Winter Special: Mixologists Share Warm Cocktail Recipes For Cosy Evenings

Winter has a way of slowing down the pace. Letting everyone breathe in cold air, sit back with a longing to wrap their hands on a warm glass, and actually take out some quality time. As the temperature drops, the body works harder to generate heat and keep you warm; a sluggish feeling is only natural. 

And the best way to make your evenings better before getting comfortable in a fluffy quilt is to whip up some warm cocktails. From the classic hot toddy to innovative rum-based drinks, here are some winter cocktail recipes, shared by mixologists across the country. If you love to sip on drinks made with seasonal ingredients and warmer spirits, these are recipes you can swear by.

Hot Toddy By Mixologist Victor Dukru, Yuki

Ingredients:

• Brandy: 60 ml
• Apple juice: 60 ml
• Honey: 15 ml
• Lime juice: 10 ml
• Indian whole spices (such as cinnamon, star anise and cloves)
• Hot water (to top up)

Method:

1. Add brandy, apple juice, honey, lime juice and whole spices to a saucepan.
2. Gently heat the mixture until it begins to boil.
3. Stir well until the honey is fully dissolved.
4. Pour into a heatproof Toddy glass.
5. Top up with hot water as required.
6. Garnish with a lime slice, cinnamon stick and star anise.

Nannari Solstice By Mahesh Bhatt, Mixologist At Maize & Malt

Ingredients:

For the cocktail:

• 40 ml gold rum
• 20 ml cinnamon whiskey
• 30 ml fresh pineapple juice
• 15 ml fresh lime juice
• 2 drops aromatic bitters

For the Garnish:

• Nannari foam (herbal and slightly sweet)
• M&M rice paper

Method:

1. In a cocktail shaker, combine the gold rum, cinnamon whiskey, pineapple juice, lime juice, and aromatic bitters.
2. Add ice and shake vigorously for 10-15 seconds until well chilled.
3. Strain the mixture into an old-fashioned glass over fresh ice.
4. Carefully spoon or pipe a layer of nannari foam over the drink.
5. Place a piece of M&M rice paper on top of the foam for a festive, visual touch.
6. Adjust lime juice for extra brightness or pineapple for sweetness.
7. Top it off with the Nannari foam. It can be made using nannari syrup and soy lecithin or aquafaba for a frothy texture.

Yuki Special By Mixologist Victor Dukru, Yuki

Ingredients: 

• Whisky: 60 ml
• Toasted barley tea: 120 ml
• Pear essence: 4 drops
• Black sugar: 20 ml
• Saline solution: 10 ml
• Ginger: 3 thin slices

Method:

1. Heat the toasted barley tea in a saucepan until it reaches a gentle boil.
2. Add whisky, black sugar, pear essence, saline and ginger slices.
3. Stir gently until the sugar dissolves and the flavours combine.
4. Pour into a heatproof serving cup.
5. Garnish with a thin-sliced ginger and a thin-sliced red apple before serving.

Winter Buster Cocktail By Suresh Shetty, Director of Cahoots

Ingredients:

• Vodka: 45 ml
• Strawberry crush: 20 ml
• Cranberry juice: 15 ml
• Lime juice: 10 ml
• Egg white (optional, for foam)
• Blue curaçao (optional, for colour contrast)

Method:

1. Add vodka, strawberry crush, cranberry juice, lime juice and egg white to a shaker.
2. Dry shake vigorously to emulsify the egg white and achieve a smooth foam.
3. Add ice and shake again until well chilled.
4. Strain into a chilled cocktail glass.
5. If desired, add a dash of blue curaçao for a striking visual contrast and top with a sugar-coated rosemary sprig.