Name: Winter
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Aged Jamaican rum; 22.5 ml Lime juice; 15 ml Sugar syrup (2:1); 5 ml Ginger liqueur; 5 ml Pimento dram; 2 dash Aromatic bitters

Winter
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Photographed in a Basic Bar Selection Martini Contemporary

Ingredients:
2 oz	Jamaican aged blended rum with funk
³⁄₄ oz	Lime juice (freshly squeezed)
¹⁄₂ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
¹⁄₆ oz	Ginger liqueur
¹⁄₆ oz	St. Elizabeth Allspice Dram liqueur
2 dash	Angostura Aromatic Bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of skewered crystallised ginger.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
Garnish with skewered crystallised ginger.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Cocktail of the day:

21st December 2025 is The shortest or Longest day

Review:

This vintage cocktail was recommended to us by Jason E. Clapham who aptly describes it as "a Jamaican daiquiri with Christmas spices."

View readers' comments

Variant:

Winter Cocktail cognac-based

History:

The Winter Cocktail appears in Albert Stevens Crockett's 1935 Old Waldorf Astoria Bar Book.

WINTER
Two-thirds glass Jamaica Rum
Juice of one Lime or Lemon
Sugar to taste
Teaspoon of Ginger Brandy and Pimento Liqueur
Two dashes Angostura Bitters
Albert Stevens Crockett, 1935

Nutrition:

One serving of Winter contains 208 calories

Alcohol content:

1.4 standard drinks
18.02% alc./vol. (18.02° proof)
19.5 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Mookie

8th July at 15:15

in lieu of the ginger I used Ancho Reyes, which worked out pretty great, though I assume ginger is still better

Frederic D.

15th February at 00:47

Made with 1 Oz of Smith and Cross and 1 Oz Briland Afrohead. I really enjoyed this drink. It is still recognizable as being in the daiquiri space, but the allspice and ginger conspire to make it more complex and yes, wintery, especially towards the end of the swallow. A great rum drink for a cold February night.

Ben S

21st December 2024 at 00:51

I just muddled a couple of coins of ginger in the shaker tin in lieu of ginger liqueur and mixed it all with up with Plantreray Xaymaca - great daiquiri riff!

Guilherme Dias

10th November 2024 at 13:19

I made this with Smith & Cross and wouldn't recommend it. Unfortunately, it was too funky, resulting in an unbalanced cocktail. Will try it with another rum next time.

Chris Brislawn

23rd December 2024 at 05:28

I got a good but manageable funk using a split base with equal parts Smith & Cross and Appleton Estate Reserve. I also increased the dram to 1/4 oz and used ginger syrup since I didn't have ginger liqueur.

Simon Difford

10th November 2024 at 17:31

Smith & Cross has a high alc./vol. for 60ml. I used Myer's Original Rum.

Andrew Wenz

30th June 2024 at 10:55

Made this with a homemade allspice dram, and didn’t have a Jamaican rum, so used Venezuelan Diplomatico rum. Still excellent, but probably more salsa than funk.

susan tanswell

20th July 2023 at 13:04

This is a very good cocktail, second only to Firecracker in its use of Pimento Dram.

Neelotpal Sarkar

3rd March 2022 at 19:20

Superb. A new favorite.

Tim Miller

1st February 2022 at 21:36

I have made this as written and by substituting Flor de Caña rum and 1:1 simple syrup. The alterations are simply delicious.

Loraine Herring

8th January 2022 at 18:56

I had to omit the pimento so i cant say if the cocktail benefits from it however it was lovely the way it was
I used a mount Gat rum

John Hinojos

22nd December 2021 at 01:26

Liking rum and ginger, this is outstanding. Has all the flavours of winter. Considering using this a base for a more red coloured drink for Christmas using either grenadine in place of the some or all the sugar syrup.