3 Snowy Day cocktails

It’s chilly, it’s snowy, you’ve spent the day on the slopes, or the trails, on the ice or maybe just shoveling. What could possibly be better for warming up and relaxing than a cocktail? Everything tastes extra delicious after you’ve been outside for a good chunk (or all) of the day, but I don’t think you should skip on flavor for the cocktails for après-whatever-snowy activity you were just doing. (Ok, it’s me, I never think you should skimp on the flavor.) In fact, I specifically think that these cocktails should be punctuated with just a touch of gentle luxury. When your lungs have been filled with plenty of fresh air, your cheeks are flushed with roses, your legs are just a bit wobbly, and now you have the great luck of having a seat and sipping a cocktail? That’s a celebration.

Here are my current favorite winter warmers!

Spiced Orange Hot Chocolate

• 1.25 oz. Vikre Øvrevann Aquavit

• 1/2 oz. Vikre Aperitivo Classico

• 6-7 oz. good quality hot chocolate, nice and hot

• whipped cream for topping

1. Combine the aquavit, aperitivo, and hot chocolate in a mug and stir gently. Top with whipped cream.

Golden Cadillac

This is a variation on a classic three ingredient dessert cocktail (in the same category as a Pink Squirrel or Brandy Alexander) that is chocolate and evocatively herbal. It drinks like a milkshake, and we think that’s just great.

• 1 oz. Vikre herbal liqueur

• 1 oz. good creme de cacao (like, Marie Brizzard)

• 1 oz. heavy cream or half-n-half

1. Shake all the ingredients hard with ice to froth up and chill. Strain into a coupe. Sprinkle with cocoa powder, if desired.

Cedar toddy

• 2 oz. Vikre Cedar Gin

• 3/4 oz. lemon juice

• 3/4 oz. cardamom-apple syrup*

• hot water

1. Combine the gin, lemon juice, and syrup in a mug and top with hot water. Garnish with lemon.

*to make syrup, combine 1 cup sugar, 1 cup water, 1 chopped granny smith apple, and 1/4 cup crushed cardamom pods in a saucepan. Bring to a simmer and cook on low for 10 minutes, stirring to dissolve sugar. Remove from heat and allow to steep for at least an hour and up to overnight before straining through a fine mesh strainer. Syrup keeps for about two-three weeks in the fridge.