More winter? More winter drinks.

So we've finally hit March - which should mean spring is right around the corner. But living in Central Oregon, of course it can't be that simple. As we experience more of that lovely wintery mix that Bend likes to throw at us at the most unexpected of times, why not make it an occasion to mix up some more delicious warm cocktails!

One fall, I worked a wedding where we served a homemade mulled wine. For those that aren't familiar, picture a warm sangria filled with cinnamon, spice and everything nice. I have been thinking about that mulled wine every cold evening since! Take one sip and you'll be transported to a cozy cabin among the pines, snuggled up next to a blazing fire.

Or, if you'd prefer some liquor to warm you up from the inside out, may I suggest a maple bourbon chai tea toddy? This cocktail combines all my favorite things, a little kick of spice and caffeine from the chai tea, accompanied by a nice bourbon and sweet irresistible maple.

Maybe winter for a few more weeks isn't so bad!?

Check out our recipes below:

Photo credit:  Quinn Dombrowski

Photo credit: Quinn Dombrowski

Mulled Wine 

  • 4 cups apple cider 1 (750-ml) bottle red wine, such as Cabernet Sauvignon
  • 1/4 cup honey
  • 2 cinnamon sticks
  • 1 orange, zested and juiced
  • 4 whole cloves
  • 3 star anise
  • 4 oranges, peeled, for garnish

Directions:  Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve

Maple Bourbon Chai Tea Toddy

  • 6 oz. of hot water
  • 2 chai tea bags
  • 2 oz. Knob Creek Maple Bourbon
  • 1 oz. half and half
  • Cinnamon Stick for garnish

Directions: Pour the steaming water over the chai tea bags in a heatproof mug. Let steep for 3 minutes, then remove the tea bags. Add the maple bourbon and half-and-half and stir to combine. Garnish with a cinnamon stick.


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