Web Exclusive: Four More Winter Cocktails

Kentucky Bramble

From Quinn Stephenson, Coyote Café and Geronimo Restaurant


¾ ounce lemon juice

2 ounces Basil Hayden bourbon

4 large blackberries

½ ounce allspice dram

1 ounce crème de mure

garnish: blackberry coated with powdered sugar


In the bottom of a highball glass, muddle the blackberries and lemon juice. Add crushed ice and the remaining ingredients. Stir gently. Garnish with a powdered sugar coated blackberry.


Ginger Bellini Punch

From Natalie Bovis, editor of The Liquid Muse and author of Edible Cocktails: From Garden-To-Glass


½ cup white peach purée or peach nectar

⅓cup ginger-infused simple syrup

½ cup lemon juice

1 ½ cups gin

1 cup sparkling wine (use club soda for a lower-alcohol alternative)

½ cup fresh raspberries


Fill a plastic container (cottage cheese or margarine-sized) with water and half of the raspberries. Freeze to make a large block of ice. Mix the gin, peach purée, ginger-infused simple syrup and lemon juice in a large punch bowl. Stir well. Slowly add the sparkling wine or club soda. Drop the remaining raspberries into the punch for a burst of color. Add the large ice block. Ladle into wine glasses.


ginger simple syrup:

1-inch size piece of fresh ginger root, peeled (use more if you want more of a ginger kick)

2 cups sugar

1 ½ cups water


Bring the water and sugar to a low boil, stirring until the sugar is dissolved. Simmer briefly and then remove from heat. Add ginger pieces and let stand for 30 minutes to cool. Strain.


Hot Milk Punch

From Chris Milligan, Beverage Manager and Mixologist at Secreto Lounge at the Hotel St. Francis



1 dash nutmeg

1 dash ground clove

1-2 teaspoons dark brown sugar

1 ½ ounce dark rum

5 ounces whole milk (don’t skimp here!)

garnish: cinnamon stick


Warm the milk over medium heat to 165 degrees. Meanwhile, combine the nutmeg, clove, sugar and rum in the bottom of a coffee mug or tea cup. Top with the warm milk and stir with the cinnamon stick.


Between the Sheets

From Adam Kerr, Food & Beverage Director and Holly Suazo, Assistant Food & Beverage Director, at Doc Martin’s Restaurant at the Taos Inn


1 ounce Santa Fe Spirits apple brandy

1 ounce Appleton Jamaica white rum

1 ounce Grand Marnier

¼ ounce lemon juice

garnish: orange twist


Combine the brandy, rum, Grand Marnier and lemon juice in a shaker with ice. Shake, strain and pour into a chilled martini glass. Garnish with an orange twist.



From Oscar Nieves, Head Bartender at Zinc Restaurant


1 ½ ounce cinnamon-infused Jim Beam whiskey

1 ounce sweet vermouth

2 dashes cherry bitters

garnish: cherry


In a shaker filled with ice, add the whiskey, vermouth and bitters. Stir and strain into a chilled martini glass. Garnish with a cherry.


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