Recipes: Three winter cocktails

Spiced Hazelnut Bourbon Hot Chocolate. (Gretchen McKay/Pittsburgh Post-Gazette/TNS)

Credit: Gretchen McKay

Credit: Gretchen McKay

Spiced Hazelnut Bourbon Hot Chocolate. (Gretchen McKay/Pittsburgh Post-Gazette/TNS)


PG tested

This grown-up hot chocolate from “Pierogi Love” author and former Pittsburgher Casey Barber is spiked with hazelnut liqueur and bourbon. Perfect for warming up after sledding, skating or shoveling the sidewalk.

1/2 cup granulated sugar

1/4 cup unsweetened cocoa powder, plus additional for garnish if desired

1 teaspoon allspice

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

4 cups (1 quart) whole or reduced-fat milk

3 tablespoons bourbon

1/4 cup hazelnut liqueur, such as Frangelico

Whipped cream and marshmallows (optional)

Whisk sugar, cocoa powder, allspice, cinnamon, ginger and cloves together in a small saucepan set over medium heat.

Pour in 1/4 cup milk and whisk until a paste forms, then slowly whisk in the remaining milk. As soon as the milk comes to a simmer, remove from the heat and whisk in the bourbon and hazelnut liqueur.

Pour the hot chocolate into 4 12- to 16-ounce mugs. Top with whipped cream or marshmallows and sprinkle with cocoa powder, if desired. Drink immediately.

Makes 4 large or 8 small servings.

— Casey Barber, Good.Food.Stories


PG tested

This spicy cocktail is a signature apres-ski drink at Seven Springs Mountain Resort. It features Tall Pines Distillery Caramel Moonshine from Tall Pines Distillery in Salisbury, Somerset County.

Cinnamon sugar (1/2 cup sugar mixed with 2 teaspoons cinnamon)

1 ounce moonshine

Hot apple cider

Cinnamon stick, for garnish

Rim a glass mug with cinnamon sugar. Add 1 ounce moonshine. Fill mug with hot apple cider, then stir ingredients with a cinnamon stick. Serve immediately.

Makes 1 drink.

— Seven Springs


PG tested

Warm and toasty, a hot toddy requires just a handful of ingredients: a base liquor, honey, lemon, and tea or boiling water. Revel + Roost’s version features rum and brandy sweetened with allspice honey syrup.

1 1/2 ounces spiced rum

1/4 ounce apricot brandy

1/4 ounce allspice honey syrup (recipe follows)

Hot water

Lemon zest for garnish

Into a footed mug, pour rum, brandy and allspice honey syrup. Top off with hot water, and garnish with a lemon zest.

Makes 1 cocktail.

— Revel + Roost


1 cup water

1 cup honey

1 ounce fresh allspice berries, ground

Combine honey and water in a small saucepan over medium heat and stir until sugar dissolves. Add allspice and let simmer for 10 minutes. Remove from heat and let steep for another 10 minutes. Strain through a double layer of cheesecloth into a clean glass jar. Cover and keep refrigerated for up to 2 weeks.