Holiday time is upon us, which means we are smack in the middle of a run of parties that starts around Thanksgiving and goes even beyond New Year’s Eve, given the various winter festivals that pop up in January.
Like the season’s food, cocktails at this time of year take on their own qualities. Yes, you get light and bright, but deeper flavors are at work, too.
Zeb Masters, a veteran bartender at Tamayo in downtown Denver’s Larimer Square, has noticed how drink orders change this time of year.
“I think cocktails get a little bit sweeter, with a little bit of spice,” says Masters, a Thornton native who is now Tamayo’s service master. “They’re often warming, since it’s cold outside.”
Masters says when winter rolls in, he is fond of anything with Kahlua in it. White Russians are also among his favorite cocktails this time of year. (Insert “Big Lebowski” wisecrack here.)
We rounded up an array of winter cocktail recipes for readers, including a number from area restaurants.
Happy holidays.
Ancho Chile Margarita
This cocktail is from Tamayo, a Richard Sandoval restaurant at 1400 Larimer St. that explores the cuisines of Mexico. Ancho Reyes Ancho Chile Liqueur is a newcomer to the American market. Tajin is a popular, lime-spiked chile pepper seasoning found in Mexican markets. Serves 1.
Ingredients
- 1½ ounces Ancho Reyes Ancho Chile Liqueur
- 1 ounce fresh lime juice
- ½ ounce agave nectar
- ¾ ounce Patron Citrogne, Cointreau or Triple Sec
- Tajin or red chile powder
- Lime for garnish
Directions
Combine all ingredients in shaker with ice. Shake and strain into cocktail glass rimmed with Tajin or red chile seasoning. Garnish with lime slice.
Mezcal Margarita
This Tamayo cocktail is made with Espadin mezcal, a variety of the liquor made with agave that has been smoked with mesquite and ocote, a variety of pine. Xicaro Silver makes a fine selection. To make a batch of sour mix, dissolve ½ cup sugar in ½ cup warm water, then stir in 1 cup each lime and lemon juice and chill. Serves 1.
Ingredients
- 2 kiwi slices, peeled
- 2 slices fresh ginger
- 1½ ounces Espadin Mezcal
- 1 ounce sour mix
- ½ ounce agave nectar
- Kosher salt
Directions
Muddle kiwi and ginger in shaker. Add ice and the remaining ingredients and shake. Strain into a glass rimmed with kosher salt.
Pear It Up
The recipe for this cool, classic taste of winter comes from “Forager’s Cocktails” by Amy Zavatto. Serves 1.
Ingredients
- ¾ ounce pear-ginger syrup (See directions)
- 3-4 ounces dry sparkling wine
- Thin slices of pear, for garnish
Directions
For pear-ginger syrup:
- 1 cup water
- 1 cup sugar
- 1 pear of your choice, cored and chunked
- ½-inch ginger nub, peeled and chopped
Preparation
In a saucepan over medium heat, combine water and sugar. Stir for about a minute or until the sugar begins to dissolve.
Add the pear and ginger. Simmer and stir occasionally for about 12 minutes. Allow to cool. Strain syrup through a fine mesh sieve, transfer to a sealed jar, and store up to one month in refrigerator.
To make the drink, combine ¾ ounce syrup with 3-4 ounces sparkling wine in a flute glass. Garnish with thin slices of pear.
Gin Basil Smash
This cocktail might not strike you as one to drink when the nighttime mercury dips into the three-dog zone, but consider: Do you really want a drink that reminds you of how cold it is outside? This recipe is from Mitchell Beazley’s “Experimental Cocktail Club.” Note: Sugar syrup is a sweeter version of simple syrup, made by simmering and stirring sugar and water together at a 2:1 ratio until the sugar melts. Cool before using. Serves 1.
Ingredients
- Handful of basil
- 2¼ ounce gin
- 1¼ ounces fresh lemon juice
- ¾ ounce sugar syrup
- Ice
Directions
Place the basil in a cocktail shaker and muddle gently. Add remaining ingredients, then the ice cubes. Shake well. Double strain over fresh ice in a rocks glass and garnish with a basil leaf.
Grandma Got Run Over By a Punch Bowl
This holiday concoction was created by Punch Bowl Social at 65 Broadway. It might not be your grandmom’s holiday punch, but the aroma of cinnamon and apple will likely stir some memories. Just follow the ratio to create as many servings as you need.
Ingredients
- 6 parts Averna amaro
- 2 parts Old Forester Bourbon
- 4 parts apple juice
- 1 part lemon juice
- 1 part cinnamon syrup
- Lemon wheel and maraschino cherry for garnish
Directions
To make the syrup, boil 1 cup of water for each cinnamon stick for 1 hour. Add equal parts sugar to the cinnamon water to make the syrup.
For the parts, use 1 ounce as your 1 part to yield a bowl that serves 4. Mix all of the ingredients and pour over ice. Serve in a large punch bowl and garnish with a lemon wheel and a maraschino cherry.
Festivus Martini
Named after the alternative holiday festival on the “Seinfeld” sitcom — feats of strength! airing of grievances! — this martini is on the menu at Argyll.
Ingredients
- 1 ½ ounces gin
- ½ ounce Lillet Blanc
- ¾ ounce lemon juice
- ¾ ounce cranberry juice
- Splash rosemary syrup
- Cranberries/rosemary sprigs for garnish
Rosemary syrup
Make a simple syrup by dissolving 1 cup sugar in 1 cup simmering water. Drop in 3-4 rosemary sprigs to infuse. Let cool and place in refrigerator until using.
Directions
Add all ingredients to cocktail shaker filled with ice. Shake and strain into cocktail glass. Garnish with rosemary sprig and cranberry.
Washington’s Mule
This drink is served at Canon, a popular Seattle bar. The recipe calls for Laird’s apple brandy and Cock ‘n’ Bull ginger beer, but any quality brand will do. From Mitchell Beazley’s “Experimental Cocktail Club.” Serves 1.
Ingredients
- 1 ¾ ounces apple brandy or calvados
- ½ ounce fresh lime juice
- 3 dashes Angostura bitters
- Ginger beer, to top off
- Ice
Directions
Place all the ingredients except the ginger beer in a cocktail shaker and fill with ice cubes. Shake until well chilled, then strain into a Collins glass with fresh ice. Top up with ginger beer and garnish with a lime wedge.
Espresso Crema
This ultra-simple drink is a nice way to wind up dinner or a party. It’s a popular pour at Tamayo. Serves 1.
Ingredients
- 1 ounce espresso
- 1 ounce 1921 Creme de Tequila
Directions
Pour espresso into a small clear glass, preferably one with a handle. “Float” the Creme de Tequila atop the espresso by gently pouring it in, drizzling it over the back of a spoon. You should get two distinct layers.
Café de Olla
This is a popular nonalcoholic coffee drink at Tamayo. Olla mix is made with Mexican brown sugar, which is available in cones at Latin markets. (To make it, dissolve 1 cup Mexican brown sugar in 1 cup hot water, and infuse with 2-3 slices orange peel and 2 cinnamon sticks; strain solids before serving.) If you want more octane, you can serve it with a Grand Marnier snifter on the side. Serves 1.
Ingredients
- 4 ounces Olla mix
- 2 ounces fresh, hot coffee.
- Orange slices for garnish
Directions
Pour all items into a latte glass, and garnish with half an orange wheel.
