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A roundup of cocktails to keep you warm

Hot cocktails for the winter.

Forget fancy gifts or long, heavy meals; all we want for the holidays is a piping hot cocktail. One so steamy that it would melt a snowman — or at least stop a teeth-chattering chill.

Fortunately, there are plenty of such libations. A favorite of ours is Liquor.com contributor Wayne Curtis’ fortifying Hot Buttered Rum. The secret to the drink is a decadent frozen batter, which can be made ahead of time and pulled out whenever you need a glass.

Another great way to warm up is to spike your coffee. While we’re fans of master mixologist and Liquor.com advisory board member Dale DeGroff’s simple and classic version of Irish coffee, and we also like to make a Grand Coffee (pictured above) with a bit of citrusy Grand Marnier and a dollop of whipped cream.

But if you really have to defrost, we suggest fixing a boiling Hot Toddy. Whether you choose award-winning author and Liquor.com advisory board member David Wondrich’s historic variation, the Whisky Skin, or his fruity spin, the Apple Toddy (it actually calls for half of a baked MacIntosh apple), you’ll be feeling toasty very soon. Cheers!

This story was originally published at Piping Hot Cocktails. For more stories like this, subscribe to Liquor.com for the best in all things cocktails and spirits.

10 Hot Cocktail Recipes to Memorize if You're Always Cold

Come out from under that pile of blankets and mix yourself a drink.

If you&aposre the type of person who not only has an office sweater but an office blanket, or who dreads the 30-second morning trek from your warm bed to a hot shower, or who has nobly suffered the restriction of wearing leggings under jeans, you probably appreciate a hot drink (if only to warm your ice-cold fingers). A hot boozy drink? Even better. That&aposs why we&aposve rounded up 10 reader-favorite, warm-you-up cocktail recipes to memorize this winter, from whiskey-spiked hot chocolate and mulled wine to classic 19-century eggnog. Put on the kettle, and let&aposs get started.

Tips For Making The Perfect Cocktail

Here are some helpful tips for making a perfect cocktail every time!

  • Serve in a chilled glass
  • Fill shaker ½ to ¾ full of ice
  • Shake in a cocktail shaker for at least 30 seconds
  • Use top-shelf alcohol
  • Make your own simple syrup (Recipe: one part water to one part sugar. In a saucepan, bring water to a boil stirring in the sugar until dissolved. Allow to cool. Store in an airtight container in the fridge for 3-4 weeks.)
  • Use fresh fruit and herbs

2. Bombay Sapphire Gin & Tonic

Is there anything more refreshing than a G&T after a long day at the beach? This canned version of the British classic cocktail doesn’t disappoint. It has that bitter quinine kick of tonic coupled with zingy lemon and fresh botanicals. A light version is also offered that has the same ABV, 5.9 percent, but only 90 calories.

11 Iconic Movie Cocktails You Can Make at Home

Courtesy Image

Campfire S’mores Hot Chocolate Cocktail

Photo by Tim Wright on Unsplash

Speaking of s’mores, if you don’t feel like assembling the delicious camp desserts, you can make this hot cocktail instead. The difference in ingredients? Just add whiskey. While this recipe requires a microwave, you can just melt the chocolate chips in a saucepan along with the milk.

[button style=’black’ url=’https://www.sugarandsoul.co/smores-hot-chocolate-cocktail-recipe/’ target=’_blank’]Get the Recipe[/button]

Add 1½ parts Hudson Baby Bourbon, 1 part Aperol aperitif, ½ part fresh lemon juice, ½ part honey syrup, and half a dropper of Bittermens Elemakule Tiki Bitters to a shaker with ice and an egg white or ¾ oz. aquafaba (chickpea water), strain into a cocktail glass and garnish with a lemon twist.

The 15 Best Summer Cocktails for a Warm Weather Buzz

Whatever your spirit of choice, these drinks will keep you cool through the hottest months.

A cocktail in the summertime has a singular purpose: It must make you feel cool. We mean cool in the literal sense of the word. Cool, like soft breezes, salty ocean spray, and the crisp air from AC units. Cool, like the hose water in that inflatable pool you may or may not have panic-purchased as you looked ahead to a summer spent in at least partial isolation. That's the kind of cool a strong Negroni brings to your evening, or a Julep with fresh mint. You'll find it in any number of rum drinks , particularly the frozen ones like a Piña Colada or Pain Killer. It's what makes those hot-weather tequila staples (oh yeah, it's Margarita season) so damn refreshing.

These classic summer cocktail recipes, which range from simple to more intensive concoctions, are ideal for hot weather drinking. Master a handful&mdasha Mojito is particularly impressive and almost too drinkable when it's good&mdashand you'll have yourself a happy hour cocktail menu stored in your brain. So log off, shut down, or hang up. Depart the home office for your kitchen, back deck, or front drive, where you can nurse the cocktail you just mixed. And, as always, stay cool.


&bull 2 oz. silver tequila
&bull 1 oz. Cointreau
&bull 1 oz. lime juice
&bull coarse salt

Chill a cocktail glass, and then rub its rim with lime juice and dip it in coarse salt. Add tequila, Cointreau, lime juice, and ice together in a cocktail shaker. Shake and then strain into the glass over ice.


&bull 1 oz. London dry gin
&bull 1 oz. Campari
&bull 1 oz. vermouth rosso

Add the ingredients together in a cocktail shaker. Stir well with cracked ice. Strain into a glass over cubed ice. Garnish with a twist of orange peel.


&bull 1/2 oz. vodka
&bull 1/2 oz. gin
&bull 1/2 oz. white rum
&bull 1/2 oz. silver tequila
&bull 1/2 oz. Cointreau
&bull 3/4 oz. lemon juice
&bull 2 tsp. simple syrup
&bull 3/4 oz. Mexican Coke

Shake ingredients (except Mexican Coke), then strain into a Collins glass over crushed ice. Top with Coke and garnish with a lemon twist.


&bull 2 oz. white rum
&bull 1/2 oz. lime juice (squeezed fresh)
&bull 1 tsp. superfine sugar
&bull 3 mint leavesclub soda or seltzer

In a smallish Collins glass, muddle lime juice with 1/2 to 1 tsp. superfine sugar. Add the mint leaves, mushing them against the side of the glass. Fill glass 2/3 with cracked ice and pour in the rum. Pitch in the squeezed-out lime shell and top off with club soda or seltzer.


&bull 2 oz. dark rum
&bull 1 oz. lime juice
&bull 1/2 oz. orange curaçao
&bull 1/2 oz. orgeat syrup
&bull 1/8 oz. rock candy syrup

Shake ingredients with cracked ice in a chilled cocktail shaker. Pour unstrained into a large Collins glass (or tiki mug). Garnish with half a lime shell and a sprig of mint.


&bull 2 1/2 oz. rum
&bull 3 oz. pineapple juice
&bull 1 oz. coconut cream
&bull ice

Start with the rum. Then combine with unsweetened pineapple juice (you can sub in 3 ounces crushed or whole pineapple), and coconut cream in a blender. Blend on high with a cup or so of crushed ice, or 5 or 6 ice cubes. Pour into a tall glass. Garnish with whatever you've got.


&bull 3 oz. bourbon
&bull 5-6 mint leaves
&bull 1 tsp. sugar

Place mint leaves in the bottom of a pre-chilled, dry pewter cup. Add sugar and crush slightly with a muddler. Pack glass with finely cracked ice, then pour a generous 3 ounces of Kentucky bourbon over the ice. Stir briskly until the glass frosts. Add more ice and stir again before serving. Stick a few sprigs of mint into the ice to get the aroma.


&bull 3 oz. dark or gold rum
&bull 2 1/2 oz. pineapple juice
&bull 1 oz. orange juice
&bull 1 oz. coconut cream

Shake ingredients well with ice in cocktail shaker. Strain into a hurricane glass over fresh ice. Garnish with grated nutmeg.


&bull 1 bottle red table wine
&bull 1/2 c. brandy
&bull 1/2 c. orange juice
&bull 1/2 c. pomegranate juice
&bull 2 c. sparkling water
&bull 1/4 c. simple syrup
&bull orange slices
&bull apple slices
&bull blackberries
&bull pomegranate seeds

Stir all of the ingredients together in a pitcher. Put the pitcher in the refrigerator and let stand overnight. Pour sangria into glasses. Garnish with an orange wedge.


&bull 1 oz. light rum
&bull 1 oz. dark rum
&bull 1 oz. banana liqueur
&bull 1 oz. blackberry liqueur
&bull 1 oz. orange juice
&bull 1 oz. pineapple juice
&bull splash of grenadine

Shake all ingredients with ice. Strain into a glass over fresh ice. Garnish with fresh fruit.


&bull 2 oz. white rum
&bull 1/2 tsp. superfine sugar
&bull 1/2 oz. lime juice

Squeeze the lime into your shaker, stir in the sugar, and then add the rum. Shake well with cracked ice, then strain into a chilled cocktail glass.


&bull 2 oz. tequila
&bull 1/2 oz. lime juice
&bull pinch of salt
&bull grapefruit soda

Combine the tequila (reposado, preferably), lime juice, and salt in a tall glass. Add ice, top off with grapefruit soda, and stir.


&bull 2 oz. dark rum
&bull 1 oz. passion fruit syrup
&bull 1 oz. fresh lemon juice
&bull orange slices
&bull maraschino cherries

Combine rum, passion fruit syrup, and lemon juice with ice in a shaker. Shake until frosty. Pour into a hurricane glass filled with more ice cubes. Garnish with orange slices and maraschino cherries.


&bull 2 oz. vodka
&bull 2-3 oz. cranberry juice cocktail
&bull 1/2 oz. lime juice
&bull club soda

Pour vodka, cranberry juice, and lime juice into a Collins glass over ice. Stir. Top with club soda, then garnish with a lime wedge.


&bull 3 oz. gin
&bull 3 lime wedges
&bull 4 oz. tonic water

Add the gin to a highball glass filled with ice. Squeeze in lime wedges to taste. Then add tonic water and stir to combine. Garnish with a lime wedge.

25 Spring Cocktails to Look Forward to After You've Been Freezing for Months

Now that spring is arriving and we're officially moving on from cuffing season (and by moving on I mean never using the term again), it's time to enjoy the weather and invite some close friends over for a get together. The first step? Choosing from these spring cocktail recipes, below, that will give everyone the refresh they need after four months of hot toddies and espresso martinis. Think of them as frosé's older, more sophisticated siblings that still like to have a little fun.


.75 oz. Elderflower Liqueur

Combine The Botanist Gin, fresh lemon juice, and Elderflower Liqueur in a cocktail shaker. Add ice and shake. Strain into a flute glass. Top with sparkling rosé. Garnish with a lemon peel.


1 dash Scrappy&rsquos Celery Bitterspinch of salt

Add gin, fennel syrup, lemon, celery bitters, and salt to a small tin, add ice, and shake. Strain into a collins glass and top with soda and two dashes of Peychaud bitters on the top cube.

Courtesy of Marshall Minaya and available at


16 oz (2 cups) pomegranate juice

12 oz (1.5 cups) cranberry Juice

1 bottle (750 ml) champagne

12 oz Brooklyn Crafted Ginger Beer Mini, Traditional

In a glass with ice, combine the listed ingredients. Stir and add pomegranate seeds, as desired. Garnish with a mint leaf and enjoy.


2 oz agave syrup or simple syrup

10 oz grapefruit flavored soda water

In a large pitcher, gently muddle mint with syrup. Top with lime juice, rosé and soda. Mix well. Serve over ice and garnish with grapefruit slices.


Cucumber slices and basil

Muddle cucumber and basil in a cocktail shaker. Add remaining ingredients and shake vigorously. Fine strain into a chilled Martini glass, and garnish lavishly with cucumber and basil.


4 oz Brooklyn Crafted Extra Spicy Ginger Beer

In a Moscow mule mug, combine the listed ingredients and pour over ice. Stir, garnish with a lime, and enjoy.


Garnish with lime slice, orange zest, and pineapple wedge.


1.5 oz Casa Noble Crystal Tequila

Place Casa Noble, lime juice, pineapple juice, and simple syrup into shaker with ice. Shake until chilled. Strain into glass top with soda and bitters. Garnish with pineapple wedge.


1.5 oz. Handcrafted Peach Vodka

3.5 oz. Brooklyn Crafted Ginger Beer Mini in Mango

In a short glass with ice, combine the two ingredients. Stir and add peach slices, as desired. Garnish with a mint leaf and enjoy.


1.5 oz. Johnnie Walker Black Label

Add all ingredients into a balloon glass except for tonic. Add ice and stir to chill. Top off with tonic and thyme sprig garnish.

Courtesy of mixologist Carlos Ruiz


Other fresh fruit (optional)

Combine all ingredients in a pitcher over ice and stir.


2 oz. Crown Royal Regal Apple

Brooklyn Crafted Extra Spicy Ginger Beer, to fill

Garnish with Candied Ginger

Combine Whiskey, maple syrup, lemon juice, and ice in a cocktail shaker shake vigorously. Serve topped with ginger beer and garnish with candied ginger.


1 750-ml bottle chilled Santa Margherita Sparkling Rosé

1 cup quartered fresh strawberries

1 medium lemon, thinly sliced, seeds removed

In a large pitcher, combine the limoncello, raspberries and strawberries. Top with the chilled rosé champagne and stir in half of the lemon wheels. Pour into old-fashioned glass with ice. Place fruit in each glass and garnish with a lemon wheel, and be sure each glass contains fresh berries.


1 bottle of Kim Crawford, chilled

2 oz St. Germaine Elderflower Liqueur

1 green apple, sliced thinly

1 bunch fresh rosemary sprigs

Half-fill six chilled coupe glasses with ice cubes. Add a splash of St. Germaine Elderflower Liqueur to each glass. Fill each glass with Kim Crawford Sauvignon Blanc. Garnish with three apple slices and a rosemary sprig on a cocktail pick. Enjoy.


1.5 oz HI-CHEW Lemon Sours Elderflower Liqueur

Shake the liqueur, juice, and syrup with ice in a cocktail shaker, strain into a chilled coupe, top with sparkling wine. *Infusions: The infusion ratio is one piece of candy per ounce of liquor. Soak the candy until dissolved.


1 Slice of Lemon or Peach

Fill a mason jar with crushed ice. Add Crown Royal Peach and iced tea. Stir gently then garnish with a lemon or peach slice (or both!).

Add Crown Royal Peach and orange juice to a stemless champagne glass. Top with champagne. Garnish with a mint sprig.


Muddle lychee, strawberry, and simple syrup in a shaker. Add D&rsquoUSSE XO, rhubarb bitters, and ice. Shake vigorously and strain into a chilled coup glass. Top with champagne. Garnish with a lychee on a metal skewer.


Santa Margherita Prosecco Superiore DOCG

Muddle lime juice, basil, and cucumber in a shaker glass. (For extra flavor infusion allow mixture to marinate in the fridge for at least one hour.) Add ice and shake mixture. Strain the juice only (about ½ oz.) into a prosecco glass. Top with Santa Margherita Prosecco Superiore DOCG, and garnish with a basil leaf and cucumber slice.


4 oz Angry Orchard Rose Cider

Lime Juice

Build in a hurricane glass with ice and top with Cider. Garnish with an orange twist.


Pour all ingredients into a collins glass filled with ice. Garnish with grapes and a lemon twist.

Courtesy of St-Germain&rsquos new cocktail book How to Spritz French Fluently on sale March 1.


Add all ingredients to a mixing tin and shake vigorously with ice. Strain into a chilled coupe glass. Garnish with a triangular lemon twist and two skewered raspberries.


Santa Margherita Prosecco Superiore

Whole hibiscus flowers, packed in syrup

8 tsps of hibiscus syrup used to pack the flowers

Place a whole hibiscus flower in the bottom of glass. Fill glass with Santa Margherita Prosecco Superiore to ¾&rdquo of the rim. Carefully spoon 2 tsps of the hibiscus syrup down the interior side of each glass.


.75 oz. White Wine Aperitif

.5 oz. honey water (1:1 honey to water)

4 dashes rosemary bitters

Combine The Botanist Gin, lemon juice, White Wine Aperitif, honey, and bitters in a cocktail shaker. Add ice and shake. Strain over ice into a rocks glass and top with soda water. Garnish with lavender.


0.5oz clear creek douglas fir brandy

2oz dry sparkling cider to top

Pour all ingredients except sparkling cider and soda water into a wineglass filled with ice. Stir to combine. Top with sparkling cider and soda water. Garnish with a lemon twist and a Castelvetrano olive on a pick.

Courtesy of St-Germain&rsquos new cocktail book How to Spritz French Fluently on sale March 1.

Note: We've included this if you just can't wait until summer for a good frosé.


1 bottle Santa Margherita Sparkling Rosé

1 quart watermelon-rosemary sorbet (store bought or recipe below)

2 cups diced, seedless watermelon

Spoon a scoop of sorbet into the bottom of a chilled glass and top with a tablespoon or so of the watermelon cubes. Pour the Santa Margherita Sparkling Rosé over the sorbet and melon. Garnish with mint. Serve immediately with a silver spoon.

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8 Essential Absinthe Cocktails

Here are the absinthe cocktails you need to know. So strong they'll box your ears.

Some of the names here are in themselves instructional: Death in the Afternoon , the Third Degree, Corpse Reviver, and one that has the same name as a famous general who razed his way from Atlanta to the sea. You get the idea. These formidable cocktails are enough to box your ears. Also, you can always replace the absinthe in these cocktails with Pernod or Absente and be no worse for the wear. Cheers! And for more on absinthe&aposs historically bad reputation, check out The Truth about Absinthe, the World&aposs Most Notorious Spirit.

1. Sazerac

An oldie but a goody, this is one of the world&aposs first cocktails, invented in New Orleans in the 19th century. You&aposll coat the sides of a frosted glass with absinthe. Dump out the excess liqueur into the sink (or drink it!). Then to a separate glass, add sugar, a splash of water, and Peychaud bitters and stir to dissolve. Strain into the absinthe-coated glass and add rye. Stir and garnish with a twist of lemon.

2. Cocktail a la Louisiane

There&aposs a lot going on in this complex rye whiskey cocktail named after an old restaurant in New Orleans. You&aposll fill a cocktail pitcher with ice. Pour in rye whiskey, Benedictine, sweet vermouth, and a couple dashes of absinthe. Shake in a few dashes of Peychaud bitters, stir well, strain into a cocktail glass, and garnish with a cherry or a twist of lemon.

3. Casino Cocktail

Here&aposs a variation on the traditional champagne cocktail with a splash of absinthe and a floater of cognac. You&aposll place a sugar cube in a champagne glass. Drip absinthe over the cube. Fill with sparkling wine. And float a small amount of good cognac over the top. Garnish with a twist of lemon.

4. Death in the Afternoon

It doesn&apost get easier than this. Pour absinthe into a champagne glass. Gradually add sparkling wine. Read some Hemingway.

5. Corpse Reviver #2

This gin cocktail will bring you back to life. Or else put you over the edge. You&aposll add ice to a cocktail shaker. Pour in gin, Lillet, Cointreau, and lemon juice. Add absinthe to a separate cocktail glass and swirl to coat sides of glass. Shake the cocktail, and then strain into the glass, garnishing with a cherry.

6. McKinley's Delight

This one takes the Manhattan as its inspiration but adds cherry brandy and a splash of absinthe — and loses the maraschino cherry. You&aposll place ice in a cocktail pitcher. Pour in whiskey, sweet vermouth, cherry brandy, and absinthe. Stir and strain into a chilled martini glass.

7. Third Degree

A martini, essentially, with a splash of absinthe and a twist of lemon to make things interesting. You&aposll pour gin, dry vermouth, and absinthe into a pitcher with ice. Stir to mix. Strain into a chilled martini glass. Garnish with a twist of lemon.

8. Sherman Cocktail

Another variation on the Manhattan, with a splash of absinthe and orange bitters. Place ice in a cocktail pitcher. Pour in whiskey, sweet vermouth, and absinthe. Shake in Angostura and orange bitters. Stir and strain into a chilled martini glass. Garnish with a lemon twist.

The Ultimate Guide to French Press Cocktails (Plus Recipes)

Bartenders have been serving small batch cocktails with the French press for years. The coffee brewing tool is just one of the contemporary cocktail renaissance’s many contributions to drink culture. Now, home bartenders are also embracing this fashionable way of creating bespoke elixirs of spirits, juices, fruits, herbs, and whatever else they can scrounge up in their kitchens.

While the French press is conventionally used to separate coffee from the grounds, its use in cocktails serves a similar purpose and does so with an allure that makes it worth trying.

Why use a French press for cocktails?

The French press is a great tool to use when making cocktails for three main reasons: It has the ability to mix both hot and cold drinks it can separate solid ingredients that were used to impart flavor into a spirit or mixture and it does so in small batches, which is great for session drinking with others.

Its unique value proposition as it relates to mixing drinks is one that can’t be undermined, as it is pretty much the only tool that can accomplish these tasks. It’s the perfect marriage of practicality and style, and its efficiency and convenience are the forefront of its appealing attributes.

One thing to keep in mind when developing French press-friendly cocktails is that there needs to be a component of the mixture that needs to be strained (in other words, some solid ingredient or ingredients, like basil and strawberries used in a recipe below). Without some sort of fruit, nut, spice, herb, vegetable, or other ingredient that adds flavor or texture to the cocktail, serving the mix in a French press would only be for aesthetics.

Muddled cocktails

Muddled drinks are one style of cocktail that works well when applied to the French press technique, because muddling involves releasing flavor from herbs, or fruits, via agitation. Think about making a Mojito, for example: Simple syrup and mint are muddled together at the bottom of the glass, then some lime juice and rum are added, before it’s topped with ice and soda water.

The mint ends up floating in the drink — which isn’t a terrible thing — but if this cocktail were scaled up, and made in a French press, the mint would be pressed to the bottom and what would be left is a delicious mixture that still has the flavor of the mint, but with a cleaner texture. (Having solid particles in fizzy drinks also makes them lose their carbonation at a faster rate, so there is an actual benefit to maintaining the quality of the cocktail as well.)

Cocktail infusions

Infusions are an entire topic in and of themselves, but the main purpose of this technique is to use an ingredient (e.g. a pepper) to give new flavor, and texture, to a spirit. Some ingredients infuse spirits quicker than others — a good rule of thumb here is if it cooks down quicker, it likely infuses quicker as well.

The most important thing to remember as it relates to infusions in a French press is that alcohol is a solvent, and the higher the ABV of a mix, the quicker the spirit will pull flavor from whichever ingredient is being used. When using this method to infuse a spirit, the most crucial thing to remember to do is let the spirit and solid infuse by themselves without adding any components of the cocktail that may lower the ABV (juice, citrus, liqueurs, etc.). This will ensure that the cocktail yields the best concentration of flavor. When it comes to hot drinks, the heat will also help infuse the drink quicker, just like brewing hot coffee or tea. (Pro tip: Infusing a spirit separately ahead of time will cut down on the preparation of the French press cocktail.)

Below are three French press cocktail recipes to make at home.

If Pizza Were a Cocktail


  • 1 cup white wine
  • ½ cup Aperol
  • ½ cup Campari
  • ½ cup lemon
  • ¼ sugar syrup
  • Strawberries (quartered)
  • Basil
  • Mineral water
  1. Add the syrup, 4 strawberries cut in quarters, and a small handful of basil leaves to the French press.
  2. Using a wooden spoon, or muddler, muddle the ingredients together until the juice from the strawberries is released and the mix is fragrant.
  3. Add the rest of the ingredients to the French press, let the mix rest for 1 minute, then press and strain to separate the liquid from the solids.
  4. To serve, strain into a glass over ice, and top with a splash of mineral water, and garnish with a basil leaf.

Jamaican Rum Punch


  • 1 cup rum
  • ¼ cup Grand Marnier
  • ½ cup pineapple
  • ⅓ cup lime
  • ¼ cup simple syrup
  • Toasted coconut (chips or chunks)
  • Jalapeño (sliced)
  • Mint leaves
  • Cinnamon stick
  1. Add rum and toasted coconut to the French press and allow the mix to infuse for at least 20 minutes.
  2. Then, add half of a sliced jalapeño, a halved cinnamon stick, and a handful of mint leaves to the French press before topping with the rest of the ingredients.
  3. Let the mix rest for 10 minutes, then press to separate the solids from the liquids.
  4. To serve, strain over ice in a double rocks glass and garnish with either mint or a pineapple leaf.

Serves: 4-6