A variation of the martini, the tuxedo is strained over ice but has enough of a warming effect to be a winter staple. Like a true martini, it is served bone dry, but the vermouth found in a martini is replaced with sherry in the tuxedo, which is always made with gin and orange bitters. Shake two ounces of dry gin with one ounce of dry sherry and a dash of orange bitters. Strain and serve in a martini glass.
Dating back to the 19th century, this is an old fashioned-style drink that incorporates wine, sugar and a few other ingredients into a drink created to warm you up on a freezing cold day. Check out Esquire’s recipe here.
This cocktail dates back to the time of Charles Dickens, and involves combining lemon, sugar, ruby port wine and hot water — it’s the original mulled wine. Check out out the full recipe from Esquire Magazine here.
Another classic cold weather drink — it’s considered a cure all in some places — and is actually made with butter. Basically you just combine hot water, a few pats of butter, sugar and two ounces of dark rum in a pot and heat. Serve with a nutmeg and cinnamon garnish.
My favorite cold weather drink combines hot coffee with whiskey, sugar, and cream. For true decadence and a bit more kick, substitute the cream with Bailey’s Irish Cream liquor. Now that is a tasty drink that’s easy to make and it’s served around the world.
This cocktail was a holiday staple until the 1950s, when it fell out of favor a bit. Invented in 1850 in St Louis, it combines eggs, milk, rum and spices. See here for the full recipe.
This recipe dates back to 1895 and the Ivy League University where it was invented. To make a Harvard combine 1.5 ounces of cognac, an ounce of Italian vermouth and three dashes of angostura bitters in a shaker with cracked ice. Stir and strain.
Also dating back to 1895, the Brain Duster is a combination of rye whiskey, vermouth and absinthe for a knock-out warmup. See here for the recipe.
If you prefer scotch to rye whiskey, then make yourself a Glasgow. Like the Brain Duster, it also incorporates absinthe and dry vermouth but adds scotch and bitters for a different taste.
Esquire calls this recipe “liquid Ambien.” Judging from the recipe, that sounds pretty accurate.
Get your ‘nog on this holiday season with this recipe that uses 12 eggs and heavy cream along with cognac, rum and nutmeg. Here’s the recipe from Esquire.
Who doesn’t love a hot toddy when they’re not feeling well? Traditionally made with rye whiskey, you can actually use any liquor, and combine it with hot water, lemon, sugar cubes and cinnamon. Here’s the full recipe.
An oldie but goodie, the Manhattan keeps you warm by serving you a blend of three liquors. To make a classic Manhattan stir two ounces of rye whiskey with one ounce of sweet vermouth and two dashes of angostura bitters in a shaker with ice, then strain and serve in a cocktail glass.
Rye whiskey, Grand Marnier, grenadine and an egg white are mixed together to create this sweet cocktail. Here’s the recipe.
Thanks to Esquire Magazine for this Christmas rum punch recipe. If you’re sharing it with a crowd, you can make it with six oranges, a handful of cloves, a bottle of rum, half a cup of fine sugar and half a gallon of sweet apple cider. For the full recipe from Esquire, click here.
