Whether you fancy patronizing these local establishments serving up tasty cold-weather concoctions or you prefer to make them from the comforts of your own home, these six bartenders share their must-try recipes to lift your spirits.
Movin’ to the Country
Mary Eddy’s at the 21c Museum Hotel, 900 W Main, OKC
1 1/2 oz Maker's Mark bourbon
3/4 oz peach syrup
3/4 oz lemon juice
2 dashes peach bitters
Malbec (float)
Shake all ingredients except wine and strain into a rocks glass over ice.
Pour Malbec over the back of a bar spoon to create a “float.”
Bartender: Michael O’Hara
Icy Mitt
Scratch, 132 W Main, Norman
3/4 oz lemon juice
1/4 oz grapefruit juice
1/2 oz lavender syrup
1 3/4 oz Paul Masson brandy
1/4 oz Luxardo Maraschino
1 drop Crème de Violette
1 drop Angostura bitters
Shake, double strain, pour into martini glass and garnish with grapefruit disc.
Bartender: Kristen Weddendorf
Horse Neck
Vast, 333 W Sheridan, 49th floor, OKC
1 1/2 oz Applejack brandy
2 oz Ginger ale
1 dash bitters
Stir, pour over ice, garnish with lemon peel.
Bartender: Enis Mullaliu
Forty Rod
McClintock, 2227 Exchange, OKC
1 1/2 oz Glenmorangie 10-year scotch
1/2 oz Graham’s Six Grapes port
1/2 oz Lustau East India Solera sherry
1 dash Angostura bitters
1 dash orange bitters
Stir, serve “up” in a martini glass and garnish with Maraschino cherry.
Bartender: Mikey Harper
Cochata
Iguana Mexican Grill, 9 NW Ninth, OKC
1 oz Cruzan coconut rum
1/2 oz Hazelnut liqueur, such as Frangelico
2 oz Elemental cold-brew coffee
2 oz Horchata
Serve blended or on the rocks in a hurricane glass
Top with coconut whipped cream, toasted coconut flakes, and a pinch of nutmeg.
Bartenders: Shane Melton and Colby Poulin
Widow’s Kiss
O Bar at Ambassador Hotel, 1200 N Walker, OKC
1 1/2 oz Calvados brandy
3/4 oz Benedictine
3/4 oz yellow chartreuse
2 dashes Angostura bitters
Stir and serve “up” in a coupe glass, no garnish.
Bartender: Jeff Cole