by The Outer Banks Brewing Station

Outer Banks Brewing Station may be known for its craft beer, but the wind-powered restaurant and brewery is also a destination for cocktails.

The Seadog Toddy is made with black tea and Outer Banks Distilling’s Kill Devil Rum infused with pecans and honey. The rum uses pecans from Manns Harbor and honey sourced in Wanchese for a creamy mouthfeel with butterscotch in the nose. Sip your cocktail indoors or in the OBBS outdoor seating area in the shadow of the windmill.

2 oz. Kill Devil Pecan Rum

6 oz. Black tea (or decaf spiced tea)

1 tsp. brown sugar

¼ oz. lemon juice or squeeze of lemon wedge

Imperial splash of ginger beer (OBBS house soda)

2 dashes cinnamon/nutmeg spice blend (OBBS uses “pumpkin pie”)

Lemon wedge with clove spikes for garnish

STEP 1: Put brown sugar in ye ol’ drinking vessel and add rum. (2 ounces is recommended, but true pirates do as they please.)

STEP 2: Add a splash of ginger beer, then the hot tea. The hot water and tea bag can be left to sit while preparing the rest of the cocktail – long enough to get some flavor and color but not long enough to get the astringent quality that black tea can have while killing the ginger carbonation bite.

STEP 3: Add the lemon juice and stir, then shake a bit of the spice mix on top for aroma.

STEP 4: Garnish with the spiked wedge for a pirate-ship feel, and drink like you might have to walk the plank later.

by Mako’s Beach Grill + Bar

A simple spirit concoction that will warm your heart. Curated by Shannon Graf.

STEP 1:  Start with your favorite fresh brewed coffee.

STEP 2:  Add a small amount of Tia Maria Coffee liquor.

STEP 3:  A simple pour of Hennessey Brandy.

STEP 4:  Top the boozy blend with whip cream and a maraschino cherry.

by Mulligan’s

As their jingle goes, Mulligan’s is the big yellow building that sits next to the fat sandhill at Milepost 13 in Historic Cottage Row. Long known for their amazing food and fun atmosphere, they are also known for their creativity behind the various bars in (and out) of the restaurant. For those cold winter nights, a new drink is being offered on their menu to warm your bones. Concocted by bartenders Emily and Tommy, it’s a Blood Orange Chai Tea.

1 oz whiskey

1 oz Rumchata

1 oz fresh squeezed orange juice

6 oz chai tea

Cinnamon sugar to rim glass

Blood orange wheel to garnish

Cinnamon sprinkle

STEP 1:  Steep cup of chai tea.

STEP 2:  Rim Irish coffee glass with orange wheel, rim with cinnamon sugar.

STEP 3:  Combine juice, whiskey and rumchata in glass.

STEP 4:  Add chai tea, stir.Garnish with blood orange wheel.