TASTE | WINTER. BUT MAKE IT SUMMER.

Let’s face it: When it comes to which season is the best season, summer wins. It brings sunshine, beach days and rosé. Winter, on the other hand, brings slush, ice and red wine. Meh. But what if winter also brought with it some really good cocktails? Now we’re talking, right? After copious amounts of liquid research, via the new book Winter Drinks, we’ve chosen three winter libations that make us wish it would snow just one more time.


shop the post


WINTER PIMM’S CUP
*makes 1 1/2 cups
While there is no official category for ostentatiously garnished classics, we refer to them as “chain-reaction drinks.” One hits the bar and, soon, everyone’s drinking one. The Pimm’s Cup—a simple mix of Pimm’s No. 1 liqueur and ginger ale, garnished with abandon—is one of those drinks. Here we replace ginger ale with American lager and then garnish the drink with a bounty of fresh winter herbs, apples, and cranberries for a head-turning holiday take on the classic summertime cooler. 

WHAT YOU NEED 
1-inch piece ginger, peeled and chopped 
3/4 ounce simple syrup (recipe below)* 
2 ounces Pimm’s No. 1 
3/4 ounce freshly squeezed lemon juice 
American lager, to top 
Garnish of seasonal fruit and herbs 

WHAT YOU DO
1. Combine the ginger and simple syrup in a cocktail shaker and use a muddler to lightly crush the ginger. 
2. Add the Pimm’s and lemon juice. 
3. Add ice, shake, strain over ice into a tall collins glass, and top with lager. 
4. Garnish with seasonal fruit and herbs. 


Red Queen pic.jpg

RED QUEEN
*makes 1 1/2 cups
Inspired by a number of early twentieth-century recipes for long drinks that rely on a base of red wine, the Red Queen gets extra fortification from the addition of both bourbon and Amaro Braulio, an alpine amaro that adds a cooling, herbal freshness to the drink. As for the name, it’s a reference to a line in the Jefferson Airplane song “White Rabbit.” 

WHAT YOU NEED
3 ounces red wine 
1 ounce bourbon 
3/4 ounce freshly squeezed lemon juice 
1/2 ounce simple syrup (recipe below)*
1/2 ounce Amaro Braulio 
Garnish lemon wheels, fresh thyme, sage, and rosemary 

WHAT YOU DO 

1. Combine the wine, bourbon, lemon juice, simple syrup, and amaro in a cocktail shaker.
2. Add ice, shake, and strain over crushed ice into a tall collins glass. 
3. Garnish with lemon wheels, fresh thyme, sage, and rosemary. 


High Altitude Highball copy.jpg

HGH ALTITUDE HIGH BALL 
Ryan Fitzgerald, ABV, San Francisco 
At PUNCH we’re big fans of the Japanese whisky highball—a combination of chilled sparkling water and Japanese whisky served tall over ice. Here the staple gets an extra dose of complexity from the alpine herbal liqueur génépy, paired with Hakushu whisky, which also hails from a mountain region. Double the alpine flavor, double the fun. 

WHAT YOU NEED 
11/2 ounces Japanese whisky, preferably Hakushu 
1/2 ounce génépy, preferably Dolin Génépy des Alpes 
6 ounces soda water 
Garnish long lemon twist 

WHAT YOU DO 

1. Combine the whisky and génépy in a tall collins glass. 
2. Top with soda and garnish with a long twist of lemon. 


*SIMPLE SYRUP
WHAT YOU NEED 
1 cup cane sugar
1 cup water

WHAT YOU DO 
1. Combine the sugar and water in a saucepan over low heat. 
2. Stir until the sugar dissolves, about 5 minutes. 
3. Remove from the heat and let the mixture cool. 
4. Store in a glass jar in the fridge for up to 1 month.


“Reprinted with permission from Winter Drinks: 70 Essential Cold-Weather Cocktails by the Editors of PUNCH, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House.” Photography credit: Lizzie Munro © 2018