As an old song goes, “the weather outside is frightful.” But a great way to warm up as the weather chills is a dessert cocktail. Warming and festive for the season, these cocktails are sweet and boozy. That’s exactly what we’re craving during the holidays!
Gingerbread Man Martini
At The Place at Renaissance Esmeralda Resort & Spa in Indian Wells, California, the Gingerbread Man Martini is a sweet, creamy and icy cold concoction of Irish cream liqueur, vodka, coffee liqueur, gingerbread syrup and ice cream shaken together then poured into a chilled martini glass. “This Gingerbread Man Martini makes for an ideal winter treat – it’s creamy, warming and so very delicious! The way these flavors blend together makes you feel like you are enjoying a fresh, out-of-the oven gingerbread cookie,” said Josh Hargett, Bar Manager, The Place at Renaissance Esmeralda Resort & Spa.
Irish Christmas Latte
At Southernside Brewing in Greenville, South Carolina, this cocktail is made with Jameson Cold Brew, Six & Twenty Carolina Cream and Caramel, with a chili chocolate rim. “I love toasting the season with a creamy delicious Irish Christmas Latte. It’s the perfect dessert cocktail to enjoy with friends and family by a cozy fire,” said Zach Terry, a bartender at Southernside Brewing.
Spiked Cold Brew
This high octane dessert delight is made with Amaro, Aperol, Hole in the Wall blend cold brew and a pinch of salt, served at Hole in the Wall in Williamsburg, Flatiron, Murray Hill and FiDi in New York City. “Sunrise or sunset, big brunch or big dinner, this drink will send you on your way feeling light, bright, and bubbly,” said Jeremy Ortiz, Beverage Director at Hole in the Wall and co-founder of Controlled Substances.
At The Bamboo Room at Three Dots and a Dash in Chicago, the Pago Pago is made with Plantation Barbados Blended Calvados Finished Rum, Green Chartreuse, pineapple, lime, and cocoa nib shaved ice. Beverage Director Kevin Beary says: “This cocktail is made with cocoa nib shaved ice that adds a nice chocolate flavor that pairs perfectly.”
Peanut Butter Coupe
At Chucktown Brewery in Charleston, South Carolina, this cocktail is made with Skrewball Peanut Butter Whiskey, Godiva Chocolate Liqueur, Six & Twenty Carolina Cream, and almond milk. “Perfect for before, during, or after your meal, this silky and creamy cocktail goes down easy like the Reese’s Peanut Butter Cups you hide in your desk drawer. Good luck enjoying just one!” said Brian Palmer & Vickee Schweitzer, bartenders at Chucktown Brewery.
Eyes Wide Open
At Catalyst Restaurant in Cambridge, Massachusetts, this is a dessert cocktail made with cacao infused rye, fernet, crème de menthe, Demerara and espresso foam. “This drink is sweet and hits the mocha flavors you crave after a meal,” said Catalyst bar manager Gabriel Peterson.
Cotton Candy Mimosa
At Nash Bar & Stage in Boston, the over-the-top cocktail is made with blue raspberry soft serve, a cotton candy “push-pop”, garnished with a with dehydrated pineapple, and served with a prosecco split to pour over the top of the soft serve for a fun, fizzy concoction. “All of the restaurants in the Buttermilk & Bourbon Group (two Buttermilk & Bourbon locations and Citrus & Salt) have their own renditions of a soft serve mimosa; a unique soft serve flavor of the day with Prosecco poured on top. At Nash Bar, we wanted it to be especially bright and vibrant, like the city the restaurant borrows its name from, and be an interactive, fun experience. The cotton candy push-pop is a throwback to the push-pop ice cream of the 90’s that we thought would be a sweet spin on the nostalgic treat!” said Erica Dorsey.
The 24K Magic Cocktail
At Magic Hour Rooftop Bar & Lounge At Moxy Times Square, the 24K Magic Cocktail is a nod to the holidays in New York City featuring bourbon, spiked eggnog, and Aztec chocolate – all topped with a sprinkle of gold leaf flake garnish for that perfect photo moment with the Empire State Building views. “The 24k Magic was inspired by classic winter pairings of Eggnog, Bourbon, and baking spices served elegantly in a martini glass. Playing to the theme of our opulent, instagrammable Snow Lodge installation, I chose to add a sprinkle of real edible 24k Gold Flakes to top it off. The 24k Magic is the perfect holiday indulgence!” said Nikki McCutcheon, Beverage Director of Tao Group Hospitality.
This fabulous dessert drink is made with a healthy scoop of french vanilla ice cream, Hole in the Wall blend chilled espresso, Mr. Black Liqueur and vodka at Hole in the Wall‘s locations in Williamsburg, Flatiron and Murray Hill in New York City. “Nothing says dessert like a bowl of ice cream. Nothing says, ‘this isn’t the end of my night’ like an espresso martini. This is a match made in bitter sweet heaven,” said Jeremy Ortiz, Beverage Director at Hole in the Wall and co-founder of Controlled Substances.
The frozen Flying Elf is the perfect dessert cocktail made with vodka, Creme de Cacao and Creme De Menthe, available at The Naughty or Nice at The Skinny on the Lower East Side of New York City. “Do you like chocolate? Do you like mint? Do you like everything that is wonderful about Christmas? Great. Me too. This has all of that and sprinkles. Indulge yourselves,” said The Skinny bartender Riley Trueblood.
Served at Ainslie in Williamsburg, this cocktail is made with Laphroaig 10 or your favorite whisky, Vin Santo del Chianti Classico dessert wine, raspberry mead, Sambuca and Mastiha in a rocks glass over a large cube. Garnished with tangerine peel and served with a side of dark chocolate. “As a Scotch and sweet after dinner lover myself, I like a drink that’s the best of both worlds, satisfies the sweet tooth and helps to warm the belly after a great meal, especially in the winter. This drink has the smokiness from the Islay Scotch of course, but the intensity is balanced with some dessert wine, a bit of fruitiness from the raspberry mead, while the anise from the Sambuca and the cedar from the Mastiha lend to a fluffy biscuit note,” said Ainslie Beverage Director Jessica Dure.
Available at Isla in New York City, this cocktail is made with Woodford malt whiskey, Campari, Amer China China, cocoa syrup and whole milk in a coffee cup garnished with cocoa powder dusting and an orange wheel. “This boozy winter warmer is a perfect meeting of childhood favorites. At Isla we combine the flavors of chocolate, orange candy and hot cocoa. A dose of malt whiskey and two different bitters takes this cocoa from the breakfast table to the dinner table. The digestivo qualities of the Amer China China, Campari, and whiskey will help take the edge off a full belly, and cap a great meal,” said Isla Beverage Director Tristan Brunel.
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