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  • Writer's pictureImagine PR Team

Warm Up With These Toasty Cocktails

With winter and the holidays upon us, warmer cocktails are an excellent way to celebrate the season and keep warm. For warm cocktails beyond the hot toddy and Irish coffee, here are some recipes from upscale hotels around the world.

The bar at the Tschuggen Grand Hotel
Tschuggen Grand Hotel

Milk Cocktail from the Tschuggen Grand Hotel

The Milk Cocktail at the Tschuggen Grand Hotel is their take on a sweetened glass of milk, with an adult twist. The perfect accompaniment for a plate of cookies, slice of cake or any sweet treat, here's the recipe for the Milk Cocktail, which can be found at the hotel's rec room-style restaurant The Basement:

Ingredients & Recipe

1½ ounces aged rum

1½ ounces Frangelico liqueur

¾ ounce Calvados (apple brandy)

¾ ounce lime juice

¾ ounce vanilla extract

1½ ounces cream

3 ounces apple juice

Can be made warm or cold:

For warm, heat the cream and apple juice on the stove, then combine the other ingredients. Strain into a mug and serve with a colorful straw or stirrer.

For cold, combine all ingredients in cocktail shaker filled with ice. Shake well, then strain into glass milk bottle or Collins glass. Serve with colorful straw.

Warm Spiced Rosé from Ellerman House

Wayve Kolevsohn, Sommelier at Cape Town's Ellerman House, and Africa’s first female Master Sommelier shared her Warmed Spiced Rosé cocktail, one of her favorite cocktails for winter and a fantastic drink to pair with fruity desserts or to sip on during cold evenings. At Ellerman House, the Brandy Lounge in the Wine Gallery is an excellent and fitting setting to enjoy the Warm Spiced Rosé.

Ingredients & Recipe

1 bottle of rosé wine

½ cup of white sugar

4x cardamom pods

1x cinnamon stick

1x star anise

5x cloves

1 tsp of fresh ginger peeled and chopped

Zest of half an orange

Juice of half an orange

2.55 oz Brandy or Cognac

Combine all ingredients in a pot, cover it with cling wrap to prevent any liquid from evaporating. Gently heat the liquid to a simmer for 10 minutes. Allow to cool, remove the cling wrap and strain well with a sieve or tea-strainer.This wine will keep for up to a week. Re-heat before serving. Recipe serves 6.

Cocktails at The Saxon Hotel Villas & Spa
The Saxon Hotel Villas & Spa

THE DSP from The Saxon Hotel Villas & Spa

The Saxon Hotel Villas & Spa in Johannesburg’s tranquil, tree-lined suburb of Sandhurst treats guests to the warm DSP cocktail. The DSP is the hotel’s play on the classic dark and stormy with a dash of port and also incorporates maple syrup, a very fitting drink for the winter season.

Ingredients & Recipe

1.5oz port

6oz fresh ginger tea house made

0.85oz maple syrup

Slice of fresh or candied orange

Can be served warm or cold.

Mix all ingredients in a mixer and our in a doubled wall glass. Garnish with the orange.

Sabora Cider Spritzer from Singita Sabora Tented Camp

At the newly refurbished Singita Sabora Tented Camp, it is the height of the summer Green Season, where thunder rumbles in the distance as the clouds gather for rain showers that sustain the verdant plains. This classic festive drink combines the refreshing flavors of ginger and cinnamon for the perfect post-game drive treat.

Ingredients & Recipe

4 bottles of cold, dry apple cider

8 sprigs of thyme

1 thumb of fresh ginger

4 cinnamon sticks

1 apple, sliced

Place the ginger and thyme in a pestle and mortar and crush the ingredients. Cut the apple into quarters and then thin slices. Divide the ingredients into four tall glasses. Add three blocks of ice to each glass and then your ice cold cider. Add your cinnamon stick and stir once or twice.


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