DSSC Recommends: Warm Up With 5 amazing Winter Cocktails This Season

We love Delhi winters and as they inch closer, we are enjoying the nippy nights. Couple it with the festive feeling of Christmas and we are happy as a lark. While wallowing in this festive winter mood we enjoy nothing more than a well prepared hot toddy, our book of the month and christmas songs set on replay in the background (guilty as charged, we love us some Xmas cheesiness).  

You can chug beer any time of the year, but there is something peculiarly pleasing about sipping a mellow cocktail as the cold wind blows on your face; after all ’tis is the season! So, whether it’s a weekend party, laid back Saturday night or barbecue dinner with family, enjoy it with these warming cocktails to beat the crisp winter blues. 

Mulled Wine

No winter season can ever be complete without a goblet of Mulled Wine! This European beverage becomes our all time favourite as the temperature drops and the reason we make a lot of pour decisions, because wine not? Also known as Glögg in Nordic countries, it is the signature Christmas cocktail to toast the season.

If you are looking for something meaty, we suggest marrying this deep, dark wine with Italian beef carpaccio or a gamey venison. Infused with spices, mulled wine also pairs well with strong salty cheeses. A platter of Blue cheese, Roquefort, Wensleydale and Comté cheese or a rich white wine fondue is highly recommended. These impeccable combinations make winter nights even more stellar!

Caters to: 10 tipples

Prep Time: 20 minutes

Challenge Level: Beginner

From The Pantry:

• 2 clementines or oranges
• 1 lemon
• 1 lime
• 200 grams castor sugar
• 6 cloves, whole
• 1 cinnamon stick
• 3 bay leaves, fresh
• 1 vanilla pod, halved lengthwise
• 1 nutmeg, for grating
• 2 star anise
• 2 bottles Chianti or other Italian red wine

Cook Away:

1. Peel large sections of clementines, lemon and lime with a speed peeler.
2. In a large saucepan, add sugar, peels, clementine juice and set over medium heat.
3. Add cloves, cinnamon stick, bay leaves, vanilla pods and 10-12 grates of nutmeg to the pan.
4. Now stir in just enough red wine to cover the sugar and turn the heat to low. Allow it to simmer until the sugar is completely dissolved.
5. Bring the mix to boil at high heat and keep on a roiling boil for 5-6 minutes or until a thick syrup consistency is reached.
6. Once the syrup is ready, add star anise and rest of the wine, keeping the heat at low (you do not want to boil off the alcohol). As the desired temperature is reached, strain into a jar or ladle into cups.
7. Garnish with a cinnamon stick and clementine peels to serve.

Coquito

Add a Puerto Rican twist to the classic Eggnog this holiday season. Sip on this dessert cocktail and you will go coconuts! Thick and creamy yet refreshing, this traditional drink is no rum-bug (that’s rum + humbug for you). So go hit the stores and fill your shelves, for this weekend’s hot seller drink is gonna be your Coquito!

This tropical Eggnog is usually shared on Christmas Eve and made in large batches for gifting. So we are jumping on the Puerto Rican bandwagon and prepping a bunch of Coquito bottles (perhaps for our Christmas hampers- keep on the lookout!)). While everyone has their own recipe and customisations, ours is an eggless version. If you are a little freaky about raw eggs and the traditional Eggnog, give this a whirl and you will not regret it!

Caters to: 10 tipples

Prep Time: 30–40 minutes

Challenge Level: Intermediate  

From The Pantry:

• 1 dry coconut
• 1 bottle (750 ml) rum of choice
• 1 can (400 ml) coconut milk
• 1 can (443 ml) coconut cream
• 2.5 cans (354 ml) evaporated milk
• 1 can (414 ml) sweet condensed milk
• 2 large cinnamon sticks
• Ice cubes

Cook Away:

1. Preheat the oven to 350 degrees.
2. Break the coconut and drain its water. Reserve in a bowl and set aside.
3. Place the broken coconut on a baking tray and bake for 15 minutes.
4. Placing the coconut on a tea towel and using a hand fine-grater, obtain the flesh and add to a bowl. Mix reserved coconut water and rum.
5. Combine coconut milk, coconut cream, evaporated milk, condensed milk in the coconut rum mixture and blend. If using a blending jar, work in batches.
6. Once blended, transfer to a covered pitcher. Add cinnamon sticks and refrigerate for upto 2 days.
7. Stir before serving and finish off with ice cubes.

Earl Grey Hot Toddy

Come winter nights and everyone is lurking the kitchen for a classic Hot Toddy. Spiked with whisky or bourbon, it helps ward off infections; giving us a very valid reason to make large batches and sometimes hide them for ourselves ! While we love the classic combination of honey and lemon, the addition of Earl Grey takes this par-tea to a new level. (We are in a punny mood today, if it wan’t obvious)

Pair this old classic with baked camembert, citrus jam and whole wheat bread. We strongly recommend hot toddy night with friends, maybe stir up some different combinations like maple or cinnamon. It will be a night unlike any!

Prep Time: 10 minutes

Caters to: 2 tipples

Challenge Level: Beginner  

From The Pantry:

• 1½ cups boiling water
• 2 Earl Grey tea bags
• 4 tablespoons fresh lemon juice
• 2 tablespoons honey
• 60 ml bourbon of choice, divided in half

Cook Away:

1. Add water to a heavy saucepan and bring to boil.
2. Remove from heat, add tea bags and cover.
3. Allow it to steep for 3-5 minutes, depending upon your palate.
4. Add lemon juice, honey and mix.
5. Add 30 ml bourbon to each glass and pour the tea mixture from top.
6. Garnish with a slice of lemon and serve piping hot!

Spiced Irish Coffee

Another classic winter beverage, Ireland goes crazy over Irish coffee in holidays and so do we. Knowing how much you love coffee  and considering pumpkin spiced latte is one of the most instagram-worthy beverage come winters, we think you will love this Irish coffee just as much as us. So, get out your pumpkin spice and get ready to espresso yourself.

We love the idea of chocolate soufflé and caramel apple pie with it, but oatmeal cookies and biscotti match just as well . A cup of this and our winter mornings are more brewtiful than ever!

Prep Time: 20 minutes

Caters to: 2 tipples

Challenge Level: Beginner  

From The Pantry:

Pumpkin Spiced Whipped Cream:

• ½ cup heavy cream
• 1 1/2 teaspoons sugar
• 1 teaspoon pumpkin spice, extra for sprinkling

Irish Coffee:

• 1½ cups freshly brewed hot coffee
• 1 tablespoon sugar
• 4 tablespoons whisky

Cook Away:

Pumpkin Spiced Whipped Cream:

• Add all ingredients in a bowl and whisk to soft peaks. Set aside.

Irish Coffee:

1. Mix all ingredients together and ensure the sugar is completely dissolved.
2. Pour the mixture equally in two glasses and top with the prepared whipped cream.
3. Sprinkle with pumpkin spice on top.

Your Irish coffee is now ready to be served!

Apple Cider Float

Our version of America’s beloved winter drink, Apple Cider and Italy’s hall of fame regular, Affogato. This cocktail is all things winter and then some! Bringing out some wide smiles amongst our friends, it is sure to impress anyone. Make a non-alcoholic version for your little friends incase you got some kiddy company.

A combination of hot and cold, it is our most treasured dessert cocktail. Serve with a side of amaretti biscuits and you can skip dessert altogether. Whether it’s a barbecue party or family dinner, this float is the perfect way to end a winter night.

Prep Time: 20 minutes

Caters to:  6 tipples

Challenge Level: Beginner  

From The Pantry:

• 6 cups fresh apple cider
• 2 tablespoons dark brown sugar
• 2 whole nutmeg seeds
• 1 vanilla bean, split and scraped
• 6 ounces bourbon of choice
• 6 scoops vanilla ice-cream
• Caramel sauce for drizzling (optional)

Cook Away:

1. Combine apple cider, sugar, nutmeg and vanilla seeds in a medium saucepan. Gently simmer over medium-low heat for 15 minutes.
2. Remove from heat and add bourbon. If you want a stronger alcohol kick, double the amount.
3. Ladle into heatproof mugs and top with vanilla ice cream, drizzling caramel sauce for garnish.
4. Finish of with a thin slice of apple on the side and serve!

So let’s up catch up over a cocktail party this week?

Featured Image Courtesy: chowhound.com