Cocktail & Other Recipes By Spirit Gin Cocktails

Warm in the Winter

Warm in the Winter cocktail in a silver nautilus shell, garnished with orchids, pineapple fronds and cheetah-print straws

Jane Danger

Warm in the Winter is an eye-catching Tiki cocktail from bartending pro Jane Danger. She employs a full bag of tricks in making this drink, including two spirits, three juices and a fun vessel shaped like a nautilus shell.

Gin and aquavit are used in equal measures for an herbal, botanical base upon which Danger layers lime juice, guava juice and pineapple juice, plus the DIY Laura’s mix, which features banana liqueur, dry curaçao and cinnamon syrup. Black pepper tincture and Tiki bitters lend spice and depth, while sugar cane syrup ties the room together with a dash of sweetness.

Danger garnishes the drink with a festive arrangement of orchids, pineapple fronds and cheetah-print straws, plus a flaming lime shell. So, there’s a lot to look as you go in for each sip. But be sure to enlist a friend, as this potent affair contains enough booze for two drinkers.


  • 2 1/4 ounces Citadelle gin

  • 2 1/4 ounces Krogstad Festlig aquavit

  • 3/4 ounce Laura’s mix*

  • 2 1/4 ounces lime juice, freshly squeezed

  • 1 1/2 ounces guava juice

  • 1 1/2 ounces pineapple juice

  • 3/4 ounce sugar cane syrup

  • 12 dashes Bittermens Elemakule Tiki bitters

  • 12 dashes black pepper tincture

  • Garnish: 6 orchid flowers

  • Garnish: 6 pineapple fronds

  • Garnish: 3 cheetah (or plain) straws

  • Garnish: 1 flaming lime shell**


  1. In a bowl, whip the gin, aquavit, Laura’s mix, lime juice, guava juice, pineapple juice, sugar cane syrup, bitters and black pepper tincture until combined.

  2. Pour into a metal nautilus shell (or similarly shaped vessel) and top with crushed ice.

  3. Garnish with 6 orchids, 6 pineapple fronds, 3 cheetah-print (or plain) straws and a flaming lime shell.

*Laura’s mix: Combine 1 oz banana liqueur, 1 oz dry curaçao and 2 oz cinnamon syrup.

**Flaming lime shell: Scoop out half a lime (or use what’s left after juicing), then add a splash of overproof rum and light the rum on fire when serving.