Warm Up with Cinnamon, Nutmeg and Ginger-Infused Cocktails

Peel the oranges and lemons, keeping the peels. Juice the oranges and lemons. Combine sugar and citrus peels in the bottom of a punch bowl. Muddle together until sugar starts to clump together. Let sit for about 2 hours (while not necessary, this does add a little complexity).
Brew the tea for about 30 minutes, remove loose tea or tea bags and allow to cool. Add the juice of the peeled fruit, tea and bourbon. Stir. Top with champagne just before serving and stir gently.
Top with freshly grated nutmeg and serve.
*If you can't grate fresh nutmeg, don't use the prepackaged powdered stuff. It will turn your punch into a paste. If fresh ins'’t possible, garnish with citrus wheels or fresh fruit.

Add egg white, lime juice, simple syrup, spiced apple syrup, and Basil Hayden’s Bourbon in a shaker. Give it a nice dry shake to mix all the ingredients together, then add ice and shake again so your cocktail is chilled when strained. The cocktail will have a nice froth on top. Grate fresh nutmeg, sprinkle on top for garnish and enjoy.

Shake all ingredients and pour into rock glass with ice. Garnish with cinnamon powder.

In a martini shaker, mix the ingredients with ice and shake. Shake into a martini glass that has been rimmed with a Sugar/Cinnamon/Cayenne Pepper or Mix. Top with cinnamon.

Combine all ingredients in a pint glass. Add ice, then top with dry cider. Garnish with a lemon wheel and cloves.

*Cinnamon Syrup: Simmer sugar, water and cinnamon sticks.

In a pitcher, whisk together milk, half-and-half, bourbon, sugar and vanilla. Freeze until slushy and ready to serve. Stir before serving it in a chilled glass, finished with a few gratings of fresh nutmeg.

Using a wooden muddler or mixing spoon, muddle the fresh ginger in the bottom of a cocktail shaker until it is well mashed. Add the Teacher’s scotch, lemon juice, and honey syrup, and fill shaker with ice. Shake until well chilled, about 20 seconds.
Strain into a rocks glass with one large ice cube (you may wish to double-strain through a fine tea strainer to remove the small flecks of ginger), and pour the Laphroaig® over the back of a bar spoon so that it floats atop the drink. Garnish with candied ginger (optional).
*For the honey syrup, bring equal parts of honey and water to a boil, then simmer for 5 minutes. Let cool before using, and keep refrigerated for up to 1 week.

Directions: 
(Serves 4)

1. Add ingredients to saucepan and stir.
2. Pour into a punch bowl

In a heat-proof mug, muddle the cloves and lemon wedge. Add Jim Beam Honey and top with steaming hot water. Garnish with a cinnamon stick.

Add all ingredients together in a rocks glass and stir. Add ice and garnish.
*If you don't want to infuse the bourbon: In a shaker glass muddle several slices of apple with bourbon. Stir briefly with ice and strain into glass and continue preparation.
*Simple Syrup Recipe
Combine equal parts of sugar and water in a saucepan. Bring to a boil, stirring constantly, until sugar is fully dissolved. Allow to cool before using in cocktail.