Nothing hits that winter spot like a whisky. There’s something about the spirit that simply captures the essence of the season, even if just poured sans water into a glass tumbler. The warm notes of the malts and blends across the world do beautifully anytime there’s a nip in the air. And the only thing that makes a whisky even more cold-weather perfect? A warm, cosy cocktail. We got three of the country’s best bartenders to share their favourite warm winter whisky cocktails to cuddle up with this season…

 

 

1. The Brewed & Aged

The classic combination of coffee and whisky with a decadent touch of caramel and cream.

INGREDIENTS
60 ml Whiskey
60 ml Coffee (Hot)
15 ml Caramel Syrup 
A Pinch Of Salt
Whipped Cream (for a layer on top) 

METHOD
Build up the ingredients in the order they’ve been listed in a cocktail glass. Garnish with a sprinkle of cinnamon powder and serve hot.

 

 

2. Kashmiri Toddy

A twist on the beloved hot toddy with Kashmiri spices and flavours.

INGREDIENTS
45 ml Whisky
90 ml Apple Juice 
1 Cinnamon Stick 
2 Cloves
2-3 Orange Slices. 
A Pinch Of Saffron 

METHOD
Heat all ingredients without whisky. Add whisky before service, into a glass cup. Garnish with spices and serve (and drink) warm.

 

 

3. Werther’s Hot Toddy

 

A perfect alternative to mulled wine and egg nog for the whisky lover looking for warmth.

INGREDIENTS
1 part Grant’s Whisky
½ part Fresh Lemon Juice
6 Parts Water
10 pieces Werther’s hard caramel candies, crushed (can use Alpenliebe if Werther’s isn’t available)
1 (2-inch) Cinnamon Stick
Garnish: (Optional) Lemon Slice & Cinnamon Stick 

METHOD
Combine water, 5 candies, and the cinnamon stick in a small saucepan. Heat over
medium until the candies dissolve. Remove from heat; discard the cinnamon stick. Dip the rim of a mug into caramel sauce; dip into the remaining crushed candies. Set aside. Stir in Grant’s and lemon juice. Carefully pour out into a prepared mug and garnish with lemon slices and cinnamon sticks, if desired.

 

 

4. Maya’s Toddy

 

A mix of agave and whisky with the soothing warmth of ginger and honey

INGREDIENTS
45 ml Pistola Reposado
10 ml Laguvalin
5 ml Ginger Juice
5 ml Falernum
15 ml Honey water (2:1 ratio)
15 ml Lime Juice 

METHOD
Pour all the ingredients with a steady hand into a prewarmed glass tumbler. Top the mixture with 60 ml of hot water. Garnish with ginger candy (optional)

 

 

5. Hot Buttered Whisky

A take on the hot buttered rum with whisky and agave

INGREDIENTS
30 ml Laphroaig
30 ml Pistola Anejo
5 gm Unsalted Butter
7.5 ml Agave Nectar 

METHOD
Mix all the ingredients together in the pre-warmed glass and mix it well with 60ml of hot water. A garnish of grated nutmeg goes a long way!