After Hours: Create a Cozy-Up Atmosphere with Cocktail Recipes That Can Double as Desserts

Create a cozy-up atmosphere with cocktails that say “stay awhile.” From ice cream to meringue and marshmallows, we’re settling in for these sips.

Snowy Paloma

Adapted from Leisure Fan Club
Makes 4 drinks

Ingredients
For meringue:

• 4 large egg whites
• 1½ c. sugar
• ¼ tsp. cream of tartar
• ¼ tsp. Kosher salt

For cocktail: 

• 8 oz. grapefruit juice
• 4 oz. tonic
• 4 oz. mezcal 
• 4 sprigs rosemary (garnish)

Directions
For Swiss meringue:
In a large heat resistant bowl add the egg whites, sugar, cream of tartar, and salt. Place the bowl over a pan of barely simmering water (do not let the bowl touch the water) and whisk constantly, until sugar has dissolved and mixture is warmed (an instant-read thermometer should register about 160°F). Using a mixer, beat the mixture on high speed until soft peaks form (peaks will gently bend over rather than stand upright), 5–6 minutes. Using a spatula, transfer the meringue to a piping bag with the tip cut ½ inch or ¾ inch off the end and fitted with a piping tip of your choice. Twist the piping bag closed, pushing meringue toward the tip. Reserve at room temperature until ready to use. 

For the cocktail:
Add grapefruit juice, tonic, and mezcal to a pitcher and stir to combine. Pour mixture into 4 coupe glasses and pipe a small swirly mountain of the meringue onto the top of each drink. Toast the top of the meringue with a kitchen torch and add a sprig of rosemary.

Affogato

Adapted from RecipeTin Eats
Makes 1 drink 

Ingredients

• 1 large or 2 small scoops of stracciatella gelato or ice cream
• 1 oz. hot espresso coffee
• 1 Tbsp. frangelico, amaretto, or other liquor (optional)

Directions
Scoop gelato in a cocktail glass and pour espresso and your liquor of choice over the gelato. 

S’mores Old-Fashioned

Adapted from The G & M Kitchen
Makes 1 drink

Ingredients
For the syrup:

• ¼ c. honey
• ¾ c. brown sugar
• 3 cinnamon sticks
• 1 c. water
• 1 tsp. vanilla extract

For the cocktail:

• 1½ oz. bourbon
• ¾ oz. syrup 
• 1 dash Angostura bitters
• 2 dashes of chocolate bitters 
• Shaved chocolate (garnish)
• Toasted marshmallows (garnish)
• Brown sugar and graham cracker crumbs (optional for glass rim)

Directions
Start by making the syrup by combining honey, brown sugar, cinnamon sticks, and water in a saucepan. Heat over medium until the sugar has melted, then remove from heat and add vanilla. Let cool then strain. Add ice to a rocks glass, then top it with bourbon, syrup, Angostura bitters, and chocolate bitters. Stir to combine. Toast marshmallows and garnish the drink. 

Blackjack

Adapted from Home Bar Menu
Makes 1 drink

Ingredients

• ½ oz. Cointreau 
• ½ oz. lemon juice
• ½ oz. Kahlúa
• 1½ oz. Scotch whisky 

Directions
Add Scotch whisky, Kahlúa, Cointreau, and lemon juice to a cocktail shaker with ice. Shake vigorously for about 10 seconds to chill and blend the flavors. Strain into a chilled coupe glass and garnish with a lemon twist. 

Cherry Bomb

Adapted from Gastronom
Makes 1 drink

Ingredients
For the sage simple syrup:

• 1 c. sugar
• 1 c. water
• 10–12 fresh sage leaves

For the cocktail:

• 1½ oz. bourbon
• ½ oz. honey brandy
• ½ oz. vermouth blanco
• 1 Tbsp. Campari
• ¼ oz. lemon juice
• ½ oz. sage simple syrup 
• 4 dashes cherry bitters
• Cherry wood for smoking

Directions
For the sage simple syrup:
Bring the water to a boil. Add in sugar and stir to dissolve. Add the sage leaves and let the infusion boil for 1 minute. Remove the pan from the heat and let it steep for 30 minutes to 1 hour, depending on how strong you would like it. Pour the cooled syrup through a mesh strainer into an airtight container. 

For the cocktail:
Add all ingredients into a mixing glass with ice and stir until chilled. Place a large ice cube into a rocks glass and strain the drink into the glass. Place glass in a container for smoking. Smoke the cocktail with the cherry wood.

Editor’s note: syrup can be stored in the fridge for up to 2 weeks. 

Read this article as it appears in the magazine.