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Oh yes, it’s cold out there and I’m sorry to say, it’s not going to get any better. Luckily, there’s nothing to warm your bones like a little whiskey, a little spirits and a few hand-crafted libations. From the classic to custom drinks, this season impress your friends and family with your mixologist skills as you entertain guests – or just yourself – with tasty, winter-appropriate cocktails.

Hot Buttered Rum:

2 oz of dark rum
1 oz simple syrup or 2 brown sugar cubes
a pinch of nutmeg
butter & water

In a mug, dissolve the sugar in a little hot water, then add the run and unsalted butter. Fill the mug with hot water and sprinkle a little nutmeg on top. You can also substitute the water for cider and add ½ teaspoon mixed cinnamon and cloves.

The Classic Hot Toddy:

Start with 2 oz of Jameson whiskey, add a teaspoon of honey or agave nectar. Fill the cup with boiling water and stir. Garnish with cloves, a cinnamon stick and a slice of lemon.

Eggnog Martini:

1 cup sugar
¼ cup cornstarch
1 teaspoon ground nutmeg
1 teaspoon pumpkin-pie spice
8 cups whole milk/ or an alternate milk – hemp or soy milk is delicious
6 large egg yolks
3 cups brandy

Set a large fine-mesh sieve over a large bowl. Place bottom of bowl in an ice bath; set aside. Off heat, in a medium saucepan, whisk together sugar, cornstarch, nutmeg, and pumpkin-pie spice. Gradually whisk in 4 cups milk, taking care to incorporate the cornstarch. Whisk in egg yolks.

Whisking constantly, cook over medium heat until the first large bubble sputters, 10 to 12 minutes. Reduce heat to low; cook, whisking constantly, 1 minute more. Remove from heat; immediately pour through sieve into bowl. Stir in remaining 4 cups milk. Let cool completely in bowl still set in ice bath.

Just before serving, stir in brandy, and ladle into glasses; garnish with pumpkin-pie spice.

The Blizzard Cocktail:

1 ½ ounces Jameson whiskey
½ ounce Frangelico hazelnut liqueur
½ ounce Bailey’s
locally-roasted coffee
dollop of Grand Marnier whipped cream

In a glass coffee mug, stir together whiskey, hazelnut liqueur and Bailey’s; top with coffee. Garnish with whipped cream.

 Minty Clementine-Infused Vodka:

750 ml Prairie Organic Vodka
4 clementines, peel on, quartered
1 small handful fresh mint, roughly chopped

Combine all ingredients in a jar; seal well. Place in a cool place until flavors develop – about 3 to 4 days, shaking gently every day. Strain and store in a well-sealed container.

To make a wintry cocktail add the infused vodka to fresh citrus and ice, shake infused vodka with ice and top it off with a spritzer of your choice or mix the infused vodka with champagne and a splash of juice.

The Negus:

1 lemon
2 tablespoons sugar
1 bottle ruby port
water

Pare off the yellow rind of one lemon in thin strips, avoiding any of the white pith, if possible. Put it into a double boiler with juice of the same, the sugar, and the port. Heat, stirring until sugar is dissolved. When hot, add 1 cup of boiling water and strain into a preheated pitcher. Pour into glasses or cups with a flick of nutmeg. Serves 12.

Urbane Hot Spot:

2 ounces Jameson
1 sugar cube
lemon peel
4 ounces water

Combine the whiskey, sugar cube and lemon peel in a stout mug, then add boiling water and stir. Dust with nutmeg and enjoy.