Cocktails Lists

Hot Cocktails to Warm You This Fall

It’s that time of year where warm blankets, a roaring fire and a hot drink feel like the perfect pairings. While you could settle for a glass of hot tea or cocoa, if you’re in the mood for something with a little more kick, these four recipes below are the perfect companion to that cozy evening by the fire.


While this drink may be well over 300 years old, it’s likely you’ve never heard of it, let alone tried one. Flips are a hearty mixture of ale, rum, molasses and egg all traditionally heated with a hot iron rod. This recipe assumes you don’t have a hot poker to heat your drink up.


  • 8 oz brown or dark ale (stout works particularly well)
  • 1.5 oz dark rum
  • 1.5 oz brown simple syrup
  • 1 egg

Method: In a heat safe cocktail shaker, whisk together the rum, syrup and egg. Meanwhile add the beer to a saucepan and heat until just steaming. Slowly stream hot beer into the rum and egg mixture while whisking so the egg does not cook. Carefully pour (also known as roll) the mixture back and forth between the cocktail shakers several times to create a frothy mixture. Once frothy, pour the mixture into a mug and garnish with grated nutmeg.

Hot Negroni

While negroni’s are traditionally served cold, this hot take (pun intended) is a refreshing alternative to savour these complex and complimentary flavours.

Sipsmith Hot Negroni.jpg


  • 1oz Sipsmith London Dry Gin
  • 1oz Campari
  • 1oz Sweet vermouth
  • Red berry tea
  • Dehydrated orange

Method: Pour gin, Campari and sweet vermouth into a mug and stir. Top with hot red berry tea and garnish with a dehydrated orange or a fresh orange slice.

Hot Toddy

Hot Toddy’s have long been a cocktail used for helping cure colds and flu’s and there is some research backing up that claim. But you don’t have to be sick to enjoy this delicious hot beverage.

  • 0.75 cup water
  • 1.5 oz whiskey
  • 2 tsp honey
  • 2 tsp lemon juice
  • 1 lemon slice
  • 1 cinnamon stick

Method: Using a teapot or saucepan bring the water to a simmer. Remove from hear and pour the hot water into a mug. Add the whiskey, honey and lemon juice. Stir until the honey has clearly dissolved. Garnish with a lemon slice and cinnamon stick.

Spiked Hot Chocolate

Because no fall season is complete without an adult version of hot chocolate.



  • 1.5 oz Spiced Rum
  • 1.5 oz Butterscotch Schnapps
  • 3 oz hot chocolate
  • A dash of orange bitters

Method: Make the hot chocolate and pour into a mug. Add the rum, schnapps and dash of bitters and stir to combine. For a decadent treat top with whipped cream, shaved chocolate, and garnish with a cinnamon stick.


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