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Top 10
Top winter cocktails from bars across the globe
With Christmas just around the corner, we hand pick some warming serves and creamy concoctions from top cocktail bars around the world.
Snoop Noggy Nog features in our pick of top winter serves
Bartenders from top cocktail venues in Singapore, London and San Diego have taken inspiration from classic serves to produce cocktails perfect for the colder months.
From cloves and cinnamon, to chocolate and cream and Sherry and sparkling wine, the drinks on our list have made use of spices and indulgent flavours to create delectable sippers.
Some of these cocktails can be recreated at home and are sure to provide some drinks inspiration for at-home entertaining in the run up to Christmas and New Year’s Eve.
Scroll through the following pages for some cocktail inspiration.
Beautiful Stranger – Polite Provisions, San Diego
Created by Erick Castro, co-founder of San Diego bars Polite Provisions and Raised by Wolves
Ingredients: 45ml blanco Tequila, 20ml lemon juice, 20ml grenadine, 30ml sparkling wine
Method: Shake with ice, strain into coupe glass (or flute) and top with sparkling wine. Garnish with a lemon twist.
Warm Winter Bishop – Swift, London
A Bourbon-based twist on the traditional mulled wine. Serves four people.
Ingredients: 40ml Crème de chataigne, 80ml orange sherbet, 200ml Malbec, 160ml American whiskey, 40ml Jäger Spiced, eight dashes Xocolatl Mole bitters, four orange twists, eight cloves, one broken cinnamon stick.
Method: Heat on the stove, let it softly simmer for 10 minutes, not boil, to extract the spices. Pour into a teacup and grate some fresh nutmeg on top.
Gaynor – Doña, London
Ingredients: Dangerous Don Cafe Mezcal, 30 & 40 Double Jus, pommeau, calvados, chai and walnut bitters.
Alpine Toddy – Dalloway Terrace, London
Ingredients: 25ml Nonino Grappa, 125ml camomile tea, 10ml Supusawa Sour Mix, 15ml organic agave.
Method: Mix together on a low heat as you would a mulled wine.
Mandarine Eggnog – MO Bar at the Mandarin Oriental hotel, Singapore
Created by bar manager Michele Mariotti, the Mandarine Eggnog will be available at MO Bar until 26 December and can be served hot or cold.
Ingredients: Rum, zabaglione – a mixture of oloroso Sherry, egg yolk and sugar – and chai milk.
Misty Teddy – Hacha, London
Ingredients: 35ml Dangerous Don, 20ml Cocchi Di Torino, 10ml dark chocolate liqueur, 5ml Port, 5ml mushroom Infusion.
Method: Pour over ice, stir and strain into a chilled coupe. Garnish with a square of dark spiced chocolate.
Snoop Noggy Nog – Raised by Wolves, San Diego
Ingredients: 30ml Aperol, 30ml Dolin Bianco Vermouth, 20ml heavy cream, 20ml vanilla syrup, one egg.
Method: Add all ingredients to shaker without ice and shake for 30 seconds. Add ice and shake again for 30 seconds. Strain into a coupe glass and garnish with an orange slice.
The Celebrity – Opium, London
A sparkling apéritif perfect for festive celebrations.
Method: HK Baijiu, Campari, grapefruit, Calamansi, sweet spices, Perrier-Jouët Champagne.
Brandy Hot Toddy – Redfarm and Decoy, New York City
Ingredients: 30ml Bertoux brandy, 7ml Benedictine DOM, 7ml honey, 7ml lemon juice, 110ml boiled hot water.
Method: Build in a ceramic teacup and garnish with lemon wedge stuffed with cloves, and dust with cinnamon.