Cold Season Cocktails for a Long Winter

by Nick Townsend

Winter brings many familiar comforts: cozying up by a warm fire, rolling around in the snow, perhaps celebrating the solstice or another holiday. Whatever the occasion, it doesn’t hurt to have something delicious to sip while you’re celebrating the cold season. Below are three drinks—two alcoholic, one not—that are excellent on a long cold night, whether you’re alone or with a loved one. 

Mulled Pear Gin Fizz

Makes one drink

This complex and spicy drink is relatively straightforward once you prepare the mulling syrup, so it works well to do that part in advance. People’s sells mulling spice pre-mixed in bulk, but you could easily create your own mulling spice blend and simmer that in its place. This drink is also well suited to preparation for a group. Simply triple or quadruple the quantities and mix in a pitcher with plenty of ice. One recipe of the mulling syrup will make a little over five drinks. 

Ingredients

For the syrup:

• ½ cup of sugar (cane sugar, coconut sugar, agave, etc.)

• ½ cup of water

• 1-2 tablespoons bulk mulling spice

• 2-4 thin slices of fresh ginger 

For the drink (per serving):

• 1.5 oz gin

• 1.5 oz lemon juice

• 1.5 oz mulling spice syrup 

• Ice 

• 4 oz sparkling pear cider (sub sparkling apple cider if unavailable)

• ¼ of a D’Anjou or Bartlett pear, sliced thin

Instructions

1. In a small saucepan combine sugar and water over high heat and bring to a boil. Immediately reduce to a simmer and add the mulling spice and ginger. Simmer over low heat for five minutes, until the spice smells strongly infused into the syrup.

2. Strain out the spices and ginger and set aside to cool.

3. Combine the gin, lemon juice, syrup, and ice in a tall glass and stir for about one minute. Top up with the sparkling pear cider and give it another quick stir. Garnish with the pear slices and serve. 

Shoyu Maple Whiskey Sour

Makes one drink

This drink is equal parts cozy and bracing, thanks to a small amount of unpasteurized soy sauce. The hint of saltiness draws out flavor in both the whiskey and maple syrup. The bulk maple syrup and bulk soy sauce live right next to each other in the bulk section at People’s, so you can pick up both star ingredients for this cocktail in one go. Whiskey or bourbon would work excellent here, as would Meyer lemon juice if you have access to it. If the addition of the soy sauce scares you, you could simply omit it and end up with a standard sour, but it’s worth trying at least once. 

Ingredients

• 2 oz whiskey or bourbon

• 1.25 oz maple syrup

• 1.5 oz lemon juice

• ½ tsp Nama Shoyu 

• Ice

Instructions

1. Combine all ingredients in a cocktail shaker and shake for about a minute until the mixture is frothy. Strain into a cup with more ice. 

Blood Orange Spritz

Makes one drink

This is a simple blueprint for a zero-proof drink that’s perfect for all seasons, but especially delicious in the winter when fresh citrus is at its peak. People’s boasts an impressive selection of mandarins, tangelos, pummelos, and other citruses that would be great here. As long as it’s something you’d enjoy snacking on, it would taste good in this drink. This recipe contains no alcohol, but you could add a shot of vodka or gin, or substitute the sparking water for a dry sparkling wine. 

Ingredients 

• 2 oz fresh squeezed blood orange juice (or use another citrus of your choice)

• .5 oz simple syrup (optional)

• 3-5 dashes orange or grapefruit bitter

• Sparkling water 

• Ice

• One ribbon or strip of lemon zest 

Instructions

1. Combine the juice, simple syrup if using, and the bitters in a cocktail shaker with ice. Shake for 30-60 seconds.

2. Strain into a glass filled with ice. Top up with sparkling water or wine, garnish with the lemon zest, stir, and serve. 

Moroccan Lentils

Ingredients

• 2 tablespoons olive oil

• 1 yellow onion, peeled and diced

• 3 cloves garlic, peeled and minced

• 2 teaspoons ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon ground coriander

• 1/4 teaspoon cayenne

• 1/2 teaspoon cinnamon

• 1 1/2 cups green lentils, rinsed and drained

• 4 cups vegetable broth

• 2 tablespoons tomato paste

• Pinch each of salt and black pepper

• 1/4 cup chopped fresh cilantro

Instructions

In a large stock pot, heat the olive oil over medium-high heat. Add the onion and sauté until soft and translucent. Add the garlic and cook 1 minute, then stir in the spices and cook another minute. Add the lentils, broth and tomato paste and bring to a boil. Reduce heat to simmer and cook, stirring occasionally, for about 20-30 minutes or until the lentils are tender. Stir in the cilantro just before serving and taste for salt and pepper.

Add 1⁄3 cup of cooked brown rice to each serving for a hearty vegetarian meal. You can adjust the heat of this dish by increasing the cayenne to 1/2 teaspoon. The lentils also make a great party appetizer, served with fresh pita bread for scooping

Roasted Butternut Squash and Garlic Dip

Ingredients

• 1 butternut squash, halved and seeds scooped

• 2 Tbsp extra-virgin olive oil, plus more for drizzling

• Coarse salt

• 1 large head garlic, halved crosswise

• Juice of 1/2 lemon

• 2 Tbsp tahini

• 1 tsp turmeric

• Cayenne, to taste

Instructions

Preheat oven to 400 degrees.

Drizzle cut sides of squash with oil and season with salt. Arrange cut side down on a baking sheet. Arrange garlic head halves in the center of parchment-lined foil. Drizzle with oil, sandwich, and wrap tightly.

Transfer to baking sheet with squash and roast until squash and garlic are tender, about 45 minutes. When cool enough to handle, scoop squash flesh and squeeze each clove of roasted garlic.

Transfer to a food processor with oil, lemon juice, tahini, and turmeric and process until smooth. Season with salt and cayenne. Store dip in an airtight container up to five days.

Try adding a little rubbed sage or ground rosemary to this—delicious!

Recipe adapted from WholeLiving.com.

Raw Cashew Cheese

Ingredients

• 1 cup raw cashews

• 1/4 teaspoon salt

• 2 teaspoons lemon juice

• fresh ground black pepper

• 1/4 cup water

Instructions

Cover cashews with water and soak 4 hours or overnight. Drain and rinse the cashews.

Place cashews in a blender or food processor. Add salt, lemon juice, and black pepper. Puree while slowly adding water until the mixture has reached your desired consistency.

Variations could include adding a clove or two of raw garlic, a sprinkling of fresh rosemary, or (my favorite for a decadent twist) a drizzle of black truffle oil.

Enjoy with raw veggies, on crackers or dollop on top of a pizza.

Pear Cobbler

Ingredients

• 1 cup and 2 T. sugar, divided, plus more for sprinkling

• 4 cups sliced pears, divided (NOTE: pears should be thin, but not too thin--about 1/4" thick)

• 2 1/2 cups all-purpose flour

• 1 1/2 t. baking powder

• 3/4 t. baking soda

• 1/2 t. salt

• 1/2 cup (1 stick) Earth Balance, cut into pieces

• 3/4 cup cold water

Instructions

Preheat the oven to 350 F. Sprinkle 1/4 cup of the sugar evenly on the bottom of a 9"x13" baking dish. Place just enough pear slices in the dish to cover the bottom in a single layer. Sprinkle and additional 1/4 cup sugar over top of the slices. Set aside for 5 minutes.

Meanwhile, in a large mixing bowl combine the flour, remaining 1/2 cup and 2 T. sugar, baking powder, baking soda, and salt. Using your fingers or a pastry blender, cut in the Earth Balance until the mixture resembles fine crumbs.  Mix in the remaining pear slices until evenly distributed. Gradually add the water, stirring until the mixture comes together to form a thick, lumpy batter. Spread the mixture on top of the sugared pears and sprinkle the top lightly with sugar. Bake until golden brown, about 40-50 minutes, and allow the cobbler to cool on a wire cooling rack for at least 20 minutes before serving. Serve warm, at room temperature or cold.

Sugar Snap Salad with Miso Dressing

Ingredients

• 1 C sugar snap peas

• 3 cups napa cabbage, cut into thin ribbons

• 4 radishes, quartered and thinly sliced

• 3 scallions, thinly sliced on a slant (white and green parts)

• 2 T toasted sesame seeds

Dressing

• 1 T peeled and minced fresh ginger

• 1 clove garlic, minced

• 2 T sweet white or chickpea miso

• 2 T tahini

• 1 T brown rice syrup

• ¼ C rice vinegar

• 2 T dark sesame oil

• 2 T olive oil

Instructions

Bring a large pot of salted water to a boil.  Prepare an ice-water bath in a medium bowl.  Boil the sugar snap peas for about 2 minutes, so they are bright green but still crisp.  Scoop them out and drop them in the ice water bath.  Once they are cool, drain and pat dry.  Remove and discard the stem end and string, then cut into thin slices on a slant.  Toss in a large bowl with the cabbage, radishes and scallions.

To make the dressing, combine all the ingredients in a blender.  Toss the salad with half of the dressing to start, adding more to taste.  Sprinkle on toasted sesame seeds and serve.

To toast sesame seeds, rinse in a fine strainer and drain.  Heat a cast iron or stainless steel frying pan over medium heat.  Add the sesame seeds and stir with a wooden spoon until the seeds begin to turn brown and pop.  This usually takes 5-10 minutes.

Basil Mint Pesto

Notes

Recipe adapted from the sprouted kitchen 

Ingredients & Preparation

• 2 cloves garlic

• 1 tsp. sea salt

• 1/2 cup walnut pieces

• 1/3 cup fresh lemon juice (about one lemon)

• 1 cup fresh basil leaves

• 1/3 cup fresh mint leaves

• 1/3 cup extra virgin olive oil

• Pepper and red pepper flakes to taste

Quick and Easy Miso Soup

Serves 4.

Ingredients

• 1 quart water

• 1 tblsp toasted sesame oil

• 3-4 tablespoons of light or dark miso

• 1 medium onion, sliced in half moons

• 1 cup shitake mushrooms

• 1 cup chopped kale, collards, watercress, or other seasonal greens

• 1 carrot cut into thin rounds

• 1 three-inch piece wakame sea vegetable for additional flavor and trace minerals (optional)

• 1-2 eggs (optional)

• Chopped scallion or cilantro for garnish

Instructions

Heat sesame oil in sauce pan until hot but not scalding.  Saute onions and mushrooms in sesame oil until tender.  Add water, bring to boil over high flame.  Add carrots, reduce flame to medium and simmer for 3 minutes. Add greens and simmer until tender. In a small bowl, blend miso with 3-4 tablespoons of liquid from pot. Reduce flame to low, add diluted miso, and simmer briefly. Optional: add an egg right before the soup is done and let it cook for 1 minute, this adds extra depth, richness, and more protein to the soup.  Garnish and serve.    

Nettle Pesto

Makes 1 generous cup.

Ingredients

• 1/2 pound nettles

• 4 large garlic cloves, smashed

• 1/2 cup toasted pine nuts

• 1/2 teaspoon salt

• Freshly ground pepper

• 1 tablespoon freshly squeezed lemon juice

• 1 1/4 cups extra virgin olive oil

• 1/3 cup grated parmesan cheese

Instructions

Bring a large pot of salted water to a simmer for the nettles. Add the nettles directly from their bag and cook, stirring continuously, for 2 minutes. (This takes away their sting). Dump into a colander to drain. When the nettles are cool enough to handle, wrap them in a clean dishtowel and wring out as much moisture as possible, like you would for spinach. You’ll have about a cup of cooked, squished nettles.

In a food processor or blender, combine the garlic, pine nuts, salt, and pepper to taste until finely chopped. Add the nettles, breaking them up as you drop them in, and the lemon juice and blend until finely chopped. With the machine running, add the oil in a slow, steady stream, and process until smooth. Add the cheese, pulse briefly, and season to taste with additional salt, pepper, or lemon juice.

Recipe adapted from Jess Thompson.

Japanese Yam Tofu Chili

Our 1st ever Chili Cook Off was a hit! We had eight wonderful, delicious chili dishes and lots of hungry judges. The chili that was voted #1 was Tami Cheng’s Japanese Yam Tofu Chili, and she was kind enough to share the recipe with us. 

Makes: about 3 quarts, serving 6
Total time: 3 hours

ingredients

Chili

• 3 dry New Mexico, or California Chilies, stems and seeds removed

• 3 dry Ancho chilies, stems and seeds removed

• 2 Chipotle chilies, stems and seeds removed

• 1 big yellow onion, diced

• 1 green bell pepper, diced

• 1 orange bell pepper, diced

• 1 Japanese yam (replaced with sweet potato if not in season)

• 1 extra-firm tofu, diced

• 1 can chipotle chilies in adobo sauce (use 2 chipotle chilies from the can and 2 tablespoons sauce for the chili, use the remaining for tofu marinade)

• 1 can dark red kidney beans

• 1 can black-eye beans

• 1 can black beans

• 1 1/2 can diced tomato with green chili

• 1 cup vegetable stock

• 2 tablespoons grape seed oil

• 5 cloves garlic crushed

• 1 1/2 tablespoons cumin

• 2 tablespoons coriander

• 2 tablespoons cocoa powder

• 2 bay leaves

• 2 teaspoons dried oregano

• 3 tablespoons soy sauce

• some frozen corn

• Salt to taste

• 2 tablespoons bourbon (optional adult friendly)

• Shredded cheese, Cilantro, green onion, radish, avocado (optional toppings)

Baked Tofu Marinade 

• 1/4 cup orange juice

• Chipotle chilies in adobo sauce (left over from chili)

• 2 tablespoons apple cider vinegar

• 3 tablespoons soy sauce

Instructions

Dice tofu into small cubes and leave them in Marinade overnight. 

Grind the 3 types of chillis in a grinder - this makes the chili powder.

Dice all vegetables in roughly the same size.

Preheat the oven to 450 degrees. Spray or brush a little oil on a cookie sheet. Place the tofu on the oiled cookie sheet. Bake for 20 minutes turning once after the first 10 minutes.

Heat oil in a large pot over medium-high heat until shimmering. Add onions and garlic and cook, stirring frequently, until softened but not browned, about 3 minutes. Add yam, cumin, coriander, and dried oregano and cook, stirring constantly, until fragrant, about 2 mins. Add chili powder, soy sauce, and green pepper and cook, stirring constantly until fragrant, about 30 seconds. Drain and add all beans, tomato sauce, vegetable stock, bay leaves, 2 chipotle chilies from can and sauce. Stir to combine.

Bring to a boil over high heat, reduce to a bare simmer, add cocoa powder, baked tofu and cook. Transfer to a slower cooker for another 2 hours.  Add orange bell pepper and frozen corn, then cook for another 30 minutes.  Add more vegetable stock as necessary if chili becomes too thick or sticks to the bottom of the pan.

When cooked, add vodka or bourbon and stir to combine. Season to taste with salt and whisk in.  For best results, allow chili to cool and refrigerate for at least one night before re-heating and serving, this allows the flavors to meld together.

Charred Snap Peas with Mint and Lemon

Ingredients

• 2 tablespoons olive oil

• 1 pound snap peas

• 2 cloves garlic, peeled and minced

• 2 tablespoons minced fresh mint

• 2 teaspoons lemon zest

• 1 tablespoon lemon juice

• Salt to taste

Instructions

Heat the oil in a large wok or skillet over medium-high heat. Add the snap peas and garlic and sauté over high heat, stirring frequently, for about 5 minutes until the peas are tender-crisp and slightly charred or blistering. Remove from the heat and stir in the mint, lemon zest and juice and a pinch of salt. Taste and add more lemon juice if desired before serving warm.