Cocktails aren’t just for the beach and balmy summer evenings in the city.

Adelaide’s “mixologists” don’t hibernate in the winter months. Instead they incorporate ingredients such as chilli, spices, cream, coffee, honey and hot apple juice into their concoctions to help ward off the cold – and they’ve kindly shared some of their favourite winter cocktail recipes with us below.

At the Howling Owl on Frome Street, the big focus is gin, with manager Alana Hockley saying drinkers are getting over the idea that the spirit is a depressant and starting to embrace the unique flavours of different gins.

“Cocktails are moving beyond just being sweet and salty,” Hockley says. “More savoury and spicy flavours are being introduced.

“The use of different herbs such as thyme, rosemary and basil, and spices are creating interesting flavour combinations.”

The Mexican Gin Fizz cocktail (recipe below) is a standout on the Howling Owl’s winter cocktail menu due to its spicy savoury flavour, created by muddling lime, chilli and coriander – and Hockley promises it will transport you to tropical climes. The Hot Toddy tastes “just like a hot apple and cinnamon pie”, while the Mexican Gin Fizz pairs honey, subtle spices and hot apple juice with the warm flavour of a sloe gin.

Cocktail expert Alexander Kleut, partner at Tijuana Showgirls and the soon-to-open Cliché, likes winter cocktails that use spirits such as whisky and dark rum, along with liqueurs like Kahlua and Frangelico. He’s shared some rich and creamy recipes that would be perfect for a party.

“Anything with sugar and spice warms up my soul,” he says.

“I love dark spirits because of their slightly sweeter taste from the ageing process. These two elements combined form beautiful winter cocktails that can be made easily at home.”

If you want to get creative in your own kitchen, Alana Hockley suggests incorporating seasonal fruits such as figs and rhubarb, herbs, jams, honey and curds. “To perfectly balance your cocktail, make sure you have a sweet component by using sugar syrup, honey or jam, and a sour component by using citrus like limes or lemons.”

Alana Hockley makes a Hot Toddy. Photo: Andre Castellucci

Alana Hockley (Howling Owl) cocktail recipes

Hot Toddy

1 cinnamon stick
2 star anise
3 cloves
120ml apple juice
Squirt honey
Squirt cinnamon syrup
30ml Hayman’s sloe gin in wine glass
To garnish: Apple wheel Cinnamon powder

Put the apple juice, honey and spices into a milk jug, then warm using the steam wand on a coffee machine. If you don’t have a coffee machine, use a saucepan on the stove. Put the gin into a wine glass, then pour the hot mixture on top and garnish.

The Mexican Gin Fizz and Flying Fig. Photo: Andre Castellucci

Mexican Gin Fizz:

3 small pieces of chilli
Good handful of coriander leaves and stems
10ml lime juice
10ml simple sugar syrup (made by mixing equal parts boiling water and sugar)
30ml Blackwood’s gin
To garnish: Fresh coriander

Smash or muddle together the chilli and coriander (make sure you add the stems to get a lovely green colour). Combine all ingredients with ice and vigorously shake. Pour into an old-fashioned (Boston) glass, top with soda and garnish with a sprig of coriander.

Flying Fig

Spoon of almond and fig jam
45ml Botanist (gin)
10ml lime juice
10ml ginger shrub syrup
To garnish: 2 slices glazed fig Fresh mint

Shake everything together then strain over fresh ice and top with tonic. Garnish with the slices of glazed fig and fresh mint.

Alexander Kleut (Tijuana Showgirls) cocktail recipes

Eggnog (serves a party of 12)

2 quarts milk
2 2/3 cups of sugar
1 vanilla bean
16 egg yolks
2 cups cold heavy cream
1/2 cup of dark rum
grated nutmeg

1. Heat sugar, vanilla bean, and milk while whisking until sugar has dissolved.
2. Whisk yolks in a large bowl.
3. Pour hot milk mixture into yolks in a slow, steady stream, whisking.
4. Return milk-yolk mixture to pan and cook over medium-low heat, whisking often, until thick enough to coat the back of a spoon; about 20 minutes (do not let simmer).
5. Pour through a fine sieve into a bowl; discard bean.
6. Whisk in cream and rum. Let cool completely. Cover with plastic wrap, and refrigerate until cold.
7. Serve sprinkled with nutmeg.

Irish Winter Delight (serves 1)

1 1/2 ounces (45ml) of Irish Whiskey
1/2 ounce (15ml) of Frangelico (hazelnut liqueur)
1/2 ounce (15ml) of Bailey’s (Irish cream)
shot of coffee
whipped cream with cinnamon

1. In a glass coffee mug, stir together whiskey, hazelnut liqueur and Irish cream.
2. Top with coffee.
3. Mix whipped cream and cinnamon together.
4. Garnish with cinnamon whipped cream and serve immediately.

Hot Buttered Rum (serves a party of 10-12)

1 stick unsalted softened butter
2 cups of brown sugar
1 teaspoon of cinnamon
1/2 teaspoon grated nutmeg
pinch of ground cloves
pinch salt
Bottle of dark rum

1. In a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves and salt.
2. Refrigerate until almost firm.
3. Spoon about 2 tablespoons of the butter mixture into 12 small mugs.
4. Pour about 3 ounces (90ml) of rum into each mug (filling about halfway).
5. Top with boiling water (to fill the remaining half), stir well, and serve immediately.