With the temperatures dropping drastically we need to ensure that you’re all kept warm and cosy this winter. Which is why we thought that winter gin cocktails would help greatly in that.
Bundle up while having one of these wonderful winter tipples.
Snowball Gin Cocktail
Ingredients (for 1 bottle)
- 12 egg yolks
- 300 g caster sugar
- Seeds from 2 vanilla pods
- 500 ml Portobello Road Gin
- 2 tsp vanilla extract
Using an electric mixer, whisk together the egg yolks and sugar with the vanilla seeds for about 3 minutes until very pale and thick. Pour in the gin while whisking until the ingredients are emulsified.
Take a large metal bowl and place over a pan of simmering water, heat the egg mix, whisking until thickened so it coats the back of a spoon. It is very important not to overheat or the mix will split. Finally stir in the vanilla essence and allow to cool, then bottle and store in the fridge.
To make your drink: Mix equal parts of Gin Advocaat with cloudy lemonade in a Champagne Saucer and garnish with a cherry and a chocolate truffle.
Sweet Gin Symphony
This gin-based punch captures complex seasonal flavours with layers of citrus, mint and anise perfect for a winter gin cocktail with a twist.
For the Mint Tea Syrup
- 1 cup sugar
- 2 tbsp dried mint tea leaves
For the Punch
- 2 1/2 cups gin
- 140 ml lemon juice
- 70 ml lime juice
- 60 ml maraschino liqueur
- 1 cup mint tea syrup
- Absinthe to rinse glasses
- Lemon peel, for garnish
- Star anise, for garnish
Tea syrup: Combine the sugar and 1 cup of water in a small saucepan over medium-high heat. Stir until the sugar dissolves completely. Reduce heat to low and add the tea leaves. Allow the tea to infuse for 5 minutes before removing from heat and straining. Let chill before using.
In a punch bowl or large pitcher, mix the gin, lemon and lime juice, mint tea syrup, and maraschino liqueur, stirring to combine. Decant a small amount of absinthe into a small spray bottle.
To serve, spritz each glass with absinthe, then fill with crushed ice. Add the punch and garnish with lemon peel and star anise.
Indian thandai, literally translated as ‘something that cools’, is a sweet, creamy milk drink flavored with nuts and mixed with spices such as cardamom, fennel, rose petals, and poppy seeds. Not your conventional winter gin cocktail but definitely worth a try.
- 1/3 cup raw whole almonds
- 3 tbsp. melon seeds
- 3 tbsp. poppy seeds
- 2 tbsp. raw cashew halves
- 1 1/2 tbsp raw shelled pistachios
- 4 cups whole milk
- 1 1/2 cups sugar
- 1 tsp. fennel seeds
- 10 black peppercorns
- 10 green cardamon pods
- 1 cinamon stick broken into pieces
- A few strands of saffron (optional)
- 20 rose petals
- 230 ml floral gin
- 1/4 tsp. freshly grated nutmeg, as garnish
Combine almonds, seeds, cashews, and pistachios with 2 cups of water; soak for 1 hour. Remove and discard skins from almonds and pistachios. Drain nuts and seeds; set aside.
Bring milk to a boil in a 2-qt. saucepan. Add sugar and saffron, stirring until sugar is dissolved; set aside. Toast the fennel, peppercorns, cardamom and cinnamon in an 8″ skillet over medium heat until fragrant, about 4 minutes; let cool slightly.
Transfer spices to a food processor, along with the nut mixture, 1 tbsp. milk mixture, and rose petals. Puree to a smooth paste. Whisk paste into milk mixture, and strain through a fine mesh sieve, pressing on solids. Refrigerate strained milk mixture until chilled. Stir in gin and divide between serving glasses; garnish with grated nutmeg and rose petals, if you like.
Punkin’ Gin Fashioned
- 40 ml The Botanist Gin
- 8 ml Dry Vermouth
- 8 ml Maple Syrup
- 2 dashes Orange Bitters
- Orange peel and cinnamon stick for garnish
In a mixing glass, stir all ingredients with large ice cubes. Strain into rocks glass over large ice cubes. Express orange peel over and garnish with cinnamon stick.
Hot Gin Punch
If all the relatives are coming over this is your solution. Either make from scratch, or mix a large batch of it and pop it in the freezer. Simply defrost on the hob and pop in a large punch bowl to add a bit of drama. Then serve and enjoy.
- 40ml Gordon’sgin
- 100ml cloudy apple juice
- 15ml lemon juice
- 10ml Tio Pepe Sherry
- 20ml sugar syrup
- Star anise
- Simply add all ingredients into the pan and place on a low heat until there’s a light simmer, similar to heating milk
- Strain through a fine strainer in to a tea/coffee cup
- Garnish with a cinnamon stick and star anise
Smoked Winter Gin and Tonic Cocktail
- 1 orange sliced into 1/4 rounds
- 4 sprigs fresh rosemary
- 1/2 teas spiced bees knees honey
- 50 ml Smoked gin
- 150 ml tonic water
Heat a small heavy skillet over medium high heat. Spray with cooking spray and char the oranges 2 to 4 minutes a side.
Alternatively, a kitchen torch or grill works for this as well.
Quickly toss the rosemary sprig in the same pan until fragrant, 30 seconds.
Add ice to a highball glass. Muddle 1 orange slice and a bit of rosemary.
Add the honey, gin and tonic.
Stir to dissolve the honey and garnish with a fresh charred orange slice and toasted rosemary sprig.
- 85 ml gin
- 30 ml Braulio Amaro Alpino
- 30 ml Foss Distillery Bjork liqueur
- 1/4 tsp Angostura bitters
- Lemon wedge for garnish
Mother’s Ruin Punch
- 1/2 cup granulated sugar
- 3/4 cup chilled club soda
- 1 1/2 cups gin
- 1 1/2 cups fresh grapefruit juice
- 3 thinly sliced grapefruit wheels for garnish
- 3/4 cup fresh lemon juice
- 3/4 cup sweet vermouth
- 2 1/4 cups chilled Champagne or sparkling wine
In a large pitcher, stir the sugar with the club soda until dissolved. Stir in the gin, grapefruit and lemon juices and sweet vermouth and refrigerate until chilled, about 1 hour. Transfer the punch to a large bowl. Gently stir in the Champagne and float the grapefruit wheels on top. Serve in punch glasses over ice.
Big Red Cocktail
- 60 ml navy-strength gin,
- 70 ml fresh grapefruit juice
- 15 ml fresh lime juice
- 1/2 lime
- 15 ml Cherry Heering
- 15 ml cinnamon syrup
- 1 tsp orgeat syrup
Combine 40 ml gin, juices, Heering, syrup, and orgeat in a shaker filled with ice; shake, and strain into a coupe glass. Hollow out the lime half; turn inside out. Float on top of the cocktail, and fill with remaining gin. Ignite gin.
Rosemary Sloe Gin Fizz
- 50 ml sloe gin
- 25 ml limoncello
- sparkling water
- 2 rosemary sprigs, one to muddle and one to garnish
Take the leaves off one rosemary sprig and place in a cocktail shaker with limoncello. Muddle, add ice and sloe gin then shake vigorously until well chilled. Strain into tall glass filled with ice. Top off with sparkling water and garnish with a rosemary sprig.
Brockmans Winter Bramble
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- 45ml Brockmans Gin
- 25ml lemon juice
- 10ml Balsamic vinegar
- 10ml Ruby Port
- 10ml Berry liqueur
Fill a highball glass with crushed ice, break thyme and churn in the glass then pour in all the ingredients. Give the glass a good stir.
- 15ml simple syrup
- 30ml sloe gin
- 30ml ounce gin
- 30ml lemon juice, freshly squeezed
- 8 mint leaves
- crushed ice
Mix mint leaves in highball glass, add the gin, lemon juice and simple syrup. Mix well, add crushed ice and mix again. Top with sloe gin and you’ll have yourself a merry winter gin cocktail.
A traditional, but refreshing winter gin cocktail, perfect for guests coming in from the cold.
- 50ml Gordon’s gin
- 20ml lemon juice
- 15ml honey syrup
- Egg white
- Add all the ingredients into a shaker with ice and shake hard so it’s thoroughly mixed
- Strain into a Martini glass with a lemon zest garnish
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