Warming Winter Cocktail Recipes by Matt Friedlander

The following article is from Matt Friedlander and originally posted on Snooth Drink Great Wines.

Winter is here and with that tastes are shifting. Calls are up for toddies, whiskey-based cocktails and anything served hot. I haven’t made a gimlet in months. The guests at my bar who were vodka-soda devotees are asking me how good my old fashioned is. And thank goodness for that!

I’m assuming your friends and family are feeling the chill in their bones as well, so here are a few cocktails to sling out at your next holiday party. We’ll start with a classic that everyone should have the wherewithal to execute flawlessly, the Manhattan.

1 dash angostura bitters
1 oz sweet vermouth (I recommend Carpano Antica)
2 oz of the rye whisky or bourbon of your choice
Stir over ice in a mixing glass, strain into a chilled coupe, garnish with a brandied cherry
Take Your Medicine
This cocktail is inspired by the famous Penicillin cocktail created by Sam Ross at Milk & Honey, but adjusted slightly for an extra holiday feel.
3/4 oz fresh lemon juice
3/8 oz honey syrup (equal parts honey & water combined over heat then cooled)
3/8 oz ginger syrup (equal parts cold pressed ginger juice, break out that juicer!, combined with equal parts sugar over heat then cooled)
2 oz scotch
1/4 oz St. Elizabeth Allspice Dram
Combine all ingredients except allspice dram in mixing tin, shake over ice, strain into a rocks glass over fresh ice and float the allspice dram on top, garnish with a lemon wedge
Byron Strikes Again
One of the bartenders I worked with at The Counting Room developed this cocktail over many painstaking nights at 4:30 in the morning as we were breaking down the bar.
3/4 oz flor de cana 7 year rum
1/2 oz old Overholt rye
1/2 oz punt e mes vermouth
1/2 oz Cynar
1/2 oz ginger syrup
3/4 oz lime juice
Combine all ingredients in mixing tin and shake over ice, strain into a Collins glass over fresh ice
I Am The Resurrection
This is our signature cocktail at Fools Gold in New York City – a riff on a classic Sidecar with notes of a Corpse Reviver #2.
1 dash angostura bitters
1 dash peychaud’s bitters
3/4 oz lemon juice
3/4 oz triple sec
1.5 oz cognac
Rinse a chilled coupe glass with Pernod Absinthe, add all other ingredients to a mixing tin and shake over ice, strain into the rinsed coupe
Hot Buttered Rum
For this cocktail, get your favorite apple cider and stew some allspice, cloves, cinnamon sticks and any other holiday spices you’d like in it over medium heat for 30 minutes. In a heatproof glass, add 2 oz of your favorite dark rum (I prefer Kraken or Sailor Jerry), 1/2 oz lemon juice, fill the glass to the top with the hot cider (spices strained out) and garnish with a pat of unsalted butter
Happy Holidays everyone!
Matt Friedlander is a bartender living and working in New York City. When he isn’t behind the bar creating cocktails off the top of his head, he’s hunting down the best burger in town, listening to Oasis & Black Rebel Motorcycle Club and longing for leather jacket weather.

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About The Author


Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.

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