Winter Cocktail Recipes from the Woodmark Hotel

The weather outside may be frightful, but you can still make winter delightful with cocktails created by the Woodmark Hotel’s food & beverage director Arlis Ceretti.

Ceretti has shared two unique recipes that celebrate the flavors and ingredients of the season. The Honey Sparkler combines citrus and fragrant thyme with the richness of honey as a sweetener in an effervescent cocktail. For those wanting a winter warmer to pair with a clear, brisk night on the patio, the Woodmark Spiced Wine is an easy, flavorful mulled wine using many of the whole spices you still have leftover from holiday recipes.

Photo courtesy of the Woodmark

Kumquat Woodmark Honey Sparkler

  • 8 kumquats
  • 2 sprigs of fresh thyme
  • 1 teaspoon Woodmark Honey (or any honey of your choice)
  • 3 ounces vodka
  • 4 ounces ginger beer or ginger ale
  • Kumquats & thyme sprigs for garnish
  1. Slice kumquats and add to a cocktail shaker with thyme sprigs and honey.
  2. Muddle the kumquats and thyme until juices are released.
  3. Add vodka and fill the cocktail shaker with ice. Secure lid and shake vigorously until thoroughly chilled.
  4. Add ginger beer or ginger ale, stir to chill, then strain cocktail into a glass.
  5. Garnish with kumquats and thyme.

Photo courtesy of the Woodmark

Woodmark Spiced Wine

  • 1 (750 ml) bottle of dry red wine
  • 2 oranges, sliced into rounds (also peeled, if you would like a less-bitter drink)
  • 1/4 cup of pomegranate seeds
  • 1/2 cup of pomegranate juice
  • 4 cinnamon sticks
  • 3-star anise
  • 4-6 tablespoons honey or maple syrup to taste (or your desired sweetener)

Optional add-in: 1/4 cup brandy (or your favorite liqueur)

Optional garnishes: citrus slices (orange, lemon, and/or lime), extra cinnamon sticks, extra star anise

  1. Combine ingredients: add wine, orange slices, cinnamon, star anise, honey or maple syrup, pomegranate seeds, pomegranate juice and brandy to a large saucepan. Stir briefly to combine.
  2. Cook the spiced wine on medium-high heat until it just barely reaches a simmer. Avoid letting it bubble — you don’t want to boil off the alcohol. Reduce heat to low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours.
  3. Strain using a fine-mesh strainer. Discard the orange slices, cinnamon sticks, pomegranate seeds, and star anise. Give the spiced wine a taste and stir in extra sweetener if needed.
  4. Serve warm in mugs or heatproof glass topped with your favorite garnishes.
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