Make Great Cold-Weather Drinks with Gin (Slideshow)

Cold weather brings out the darker, boozier side of gin

Cup O' Tea

Your hot gin drink for especially cold nights: Barr Hill honey gin, made with raw honey from Caledonia spirits, mixed with hot assam tea, fresh ginger, and lemon. Courtesy of Madam Geneva.

1/5 ounces Barr Hill honey gin
0.5 ounce ginger juice
0.5 ounce Caledonia honey syrup
dash lemon juice
dash Angostura bitters
7 ounces hot assam tea

Boil water and steep a tea bag of assam tea for 3 minutes. Pour the rest of the ingredients into a preheated toddy glass or tea cup, top with tea. Garnish with a lemon peel twist and a whole star anise.

The Fitzgerald

Jane Bruce

Gin Palace’s take on this classic cocktail is a classic gin sour with Angostura bitters, which ups the spicy, wintry feel of the sweet, comforting drink.

2 ounces London dry gin
1 ounce simple syrup
¾ ounce lemon juice
3 dashes Angostura bitters

Shake with ice, serve on the rocks.

Gin & It

Jessica Chou

A classic stirred drink, from House Spirits Distillery.

1 ½ ounces Aviation American Gin
1 ½ ounces Carpano Antica Formula
2 dashes orange bitters

Stir with ice, serve in a martini glass. Garnish with an orange twist

Madam’s Winter Gin and Tonic

Madam Geneva takes a summery gin and tonic and, with the help of apple bitters and the perfect gin, turns it into a seasonal fall drink.
1.5 ounces Spring 44 gin
2 dashes Barcode apple bitters
Homemade tonic water

Build in a Collins glass. Top with homemade tonic water (Madam Geneva’s is made with lemongrass, citrus peels, chamomile tea, cucumber juice, and quinine). Garnish with an apple slice, Kaffir lime leaf, lime wheel, and a sprig of thyme.


Jane Bruce

Another classic with a twist; this Gin Palace cocktail is a variation of the Martinez, a cocktail made with gin and sweet vermouth. It’s cold, but strong.

1.5 ounce London dry gin
1.5 ounce sweet vermouth
0.25 ounce Fernet Branca

Stir all ingredients together with ice. Strain into a coup glass, garnish with an orange peel.

Chamomile Hot Toddy

A twist on the Hot Toddy, from House Spirits Distillery.

1 oz. Aviation American Gin
¾ oz. Yellow Chartreuse
½ oz. freshly pressed lime juice
½ oz. honey syrup
2 oz. chamomile hot tea

In a mug, combine all ingredients through honey syrup. Stir. Top with hot tea. Garnish with a lemon wheel.

Cinnamon Bols Fashioned

A spin on the classic Old Fashioned, with a barrel aged gin and a cinnamon kick. "This cocktail comes off like a complex cinnamon Altoid," Pride says. Courtesy of Madam Geneva.

1.5 ounces Bols Barrel-Aged Genever
.75 ounce Becherovka liqueur
.25 demerara syrup
3 dashes Angostura bitters
1 dash bird's-eye chile tincture

Stir over ice in a mixing glass and strain onto fresh ice in an Old Fashioned glass. Garnish with a flamed orange twist.

Scandinavian Winter Evening

A party-ready punch bowl of gin, Aquavit, and sparkling apple cider courtesy of House Spirits Distillery. Serves eight.

8 oz. Aviation American Gin
4 oz. Krogstad Aquavit
6 oz. freshly pressed lemon juice
2 oz. rich simple syrup
2 oz. St. Elizabeth’s Allspice Dram
3 dashes Angostura Bitters
4 apples, sliced
12 oz. sparkling apple cider
12 oz. soda water

In a mixing bowl, combine all ingredients through Angostura. Stir. Cover and cool in fridge until ready to serve. When ready to serve, add ice, soda, and cider to punch bowl.

To make rich simple syrup, combine 2 parts sugar to 1 part water. Stir until sugar dissolves.

Winter Mulled Wine

For a warmer punch bowl, try mixing gin with wine and port, with a spiced syrup. Courtesy of House Spirits Distillery. Serves eight.

8 oz. Aviation American Gin
12 oz. red wine
6 oz. port
12 oz. water
4 oz. raw sugar
4 cinnamon sticks
12 whole cloves
4 pods star anise
Nutmeg, to taste
1 orange, quartered
1 lemon

In a heavy sauce pan, boil water. Peel lemon (reserve the inside). Add lemon peel and all spices to water. Cook on low heat for 20 minutes. Add wine, port, gin, orange, and sugar. Cut lemon into quarters, squeeze into mixture, and drop remains into the pot. Stir. Strain into a serving bowl.