5 snow day cocktails to make at home - Metro US

5 snow day cocktails to make at home

A cold, snowy, stuck-indoors night is the best excuse to snuggle up with a warm cocktail. Here are five cocktail recipes perfect for sharing with your fellow house-bound buddies, or heating up as a treat for yourself — so get to the store and stock up on these ingredients right now.

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False Witness

Created by Chaim Dauermann of Up & Up in New York


.5 oz Jagermeister

1 oz Whistle Pig Rye

1 oz Atlantico Reserva Rum

.25 oz Montanaro Grappa di Arneis

.5 oz Pistachio Orgeat Nutmeg


• Add all wet ingredients to a tin and whip (without any ice) until frothy.

•Pour into coffee mug.

• Top with hot water from the kettle.

• Top with freshly grated nutmeg on top.

• Serve in a coffee mug.



1 ¼ parts Frangelico

4 parts hot chocolate

Top with whipped cream


• Stir Frangelico in your favorite hot chocolate.

• Garnish with whipped cream and chocolate flakes.

Facundo Fireside


2 parts Facundo Eximo

3 parts coffee

1 part Simple Syrup

1 Lemon peel

1 Cinnamon stick

1 Orange peel

3 Coffee beans


• In a shallow pan, add rum, lemon peel, cinnamon stick, orange peel, coffee beans and simple syrup.

• Set the combination on fire and allow to burn for 3 minutes.

• Extinguish the flame by adding the coffee and serve in a mug.

Cutty Sark Hot Toddy

Created by Kenneth McCoy of Ward III in New York


2 oz Cutty Sark Prohibition Edition

1/2 oz fresh lemon juice

1/2 oz Honey water syrup

Splash of fresh pressed ginger juice (You can also muddle fresh ginger in the glass)

Hot water from a kettle


• Combine everything into a mixing vessel stir with a bar spoon.

• Heat your glass with hot water to be sure the glass isn’t cold. When ready to pour contents into glass, pour out the hot water.

•Strain in your cocktail

• Add hot water on top (about 4 oz)

Garnish with a cinnamon stick and a flamed orange peel.

Chocolate Fire

Serves 4


6 oz Patrón Añejo

2 oz Patrón XO Café Incendio

3 cups milk

.75 circle of Chocolate Abuelita


• Heat milk and Chocolate Abuelita in a medium saucepan over medium-high heat.

• Mix continuously with wire whisk until mixture is frothy and starts to simmer.

• Remove from heat and add Patrón Añejo Tequila and Patrón XO Café Incendio to taste.

• Pour into a warmed mug; float thickened cream on top and dust with fresh grated cinnamon.

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