The Hot Claus cocktail is everything you want in a winter drink: warm, bold, slightly spicy, and incredibly festive. This bourbon-based cocktail blends tart cranberry juice with floral hibiscus tea, a touch of maple syrup for sweetness, and a splash of Campari and vermouth to give it depth and character. Finished with cozy spices like cinnamon and star anise, it’s perfect for holiday nights by the fire—or to surprise guests at your next festive gathering.
Table of Contents
Why You’ll Love This Recipe
- A unique twist on a hot toddy
- Uses seasonal ingredients like cranberry, citrus, and maple
- Can easily be made non-alcoholic
- Perfect for cold evenings, parties, or gifting in a thermos
- Easy to batch for groups
Ingredients
- 2 orange slices (plus more for garnish)
- 2 (3″) cinnamon sticks (plus more for garnish)
- 1 star anise pod (plus more for garnish)
- 2 oz cranberry juice
- 2 oz water
- 1 bag hibiscus tea (Red Zinger or similar)
- 1½ oz bourbon
- 1 oz pure maple syrup
- ½ oz Campari
- ½ oz sweet vermouth
- Fresh cranberries, for garnish (optional)
Instructions
- Make the spiced tea base: In a small pot, combine orange slices, cinnamon, star anise, cranberry juice, and water. Bring to a boil over medium heat.
- Steep the tea: Remove from heat, add the tea bag, and steep for 4 minutes.
- Mix the cocktail: In a heatproof glass or mug, combine bourbon, maple syrup, Campari, and sweet vermouth.
- Strain & combine: Strain the steeped tea into the mug. Stir gently to combine.
- Garnish and serve: Garnish with fresh orange slices, a cinnamon stick, a star anise pod, and cranberries if desired. Serve hot.
Recipe Details
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Servings: 1 (easily multiplied for groups)
Tips & Variations
- Non-alcoholic version: Skip the bourbon and vermouth, and double the cranberry juice or add apple juice.
- Batch it: Multiply ingredients and keep warm in a slow cooker or large pot for guests.
- Make it stronger: Add an extra ½ oz of bourbon for a stiffer drink.
- Spice it up: Add a clove or a small piece of fresh ginger to the tea base for a warmer kick.
- Garnish idea: Sugared cranberries or orange peel twists make it extra festive.
FAQs
Can I use a different tea instead of hibiscus?
Yes! Try rooibos, cranberry, or a fruit-forward herbal tea.
Is this cocktail sweet or bitter?
It’s balanced—sweet from the maple syrup and cranberry, with a subtle bitter edge from the Campari and citrus.
How do I keep it warm for a party?
Use a slow cooker on low heat and let guests ladle it into mugs.
Can I make it ahead?
Yes, you can steep the tea mixture and mix the liquor separately. Just reheat and combine when ready to serve.
Hot Claus Cocktail
Equipment
- Small saucepan
- – Tea strainer
- – Heatproof mug
- – Stirring spoon
Ingredients
- – 2 orange slices
- – 2 3″ cinnamon sticks
- – 1 star anise pod
- – 2 oz cranberry juice
- – 2 oz water
- – 1 hibiscus tea bag Red Zinger
- – 1½ oz bourbon
- – 1 oz pure maple syrup
- – ½ oz Campari
- – ½ oz sweet vermouth
- – Fresh cranberries optional garnish
Instructions
- In a small pot, combine orange slices, cinnamon, star anise, cranberry juice, and water. Bring to a boil.
- Remove from heat, add tea bag, and steep 4 minutes.
- In a mug, mix bourbon, maple syrup, Campari, and vermouth.
- Strain tea into mug. Stir to combine.
- Garnish with orange slices, cinnamon, star anise, and cranberries. Serve hot.
Notes
Conclusion
The Hot Claus is your new go-to holiday cocktail: festive, aromatic, and just the right balance of sweet, tart, and cozy. Whether you’re sipping solo or sharing with friends, this cocktail delivers a warm hug in a mug. Mix one up, put on your slippers, and cue the holiday lights.