Six Winter Cocktails

Ingredients

• 2 oz Cognac (The Stinger)
• 1 oz White Crème de Menthe (The Stinger)
• 1 sprig Fresh mint sprig (Garnish for The Stinger)
• 1 spray Absinthe (optional) (Mist over The Stinger (optional))
• 1 whole Egg white (The Elk's Own (or aquafaba))
• 0.75 oz Aquafaba (Egg‑free option for The Elk's Own)
• 3 oz Rye whiskey (1 oz for The Elk's Own, 2 oz for Semester Abroad)
• 0.75 oz Ruby port (The Elk's Own)
• 0.75 oz Fresh lemon juice (The Elk's Own)
• 1 oz Demerara syrup (0.5 oz for The Elk's Own, 0.5 oz for Sherry Flip)
• 1 wedge Pineapple wedge (Garnish for The Elk's Own (optional))
• to taste g Ground nutmeg (Grated garnish for several drinks)
• 0.75 oz Gin (The Alexander Cocktail)
• 0.75 oz Crème de cacao (The Alexander Cocktail)
• 0.75 oz Half‑and‑half (The Alexander Cocktail (or heavy cream/non‑dairy creamer))
• 1 oz Orange curaçao (The Semester Abroad)
• 0.5 oz Fernet‑Branca (The Semester Abroad)
• 1 dash Orange oil (or orange bitters) (Top for The Semester Abroad)
• 1 whole Whole egg (The Sherry Flip)
• 2 oz Oloroso sherry (or other dry sherry) (The Sherry Flip)
• 1 tbsp Unsalted butter (room temperature) (Hot Buttered Rum)
• 1 tbsp Brown sugar (Hot Buttered Rum)
• 0.25 tsp Ground cinnamon (Hot Buttered Rum)
• 1 pinch Ground clove (Hot Buttered Rum)
• 1 pinch Ground allspice (Hot Buttered Rum)
• 0.25 tsp Vanilla extract (Hot Buttered Rum)
• 2 oz Dark rum (Hot Buttered Rum)
• 4 oz Hot water (Hot Buttered Rum)
• 1 stick Cinnamon stick (Garnish for Hot Buttered Rum)

Instructions

1. Gather Ingredients & Tools

   Measure all spirits, syrups, and mixers, and set out the shaker, jiggers, glasses, bar spoon, and garnish items. Pre‑heat the heat‑proof glass for the Hot Buttered Rum by filling it with hot tap water, then discard the water.

   Time: PT5M

2. The Stinger

   Add 2 oz cognac and 1 oz white crème de menthe to the shaker. Give a quick 5‑second shake to aerate, then strain over crushed ice in a rocks glass. Garnish with a fresh mint sprig and, if desired, mist a few drops of absinthe on top.

   Time: PT1M

3. The Elk's Own

   In the shaker, combine 1 oz rye whiskey, 0.75 oz ruby port, 0.75 oz fresh lemon juice, 0.5 oz Demerara syrup, and either 1 egg white or 0.75 oz aquafaba. Dry‑shake (no ice) for 10 seconds, then add ice and shake another 10‑15 seconds. Double‑strain into a chilled cocktail glass. Garnish with a pineapple wedge and freshly grated nutmeg.

   Time: PT2M

4. Alexander Cocktail

   Add 0.75 oz gin, 0.75 oz crème de cacao, and 0.75 oz half‑and‑half to the shaker. Shake vigorously for 10‑15 seconds. Double‑strain into a chilled cocktail glass and garnish with a light dusting of grated nutmeg.

   Time: PT1M

5. Semester Abroad

   Fill a mixing glass with ice. Add 2 oz rye whiskey, 1 oz orange curaçao, and 0.5 oz Fernet‑Branca. Stir gently for about 30 seconds until well‑chilled. Strain into a cocktail glass and finish with a dash of orange oil (or orange bitters).

   Time: PT1M

6. Sherry Flip

   Crack 1 whole egg into the shaker, add 2 oz Oloroso (or other dry) sherry and 0.5 oz Demerara syrup. Dry‑shake for 10 seconds, then add ice and shake another 10‑15 seconds to chill and incorporate air. Double‑strain into a chilled cocktail glass and garnish with grated nutmeg.

   Time: PT2M

7. Hot Buttered Rum

   Empty the hot water from the pre‑warmed mug. Add 1 tbsp room‑temperature butter, 1 tbsp brown sugar, 0.25 tsp ground cinnamon, a pinch of ground clove, a pinch of ground allspice, and 0.25 tsp vanilla extract. Stir until the butter and sugar dissolve. Add 2 oz dark rum, then top with 4 oz hot water. Stir gently and garnish with a cinnamon stick.

   Time: PT3M

   Temperature: ~80°C

8. Clean‑up

   Rinse and wash the shaker, strainer, jiggers, glasses, and any utensils used. Dry and store them for next use.

   Time: PT10M

Nutrition Facts

Calories

230

Protein

0.5 g

Carbohydrates

12 g

Fat

5 g

Fiber

0 g

Ingredient Substitutions

• Instead of Egg white: 0.75 oz aquafaba
• Instead of Aquafaba: egg white
• Instead of Fresh lemon juice: bottled lemon juice
• Instead of Demerara syrup: simple syrup
• Instead of Half‑and‑half: heavy cream, non‑dairy creamer
• Instead of Orange oil (or orange bitters): orange bitters
• Instead of Oloroso sherry (or other dry sherry): Amontillado, Manzanilla
• Instead of Vanilla extract: vanilla paste

Equipment Needed

• Jigger
• Shaker tin
• Hawthorne strainer
• Fine mesh strainer
• Bar spoon
• Mixing glass
• Rocks glass (or old‑fashioned glass)
• Cocktail glass (coupe)
• Heat‑proof glass mug or Irish coffee glass
• Measuring spoons
• Citrus juicer (optional)
• Microplane or fine grater

Critical Steps — Do Not Skip

• Dry‑shaking egg white or aquafaba for The Elk's Own and Sherry Flip to create foam
• Misting absinthe over The Stinger (optional)
• Stirring rather than shaking for Semester Abroad to keep the drink clear
• Handling a hot glass for Hot Buttered Rum

Chef Tips from the Video

• Use high‑quality cognac for the Stinger to enhance the minty profile.
• A splash of orange oil adds aromatic depth without diluting the Semester Abroad.
• For a richer Alexander, substitute heavy cream for half‑and‑half.
• Grate fresh nutmeg directly over each drink just before serving for maximum aroma.

Troubleshooting

Storage

Refrigerator: Prepared syrups (Demerara syrup) and leftover spirits can be stored up to 1 month. Egg‑based cocktails should be consumed immediately.

Freezer: Do not freeze any of the cocktails; ice will dilute flavors.

Room temperature: Unopened bottles of spirits and liqueurs keep indefinitely at room temperature.

Make-Ahead Tips

• Prepare Demerara syrup in advance and store in the refrigerator.
• Grate nutmeg and measure spices for Hot Buttered Rum ahead of time.
• Pre‑chill cocktail glasses for the shaken drinks.