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5 Cocktails For Cozy Season

5 Cocktails For Cozy Season

As we snuggle into fireside season, there’s no time like the chillier evenings to lean into the flavors of fall and winter. These drinks range from whiskeys accentuating allspice and cloves, to pumpkin spice liqueurs and your more classic spiked egg nogs.

At PAIR, we welcome every excuse to turn down any hangout that requires you to get out of your cozy sweatpants. Whether it’s by your fireplace or in the comforts of friends on your porch, try these 5 unique twists on a seasonal set of cocktails.

Blackened Hot Toddy

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Blackened Hot Toddy

As the colder season approaches, there’s nothing that beats the feeling of that first sip of hot toddy. This recipe features Blackened, a whiskey brand that hinges on notes of honey, apricot, cinnamon, allspice, clove, and mint.

  • Author: Karl Steuck

Ingredients

Scale
  • 1.5oz Blackened American Whiskey
  • 0.5oz Ancho Reyes
  • 0.5oz Charred lemon juice
  • o.5oz Cinnamon honey syrup*
  • 4oz Hot water
  • Smoked cinnamon garnish
  • Earl Grey Tea

Instructions

  1. Halve lemons, grill to char, and then juice.
  2. Steep tea in 4oz of hot water.
  3. Add whiskey, Ancho Reyes, and lemon juice to a mug then add tea and honey syrup to your liking.
  4. Garnish with a smoked cinnamon stick and enjoy the taste of autumn.

*To make the cinnamon honey syrup, add 1 cup of honey to ½ cup of water in a pan with 5 cinnamon sticks. Bring to a boil. Let it simmer on low for approx. 30 minutes. Strain.

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Fall into the Hole

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Fall Into the Hole

The SLS Hotel in Beverly Hills is home to the most whimsical, Alice in Wonderland-inspired speakeasy called Wasp in a Wig. This concoction features familiar flavors like cinnamon, ginger, cloves, nutmeg, and an oaky smokiness, transporting guests into the rabbit hole of fall.

  • Author: SLS Hotel, Beverly Hills

Ingredients

  • Woodford Bourbon
  • Pumpkin Spice liqueur
  • Kahlua
  • St. Elizabeth Dram All Spice
  • Cinnamon Simple Syrup
  • Fall Spice Mix
  • All spice Merengue Foam

Instructions

  1. Mix all ingredients in a shaker.
  2. Garnish glass with cinnamon and graham powder.
  3. Pour drink in glass, and enjoy the familiar tastes of fall.

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Añejo Tequila Sherry Eggnog

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Añejo Tequila Sherry Eggnog

Rich and creamy, filled with warming spices and sweetness, eggnog never fails as a cherished holiday drink. Teremana tequila partnered with renowned bartender Jeffrey Morgenthaler to create a sherry eggnog with its award-winning añejo tequila.

  • Author: Jeffrey Morgenthaler

Ingredients

Scale
  • 2 oz Teremana Añejo
  • 2 Large Eggs
  • 3 oz Superfine or Baker’s Sugar
  • 2.5 oz Amontillado Sherry
  • 6 oz Whole Milk
  • 4 oz Heavy Cream

Instructions

  1. Add all ingredients into a blender and blend until smooth.
  2. Pour into a mug.
  3. Garnish with freshly grated nutmeg.

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Shuzu Cider

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Shuzu Cider

Hailing from The Ritz-Carlton, San Francisco, this cocktail was inspired by the colors of fall in SF’s stunning Nob Hill neighborhood.

Ingredients

Scale
  • 1oz Spiced Brown Sugar Cinnamon Syrup
  • 1oz Fresh Yuzu Juice
  • 2oz Woodinville Bourbon
  • Apple Cider to top off the drink with

Instructions

1. Combine all ingredients in a shaker with ice.
2. Shake and pour into a glass filled with ice.

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Core Beliefs

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Core Beliefs

Apple-inspired cocktails are here to stay. Clover Club’s bartender, Andrew Kowalski, created the Core Beliefs cocktail using Compass Box’s Orchard Housea blended Scotch whisky that boasts orchard fruit flavors – the ideal spirit for this season’s cocktail moment.

  • Author: Andrew Kowalski, Clover Club

Ingredients

Scale
  • 0.75 oz Compass Box Orchard House
  • 0.5 oz Laird’s Applejack
  • 0.5 oz Apple Liqueur
  • 0.25 oz Ginger Syrup
  • 1 tsp Cinnamon
  • 0.75 oz Lemon Juice
  • 0.25 Compass Box Artist Blend
  • 1 oz Whole Milk
  • Compass Box Peat Monster
  • Dehydrated lemon wheel

Instructions

  1. Pour Orchard House and Artist Blend, apple liquor, apple brandy, lemon juice, cinnamon, and ginger syrup to a mixing bowl.

  2. Stir mixture until it creates a vortex.

  3. Add the milk (preferably room temperature) to the mixing bowl, stir to combine, and let sit for 30-45 minutes (ideally overnight).

  4. Strain through a cheesecloth or coffee filter until mixture is clarified – no shaking or stirring necessary.

  5. Rinse glass with Compass Box Peat Monster.

  6. Pour over ice into glass and garnish with a dehydrated lemon wheel.

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