Erin McIntosh

Herbal Libations for Winter Celebrations

There’s no time more perfect to snuggle up with a spicy, handcrafted cocktail than on a moonlit winter night. The art of mixing seasonal drinks inspires bartenders and boozehounds everywhere, stirring them to create original sipping concoctions or to revive old classics. We’ve definitely been experiencing a cocktail renaissance of sorts here in Eugene, both at home and out on the town.  

Aromatic herbs and spices like sweet cinnamon, ginger, nutmeg, and vanilla define our culinary palate this time of year, and that goes for cocktails too. Thankfully, you don’t need to stock the cabinet with a fortune’s worth of pretty liquor bottles to enjoy these delights. Infusing your own spirits at home and making flavored syrups are easy ways to build ingredients for your home bar. Here are five of my favorite herbal sipping treats for winter celebrations. Cheers!

Rose & Cardamom Eggnog

2 fresh, organic eggs

3 oz (by volume) organic granulated sugar

½ tsp organic cardamom seed powder

2 oz brandy

2 oz spiced rum

6 oz organic whole milk

4 oz organic heavy cream

2 tsp organic rosewater

organic nutmeg shavings to garnish

Beat farm fresh eggs in a blender or food processor for one minute on low speed. Slowly spoon in the sugar and continue blending for one minute to combine. With blender still running, add cardamom, brandy, rum, milk, and cream. Blend the ingredients together for one minute. Chill thoroughly to allow the flavors to meld. Stir in the rosewater and serve in two chilled glasses, grating nutmeg on top before serving.

Orange Spice Manhattan

2 oz orange spice infused bourbon

1 oz sweet vermouth

2 dashes Angostura bitters

Fill a glass with ice and pour in the infused bourbon, sweet vermouth, and bitters. Stir to combine and then strain the cocktail into a chilled glass. Garnish with a candied orange peel. Serves one.

To make the Orange Spice Bourbon, combine 8oz of bourbon with the outer peel of one orange, one organic cinnamon stick, one chopped organic vanilla bean, and two organic cloves in a glass jar. Allow to infuse for 2 weeks and then strain.

Elderberry Champagne Cocktail

1 oz gin

1 oz elderberry syrup

Champagne

Lemon peel garnish

Elderberry Syrup:

4 cups cold water

2 cups organic dried elderberries

1 organic cinnamon stick

1 tsp fresh grated ginger root

raw local honey

Pour gin and elderberry syrup into a flute glass. Top with champagne and garnish with a lemon peel.

To make the syrup, combine the berries and herbs with cold water in a pot and bring to a boil. Reduce heat and allow herbs to simmer for 30 to 40 minutes. Remove from heat and mash the berries in the liquid mixture. Strain the berries and herbs through cheesecloth and squeeze out the juice. Measure the liquid and add an equal amount of honey. Gently heat the honey and juice for a few minutes until well combined. Do not boil! Bottle in sterilized glass.

Spiked Vanilla Bean Cocoa

8 oz organic milk

8 oz organic half-and-half

¼ cup organic raw cacao powder

¼ cup simple syrup

3 oz vanilla bean infused brandy

vanilla bean whipped cream

Gently simmer milk and half-and-half in a saucepan over medium heat until just warm. Do not boil! Whisk in the cacao powder, add the syrup, and stir. Divide between two mugs and add 1 ½ oz of infused brandy to each. Garnish with a dollop of whipped cream.

Vanilla Bean Whipped Cream

1 cup organic heavy whipping cream

1 Tbsp organic sugar

1 tsp organic vanilla extract

Pulp from one half of a split and scraped organic vanilla bean

Add all ingredients to a quart sized mason jar and tightly screw on the lid. Shake the jar for several minutes until the liquid stops sloshing. Open periodically to check for a fluffy consistency. Be careful not to over shake, or you’ll have vanilla butter instead!

Chai Snow Punch

3 cups whole milk

2 cups half-and-half

1/4 cup organic chai loose tea

1 organic cinnamon stick

1 1/2 cups brandy or cognac

1 cup powdered sugar

1 Tbsp organic vanilla extract

Organic cinnamon powder for garnish

Combine the milk, half-and-half, loose chai tea, and cinnamon in a pan and bring the temperature up to a gentle simmer over medium-low heat. Stir constantly. Cover with a lid and remove from the heat. Cool to room temperature before straining out the herbs. Whisk together the chai infused milk, booze, sugar, and vanilla. Pour into a covered glass bowl and freeze for 12 to 24 hours, stirring several times to break up large ice crystals. Stir well before serving to make the appearance of snow. Spoon into chilled glasses with a sprinkling of cinnamon. Serves 6 to 8.