We’ve come a long way from the days of sipping cocoa and eggnog around the fire. Though there’s certainly nothing wrong with these classic drinks, wintery libations have evolved to include herbaceous gins and spicy bourbons for more complex flavor and real seasonal punch.
To check out what’s hot on the cold-weather cocktail scene, stop by these high-end hotels. They’re beating winter’s chill with cheerful spirits guaranteed to warm you, no matter what the thermostat says.
Famed for The Next Whisky Bar (among other nefarious activities), this Forbes Travel Guide Recommended Washington, D.C. property serves up some spice-fueled sips to warm you through this season.
Tea fans will love Warm & Spicy (gin, anise and clove syrup, apple cider, St. Germain and chamomile) while oenophiles can imbibe with classic mulled wine (rich red vino with citrus peels, cognac and apple brandy). In need of a caffeine kick? Cozy Coffee combines hot chocolate, coffee liqueur and green chartreuse beneath a crown of whipped cream and cheerfully colored sprinkles.
While coastal California’s winter temperatures don’t dip quite as far as other parts of the country, it still gets chilly enough to bring on sniffles. Luckily, this Forbes Travel Guide Four-Star golf resort has come up with a clever way to help you imbibe while also boosting your immunity. Persephone’s Potion is a gin-based beverage packed with antioxidant-rich pomegranate. This low-calorie libation pairs beautifully with views of Pebble Beach’s legendary links at Stillwater Bar & Grill.
With two roaring stone fireplaces, log-cabin-like interiors and wrought-iron and antler details, this Four-Star Lake Placid lodge’s KANU restaurant is the place to hole up during a blustery winter day.
Watch the snow fall through two-story picture windows while sipping on the Old Fall-shioned, a spicy-sweet combination of bourbon, cider, apple butter and orange bitters. Once the skies clear, head outdoors for cold-weather adventures like skiing, snowshoeing and dog sledding.
La Quinta Resort & Club, A Waldorf Astoria Resort
Toast to winter at this Forbes Travel Guide Recommended Palm Springs icon with its Clicquot in the Snow holiday pop-up. Through the partnership with the yellow-labeled bubbly brand, you can try an exclusive effervescent sip appropriately dubbed Tree Topper, made with tequila, sherry and cinnamon syrup topped off with champagne.
For something more potent, head indoors to Morgan’s In The Desert and order a Spiced Pumpkin Nog, a twist on the classic made with rum, pumpkin spice syrup and St. Elizabeth Allspice Dram (allspice-infused liqueur) that’s shaken with nutmeg- and vanilla-bean-infused whipped cream.
Winter weather in British Columbia may be frightful, but this Four-Star Victoria stay makes this time of year delightful with its twist on the famed hot toddy. The spice-laden Dragon’s Breath is crafted with local ingredients, including Odd Society Spirits’ amaro and Silk Road’s Dragon Well green tea. With a final flourish of charred cinnamon, this tantalizing tipple nicely complements The Courtney Room’s satisfying brunch.
Sate your sweet tooth with this St. Albans hotel’s Scottish Thunder cocktail. Developed as an ode to Prince Philip, Duke of Edinburgh (his mother, Alice Mountbatten, grew up here when the property was a private residence), the luscious drink comforts with a hot chocolate base enhanced with toffee vodka and Glayva liqueur, a Scottish spirit made with a blend of whiskies, spices, tangerines, cinnamon, almonds and honey. A healthy helping of whipped cream and toffee chunks make this an ideal dessert following an English feast at the property’s acclaimed The Restaurant.
If you’re craving a tropical tipple to help you forget about those winter blues, enjoy a Wata No Ki from this newly opened Los Cabos hotel. The seasonal beverage balances the sugary tastes of spiced pineapple and molasses with earthy rhubarb and rum to create a refreshing pour meant for toasting Baja sunsets. Pair the spicy-sweet flavors of this sundowner with the coveted Japanese-Peruvian fusion cuisine served at Mexico’s first Nobu outpost.
