Winter cocktail recipes: sizzling drinks for chilly tenting (or at house)

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There is more you can do to stay warm than layering yourself. Time for a cocktail game with warm libations.

Are you looking for something hot to drink on your next camping trip, hike, or even around the house? For sure, Winter camping requires a little more planning and grit. But it also opens up more options for eating and drinking. Good ol ‘raisins and peanuts (GORP) don’t cut it when you need to stay warm, after all.

The consulting chef at Primus Outdoor Cooking Equipment, Adam Dulye – author of “The beer pantry”- put together some classic hot drinks to keep you relaxed and warm no matter where you want to attend. You could spice up the holidays indoors too!

Best winter cocktail recipes

Mulled wine (8 servings)

Primus: Mulled wine makes 8 servings

This mulled wine is an autumn and winter warmer for the terrace, the couch or the campsite. It has a little spice kick from apple cider and black peppercorns to balance the honey or agave.

Mulled wine ingredients:

  • 750 ml red wine (ideally Pinot Noir, Gamay, softer varieties; avoid Zinfandel, Merlot)
  • 2 cups of apple cider
  • Cut 1 orange into ¼ ”rounds, seeds removed, about 6 slices per orange
  • 4 whole cloves each
  • 2 cinnamon sticks each
  • 2 each star anise
  • 4 black peppercorns each
  • 3 TBSP. Honey or agave
  • ½ cup of brandy
  • 1 piece of cheesecloth (approx. 8 “x 8”) and string to tie


  • Place the cheesecloth flat on a work surface. Put in the cloves, cinnamon, black peppercorns, and star anise, close and tie them with string.
  • In a 3L Field can, Pour in the wine, apple cider, and two orange slices and save the remaining four for garnish
  • Bring the wine to a boil over medium heat. Do not let the liquid boil.
  • Stir in honey or agave.
  • Let simmer for 10 minutes.
  • Add the brandy, remove from heat and remove the cheesecloth.
  • Serve and garnish with a slice of orange or chill to keep the chill for up to 24 hours.
  • Note: If you’re using the Primus Tupike, add a little camp flavor by grilling the orange and cinnamon sticks on the included skillet over medium heat until lightly marked, then adding to the wine.

Primus mulled wine preparation

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Whiskey Chai (4 servings)

Serve whiskey chai

This recipe shows you how to make your own Masala Chai. Of course, you can also buy chai concentrate from your favorite tea company or local store.

The best way to get this to the campsite is by two containers. Heat the chai first, then add the oat milk (or half and half) and whisk with a fork to create a frothy top. Then just pour the milk over the chai.

Whiskey Chai Ingredients:

  • 2 cups of water
  • 3 black tea bags
  • 4 green cardamom pods
  • 1 teaspoon. Allspice grains
  • 3 whole cloves
  • 1 cinnamon stick
  • 1 teaspoon. ground ginger
  • 2 TEA SPOONS. Vanilla paste or 1 vanilla pod each divided
  • 2 TBSP. Honey or agave
  • 2 cups of oat milk (or half and half)
  • 6 ounces. bourbon
  • Ground cinnamon for garnish


  • Combine all of the chai ingredients in a 1L Primus Campfire pot and bring to a boil.
  • Simmer for 20 minutes, remove from heat and strain through a fine sieve or coffee filter. Keep hot or cool and store for up to 2 days.
  • Pack it with you at this stage. When you’re done, move on to the next step.
  • In one 1.8 l potBring oat milk to a boil over medium heat. Lather up slightly with a fork.
  • Lay out four cups and pour 1½ ounces of bourbon into each cup.
  • Combine oat milk with hot chai base or warm up and add chai in a separate saucepan.
  • Pour a cup of hot chai liquid into each mug.
  • Garnish with a pinch of ground cinnamon.

Whiskey chai preparation

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Boozy Campfire Coffee (2 servings)

Primus campfire coffee

A great way to end the evening, this recipe consists of coffee without coffee so you can still fall asleep under the stars. For those looking to stay up or turn this into a morning warmer, be sure to charge it up!

Campfire coffee ingredients:

  • 2 cups of hot coffee
  • 2 ounces. rum
  • 2 ounces. Bourbon or Irish whiskey
  • 2 ounces. Oat milk or half and half
  • 2 TEA SPOONS. Brown sugar


  • Prepare the coffee as you wish.
  • Put out two cups.
  • In the bottom of each cup, add 1 teaspoon of brown sugar and 1 ounce of oat milk.
  • Add 1 ounce of bourbon and rum to each cup.
  • Pour 1 cup of hot coffee into each cup.
  • Stir and enjoy.

Primus Campfire coffee preparation

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Apple Brandy Hot Toddy (2 servings)

Apple Brandy Hot Toddy

Classically, a hot vortex is simply hot water, lemon, and brandy. This recipe brings it to autumn and winter with apple brandy and a warm cinnamon garnish.

This can be made hot and transported in your favorite vacuum insulated bottle. The cinnamon is blooming a bit, so let it sit for a minute before taking the first sip.

Apple Brandy Hot Toddy Ingredients:

  • 2 cups of water
  • 2 TBSP. Honey or agave
  • 1½ oz. fresh lemon juice
  • 2 whole cinnamon sticks
  • 4 oz. Apple brandy
  • ½ fresh apple – honey crisp, Gala or Fuji – thinly sliced


  • Bring the water to a boil. Bring to a boil.
  • Add honey and fresh lemon juice, and all but four apple slices.
  • Lay out two mugs and add 2 ounces of apple brandy to each mug. Add a cinnamon stick and two apple slices to each cup.
  • Pour a cup of hot water and lemon mixture into each mug and serve.

Apple brandy hot toddy preparation

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Drink chocolate (2 servings)

Primus drinks chocolate

That is fat! It’s meant to be, and the idea was created by the French – because that’s what you would take with you to the French Alps. Frankly, that’s how chocolate should be drunk. It’s a dessert, a drink, and an inner warmer all at the same time.

Find the best chocolate for this recipe (think German or Mexican chocolate with over 70% cocoa) and you will be rewarded with an even richer sip.

Drink chocolate ingredients:

  • 2 cups of oat milk or half and half
  • 8 ounces. dark chocolate, chopped
  • 3 oz. Whiskey, bourbon or rum
  • 4-8 candied cherries
  • Sea salt flakes for garnish


  • Put the chopped chocolate in a 1 l pot and set aside.
  • In a separate 1.8 l potBring oat milk or half and half to a boil.
  • Pour the oat milk over the chocolate and stir gently.
  • Let the mixture simmer gently over a very low heat and continue stirring. Do not stop stirring, otherwise the chocolate will burn in the pan.
  • Place in one Thermal mug for travel or set out two cups and pour 1½ ounces of whiskey, bourbon, or rum into each cup.
  • Pour one cup of chocolate mixture into each mug.
  • Garnish with candied cherries and a few flakes of sea salt.

Primus drinking chocolate preparation

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