Summer lends itself to simpler, uncomplicated sips—light beers, sparkling seltzers, icy glasses of vodka or rum with a splash of juice. It’s just too hot to get exceptionally fussy with what’s inside your glass.
But winter? That’s when cocktails really hit their stride. Maybe it’s because most of us are cooped up inside trying to avoid the cold. But one thing’s certain: the resulting inspiration (boredom?) makes for some pretty creative concoctions behind the bar. Flips, nogs, fizzes, and steamy glasses of mulled wine—you can practically taste the season. After all, nothing says home for the holidays like a pot bubbling over with booze.
With the season in full swing, we tapped some local Nashville bartenders for their favorite make-at-home winter cocktail recipes. Whether you’re hosting friends at home or curling up on the couch for a cozy movie marathon, these six recipes are guaranteed to make your holidays a bit more merry and bright.
Jingle All the Way
Courtesy of Sinema Restaurant + Bar
“This cocktail has simple flavors that are familiar to the holiday season. It’s easy to build with minimal at-home prep work, so it’s something you could easily serve at a holiday gathering while impressing your guests. The bottles are found at most local liquor stores, so picking them up as you stock up on bar staples is a breeze.” —Roger Miller, Sinema
- 1 1⁄2 ounces of whiskey (Sinema uses Buffalo Trace)
- 1⁄2 ounce Tattersall cranberry liqueur
- 3⁄4 ounce lemon juice
- 1⁄2 ounce rosemary syrup
Garnish: rosemary and a lemon
Pour all ingredients into a shaker. Shake and strain over fresh ice. Garnish with a sprig of burnt rosemary or a lemon wheel.
*To make the rosemary syrup: Combine 1 cup of sugar, 1 cup of water,
2 sprigs of rosemary in a pot and cook on low for 20-30 minutes. Let cool before placing in a cocktail.
Mischief Managed
Courtesy of Church and Union
“Harry Potter screams holiday season for me, and so does butter beer. This is an elevated, but still approachable, cool weather cocktail. The brown sugar/caramel and rum makes it especially festive.” —Josh Mantooth, bar manager
- 1 ounce spiced rum
- 1⁄2 ounce butterscotch schnapps
- 1 pinch sea salt
- 1⁄2 ounce of brown sugar simple syrup
- 3 ounces of cream soda
- 1⁄2 ounce cream
- Garnish: cinnamon stick
Shake all ingredients (except for the cream soda) in a shaker with ice. Pour into your favorite fancy cocktail glass. Top with cream soda. Garnish with a cinnamon stick or ground cinnamon.
Pair With: This drink is meant to be enjoyed as a dessert (or with your favorite sweets).
Merry Mary Margarita
Courtesy of Sidebar at BODE
“The inspiration for this cocktail stems from my favorite dish of the holidays — cranberry sauce! My mom and I used to make a savory-and-sweet orange, sage, and rosemary cranberry sauce every year and I was responsible for eating at least half of it by myself. This cocktail brings me back to putting the star on the tree, watching Will Ferrell’s ‘Elf’ on loop, and then eating way too much.” —Meg Hoberg, beverage director
- 1 1⁄2 ounces Corazon Reposado
- 1⁄2 ounce lime juice
- 3⁄4 ounce cranberry juice
- 1⁄2 ounce black peppercorn syrup
- 1⁄2 ounce Grand Marnier
- 1 sprig rosemary
Torch rosemary on a metal tray. Cover smoldering sprig with a collins glass while building the cocktail. Add Corazon Reposado, lime juice, cranberry juice, black peppercorn syrup, and Grand Marnier into a shaker. Shake and strain into the collins glass with ice.
Pair With: Salty and sharp cheeses, cured meats, or spiced nuts.
SweataWeatha
Courtesy of L.A. Jackson
“Like many classic drinks, the interpretation is in the eye of the drink pourer. Our SweataWeatha is a riff on a bourbon smash and incorporates notes of apple, cinnamon, and raisins to make this the cocktail of fall. The name comes from a Saturday Night Live skit that absolutely hyperbolizes fall. We tend to name our cocktails after pop culture references and love when guests attempt to guess the origin of the name.” —Paul Morrison, lead bartender
- 1 1⁄2 ounces Buffalo Trace
- 1⁄2 ounce Amontillado sherry
- 2 ounces apple juice
- 1⁄2 ounce lemon juice
- 3⁄4 ounce cinnamon syrup*
Pour all contents into a shaker with ice. Shake the contents. Strain into a snifter glass over crushed ice. Top with a mint bouquet or dried apple.
*To make the cinnamon syrup: Place four cinnamon sticks into a pot with two cups of water and bring to a boil. Once boiling, remove the cinnamon sticks and add two cups of sugar. Stir until sugar is dissolved. Let cool before placing in a cocktail.
Pair With: Venison Poppers, made with jalapeño, herb cream cheese, and cane gastrique.
Not Your Mom’s Cranberries (or, Campari Jell-O Shots)
Courtesy of L27 Rooftop Lounge at The Westin Nashville “These super easy and festive Jell-O shots were a big hit at my Friendsgiving party. My guests loved the ‘fancy’ Jell-O shots.” —Chandler Turner, beverage director
- 4 cups cranberry juice or cranberry juice cocktail
- 1⁄4 packet of powdered gelatin (just shy of 5 tsp)
- 1 tbs. sugar, plus additional for garnish
- 1 cup Campari
- Garnish: 1 orange (for zesting), pop rocks, and sprinkles
Heat juice, gelatin, and 1 tablespoon of sugar in a saucepan over medium heat, until gelatin and sugar dissolve. After you take off the stove, add the Campari to the mixture. Divide into shot glasses or small Jell-O shot cups and refrigerate for 2 hours. When you remove from the refrigerator, mix sugar and orange zest on a plate and dip the edge of the cups to make an orange/sugar rim, or sprinkle the mixture across the top of the shots. Feeling extra sparkly? Decorate the top of the shots with metallic sprinkles and orange pop rocks.
Pair With: Rich holiday appetizers like cheesy dips. Can also be used as a palate cleanser between dinner and dessert.
Audrey Wassail
Courtesy of The Continental
“I can’t think about the holidays without thinking about my family gatherings when I was growing up. And one of the things I remember most is the hot pot of hot apple cider. The first time I tasted a wassail, it took me back to those mornings with my family, and I wanted to share that experience with as many people as I could.” —Jonathan Howard, Bar Director
- 4 cups non-alcoholic apple cider 1 tsp grated ginger
- 2 lemons, sliced into rounds
- 1 cinnamon stick
- 3 star anise
- 1 cup fresh cranberries
- 1⁄2 vanilla bean, slit down the middle
- 4 Sprigs rosemary
- 1 bottle Belle Meade bourbon
- Garnish: cinnamon sticks, red apple, star anise, and nutmeg
Gently heat all ingredients (minus the bourbon) over medium-low heat for approximately an hour, or until liquid is hot and slightly reduced. Portion 1 cup of the liquid over 1 1⁄2 ounces of Belle Meade bourbon. Garnish with a cinnamon stick, a thinly sliced red apple, star anise, and grated nutmeg.
