weather. We’ve collected our favorite cold-weather gin cocktail recipes.

Gin takes wonderfully to winter spices. Our Spiced Pear Collins combines a rich pear puree with a simple syrup infused with rosemary and clove for a woodsy, autumnal drink. Our Sweet Gin Symphony and Conquistador gin and tonic both look to anise for a fall note—garnishing with whole star anise makes for a festive presentation.

Even more warming than a spiced cocktail is a hot spiced cocktail. Our Pearman’s Toddy pears gin with cinnamon for a warm cocktail to curl up with in the dark of winter.

For inspiration, it pays to look north. Full of Iceland flavors, the Viking Martini pairs dry Martin Miller’s gin with tannic, spruce-flavored Björk liqueur and herbaceous Alpine amaro into a complex, layered drink perfect for a chilly evening.

What better way to warm up in the cold than with fire? The Big Red mixed grapefruit juice and cinnamon-infused syrup with an overproof gin that gets lit ablaze for serving.

Find all of these recipes and more in our collection of cold-weather gin cocktail recipes!


Conquistador Gin and Tonic

Queen Victoria Tonic

This highball uses a homemade tonic infused with raspberry-flavored orris root and peppery, flowery grains of paradise to complement the specific flavor profile of Bombay Sapphire gin.

Viking Martini

Bottled in the same spot in Iceland, brisk, dry Martin Miller’s Gin and tannic, spruce-flavored Björk liqueur make a great duo, particularly matched with bitters and an herbaceous Alpine amaro in this layered drink meant to evoke northern climes.

Amber Negroni

Replacing the Negroni’s traditional sweet vermouth with Lillet and the Campari with Braulio, an herbal Italian amaro, gives this twist on the classic cocktail a rich amber hue and a pleasingly astringent edge.

The Cheshire Regiment

This spin on the French 75 uses a base of both gin and a raspberry-infused cognac.

Sweet Gin Symphony

This lively gin-based punch captures complex seasonal flavors with layers of citrus, mint, and anise thanks to an absinthe rinse sprayed in each glass. For an added festive touch, garnish with star anise fruit.

The Last Word

Equal parts gin, chartreuse, maraschino liqueur, and fresh lime juice, this is an old-fashioned cocktail that feels awfully modern.

Spiced Pear Collins

Pear purée, gin, and rosemary give this autumnal cocktail a crisp, woody sweetness, robust density, and sour, crackling effervescence. Get the recipe for Spiced Pear Collins

Poinsettia Punch

This brightly spiced punch recipe includes gin, lemon juice, cinnamon syrup, and allspice dram.

The Big Red

Grapefruit juice and cinnamon-infused syrup bring bright, spicy balance to the wallop of navy-strength gin, a variety with an extra-high alcohol content. See the recipe for The Big Red »


In the 1880s, Old Tom gin, a style with quite a bit more sweetness than London dry, was just beginning to gain popularity in America. This is the drink that put it over the top.

Tante Marie Fizz

Since Whitley Neill gin gets its signature tanginess in part from the fruit of the African baobab tree, this sweet, sour, and spicy apéritif takes its name from a song by Senegal’s legendary Orchestra Baobab. See the recipe for Tante Marie Fizz »


Indian thandai, literally translated as ‘something that cools’, is a sweet, creamy milk drink flavored with nuts and mixed with spices such as cardamom, fennel, rose petals, and poppy seeds. On Holi, the Indian festival of colors, the refreshment is traditionally served with the addition of bhaang (a derivative of marijuana). Here we’ve substituted gin instead, which accentuates the nutty, warmly-spiced, floral flavors in thandai perfectly.

Corpse Reviver No. 2

Popularized by the 1930 Savoy Cocktail Book by Harry Craddock, this classic cocktail is part of a succession of “Corpse Revivers” originally devised as a hangover cure. An ice-cold nip of this elixir is refreshing, astringent, and strong enough to perk up the senses. Get the recipe for Corpse Reviver No. 2 »

Nuestra Casa

The classic gin and tonic gets a seasonal twist from a splash of pear and allspice liqueurs.

Pearman’s Toddy

Laced with cinnamon, lemon, and Angostura bitters, this gin-based drink is a brisk, warming twist on a toddy. Get the recipe for Pearman’s Toddy »

Gin-Gin Mule


20 Bright, Refreshing Spring Cocktails to Welcome the Season

Chock-full of fresh seasonal ingredients, these drinks are the perfect way to ring in spring.

26 Winter Cocktails to Help You Survive the Cold

As it starts to get colder, our favorite way to stay warm indoors is with a delicious, seasonally-minded cocktail. Whether you like yours with bourbon, rum, tequila&mdashor even with candy canes as a garnish&mdashthese cocktails are guaranteed to keep you toasty this winter. Here's a selection of our favorite cold weather libations.

2-4 fresh sage leaves, plus small sage sprig for garnishing
.25 oz maple syrup
2 oz bourbon
1 oz apple cider
.25 oz cider vinegar

Add sage leaves and syrup to base of cocktail shaker and muddle until fragrant, about 30 seconds. Add bourbon, apple cider, and vinegar, then fill shaker with ice. Shake mixture until just combined and chilled, about 5 seconds. Double-strain cocktail into chilled old-fashioned glass half-filled with ice or containing single large ice cube. Garnish with sage sprig and serve.

2 oz Partida Añejo
6 oz hot chocolate
.5 bar spoon ancho chili powder
Pinch of ground cinnamon

Add ancho chili and a pinch of ground cinnamon and stir until they are mixed in. Pre-heat a hot toddy glass or mug with hot water. Pour out the hot water. Add spiced hot chocolate to heated glass, add the 2 oz of Partida Añejo and stir. Garnish with cinnamon stick.

2 oz Ragtime Rye
.5 oz Carpano Antica Formula Vermouth
.5 oz Punt de Mes
1 dash Angostura Bitters
1 dash Regan&rsquos Orange Bitters

Stir ingredients over ice until exceedingly well-chilled and then strain into chilled cocktail glass. Garnish with a brandied cherry on a cocktail pick.


2 oz Mount Gay Rum XO
1 oz fresh lemon juice
.5 oz maple syrup
.5 oz egg white


Add all ingredients into a shaker without ice. Dry shake, then shake with ice. Fine strain into a chilled coupe glass. Express lemon oils over the surface. Garnish with a lemon peel.

2 oz Tanteo Jalapeño Tequila
1 oz fresh lime juice
1 oz agave nectar
2 oz no sugar added cranberry juice

Combine ingredients in a shaker with ice. Shake well and strain into an ice-filled rocks glass. Garnish with a cranberry skewer.


2 oz Nelson&rsquos Green Brier Tennessee Whiskey
.75 oz lemon juice
.5 oz honey simple (2:1 ratio raw honey to water)
.25 oz Allspice Dram
1 dash chocolate bitters


Add all ingredients to a cocktail shaker filled with ice. Shake until chilled and strain into a chilled coupe. Express the oils from a lemon peel over the top of the drink and discard the peel.


1 oz Malfy Gin
.75 oz Lillet Blanc
1 oz club soda
2.5 oz G.H. Mumm Brut


Build in glass over cubed ice. Stir. Top with club soda and G.H. Mumm Brut Champagne.

1.5 oz Rémy Martin XO
.75 oz Som Pineapple Szechuan Pepper
.75 oz pineapple juice
.5 oz lime juice
.25 oz simple syrup
Fever Tree Club Soda
Freshly grated nutmeg

Combine all ingredients with ice in a cocktail shaker. Shake and strain. Top with Fever Tree Club Soda. Garnish with grated nutmeg and a slice of pineapple.

1 oz bourbon
1 oz crème de cacao
1 oz half and half
One egg white
Dash of simple syrup
Dash of salt

Combine ingredients in shaker, add ice, shake vigorously, strain into a coupe glass. Garnish with nutmeg, cranberries ,and a sprig of rosemary.

Courtesy of the Kentucky Derby's Bourbon Ambassador, Monica Wolf

Shop Now Bulleit Bourbon, Prices Vary

1.5 parts Facundo Eximo rum
.25 part cold-brew coffee
.25 part Amaro Montenegro
.25 part Combier orange liqueur
Orange peel for garnish

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.

1 oz Absolut vodka
2 oz Kahlúa
3 oz cold brew

Fill shaker with ice. Add all ingredients and shake hard for at least 10 seconds to create a nice foam. Strain into a cocktail glass to get rid of all of the small ice chips. Garnish with coffee beans.

4 oz El Dorado 8 year old rum
6 oz Puerh Tea (or another brewed Black Tea)
1.5 oz ginger syrup (simple syrup prepared with fresh crushed ginger)
.5 oz maple syrup
2 dashes aromatic Bitters

Brew of tea in saucepan. While hot, add remaining ingredients and stir to integrate. Add a lemon peel as the garnish. Serves two.

.75 oz Scotch
.75 oz Carpano Bianco
.75 oz Copper & Kings Immature Brandy
.75 oz Coco Lopez
3 heaping bar spoons of pumpkin puree

Combine all ingredients into tin, add ice, and shake. Double strain into a coupe glass. Grated nutmeg on top to garnish.

.75 oz honey
.75 oz heavy cream
1.5 oz Jamaican rum
.5 oz Branca Menta

Shake with ice. Serve up in a coupe glass. Garnish with mint leaf and grated nutmeg.

From Bartender Brandon Bramhall of Bastion, Nashville

2 oz bourbon
.5 oz winter spiced simple syrup*
2 dashes orange bitters
2 dashes aromatic bitters
Cinnamon stick

Stir ingredients with ice. Strain into a rocks glass. Garnish with cinnamon stick.

*Winter spiced simple syrup: simmer 1:1 simple syrup with clove, cardamom, cinnamon, and nutmeg.

2 oranges, peeled & juiced
150 g sugar
50 g honey
3 white cloves
1 cinnamon stick
7 pink peppercorns
1/2 nutmeg, grated
2 star anise
2 bottles of full bodied Malbec
Toasted almonds & dried apricot for garnish

Simmer 1/2 bottle of wine with spices, sugar and orange juice. Once sugar is fully dissolved into a syrup, allow to cool and strain. Mix your newly formed and richly flavored 'syrup' with the rest of the pan and heat on low (careful not to boil to lose your alcohol!) Ladle the mulled wine into heatproof glasses and garnish with an orange peel with a side of dried apr

2 oz blended scotch like Monkey Shoulder
.75 oz dry vermouth
.5 oz Singani 63 or another pisco
.25 oz jasmine tea syrup*

Stir well, strain into coupe glass. discarded lemon swath garnish

*Jasmine tea syrup: Steep 3 level teaspoons of loose jasmine tea in 6 oz of hot water for 5 minutes. Strain, and stir in an equal amount of sugar by weight.

2 oz bourbon
.5 oz allspice dram
.5 oz simple syrup
.5 oz lemon juice
Angostura bitters

Add all ingredients to a shaker with ice and shake well. Double strain into a rocks glass with a big ice cube. Garnish with a lemon segment on top of the ice cube.

2 oz Drambuie
9 oz hot milk
3 oz hot cocoa mix
1/8 tsp ground cinnamon
1/8 tsp kosher salt

In a saucepan combine all ingredients and warm over medium heat. Stir slowly until simmering. Serve hot, garnished with miniature marshmallows if desired.

1.5 cups Angry Orchard
2 cups water
1 cup cranberry juice
.5 cup brandy or spiced rum
.5 cup light brown sugar
3 tea bags of chai tea

Add water to a pot and bring to a boil. Reduce heat to low and add the tea bags. Allow to steep for 2 minutes and then remove the tea bags. Add the rest of the ingredients and stir. Simmer over low to medium heat and serve hot. Garnish with a lemon wheel studded with cloves.

12 oz vanilla gelato
2 oz Rumple Minze Peppermint Schnapps
.5 oz simple syrup with red coloring
5 mini candy canes

In a mixer, blend the vanilla gelato, schnapps, and 2 mini candy canes for 30 seconds or until it is a rich creamy-smooth consistency. Do not add any milk or cream. Put simple syrup in a squirt bottle and squirt 3 horizontal lines inside the glass/mason jar. Pour shake into the middle of the glass / mason jar and top with whipped cream .

2 oz gin
.5 oz simple syrup
.5 oz lemon juice
1 sprig rosemary

Combine all ingredients into a shaker. Shake, then double strain into large coupe glass. Top with champagne. Garnish with rosemary sprig.

Created by Steve Muntean, Harding's, NYC

2 cups cream
2 cups whole milk
1 cup Woodford Reserve bourbon
.75 cup sifted powdered sugar
Half of one vanilla bean
Fresh grated nutmeg

In a metal bowl over an ice bath, whisk sugar, cream, milk, and bourbon until nice and frothy. Add vanilla bean and strain through fine mesh strainer into pitcher. Place pitcher in freezer for 30 minutes to an hour stirring on occasion. Pour into glass and garnish with freshly grated nutmeg.

1.5 oz Bacardi 8 Year Rum infused with Cinnamon*
.75 oz fresh lime juice
.5 oz honey syrup
Gonet Blanc de Blancs Champagne

Build all ingredients (except Champagne) in a shaker. Add ice and shake hard (30X). Double strain into a coupe. Fill with Champagne and mix well. Garnish with a pear ball on a pick.

*Rum Infusion: Take 3 sticks of Cinnamon and add to one liter bottle of Bacardi 8 Year Rum. Infuse for two days. Remove sticks.

1.25 oz Hangar One rose
.5 oz lychee liqueur
.25 oz Disaronno amaretto
1 drop rhubarb bitters
Top with Sant Ambreous prosecco (or any kind of prosecco)

Shake first four ingredients with ice and strain into glass. Top with prosecco.

2 oz Remy Martin 1738
1 oz Cointreau
1 oz simple syrup
1 oz lemon juice
.25 oz egg white
3 Asian Pears

Build contents into mixing glass, shake and strain into Coupe or Martini glass. Garnish with 3 Asian pears sliced and presented in a fan-like fashion, with cinnamon dust over the pears and a cherry finish

The double-shake method is key to this cocktail’s texture. The first round is to break up the egg white the second is to chill and froth the drink.

A beer cocktail for whiskey lovers, starring Highwest Campfire, a cold lager, lemon juice, and simple syrup.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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Hunny Peach (feat. RumChata)

I’ve had the pleasure of working with RumChata for the past few years and have had the opportunity to experiment at great lengths with their versatile cinnamon cream liqueur. So far, I’ve run into very few limitations for RumChata in cocktails. Initially, I began with riffs on the White Russian, or the other standard cream liqueur drinks, like a splash in coffee or cocoa.

What has surprised me, though, is how RumChata works with other liquors, like gin, applejack or whiskey. In fact, I’ll go as far to say that cocktails with RumChata and whiskey are some of my favorites. Here’s a new cocktail I created called the Hunny Peach:

Hunny Peach (feat. RumChata) by Greg Mays

  • in a shaker, combine:
  • 2 oz RumChata
  • 2 oz Jack Daniels Honey
  • shake vigorously with ice
  • strain into an Old Fashioned glass filled with ice
  • top with 2 dashes of the Bitter Truth Peach Bitters
Thanks to our sponsor RumChata.

Don’t put away your Dutch courage as San Francisco summer draws to a close! Since gin is traditionally enjoyed year-round, we asked local experts from around the Bay Area their favorite ways to enjoy the tasty juniper-based spirit in the winter. Their recipes did not disappoint.


Martin Cate and Alex Smith will be the first to tell you that gin is meant to be enjoyed year-round. Their bar, which features the largest gin selection in North America, opened last week with a huge menu of heart-warming cocktails. One of their favorite winter drinks is the Holmes’ Bonfire. “The savory botanicals in gin nicely complement rich, dessert cocktails in a surprising way,” said Martin.

Holmes’ Bonfire
(Created by Alex Smith)

1 oz London dry gin
.5 oz Genever
.75 oz salted licorice liqueur (housemade with licorice root, sugar, and vodka). You can sub sweet anise liqueur with a pinch of salt
.5 oz orgeat
.5 oz egg white
.75 oz fresh lemon juice

1. Combine all in cocktail shaker and shake assertively for twenty seconds.

2. Double strain into a footed rocks glass and top with grated orange peel.

Anchor Distillery

“Gin doesn’t get the attention it deserves,” said Kevin Aslan, a distiller at Anchor. His favorite gin cocktail is the negroni. “And not to plug our own products, but a negroni with our Old Tom Gin is amazing,” he explained. The gin contains star anise, a spice that tastes a bit like black licorice and balances nicely with the sweet vermouth in the recipe.

Achor’s Negroni

2 oz Anchor Old Tom Gin
1 oz Campari
1/2 oz sweet vermouth
A dash of Angostura
1 whole star anise for garnish

“It’s like choosing your favorite child. It’s too hard. There are so many good ones,” said Wendi Green, No. 209’s marketing and brand manager, when asked to choose a favorite cocktail. When really pressed, she settled with the Alexander—a classic, creamy cocktail. Arne Hillesland, No. 209’s distiller (a.k.a. Ginerator) seconded the choice. Wendi says the cocktail has a long history—it was likely made prior to prohibition. “It has a nice fall spice from the grated nutmeg. So for whatever reason, it’s a little savory, but it has a sweetness to it,” said Wendi. “To me, it’s perfect for a rainy night if we ever get one, to curl up by the fire and enjoy a nice sipping cocktail.”

Need an extra gin pointer? “People often don’t know what to do with gin. But everything you do with vodka, you can do with gin. Because gin just adds so much flavor and diversity, as a clear spirit without any inherent sweetness.”

Alexander (A Take on the Classic)

1 1/2 oz No. 209 Gin
1 oz heavy cream
1 oz white créme de cacao
Fresh grated nutmeg

1.Shake the gin, heavy cream, and créme de cacao with ice.

2. Strain into a coupe glass and top with fresh grated nutmeg.

St. George Spirits

Lance Winters, the master distiller behind St. George’s aromatic spirits, believes that somes gins have a characteristic richness that are highlighted by cold weather. “The botanicals in a well-made gin can have the richness of a braise or a ragu, which only come out in the fall and winter at our house,” he explained. “Each of our gins use some traditional fall botanicals, so incorporating warming herbs and spices, like sage or cinnamon, into your gin cocktails can tease out those botanicals and accentuate the warmth in each gin—and complement the traditional flavors of a Thanksgiving table or other holiday feast.”

Spirit Works Distillery

One of Spirit Works’ favorite ways to imbibe for the holidays is with punch-sized portions of gin cocktails for large gatherings. And this winter, you can celebrate like a distiller—several members of the team made this drink for Thanksgiving parties last year and assure it’s a hit. A single recipe makes 35 servings, so get ready to make merry!

… And Everything Nice

2 cups Lemon juice
2 cups five-spice simple syrup (recipe below)
1 bottle Spirit Works Gin
1 bottle Spirit Works Sloe Gin
8 cups organic apple cider

1. Mix ingredients in punch bowl.

2.Pour each serving over ice and garnish with freshly grated cinnamon.

Five-Spice Simple Syrup

2 cups turbinado sugar
2 cups water
5 cinnamon sticks
5 whole black peppercorns
4 cloves
1 inch fresh ginger, sliced into thin pieces
1 star anise
2 mulling spice sachets

1.Combine all ingredients (leaving out the mulling spice sachets) in pot and bring to a boil, stirring frequently.

2.Reduce heat, and simmer for 5 minutes.

3.Add the mulling spice sachets and simmer for another 5 minutes.

4.Remove from heat. Let cool completely. Pour through a sieve into a bowl discard solids.

Best ever whisky cocktail recipes

Mix up an easy whisky cocktail with our quick recipes. Dust off the bottle at the back of the cupboard and turn it into a delicious, party-worthy tipple.

Whisky – or, as it’s known in Irish, ‘water of life’ – is a punchy spirit to be sipped and savoured. If you’re prepping for a party or just want a sophisticated tipple to enjoy at your leisure, put whisky centre stage with these simple cocktail ideas. Go for a classic old fashioned with a citrus tang, pour yourself a refreshing mint julep or warm up with our winter whisky sour.

Dust off that cocktail shaker, crack out the glasses and have your garnishes at the ready – these cocktails are too good to miss. Stock up on the best whiskies of 2018 with our hand-selected favourites.

For more recipes, reviews and essential information, check out our ultimate cocktail and drinks hub.

Make some great savings on drinks ahead of Christmas with our experts’ pick of the best Black Friday alcohol deals throughout November, including gin, rum, whisky, pisco and tequila.

1. Whisky highball Best for… pairing with food

2. Mint julep Best for… summer parties

3. Whisky sour Best for… aspiring mixologists

Try our fun whisky sour variations…

4. Hot toddy Best for… cosy nights in

5. Old fashioned Best for… traditionalists

Try our other old fashioned serves…

Liked these tipples? Try our other cocktail recipes and guides…

What’s your favourite whisky cocktail? Leave a comment below…

7 Best Teas for Cold Brewing + Easy Recipes

There's no such thing as the best tea for cold brewing. Chinese tea needs to be valued for its diversity. That doesn't mean that all teas are suitable. We've curated 7 teas that will guarantee an amazing result. In this article we'll discuss each of these teas and introduce you easy to make recipes with blending suggestions.

If you're unfamiliar with cold brewing, you may also read this introductory article first: What Is Cold Brew Tea?. This guide explains the concept of cold brewing, and how it's different versus regular hot brewing. It will also go into common tips on cold brewing and the tools you may need.

Now let's go ahead, and find what you'll need to start your cold brewing adventures.

What You'll Need

The beauty of cold brewing is that anyone can make it, and most likely, you don't need anymore tools than what you already have at home. Cold brewing can be done in any vessel that can be stored in the fridge. This can be a water bottle, soft drink bottle or teapot. As long as it has a lid to protect the tea from odors present in the fridge. Transparent vessels are better, because you can monitor the color, which often function as a good indication, whether the tea is ready or not.

To serve tea, you can use glassware such as straight glasses, wine/whiskey glasses or mason jars.

You see, as long as you also have tea in the cabinet, you can start cold brewing right now, or checkout our tea recommendations below:

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“Old Forester Rye makes a perfect base for the classic Sazerac due to its high proof and distinctive tasting notes. The proprietary mashbill, with its generous portion of malted barley (20%), establishes elements of magnolia, anise, and lemon—making for a cohesive landscape to build this classic cocktail upon.” —Jackie Zykan, master taster at Old Forester


6 dashes Peychaud’s Bitters

Method: Rinse a chilled old-fashioned glass with the absinthe, add crushed ice, and set it aside. Stir the remaining ingredients over ice and set it aside. Discard the ice and any excess absinthe from the prepared glass, and strain the drink into the glass. Add the lemon peel for garnish.


“Kilbeggan Small Batch Rye is made up of malted and unmalted barley as well as thirty percent rye. So its rye content is smaller in comparison to U.S rye whiskeys—and because if this, it allows for the green apple, ginger, and clove notes from the barley to stand up in an Old Fashioned. The soft rye spice is discoverable in every sip and a simple sprig of rosemary makes for the perfect garnish.” —Michael Egan, U.S. Brand Ambassador at Kilbeggan Distilling Co.


2 parts Kilbeggan Small Batch Rye Irish Whiskey

2 dashes aromatic bitters

1 bar spoon of simple syrup or cinnamon syrup

Method: Combine ingredients in a mixing glass, add ice, and stir briefly. Serve over a large ice cube and garnish with a sprig of rosemary.


“The Flip Flop is a whole egg cocktail. And it’s always a great cold-weather drink. The egg delivers great texture and depth and gives the bartender the ability to add more decadent ingredients.” —Brendan Bartley, head bartender and beverage director at Bathtub Gin


Method: Crack egg into shaker. Add all other ingredients to shaker. Shake all ingredients vigorously. Add ice and repeat shake. Double strain ingredients into a chilled stemmed glass. Grate cinnamon on top.


“Our Ye Olde Manhattan is a riff on the world’s most famous whiskey cocktail. We drive a number of classic cocktails, so we wanted to create something similar but unique to us. It is very soft, elegant: a light style of Manhattan. We add our own small embellishments such as Otto’s vermouth, Madeira wine, Frangelico, and a few dashes of sandalwood bitters. It still shows all of the hallmarks of a classic Manhattan, but it is very unique to the townhouse. Madeira is an interesting addition because it has such a long history in the United States, hence the name ‘Ye Olde.’ It was particularly popular in South Carolina as it was one of the first fortified wines to come into the country. I thought it would be nice to pay homage to that because it is an ingredient you don’t see very often in cocktails. It adds an oxidized nuttiness to the finished drink. And Madeira can be found in most high-end wine shops.” —Naren Young, bar director at The Fat Radish Popup at The Orchard Townhouse


3 dashes sandalwood bitters

Method: Stir and strain into a rocks glass and garnish with 3 skewered cherries.


“The Apple Pie Spritz is a great cocktail. The spicy notes from the Redemption rye mixed with the fresh apple cider create the ultimate mix of flavors topped off with some Josh Cellars prosecco for a little added fizz.” Matt Klette, brand ambassador at Redemption Rye


Josh Cellars Prosecco, to top

Method: Add ingredients other than prosecco to flute and lightly stir to mix ingredients. Top with prosecco and garnish with expressed lemon peel.


“We are deep into sweater weather, where all I want to do is cuddle with a boozy contemplative cocktail. This riff on an Old Fashioned is just that: a perfect nightcap to curl up and think over.” —Ivy Mix, author of Spirits of Latin America and cofounder at Leyenda, New York City


1.5 parts El Tesoro añejo tequila

1 tsp. macadamia nut orgeat

Maldon smoked sea salt, for garnish

Melted Jacques Torres Midnight Chocolate, for garnish

Method: Stir, pour into a rocks glass that has been painted with Jacques Torres Midnight chocolate with a half rim of maldon smoked sea salt—over a large clear cube.


“This is our take on a Manhattan, featuring a bit of Cynar instead of straight sweet vermouth. For me, the Cynar gives it a depth of flavor that is otherwise missing in a Manhattan. It’s got a bit more spice, a bit more bitterness to balance the sweetness from the vermouth, and the cocktail cherries are a delicious treat after you finish the drink!” —Gavin Humes, food and beverage director at Scratch Restaurants


0.5 oz. Carpano Antica Sweet Vermouth

Method: Add all ingredients into a mixing glass with ice. Stir until chilled. Strain into a coupe. Finish with cocktail cherries.


“A drink that is as bold as its name would suggest, the Bulleit Proof Old Fashioned bases itself on the Bulleit Rye Whiskey—a spicy rye whiskey. Building upon it are easily available ingredients that serve to enhance the drink and turn it into something incredible. An apple-infused syrup grants some sweetness and freshness a (muddled) sliced orange adds a citrus flavor and black walnut bitters grant the drink a more grounded, nutty profile—to stabilize everything into a masterpiece that is smooth and bears a notable smokiness at the end.” —Donny Largotta, beverage director at The Chester at The Gansevoort Hotel (Meatpacking)


2 dashes black walnut bitters

Rosemary sprig, for garnish

Maraschino cherries, for garnish

Method: Stirred and strain over 1 large ice cube in a rocks glass. Garnished with a skewer of maraschino cherries, apple slice, and rosemary sprigs.


“This recipe was born out of the Prohibition and the original recipe calls for Grenadine. (But to give it our own twist, we use pomegranate molasses.) Then, add the fresh orange juice, simple syrup, and some fresh lime juice. As a base ingredient, we use the Templeton Rye 4 Year, which was charred in American oak barrels and gives it a good flavor. Shake it up and serve!” —Goran Remes, former bartender at Rye House, New York City


Bar spoon Pomegranate Molasses

Method: Shake and strain into a coupe. Garnish with a brandy cherry.


“Last April, every night at 8:00 p.m, the howling would begin. It was a way for Denver residents to honor our healthcare workers during the early stages of the Covid-19 pandemic. The 8:00-hour was the scheduled shift change at most Denver-area hospitals and this was Denver’s way to recognize and thank them. So, we made the Eight O’Clock Howell simple to make for all the new home bartenders that were creating cocktails during lockdown. Just four easy-to-find ingredients and standard cocktail-making equipment. The howling in Denver stopped a while ago, but we’re still drinking this. Turns out, this cocktail works great this season too! The grain-forward flavors of our San Luis Valley Rye shine in this simple but bold cocktail.” —Steve Kurowski, marketing director at Laws Whiskey House


0.25 oz. Dolin sweet vermouth

Maraschino cherry, for garnish

Method: Mix all ingredients in a mixing glass filled with ice. Stir and strain into a coupe or martini glass. Garnish with maraschino cherry.


“I love to add Mr. Black to classic cocktails because it provides depth and delivers a great coffee twist to your cocktail creation. One of my favorite examples is the Cold Fashioned: Instead of the regular recipe where you use sugar, try using Mr. Black with your favorite rye whiskey—and you have an old fashioned with a kick, the perfect drink for the season.” —Martin Hudak, global coffee ambassador at Mr Black


1 oz. Mr. Black Cold Brew Coffee Liqueur

Method: Stir and serve on the rocks. Garnish with orange slice or peel.


“The Manhattan In Fall is a bit less whiskey forward compared to the original Manhattan recipe. Amaro brings a very herbal and earthy tone to the cocktail—and its dark color gives the cocktail a unique hue.” —Juan Fernandez, beverage director at The Ballantyne, A Luxury Collection Hotel, Charlotte, NC


1 drop Crude Sycophant orange and fig bitters

Method: Combine all ingredients in a mixing glass with ice, stir, strain into martini or coupe glass. Garnish with a brandied cherry.


“It is a wonderful time for warm spices, orchard fruit, and smooth whiskey. As a pioneer in the early days of film, the director Dorothy Arzner knew all about the inseparable connection between light and darkness, as well as the emotional impact it had on the audience. Her namesake rye, from Francis Ford Coppola’s line of ‘Great Women Spirits,’ forms the foundation of this nuanced cocktail, which cools the body with apple cider and lemon, while it warms the soul with amaro and chai tea syrup.” —Mark Tubridy, bartender at The 21 Club and cocktail consultant/educator


*Chai Tea Syrup: Bring 1 cup of water to a rolling boil. Remove from heat, add 4 Chai tea bags (or loose-leaf Chai), and steep for 5 minutes. Remove the bags (or strain out the leaves) and pour tea into a saucepan over low-medium heat. Stir in 1 cup of sugar until it dissolves completely and then remove syrup from heat and let cool before bottling and refrigerating. (Yields 1.5 cups.)

Method: Combine all ingredients in a mixing tin add ice, shake vigorously, and strain into a highball glass over fresh ice. Garnish with star anise and three fanned apple slices.

10 quick and easy gin cocktails


Short and fragrant. Big love to the late, legendary bartender Dick Bradsell, its creator.

You’ll need:
40ml gin
20ml sugar syrup
20ml lemon juice
10ml crème de mure
berries or lemon zest, for garnish

Take a large measure of dry gin and shake together with the lemon and sugar syrup, pour over crushed ice and drizzle the crème de mure through the drink. Garnish with a lemon zest or some fresh seasonal berries. A true party pleaser.

French 75

Party time! This one uses smaller amounts of spirits to allow the fizz to flourish.

You’ll need:
10ml gin
10ml orange liqueur
10ml lemon
5ml sugar
fizz of your choice, for topping up

Mix the gin, orange liqueur and lemon juice in a flute and top with chilled bubbly. Continue to party like it’s 2099.

Elderflower collins

Fresh and fruity. If you’ve not made your own elderflower cordial, you can buy it from most big supermarkets now.

You’ll need:
50ml gin
20ml lemon
10ml sugar syrup
10ml elderflower cordial
soda, for topping up

Shake the gin with the lemon, sugar and a dash of elderflower cordial. Pour over rock ice and lengthen with the soda. Decorate with a sprig of your favourite herb. If you’re feeling like a true vagabond then top with sparkling wine to make an elderflower royale.

Sloe gin fizz

Give wonderfully wintry sloe gin a mean cocktail kick.

You’ll need:
50ml sloe gin
20ml lemon juice
15ml syrup
20ml egg whites

Shake together the sloe gin, lemon, sugar syrup, a rosemary sprig and the fresh egg white with ice. Then, shake without the ice to ensure maximum frothage. Serve straight up in a wine glass with a slapped rosemary sprig aloft.


Italians believe you need to drink three of these before you begin to enjoy them (not in one night though):

You’ll need:
25ml gin
25ml sweet vermouth
25ml Campari
1 strip orange zest

Pour the gin, vermouth and Campari into your favourite rocks glass over ice. Stir it down to your preferred taste. Then, zest the orange with true Italian flair over the glass and add to the potion. Forget minutes – you can make this in seconds…


You’ll need:
60ml gin
vermouth, to taste

A martini all about personal preference. The key elements to success are ensuring your vermouth is fresh, gin is quality and the garnish is appetising. Stir your required amount of gin (here I’ve used 60ml) with however much dry vermouth you like: the more you use the more herbal it will be. Stir to taste – it’s about finding the perfect dilution. Don’t be afraid to garnish your masterpiece with something that might seem peculiar either – personally I take two pickled onions. Ensure your glass is frozen and the liquid smooth. James Bond, who?


What shall we do with the drunken sailor? Note that your cordial can be shop-bought or homemade and it’s fun to mix it up with the seasons.

You’ll need:
50ml gin
25ml cordial (we used lime)

This ratio of two parts gin to one part cordial dances in the glass. Stir down, pour into a glamorous coupe and garnish how you please. I enjoy a slapped sage leaf.


Tiki-style. This one has a quadruple booze hit. You can buy almond syrup online – the most common brand is Monin, which is used to flavour coffee as well as cocktails.

You’ll need:
20ml gin
20ml brandy
20ml rum
40ml orange juice
20ml lemon juice
15ml almond syrup
5ml sherry

Combine the gin, brandy, rum, freshly-squeezed orange and lemon juice, then add the almond syrup to really funk things up. Shake well and add the sherry to top. Garnish with anything fun you can lay your hands on and serve tall over ice.

The headline act. A gin and tonic evolves into something far more complex with the right twists.

You’ll need:
lots of ice
a big copa glass (a large, balloon-shaped glass)
natural tonic water
your favourite garnish

Celebrate this piece of heritage with a glorious serve, always using one part gin to two parts tonic. Check out my favourite makeover blends by reading my guide to 10 gin and tonics with a twist or discover even more inspiration in Good Food’s gin and tonic recipe collection.


Also known as a mojito, gin-style.

You’ll need:
50ml gin,
20ml lime
15ml sugar syrup,
6-8 mint leaves.

Drop the gin, fresh lime juice, sugar syrup and the mint leaves into your shaker then get your arms moving. Fine-strain it into a posh martini glass that’s been chilled. Hold the ice. Garnish with one slapped mint leaf.

Quick sugar syrup recipe

Bring one part sugar and one part water together and heat in a pan. Stir until all the sugar is dissolved. If you want to go the extra mile, you can flavour this with fresh herbs, citrus zest and spices.