Four expert mixologists craft warm, flavour-rich winter cocktails blending spice, citrus, sweetness and seasonal comfort
There is something about winter evenings that calls for a comforting sip. Warm aromas rising through the glass, spices awakening the senses, citrus notes adding a gentle lift, and rich spirits settling into a cosy glow. This season, four exceptional mixologists bring together warmth, craft, and creativity in a line-up of cocktails designed for cool nights and festive gatherings.
Here is how to make these soothing drinks at at home!
Hot Toddy – by Mixologist Victor Dukru, Yuk
A timeless classic meets Indian winter warmth. Victor Dukru’s version builds on brandy’s mellow depth and adds apple juice, honey and whole spices to create a comforting hug in a glass. The steam carries hints of cinnamon, cloves and star anise, while a bright touch of lime ties the flavours together. Perfect for evenings when the air turns sharp.
Why it Works:
The apple–brandy combination brings a mellow sweetness, the spices offer warmth, and honey softens the edges, making this a soothing slow-sip winter essential.
Ingredients
- Brandy: 60 ml
- Apple juice: 60 ml
- Honey: 15 ml
- Lime juice: 10 ml
- Indian whole spices (such as cinnamon, star anise and cloves)
- Hot water (to top up)
Glassware: Heatproof Toddy Glass
Garnish: Lime slice, cinnamon stick and star anise.
Method
- Add brandy, apple juice, honey, lime juice and whole spices to a saucepan.
- Gently heat the mixture until it begins to boil.
- Stir well until the honey is fully dissolved.
- Pour into a heatproof glass.
- Top up with hot water as required.
Yuki Special – by Mixologist Victor Dukru, Yuki
Warm, soothing and beautifully layered, the Yuki Special brings together whisky and toasted barley tea—an earthy, fragrant pairing enhanced by ginger warmth and a soft sweetness of black sugar. A few drops of pear essence lend a delicate lift, creating a winter drink that feels both comforting and refined.
Why it Works:
The tea forms a mellow, aromatic base that lets the whisky shine, while ginger and black sugar bring depth and balance.
Ingredients
- Whisky: 60 ml
- Toasted barley tea: 120 ml
- Pear essence: 4 drop
- Black sugar: 20 ml
- Saline solution: 10 ml
- Ginger: 3 thin slices
Glassware: Heatproof cup or Toddy-style glass
Garnish: Thin sliced ginger and thin sliced red apple
Method
- Heat the toasted barley tea in a saucepan until it reaches a gentle boil.
- Add whisky, black sugar, pear essence, saline and ginger slices.
- Stir gently until the sugar dissolves and the flavours combine.
- Pour into a heatproof serving cup.
Winter Buster Cocktail – by Suresh Shetty, Director of Cahoots
Playful, vibrant and winter-ready, the Winter Buster pairs vodka with berry-forward flavours, bringing together strawberry crush, cranberry juice and a touch of lime. The optional egg white creates a silky foam, while a dash of blue curaçao offers a striking visual contrast. It is a lively winter drink with a pink hue, refreshing tartness and a festive charm.
Why it Works:
The berry–lime balance cuts through the cold with juicy brightness, while the foam adds a sophisticated finish.
Ingredients
- Vodka: 45 ml
- Strawberry crush: 20 ml
- Cranberry juice: 15 ml
- Lime juice: 10 ml
- Egg white (optional, for foam)
- Blue curaçao (optional, for colour contrast)
Glassware : Cocktail / Coupe Glass
Garnish: Sugar-coated rosemary sprig
Method
- Add vodka, strawberry crush, cranberry juice, lime juice and egg white to a shaker.
- Dry shake vigorously to emulsify the egg white and achieve a smooth foam.
- Add ice and shake again until well chilled.
- Strain into a chilled cocktail glass.
- If desired, add a dash of blue curaçao for a striking visual contrast.
Nannari Solstice – by Mahesh Bhatt, Mixologist at Maize & Malt
A tropical-meets-winter creation, Nannari Solstice blends the warmth of gold rum with the spiced kick of cinnamon whiskey. Fresh pineapple and lime introduce citrus brightness, while a herbal nannari foam adds a frosted top layer. Finished with M&M rice paper, this cocktail is equal parts vibrant, aromatic and visually festive.
Why it Works:
The pineapple–lime duo keeps the drink refreshing, while rum and cinnamon whiskey bring seasonal depth. The nannari foam ties everything together with herbal sweetness.
Ingredients
For the Cocktail:
- 40 ml Gold Rum
- 20 ml Cinnamon Whiskey
- 30 ml Fresh Pineapple Juice
- 15 ml Fresh Lime Juice
- 2 drops Aromatic Bitters
For the Garnish:
- Nannari Foam (herbal and slightly sweet)
- M&M Rice Paper
Method
- Mix the Base: In a cocktail shaker, combine the gold rum, cinnamon whiskey, pineapple
juice, lime juice, and aromatic bitters. - Shake: Add ice and shake vigorously for 10–15 seconds until well chilled.
- Serve: Strain the mixture into an old fashioned glass over fresh ice.
- Top it Off: Carefully spoon or pipe a layer of nannari foam over the drink.
Garnish: Place a piece of M&M rice paper on top of the foam for a festive, visual touch.
Tips & Notes:
Balance: Adjust lime juice for extra brightness or pineapple for sweetness.
Nannari Foam: Can be made using nannari syrup and soy lecithin or aquafaba for a frothy texture.
Read More: Food Voyager
